Easy Chocolate Mousse

Easy Chocolate Mousse in a jar

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!

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.

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!

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 to 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 it’s own.

Easy Chocolate Mousse. A Recipe from Glorious Layered Desserts

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

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

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

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

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!

Easy Chocolate Mousse

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


makes 8 servings


  • 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)


  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.


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

Keywords: chocolate mousse, mousse, recipe, chocolate

183 Responses

  1. YUM!
    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…

        1. The yolk is what turns the custard into a creamy, emulsified dessert. If you want to plot the yolk, try a substitute of two tablespoons of cornstarch

      1. Geoff

        Wonderful and easy! I made one batch and next are two with one of white chocolate. Thank you so much!

  2. Amy

    Hi…possible to change the measurement into Metrics ?

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

  3. 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!

  4. 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!

  5. cindy bastion

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

    1. Shelly

      I used the whip attachment for the whipped cream, but the paddle attachment for mixing the mousse together. I hope I made that clear! Sorry about the confusion!

  6. Erin Maree

    Just made it and it is amazing! Love it how it doesn’t have any raw eggs unlike other recipes ๐Ÿ™‚ I topped it with some chocolate curls instead of sprinkles for some extra chocolatlyness.

  7. 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.

  8. Kelly

    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.

    1. Shelly

      Well, mine only chilled for a little longer than 2 hours. If it’s completely cold throughout it’s as thick as it’s going to get.

  9. Sevtap

    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 cakeโ€ฆThank you!!

    1. Shelly

      I used the paddle attachment on very low setting, actually the setting on my mixer is called “stir” so nope.. didn’t deflate the whipped cream at all!

  10. Sevtap

    Hi thanks so much for the quick answer ๐Ÿ™‚ I will try it later on tonight! I am planning to use it on top of a chocolate cake ๐Ÿ™‚

  11. Lyla

    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!

  12. 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 I tried putting it in plastic wine glasses. It was horribly messy and the cups were slopped up so I put it in a ziplock bag and then the clip I put on the corner fell off and mousse/pudding fell all over the fronts of my cabinet drawers and on the floor. I finally got it in the cups, put it on a tray and tried to take it to a baby shower. Disaster. The cups tipped and because it wasn’t thick enough, a triple batch of mousse/pudding spilled all over my feet, car and shoes. What on earth went wrong? Now I have to go home to a horribly messy kitchen and I didn’t even get to enjoy any and all that chocolate and whipping cream wasn’t cheap. I bake a lot so I’m sure my measurements were accurate. Is this just something that doesn’t triple? I can’t imagine it could turn out that soupy. Arghhhhhhhh! Help. Chocolate mousse is one of my favourite desserts. I was going to leave it forever and never try again but I kinda want to conquer it.

    1. Shelly

      SOunds like it was an issue with the tripling. I would love it if you would try it again as written.. I swear it’s super great!

  13. mina

    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!

  14. Sherri

    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!

    1. Shelly

      Question.. did you add the entire 2 1/2 cups heavy whipping cream in to the recipe? The ingredients list says, 2 1/2 cups divided..and you should only add 1 cup before the chilling step. The remaining 1 1/2 cups you whip and fold in after. Could this have been your problem?

    2. Blythe

      Mine took a bit to thicken. After a few hours, I flash chilled in in the freezer, and it came out great!

      I just made this for the 2nd time and this time I added a bit of almond flavoring! Yum!

  15. Sheri

    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!

    1. Shelly

      Question.. did you add the entire 2 1/2 cups heavy whipping cream in to the recipe? The ingredients list says, 2 1/2 cups divided..and you should only add 1 cup before the chilling step. The remaining 1 1/2 cups you whip and fold in after. Could this have been your problem?

  16. Kari

    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.

  17. Jackie

    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.

  18. Carmen

    I love chocolate mousse and this recipe is easy to understand, doesn’t have too many steps or complicated ingredients and actually turns out ๐Ÿ™‚
    I made this and while its not as pretty as yours its delicious!

  19. phurnie

    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.

  20. Shanna

    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?

    1. 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.

  21. 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!

