This silky smooth chocolate mousse recipe is made with only three ingredients and three simple steps. No cooking, no fancy techniques, and no eggs. One of the easiest desserts you’ll ever make!
This recipe is super easy and delicious, my friend even licked the bowl!
Seriously, this is the 3rd time I have made this and will continue to enjoy it. Thank you! ★★★★★
– Marion
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Recipe snapshot
Flavor & Texture: Creamy, velvety, smooth chocolate flavor in every bite.
Ease: Only three easy steps. You can do this!
Basic ingredients: Three ingredients are needed (cream, chocolate chips, and powdered sugar) with an optional fourth ingredient (vanilla).
No bake: No raw eggs and no need to cook or bake this simple dessert.
Ingredients needed
Heavy cream: Be sure to use heavy whipping cream for the best results.
Chocolate chips: Use semisweet, milk, or dark chocolate chips (or a combination). This is the primary flavor of the mousse, so choose a brand of chocolate chips that you really enjoy. Try the white chocolate version, too: white chocolate mousse.
Powdered sugar: Just a bit for added sweetness.
Vanilla extract: This optional ingredient rounds out the chocolate flavor. If you don’t have it on hand you can skip it.
How to make chocolate mousse
*Full recipe below in recipe card*
- Melt chocolate chips and heavy cream chips until combined.
- Cool to room temperature (about 15 minutes).
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Fold the whipped cream into the melted chocolate. Transfer into individual serving dishes (if desired) and chill.
Key technique: How to fold in whipped cream
Folding is a lifting and scooping motion that incorporates batters while maintaining an airy quality. Use a large rubber/silicone spatula to cut through the center of the batter. Bring some batter up from the bottom and flip it over. Repeat scraping down the side of the bowl, into the center, flipping, and repeating.
Recipe tips
Use good quality chocolate chips that you enjoy the taste of. This is the primary flavor of the mousse.
When whipping heavy cream it should be very cold, straight from the fridge.
Allow at least 2 hours for the mousse to chill and firm up before serving.
If you plan on serving this mousse topped with whipped cream you can make extra whipped cream during step 2 of the recipe and set some aside for topping.
Straight from the fridge the mousse will be on the firmer side. Allow it to sit at room temperature for several minutes and it will soften.
Serving suggestions (including filling cakes and pies)
In addition to serving this mousse on its own or topped with whipped cream, you can also use it for the following:
Pies: Pour the mousse (before chilling) into a baked and cooled crust. Spread into an even layer and chill for at least 3 hours. The recipe as written makes about 2 and ½ cups of mousse. Adjust as necessary to fit your crust.
Cakes: This mousse does not work as frosting, but it can be used as filling between the layers of a layer cake or in the center of cupcakes. Chill the mousse first, allow it to soften at room temp for about 10 minutes, then add it to to the cake. Store in the refrigerator. Pictured below: small batch chocolate cupcakes.
Trifle: Layer mousse, graham cracker crumbs or chocolate cookie crumbs, and whipped cream in individual glasses.
More chocolate recipes
Recipe
Easy Chocolate Mousse Recipe
Ingredients
- 1 cup chocolate chips , I use semisweet
- ½ cup heavy whipping cream, for melting chocolate chips
- ⅔ cup chilled heavy whipping cream, for whipping
- 1-2 tablespoons powdered sugar
- ¼ teaspoon pure vanilla extract, optional, use it if you have it
Instructions
- In a large bowl, heat chocolate chips and ½ cup cream until the chocolate is melted and the mixture is smooth. I do this in the microwave in 20 seconds increments, stirring well between each. Set aside to cool to room temperature, stirring occasionally (this took about 15 minutes).
- In the bowl of a hand mixer or stand mixer fitted with the whisk attachment, beat ⅔ cups chilled cream with powdered sugar and vanilla until stiff peaks form (see note about making extra for topping). Transfer the whipped cream to the refrigerator until the chocolate has cooled to room temperature.
- Using a rubber/silicone spatula, fold* the whipped cream into the melted chocolate. Once fully combined, transfer the mousse into individual serving dishes and chill for at least 2 hours. The colder it is, the more firm it will be. If you'd like it softer you can leave it at room temperature for about 15 minutes before serving.
Video
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Shea Getty says
Note: If you have a non-foodie hubby, don’t use semi-sweet ghirardelli – use milk chocolate, for sure. I loved this recipe for me, but for my husband, he took a bite and went, ugh. For some people, all their taste is in their mouth, lol. Other than that, I used an extra half teaspoon of vanilla(I used Mexican vanilla we got from Cozumel), and a little bit of extra redi-whip extra creamy to try and entice my husband to want to try it. For me, I found this recipe sublime…my husband likes more basic tastes. I hope this helps any ladies with non foodie husbands. Long live dark chocolate! I’m still smiling after eating this. Yumzzzzz
Allison says
Haha! Thanks for sharing your experience. 🙂
Kim says
Thank you for this recipe! Can you let the mousse set in one large dish and then transfer to a piping bag to pipe into chocolate cups?
Allison says
Yes, but it might be a bit too firm to pipe right out of the fridge. I would probably chill it partially, then pipe it, then continue chilling. You want it thick/cold enough to hold its shape.
Jozie says
I made this for the first time and was pleasantly surprised that it was delicious…smooth, airy and not too sweet. Since this is my fave dessert, I am grateful for the ease of this recipe because I will be making it often. Thank you!
Allison says
You’re welcome! I’m glad you enjoyed it! 🙂
PATRICIA says
CAN YOU MAKE THIS FOR A LARGE CROWD
Allison says
You can double it. That would make about 5 cups of mousse.
Chaddy Jenkins says
Is this more of a dark taste or more sweet?
Allison says
I use semisweet chocolate so it’s fairly sweet but not too sweet.
Taihinu Robinson says
Was my first time trying to make mousse and it turned out so good! Tastes delicious and so simple to make!
Thank you!!!
Allison says
You’re welcome! I’m glad you enjoyed it!
Valerie Smith says
Will this hold up well if making a day in advance for a wedding dessert?
Allison says
Yes, one day in advance should be fine.
Valerie Smith says
Thank You!
Maya says
How far in advance would it be possible to make this?
Allison says
For the best texture I wouldn’t make it more than one to two days in advance.
Kelly says
So easy! So yummy!
I got martini glasses and put a bit of crumbled brownie at the bottom. Then majorly mousse, then dollop of whipped bareme and 2 raspberries. Looks harder than it is. I also put a tiny bit of quality almond extract bc we like that flavor.
Great recipe!
Allison says
That sounds amazing! I’m glad you enjoyed it. 🙂
Gina says
Easy and delicious !
Allison says
I’m glad you enjoyed it!
Jenny says
So easy and dangerously delicious 😋🙄
Allison says
Ha! So true. I’m glad you enjoyed it! 🙂
QueenCoyote235 says
Super easy to make, and SO DELICIOUS!!!!!
I made this for my friends, and almost had to make a second batch because I kept eating little bits of the first one 🙂
Allison says
Haha! I’m glad you enjoyed it! 🙂