Easy Chocolate Mousse

Easy Chocolate Mousse. A Recipe from Glorious Layered Desserts

This recipe for Easy Chocolate Mousse is equally delicious and versatile. Eat it on it’s own, or layer it in a trifle or cake…it’s a creamy no bake mousse that you will love!

So today I am posting a recipe that I have been on the search of for AGES! Chocolate Mousse!

I have made Chocolate Mousse before…but have never really found a recipe that I liked.  I tried to develop my own a few years back which ended in spoon throwing and tears.

Nope, not dramatic at all.

Anyhow, when I received a copy of my friend Glory’s new book, Glorious Layered Desserts, I KNEW I had to try her recipe for Chocolate Mousse…and I will tell you it is perfect!


The book is fantastic with great ideas for tons of layered desserts, but my favorite part is her section on base recipes…these are ones you can use in the layered desserts OR make on their own!

Which is what I did today.

Easy Chocolate Mousse. A Recipe from Glorious Layered Desserts

The Chocolate Mousse has a few steps…but trust me none are hard at all…AND like I said before this is a great recipe to use.  It’s stable enough to layer between cakes, or even stand on it’s own.

Easy Chocolate Mousse. A Recipe from Glorious Layered Desserts

Start with you eggs…

Easy Chocolate Mousse. A Recipe from Glorious Layered Desserts

And sugar.

Easy Chocolate Mousse. A Recipe from Glorious Layered Desserts

Heat some heavy cream in a saucepan while the sugar and eggs are mixing…

Easy Chocolate Mousse. A Recipe from Glorious Layered Desserts

And then pour the warm heavy cream into the egg mixture…mix it up and then back to the stove to heat more and thicken.

Easy Chocolate Mousse. A Recipe from Glorious Layered Desserts

When the egg/cream mixture is thickened add in your chocolate…

Easy Chocolate Mousse. A Recipe from Glorious Layered Desserts

Just mix it together until it has melted.

Easy Chocolate Mousse. A Recipe from Glorious Layered Desserts

Then pop it in the fridge for a few hours until it chills completely and becomes VERY thick.

Easy Chocolate Mousse. A Recipe from Glorious Layered Desserts

Go ahead and beat up some whipped cream too…

Easy Chocolate Mousse. A Recipe from Glorious Layered Desserts

And fold that into the chilled chocolate mixture.  I found that using the paddle attachment on my mixer set on low worked the best.


I piped the mousse right into little cups!

Easy Chocolate Mousse. A Recipe from Glorious Layered Desserts

And then of course sprinkles…

Easy Chocolate Mousse. A Recipe from Glorious Layered Desserts

Make sure to check out Glory’s site for all her beautiful treats!


4.3 from 12 reviews
Easy Chocolate Mousse
makes 8 servings
  • 2 eggs
  • ¼ cups granulated sugar
  • 2½ cups cold heavy whipping cream, divided
  • 6 oz semi-sweet chocolate (about 1 cup semi-sweet chips)
  1. Beat eggs and granulated sugar with your mixer for about 3 minutes.
  2. Meanwhile heat 1 cup heavy whipping cream in a small saucepan until just hot, not boiling. With mixer on low pour the hot cream into the egg mixture slowly until combined.
  3. Next, add the egg/cream mixture back into the saucepan and over low heat, stir for five minutes constantly until thickened. Do not boil.
  4. Remove from heat and stir in chocolate until melted. Cover and refrigerate for 2 hours, until chilled, stirring occasionally.
  5. When the mixture is completely chilled and firm use your whisk attachment on your stand mixer to whip the remaining heavy cream until stiff peaks form. Remove chocolate from fridge and using the paddle attachment or a spoon fold/stir the whipped cream into the chocolate until incorporated and smooth. I found using the paddle attachment on low speed worked best.
  6. Serve immediately as-is, or refrigerate until ready to use.
recipe from Glorious Treats

Perfect served alone or as a cake filling, cupcake topping, or layered dessert filling




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89 Comments on "Easy Chocolate Mousse"

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March 20, 2014 5:56 pm

This mousse looks so amazing. I would be hard pressed not to stick my fingers right in.

March 20, 2014 6:06 pm

Chocolate mousse is hard to nail. As you said, spoon throwing and frustration are frequent! This looks perfect & pinned. Love that there’s only 2 eggs and the recipe is…straigttforward & do-able!

