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!
Crabby
This was delicious! I was looking for a chocolate mousse that was fast to make, and didn’t require raw eggs like my usual recipe. I added the zest of an orange and 2 tablespoons of Grand Marnier. Instantly, it became a sophisticated French dessert. :-).
Allison
That sounds delicious! I’m glad you enjoyed it.
Lynn
At what point in the recipe did you add the orange zest and grand marnier?
Deb
I don’t love powdered sugar. Do you think I could use granulated sugar instead?
Allison
You’re welcome to try it. Sometimes I find it a bit gritty.
Shelly
I made this for my family for Thanksgiving and it was a hit! Now I’m going to incorporate this dessert into all of my Holiday desserts. Thank you so much 😃
Allison
You’re welcome! I’m glad you enjoyed it!
Apricot
I omitted the added sugar entirely and am glad I did as it was plenty sweet as is with only the semisweet chocolate.
Jaime
If you have a food processor, magic bullet or a blender, you can make powdered sugar with your granulated sugar. Just blend the granulated sugar until you get the consistency of powdered sugar.
Lisa Kirk
Incredibly good and so much easier than the classic *with eggs* recipe. This has become my go to filling for my dad chocolate cakes and it gets many “ooohs and ahhhs”. Thank you for sharing
Allison
You’re welcome! I’m glad you enjoyed it. 🙂
Katherine
Hi, do you have the measurements for the ingredients in grams? Thankyou! X
Allison
Hi! 170g chocolate chips, 1/2 cup heavy cream is 120g, 2/3 cup heavy cream is 160g. Enjoy!
Izzy
I made this for my sisters best chocolate mousse competition and I won so make this it is amazing
Allison
Yay! I’m so glad. 🙂
Arlene Stoller
Can I make this one day ahead? If so, do I need to put plastic wrap directly on the mousse to prevent a film layer?
Allison
Yes, you can make it ahead. No, a film should not form. Enjoy!
Pat McGhan
Delicious! I used 60% dark chocolate chips and it tasted like a dream. So easy to make!!
Allison
I’m glad you enjoyed it!
B
Great fast “in a pinch” easy recipe for Thanksgiving today! I’m making a quick layered dessert using this mousse and it came together really well. One caveat, I used dark chocolate chips (Lily’s brand) instead of semi-sweet, and after microwaving the chocolate chips and cream together in increments the consistency didn’t look good, like it had split. So, I quickly stirred in about 1/4 cup ish more of cream and the consistency improved greatly. I hope that helps someone in the same predicament. Can’t wait to wow the in-laws!
Allison
I’m glad you enjoyed it!
Lorinda C.
Delicious and easy! This is a very easy chocolate mousse, and it tastes as good as restaurant quality! I made the recipe exactly as listed, and it was perfect. Now, whenever i get a fancy chocolate craving, I know i can whip this up in minutes!
Allison
I’m glad you enjoyed it! Thanks for stopping by. 🙂
LaTasha
This recipe is perfect! I had never made chocolate mousse before so I was looking for a quick and easy recipe. This recipe was so quick and easy and the mousse was perfect. I will definitely be making this again and again.
Allison
I’m so glad! Thanks for stopping by!