This silky smooth Chocolate Mousse is made with only four ingredients and three simple steps. No cooking, no fancy techniques, and no eggs.
Behold the easiest Chocolate Mousse in the universe! This recipe comes together so quickly that you’ll be diving into decadent chocolate mousse in no time. You can easily adjust the recipe to feed more or less, based on what you need.
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Why you’ll love this recipe
- Ease: Literally three easy steps. You can do this!
- Basic ingredients: Only four ingredients needed.
- Texture: So creamy, velvety, and smooth.
- Flavor: Incredible chocolate flavor in every bite.
- No bake: No raw eggs and no need to cook or bake this simple dessert.
- Easily change recipe size: This recipe can be scaled up or down based on how much you need.
Ingredients needed
- Chocolate chips
- Heavy cream
- Powdered sugar
- Vanilla extract
Chocolate mousse recipe overview
*Full recipe below in recipe card*
- Melt heavy cream and chocolate chips until sooth and 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.
Can this be used as a filling for cake or pie?
I’ve received several questions about whether or not this mousse can be used as a filling for cakes or pies. I have tried it and the answer is yes.
Pies: Pour the assembled 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.
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. I 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.
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Recipe
Easy Chocolate Mousse
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 tablespoon powdered sugar
- ¼ teaspoon pure vanilla extract
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!
Ali
This is a fantastic recipe💕 I added some Baileys and served it with raspberries on the side. It was delicious!!!!
Allison
Great idea! I’m glad you enjoyed it. 🙂
Wendy
Plan on making these for a bridal shower. How far in advance can they be made?
Allison
I would say one day for the best texture. The whipped cream will lose some volume over time so I wouldn’t do it much farther in advance than that.
Honey
Made this in cups and in a pie shell with whipped cream on top. This recipe tastes like a restaurant style dessert. Very very good, rich and chocolaty. Super easy too.
Allison
Great idea! I’m glad you enjoyed it!
Eddie
How much baily’s did you add?
Dianne
I made this today to serve as dessert for the couple we play cards with. I was looking for something easy that didn’t require cooking since I didn’t want to heat up my kitchen during summer. This recipe said it was easy and it is! I’ve never made whipped cream before and it went smoothly. The instructions are spot on. My mousse turned out great and is so good! I will be trying other recipes.
Allison
That’s great to hear! 🙂
Jessica
Such an easy recipe to follow! Tastes amazing and looks pretty when poured into dessert cups. Will definitely make this again.
Allison
I’m so glad! Thanks for stopping by. 🙂
Alka Bromiley
This mousse is the bomb! I made it twice last week. The first time I substituted vanilla with Grand Marnier and didn’t add cream on top. It was really good!
The second time I added Grand Marnier and fresh passion fruit. I also added cream on top. My guests loved it! I highly recommend it! Thanks for sharing ‘Celebrating Sweets.’
Allison
You’re welcome! I’m glad you enjoyed it!
Daryl
This was the first recipe that I featured on my new YouTube channel, The Real Deal Recipe Reviews. It’s all about making recipes as written & giving honest reviews. I really enjoyed this mousse and it’s in our regular rotation of summer desserts! It was very easy to make and tasted wonderful.
Allison
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Brenda
I made an Oreo cake I put this mousse in between and I also frosted top of this two layer cake. I placed 3 wooden sticks to hold cake in place do to it wanted to slide with the mousse in between wrapped it with plastic saran wrap and placed a cake lid over the top. Placed in frig until folling day after dinner. Came out very nice.
Allison
That sounds great! Thanks for stopping by. 🙂
Jas Kaur
Can i put in in one bowl to set rather than individual ramekins?
Allison
Yes, that should be fine.
Dona
How much earlier can you make this before an event?
Allison
I’d say one day prior. Enjoy!
Ana Rocha
I just made my second batch,I loved it so much,so easy to make it and it’s just grate,no eggs
Allison
I’m so glad! Thanks for stopping by. 🙂
Susan
If I make it the night before do I need to put Saran Wrap on top to avoid a skin forming?
Also in your comment reply you said the cream was divided but I don’t see that on the recipe.
Allison
Hi, Susan. I don’t usually have trouble with a skin forming. I’m not sure which comment you’re referring to but the recipe is correct as written. Enjoy!