March 20, 2014 6:15 pm

let’s get real: how do you clean your props? I see that spoon full of mousse resting on that bright white piece of fabric. What do you do next? I have a pile of stained fabric from shoots…

April 16, 2014 4:15 pm

That bright fabric appears to be cheese cloth.

March 21, 2014 2:29 am

I also am in need of a go to mousse recipe, so thank you! Also the pipping of the mousse looks amazing.

March 21, 2014 3:56 am

Sorry, I miss that…
1/4 (of what) granulated sugar?

March 21, 2014 4:04 am

Hi…possible to change the measurement into Metrics ?

Not sure if d measurements given in Cups is equal to USA or Australia measurements

March 21, 2014 7:35 am

Mmm this mousse sounds perfect!

March 21, 2014 7:46 am

Looks delicious! I’ve been looking for the perfect mousse recipe forever :-)

March 21, 2014 10:31 am

What a lovely mousse! Why don’t I make this like everyday?! Fabulous :)

March 21, 2014 10:50 am

This mousse is SO fluffy! I love it!


Minimal ingredient perfection!

March 21, 2014 3:32 pm

Shelly this looks amazing! I am a Chocolate Mousse nut and after working for Piret’s in San Diego years ago I have yet to come across another recipe to match theirs. Trying this one for sure. Great pictures, too!

March 21, 2014 3:39 pm

Oh my, I cannot wait to try this. Yummy!


I totally want to reach through my screen and grab that spoonful to try a bite!
Love that this is naturally gluten-free as well (as long as people double-check their chocolate). I just shared this with my readers and pinned. Hope to make this soon! Great job on the photos!

cindy bastion
March 21, 2014 6:44 pm

Will be making this tomorrow but just a minor correction: that’s the whip attachment, not the paddle. Thanks for sharing this.

March 21, 2014 8:30 pm

Love your photos, Shelly!! And Glory’s cookbook!! I need to try this…you need to try her peanut butter mousse…eeek to die for!

March 21, 2014 10:14 pm

You always have such neat recipes. I really enjoy your site.
thank You

March 22, 2014 2:41 pm

Thanks for sharing! I’ve had many chocolate mousse failures myself! Usually instead of throwing the spoon and crying, I just drink the runny mixture :)

March 22, 2014 5:01 pm

Love it! I pinned it and I will make it. Thanks for recipe:)


I’ve only attempted to make chocolate mousse once, and it somehow ended up as ganache haha, but your easy recipe/tutorial is making me want to whip up another one!

March 23, 2014 9:22 am

I would fairly happily live off of chocolate mousse. So, yes…can’t wait to try this!

March 24, 2014 2:56 pm

Thank you so much for the gorgeous post! Now I really want some chocolate mousse! Your photos are absolutely stunning!

Erin Maree
March 27, 2014 1:14 am

Just made it and it is amazing! Love it how it doesn’t have any raw eggs unlike other recipes :) I topped it with some chocolate curls instead of sprinkles for some extra chocolatlyness.

March 30, 2014 10:05 am

I’m wondering how far in advance you can make this?
I’d like to pipe it before serving but store in the refrigerat so it’s ready to go. Looks amazing.

March 31, 2014 5:46 am

OMG! So easy and so delicious…

April 4, 2014 1:02 am

This looks beautiful. Did you hear Dorie Greenspan talking about chocolate mousse on NPR recently? I can’t wait to try that version, too.

April 4, 2014 4:15 pm

how long does it have to chill before it gets thick? I have chilling for about 3 hours but does not look as thick as yours in the picture.

April 5, 2014 10:12 am

Hi your mousse looks so nice..my question is when you mix chcolate mixture with the whipped cream you used the paddle attachment? Doesn’t it deflate the whipped cream? I will try this today to use on a chocolate cake…Thank you!!

April 5, 2014 12:24 pm

Hi thanks so much for the quick answer :) I will try it later on tonight! I am planning to use it on top of a chocolate cake :)

April 16, 2014 7:21 pm

This looks so good! I’m adding it to my Easter menu. I like that the eggs aren’t raw. That turns me off other recipes. Where did you get those glass cups? I love them! Thanks!

