Easy Chocolate Mousse

This Easy Chocolate Mousse recipe 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!

Easy Chocolate Mousse

This Chocolate Mousse Recipe is THE BEST!

So today I am posting a recipe that I have been on the search of for AGES! Easy 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. So today I’m sharing all the steps to get a perfectly creamy, thick but not too thick chocolate mousse that you will LOVE!

Easy Chocolate Mousse. A Recipe from Glorious Layered Desserts

AND I have a short little video to show you how to make chocolate mousse!

How Do You Make Chocolate Mousse?

This Easy Chocolate Mousse recipe 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 its own.

I’m breaking down ALL the steps with pictures to show you how!

Step #1

Start with mixing eggs and sugar. Then heat some heavy cream in a saucepan while the sugar and eggs are mixing…

Easy Chocolate Mousse. A Recipe from Glorious Layered Desserts

Step #2

Pour the warm heavy cream into the egg mixture slowly and mix it up. Then pour it back into a pot on the stove to heat more and thicken.

Easy Chocolate Mousse. A Recipe from Glorious Layered Desserts

Step #3

When the egg/cream mixture is thickened add in your chocolate. You will want to use a quality chocolate in this recipe. Go ahead and spend the extra few dollars. It will be worth it for delicious chocolate mousse.

Easy Chocolate Mousse. A Recipe from Glorious Layered Desserts

Step #4

Mix the chocolate into the warm cream and egg mixture until it’s melted.

Easy Chocolate Mousse. A Recipe from Glorious Layered Desserts

Step #5

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

 

Step #6

Go ahead and beat up some whipped cream and fold that into the chilled chocolate mixture.  I found that using the paddle attachment on my mixer set on low worked the best.

Easy Chocolate Mousse. A Recipe from Glorious Layered Desserts

Finally Step #7

Pipe the mousse right into little cups, in a trifle, or layered in a cake!

I simply used a pastry bag with a large piping tip…

Easy Chocolate Mousse. A Recipe from Glorious Layered Desserts

And then of course sprinkles…

Easy Chocolate Mousse. A Recipe from Glorious Layered Desserts

I hope you try this easy chocolate mousse recipe. I know you will love it!

And if you’re a chocolate mousse lover, try my Sugar Wafer Chocolate Mousse Pie, it’s LIFE CHANGING!

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Easy Chocolate Mousse

  • Prep Time: 15 minutes + 2 hours chill time
  • Total Time: 15 minutes + 2 hours chill time
  • Yield: serves 8 1x
  • Category: No Bake
  • Cuisine: Dessert

Description:

makes 8 servings


Ingredients:

  • 2 eggs
  • 1/4 cups granulated sugar
  • 2 1/2 cups cold heavy whipping cream, divided
  • 6 oz semi-sweet chocolate (about 1 cup semi-sweet chips)

Instructions:

  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.

Notes:

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

Keywords:: chocolate mousse, mousse, recipe, chocolate

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Britney Hunter
Britney Hunter

I did the recipe as written and it still turned out runny. Wondering what I did wrong? It just never seemed to thicken. The thickest part was the whipped cream I mixed into it at the end but it still didn’t help the overall dessert. 🙁

Linda Wilder

Perfect recipe. Turned out delicious. I used dark chocolate instead of semi sweet and it was delicious. Definitely worth making it again.

Bernadette
Bernadette

How early can I make this mousse and how long can it sit in my fridge before serving ? I need to make it for a Saturday so how early can this be done pls reply to me at your earliest

Regina
Regina

Can I make this the night before? I wasn’t planning to freeze it, as I am afraid it will make the mousse to crystallized. Any recommendations?

Ashley
Ashley

Would this recipe be safe to make a head of time made into a pie then frozen and thawed later to eat?

eatfrysmith

What is the purpose of cold heavy whipping cream?

Rose
Rose

When I made this, I used milk chocolate instead of bittersweet, and the mousse came out perfect, but very light in color. I ended up making another batch with chocolate whipped cream (add dutch process cocoa powder to the whipping cream before mixing it into mousse base). Just a tip in case people have the same problem I did!