  22. Kerrie

    Question: Can you please give an approximate fahrenheit temperature for “low heat?” I’m a terrible cook & do not trust my subjective interpretation lol Thank you ๐Ÿ˜‰

    1. LeAndra

      My first attempt was grainy, too, but Google tells me that was likely caused by over whipping the cream before folding in the chocolate mixture. Tried it again, this time only whipping till medium peaks formed, and turned out perfect.

  23. jesse

    Its delicious! I just tried it…I’ll be making it again. It turned out amazing! So nice to have a mousse recipe without raw eggs.

  24. somaya

    hi… just a question.. can this resipe be used as a filling between cake layers… and the cake will be covered with fondant.. is it fine ? i read some comments that some covered cake with so was wondering.. coz i love the fact that no raw eggs is in this one.. plz advice


  25. Rita

    Now where does it say in the directions that the remaining 1 1/2 cups you use later? I didn’t understand what divided meant.

  26. Jena

    Hi! I made this recipe and it was delicious. But, the egg or something kind of made little white gummy clumps in the mousse. I don’t know why it did that. The heavy whipping cream and egg mixture did boil for a little bit. Is that why?

  27. Trashy

    You say refrigerate it for two hours but to take it out and stir occasionally? How often should you do this and wouldn’t it interrupt the setting processing if you keep taking it out?

    But looking forward to try it out ๐Ÿ™‚

  28. Angela houy

    It was good but soup. I followed directions. I will stick with the chocolate pudding I make. kids still liked it.

  29. Carmen

    Hi, I have made this twice and it was delicious but it never sets as thick as it looks in your picture , do you have any ideas why it isnt setting as thick?

  30. Gayle

    Not overly sweet (next time I might wish to add a little powdered sugar to the whip cream) but for texture, they came out perfectly. For those having trouble getting it to thicken, cook over medium heat for 6 minutes stirring constantly. For those having little clumps of eggs cook, make sure not to heat the cream to a boil and have the mixer constantly going while you slowly add a few drop of the warm cream at a time to the eggs. As for stirring while chilling, I recommend setting the timer for 15 minutes 8 times (2 hours total) and giving it a stir every time. This will keep it all smooth and creamy. (I set the timer for every 10 minutes when I make truffles and they always come out perfect.)

  31. Laura

    I was worried this wouldn’t work after reading some of the feedback. Mine was soupy too at first. After adding chocolate I cooked on medium for another 10 minutes. Chilled for 3 hrs stirring every 15 mins. Came out perfect!! Absolutely delicious!

  32. Meredin

    I didn’t read the directions very close. I used 2 cups of cream to begin with. It wasn’t super thick after being in the fridge for a couple hours. I decides to use it anyway with an additional 2 cups of cream that I whipped. I must have gotten lucky because it turned out great! It’s not as thick as your but I love the light chocolate flavor. I will have to make again soon and actually follow the directions!

  33. Laura Stebbing

    Mine came out great but I was worried at first because as others said – it did not thicken. Figuring I had ruined it I decided to just cook it on a higher heat for longer and added extra chocolate just to see what would happen. In the end it turned out great!

  34. Hi Shelly, just wanted to share the rave reviews this mousse received from my potluck group on the weekend! They were thrilled and there was very little left over (I doubled the batch).

    I’d made the recipe for the previous month’s potluck, but procrastinated and started too late in the afternoon…not leaving enough time for the cooling process. Then there was the whipping cream disaster. It just never got to that firm peak stage.

    I plowed ahead, thinking it could set while we ate the main course. Nope. Silly me. I was a little embarrassed and hardly any was eaten. However, after sitting in the fridge overnight, I had a gorgeous chocolate mousse…and tonnes of it!!!

    This time around, I gave myself enough time (*just*…die hard procrastinator here) and it turned out magnificently! I did a little research on whipping cream and discovered that my mistake last month had been whipping the cream on the highest setting on my blender. I learned that blending on a low speed and tilting my hand mixer a bit allowed for more air to be incorporated into the cream, thickening it perfectly. The science geek in me was pumped – I love it when things make sense!

