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!
Nancy Blake says
Quick and easy to make. Not nearly sweet enough if using semisweet chips and one tablespoon of powdered sugar. It was almost bitter. Maybe I just like mine sweet, but my family liked it.
Melissa says
This is the third mousse receioe I have tried and thinking it wouldn’t be so bitter because using chocolate chips. I still have to add a ton of extra powdered sugar to make it sweeter.
Allison says
Hi, Melissa. Chocolate mousse is usually very chocolaty. Perhaps you’d prefer chocolate pudding or white chocolate mousse, for a sweeter flavor.
Mia says
I made this chocolate mousse for me and my family and it was delicious!! It was a lil hard to make at first but it was worth it!I highly suggest this recipe if you are a chocolate mousse lover!💗
Allison says
I’m glad you enjoyed it!
Paige Woudstra says
easiest recipe ever! i use semi-sweet chips and 1 tbsp of artificial sweetener instead of powdered sugar and it’s amazing! can’t go wrong with this recipe.
Allison says
I’m glad you enjoyed it!
Eileen says
Four for supper and we all enjoyed the mousse. Next time I will use milk chocolate chips for a sweeter flavor. Did add another 1/3 cup whipping cream, whipped to lighten the chocolate flavor. Will make this often – so easy.
Lisa says
This is by far the easiest chocolate mousse I’ve ever made… And I make it often as a filling between layers for cake. Chocolate mousse can be very complicated but anyone can make this recipe and I can barely tell the difference. Bravo and thank you.
Allison says
You’re welcome!
Rita Romano says
I did the chocolate mousse recipe. I used a double boiler instead. It did the trick judt fine. I like the easy recipe and will do it more often.
Allison says
Great! Thanks for sharing your experience. 🙂
V. Carey says
Made this recipe .. I added some espresso powder and it was delicious and so easy to make. Thank you!
Allison says
You’re welcome. I’m glad you enjoyed it! 🙂
Sofia says
This was super easy to make! It had the perfect chocolate flavor and everyone loved it. Definitely going to be making this for the rest of my life!
Allison says
That’s great to hear. 🙂 Thanks for stopping by!
Rachael says
I just made this, super decadent everyone loved it.
This will solve your sweet tooth problems in no time!
Allison says
I’m glad you enjoyed it! 🙂