May 25, 2014 2:04 pm

Mine bombed horribly. I tripled the recipe but verified the amounts three times. My first stage never thickened (cream, sugar and eggs) but I wasn’t sure of the texture I was looking for so I went with it. I even cooked it for 10 minutes until I got bit of scrambled eggs happening. Just a couple pieces. I added the chocolate and it was hard to get it to mix. I finally used my mixer. I chilled it overnight. When I added the whipped cream it just made it worse of course. I was determined to use it anyway so… Read more »

June 8, 2014 6:46 pm

I am lactose intolerant. Do you think soy milk could work as a dairy alternative?

October 14, 2014 1:36 am

This is soooo good and it hardly takes any time at all to make!

October 29, 2014 1:15 pm

I live in Greece and we dont have whipped cream..(I don’t even know what is it..)! Can I replaced with something else? Thanks a lot & congratulations for your “sweet” work!

November 21, 2014 10:03 pm

Are the eggs still raw? Is it safe to eat? Please answer ASAP. thanks (:

November 22, 2014 11:34 am

Hey, I see Hagelslag! (Dutch sprinkles for breakfast)

November 22, 2014 8:48 pm

I just tried this and like some of your other reviewers, mine never thickened. It has been chilling in the fridge now for almost 3 hours and it is just soupy chocolate. I’m not sure I should bother wasting the rest of the cream or just start over tomorrow. I followed the measurements exactly (no doubling or tripling)! Darn!

November 23, 2014 1:31 pm

Tried making this for a “second attempt” this morning (last night’s attempt did not work). Again – disaster. Something has to be incorrect in the recipe. The mixture never thickens or sets up even after hours in the refrigerator – it stays soupy. Sorry, but I would suggest you don’t waste your time or more importantly your ingredients on this! ZERO stars from me!

November 27, 2014 10:43 am

I made this recipe two times in one evening. It was a total hit. One batch I added Mexican Hot Chocolate spices and it was like Christmas in every bite. LOVE this recipe.


[…] and her book is equally as gorgeous! Plus, I love me a layered dessert! I even made her recipe for Chocolate Mousse…and I will tell you that it is PERFECT! This is a great book to have around the holidays, […]

Denise Maurer
December 7, 2014 7:44 pm

How many will this recipe feed?

January 11, 2015 6:41 pm

I’m currently trying to make this and it’s been chilling in my fridge for almost 6 hrs it’s still a soup. I’ve decided to try and put it in the freezer to try and firm up. I’m hoping for the best.

January 12, 2015 2:11 am

I love chocolate mousse and this recipe is easy to understand, doesn’t have too many steps or complicated ingredients and actually turns out :)
I made this and while its not as pretty as yours its delicious!

January 14, 2015 12:12 pm

This is the best chocolate mousse recipe I’ve ever come across, just made it and was exactly what I’ve been looking for. Dense and rick and not too sweet. Lovely, thank-you so much for sharing.

January 15, 2015 8:50 pm

This recipe looks super easy. I tried it tonight and put it in the fridge but it did not thicken. I am not sure what I did wrong. I followed the directions exactly. No I have a hand mixer. Would that be the problem?

January 21, 2015 3:19 pm

Did you beat the eggs for 3 minutes? That’s very important, because it will double the amount. Also, keep stirring it, no stop when mixing it with the heavy cream (to avoid lumps) and make sure the temperature is correct. If it doesn’t thicken on this stage, you would have to stir it for longer, I believe, and increase the temperature a bit. It has to thicken on that stage, before you add the chocolate.

Heather R
January 20, 2015 6:01 pm

i absolutely loved this recipe. Easy to follow and super delicious!

January 21, 2015 3:15 pm

I made this one for my husband’s birthday. Actually, I used it to cover a chocolate flourless cake and it was amazing!!!
The texture of the mousse was perfect, the taste was rich. Everything was delicious, including how easy it was to make it. I didn’t change anything, beat the eggs for 3 minutes sharp and thickened the mixture of egg and whipping cream for 5 minutes, etc.
Thank you so much for this gem!


[…] Fotos:Cookies & Cups […]

February 5, 2015 3:56 pm

Is this do-able with a hand mixer?

February 12, 2015 3:15 pm

I’ve had my eye on this awhile! My only question is when the mixture thickens, how do you tell if it’s thickened enough?