    Now, if only I could say the same about the chocolate cups I tried to make, using balloons as molds. Bah ha ha ha! I’ll have to try *those* again next month!

    Thank you so much for the inspiration and the recipe!

    1. Shelly

      HAHAHA! Chocolate molds have never been my thing either ๐Ÿ™‚
      SO glad the mousse worked out well for you and love the whipped cream tips!!

    1. Shelly

      I just took a look at the infographic they provided and am not sure why they would include my site as the recipe source, as their recipe differs completely from this one. That recipe seems more like a mousse-frosting and mine is a traditional mousse. Sorry I couldn’t help more!

  35. Maria

    I doubled the recipe and followed the steps to the letter but the chocolate mixture did not thicken. I certainly don’t want to waste it. Can I put it back in the stove to thicken?

  36. Lena

    Hi Shelly, I love your blog and already tried a lot of your recipes and I’m always very happy with the outcome, so I’m confident this mousse will be great. I do have one questions though: I’m planning on making a chocolate cake and spread two kinds of mousse on top, semi-sweet and white chocolate. First I thought I’d try a ganache filling because it seemed easier, but now I’m considering this mousse… Any idea on how do adapt it for white chocolate? My gut says to use more, like almost double the amount of chocolate, but I’d be happy to hear your ideas.

    1. Shelly

      I might start with adding 1/2 more and go from there. I have never tried a white chocolate mousse, but am super interested to seeing how it comes out! Please report back!

      1. Lena

        So, this is me reporting back… I don’t even know where to start telling you how awesome this mousse is! I love it, both the dark and white chocolate version. So, from the start: Some people seemed to have problems getting the cream/egg mixture to thicken. I think I might know why. In the beginning I experienced the same difficulty because I just set the heat to low on my non-gas stove and mindlessly stirred while checking the timer. But when nothing noteworthy happened, I got thinking. Basically, I’m cooking a classic cream pudding for the base and whip it up with more cream later. So to get the mix to thicken, it needs to get really hot, almost to the point of boiling. Even if it starts boiling a little, that’s not a problem. Just really keep stirring and remove from heat before it really gets going. You’ll definitely see the effect and know when you’re done! I also doubled the recipe with no problems at all. Just because it took Shelly about five minutes, doesn’t mean you can stop after five minutes and then complain when it didn’t work out. Eggs in cream WILL thicken if heated properly, there’s just no other possible outcome. It’s a concept that is frequently used in cooking more delicate sauces, etc., I just don’t know the English name for it.
        For the white mousse I did end up doubling the amount of chocolate, like I thought. But I gotta tell you, it’s freaking awesome!!!

        1. Joanne

          THANK YOU SO MUCH FOR THIS EXPLANATION!! It helped me SO MUCH!! When I looked at it like it was pudding I was trying to thicken it made perfect sense to me. So here’s what I did. I was making 2 recipes because I’m bringing it to a potluck dinner tonight. I did this last night. First I made one batch and it didn’t thicken like I thought it should or would but put it in the fridge to chill. Next made the second batch and put in fridge even though it didn’t thicken like it should I thought. So when the 2 hrs were up I took the 2nd one out and put it back on the stove to try to thicken again and let it boil a bit. Then put in freezer to really thicken. Made first batch and came out perfect. Even let the whipping cream get a little too whipped but came out perfect. Took out batch from freezer and stayed in fridge all night. Was pretty thick in the AM but added some cold HWC to it and softened up a bit to perfect consistency. Whipped the cream and folded in the pudding and was perfect. GOT THIS NOW!!

  37. Danielle

    Hello! I wanted to make a chocolate pie and I was wondering, can your mousse recipe be used as a pie filling? Will it set up and hold when sliced into? Thanks!

  38. Amie

    Probably a dumb question, but what is the eggs role in the recipe? I want to make this but am allergic to egg whites. ?

  39. Hannah

    Only use egg whites and not a whole egg! I know in the recipe it says two eggs and nothing about seperating them but do only use the whites. If you use the whole egg the mixture won’t firm up.

