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!
Ali says
This is a fantastic recipe💕 I added some Baileys and served it with raspberries on the side. It was delicious!!!!
Allison says
Great idea! I’m glad you enjoyed it. 🙂
Wendy says
Plan on making these for a bridal shower. How far in advance can they be made?
Allison says
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 says
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 says
Great idea! I’m glad you enjoyed it!
Eddie says
How much baily’s did you add?
Dianne says
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 says
That’s great to hear! 🙂
Jessica says
Such an easy recipe to follow! Tastes amazing and looks pretty when poured into dessert cups. Will definitely make this again.
Allison says
I’m so glad! Thanks for stopping by. 🙂
Alka Bromiley says
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 says
You’re welcome! I’m glad you enjoyed it!
Daryl says
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 says
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Brenda says
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 says
That sounds great! Thanks for stopping by. 🙂
Jas Kaur says
Can i put in in one bowl to set rather than individual ramekins?
Allison says
Yes, that should be fine.
Dona says
How much earlier can you make this before an event?
Allison says
I’d say one day prior. Enjoy!
Ana Rocha says
I just made my second batch,I loved it so much,so easy to make it and it’s just grate,no eggs
Allison says
I’m so glad! Thanks for stopping by. 🙂
Susan says
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 says
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!