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.
Jump to:
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.
More chocolate recipes
SUBSCRIBE to our free NEWSLETTER – Follow on INSTAGRAM
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!
MotherinlawWIN
I made this recipe for my sons wedding and my other daughter in law then asked me to make it for her baby shower! It was a hit!!
Allison
I’m glad you enjoyed it! Thanks for stopping by. 🙂
urgent question
hi, urgent question because i need to make this tomorrow
can i make it the day before or will it be watery???
Allison
You can make it the day before. Enjoy!
Myra
Super easy, beautifully delicious,will make again!
Allison
That’s great to hear! Thanks for stopping by. 🙂
Tracey Pedersen
Loved this the first time I made it, although I should’ve taken it out 15 minutes earlier like was suggested in the recipe to let it soften a bit. I would like to add chopped almonds to this mousse, would you incorporate it at the folding stage? Thanks!
Allison
Yes, that should work. Enjoy!
Geraldine Alexander
So decadent & easy to make
Allison
I’m glad you enjoyed it!
Suze
I made exactly like recipe said. It was too.chocolatey tasting. Def have to take it out a while before serving. Was very firm
.almst like clay.
Candice
I don’t have a stand mixer or even hand mixers. I do everything by hand. Is that possible with this recipe, or do I need to get a hand mixer? I have an immersion blender and a food processor.
Thanks!
Allison
Hi! You can whip the cream by hand, with a whisk, but it will take quite a bit of effort.
Carol Daly
I am making this for a friend’s Christmas celebration but need to make it a few days ahead. How long will it last?
Allison
We usually consume it within two to three days. Enjoy!
Clyde
I make this a lot, but always tweek the resipe, sometimes I add mint oil for a hint of mint, I also have added Baileys Irish cream liqueur to the mix. It fun to experiment with different flavors. Enjo
Allison
Great idea! Thanks for stopping by. 🙂
Jessica
Made in Nov for dad’s birthday. It was delicious and really amped up the box chocolate cake. I’m making again for our Christmas dinner/dessert this year.
Allison
Great idea! I’m glad you enjoyed it. Happy holidays!
Memmi
I have a question: How long does it stay good for?
Allison
We usually consume it within two to three days.