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!
Crabby says
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 says
That sounds delicious! I’m glad you enjoyed it.
Lynn says
At what point in the recipe did you add the orange zest and grand marnier?
Deb says
I don’t love powdered sugar. Do you think I could use granulated sugar instead?
Allison says
You’re welcome to try it. Sometimes I find it a bit gritty.
Shelly says
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 says
You’re welcome! I’m glad you enjoyed it!
Apricot says
I omitted the added sugar entirely and am glad I did as it was plenty sweet as is with only the semisweet chocolate.
Jaime says
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 says
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 says
You’re welcome! I’m glad you enjoyed it. 🙂
Katherine says
Hi, do you have the measurements for the ingredients in grams? Thankyou! X
Allison says
Hi! 170g chocolate chips, 1/2 cup heavy cream is 120g, 2/3 cup heavy cream is 160g. Enjoy!
Izzy says
I made this for my sisters best chocolate mousse competition and I won so make this it is amazing
Allison says
Yay! I’m so glad. 🙂
Arlene Stoller says
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 says
Yes, you can make it ahead. No, a film should not form. Enjoy!
Pat McGhan says
Delicious! I used 60% dark chocolate chips and it tasted like a dream. So easy to make!!
Allison says
I’m glad you enjoyed it!
B says
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 says
I’m glad you enjoyed it!
Lorinda C. says
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 says
I’m glad you enjoyed it! Thanks for stopping by. 🙂
LaTasha says
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 says
I’m so glad! Thanks for stopping by!