Melissa
Melissa

I made this last night and my family loved it! The kids thought it tasted like “ice cream that’s not too cold!” LOL! Here’s a tip for those who deflated their whipped cream with the hard chocolate mixture. I stirred the cold, hard chocolate mixture up to break it up a bit, then added it in four dollops to the whipped cream (with the kitchen aid paddle). It worked great! Thanks for the recipe!

Raymond
Raymond

Why don’t you put a few more advertisements on your site, it wasn’t cluttered enough. I’ll never come back to this site again.

Betsy
Betsy

Such a great recipe. This mousse is so easy to make and it turned out delicious!! It’s not overwhelmingly rich and chocolatey enough 🙂 I’ve made it multiple times and was able to change the texture based on my preference; either light and airy by not over whipping the cream or rich and velvety by whipping the cream to stiff peaks.

Shari
Shari

This was delicious would I be able to just make a vanilla mousse with the same recipe?

Kathy
Kathy

I made this last night and it turned out great. It was so simple and easy to make which is why I chose this recipe. I wish it was more chocolatey than whipped creamish. Next time I try it I think I’ll fold in less whipped cream at the end. Thanks for sharing!

Mellissa
Mellissa

I followed the recipe exactly and wound up with basically melted chocolate ice cream. Very runny consistency as the chocolate and cream mixture never thickened, even after cooking for 2 hours and 30 minutes in the freezer. I did divide the heavy cream as described. 2 stars because it still tasted amazing, but more like pudding than mousse. 🙁

Mellissa
Mellissa

Cooling**

Ash
Ash

I’m by no means a great chef or anything but I’d like to think I cook and bake well. So I have no clue how I messed up so badly. I followed directions and ended up with a chocolatey creamy eggy soup. My “whipping cream” didn’t whip AT ALL! on the carton it even says in huge letters “GREAT FOR WHIPPING” nope! Didn’t whip. I’m sure the recipe is great but I failed miserably.

Kim
Kim

I made this exactly as written and it turned out beautifully! I piped it into chocolate chip cookie “shot glasses” and it was perfect. I was trying some recipes for a bridal shower I am hosting and this makes the cut! After reading the reviews, I may just make 2 separate recipes instead of doubling. So easy and yummy!

Kathy
Kathy

This is not chocolate mousse, it’s chocolate custard, aka pots de Creme. Mousse requires egg whites that you gently fold into the mixture, it should be light and fluffy, not dense and creamy. Also, your friend forget to include an important step, tempering the eggs.

Elated Baker
Elated Baker

Easy and so good! It tastes like chocolate ice cream, mmmm. I used it for a chocolate mousse cake and am a bit surprised to admit the mousse takes better than the cake!

Aaron
Aaron

Why do you have the ads displaying on the printout? ?

Joanne
Joanne

I doubled the recipe and used one cup of semi-sweet chocolate chips and one cup of dark chocolate chips. Because of the larger amount of ingredients, I had to let it cool in the refrigerator for a longer amount of time. It was absolutely delicious. Thank you for this recipe.

Tony
Tony

Great flavour even making. It with sugar substitute and sugar free chocolate to make it keto. It’s not extremely complicated and not the easier but it’s the best recipe I have found in terms of dificult vs results. It’s my go to now.

Ashley
Ashley

Sorry *** can I cook it again not and

Ashley
Ashley

Hey I made this the first time and it came it good except for some eggchunks. So I tried again but didn’t cook it as long but I think I under cooked it because it’s not thickening up like before. And I put it on low heat again even though the chocolate is in there? Is there anything you can think of to save it? Or is it a lost cause?

Ashley
Ashley

Will this be enough for 2 layers of a cake?

Ashley
Ashley

What speed do you whip the cream to get soft peaks?

Hala
Hala

Several people commented on the mixture never thickening. I’m formerly a professional baker with many years of experience, (now just a lawyer who bakes a lot), and I too started having problems while the eggs, sugar, and cream were cooking on the stovetop. The consistency was running even after doubling the time on the stove. The author suggested to other reviewers that perhaps they added all 2.5 cups of cream at once, instead of just one cup. I discovered however, the discrepancy in the recipe is the amount of heat and time on the stove. After whisking the mixture nonstop… Read more »

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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