  40. Betty

    This mousse is deliscious & easy to make. IVE made 3 batches in the last week & had no problems with it firming up in the refrigerator. Be sure to only add one cup of cream to the egg/sugar mixture. The remaining cream gets whipped & then folded in. Note: the mousse came out looking nothing like the picture (lighter in color & not as firm) but it was soooo good. My guests were scraping their bowls. I think they would have used their fingers to get every little bit out of the dish but were in a room full of women at a bridal shower. ๐Ÿ™‚
    I’m making it again for Easter dinner. Glad I found this on Pinterest.

  41. Sarah

    Chose your recipe for my first time making mousse, and it turned out AMAZING. Thank you! I used it to make Carrabba’s Chocolate Dream copycat recipe with layers of brownie and whipped cream. SO GOOD. And I’ve got a ton of extra mousse which is not a bad thing at all ๐Ÿ˜€

  42. Sarah

    Can you make this with just a regular hand mixer? I do not have the paddle attachment you mentioned and wondered what the alternative would be? Thanks.

    1. Shelly

      For the step where you fold the whipped cream into the chocolate mixture I wouldn’t recommend using a hand mixer. If you don’t have a paddle attachment, I would simply use a rubber spatula and fold the mixture in until smooth. The paddle attachment on low speed is a nice alternative because it will fold it in quickly and gently, but you can easily do this step by hand!

  43. It’s so soupy! I thought I followed everything perfectly, but I guess it didn’t get thick enough in the beginning because I was afraid to boil it. Is there anything I can do to save it? I haven’t added the cream in the end yet.

  44. Nicole

    Turned out perfect and made a half batch. I think the mistake people are making is adding too much cream to the chocolate mix.

  45. Paul

    Hey there Shelly ๐Ÿ™‚

    Been looking for a good chocolate mousse for couple of hours now and came up to yours.
    Simple enough to make and it looks fluffy!

    My plan is to use the chocolate mousse as a sponge cake filling. Complete on a Monday, to be served next day Tuesday night.

    How would you advise to approach this?
    Is it ok to have the cake ready the previous day stored in the fridge, to be served on the next day at night?
    The cake will also be covered in swiss merengue buttercream with your chocolate filling.

    Also the cake will be stored in my house. Will be taken to another place at night.

    What would you advise as measures?
    First time will be attempting this.
    Would appreciate your advise on this ๐Ÿ™‚

  46. I am baker. This has been my favorite Mousse by far! Super easy. I am curious if iโ€™ll have the same results with white Chocolate? Will experiment! Lol for those of you having trouble with the โ€œthickening processโ€ I ended up constantly whisking with a handheld wire whisk for way more than 5 min. Until I could see and feel the mixture thickened. 5 minutes was not enough for me. And then I wanted a thicker mousse for caking filling, so I did omit a bit of the stiffed peak whipped cream at the end . Not a lot . Canโ€™t tell you how much since I go by what I feel is thick enough for me. Overall, I love this recipe! Super easy and didnโ€™t require separating eggs ?

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  48. Karen

    Super yummy! For those who had issues with it being runny, one of the commenters talked about cooking the mixture until boiling to make it thicken up. That did the trick for me- I kept stirring like crazy but let it boil a tiny bit until it thickened. It is so rich and delicious! I’m topping ours with crushed oreos and whipping cream.

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  51. Temma

    I love this recipe. I’ve made it about 6 times and have even used it as the base for my other mousse desserts (lemon mostly).

    Thank you for sharing!


    tried this for the first time last night and it was perfect! I used this as a filling for a chocolate cake and it was super easy and the taste was out of this world!

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  54. Kelly

    I tried this recipe and the mousse is delicious but never thickened up. It remained pourable despite following the directions to the letter.

  55. Faaizah

    I cannot thank you enough for sharing this recipe. It’s the first time I made chocolate mousse from scratch and OMG it’s the best I’ve ever had!! THANK YOU!

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  57. Crissy

    Omg what a great way to make chocolate mousse! I’m serving it at a dinner party tonight and it came out perfect! I don’t know why anyone would have a problem with a 4 ingredient recipe. It thickens beautifully and combines easily with the whipped cream at the end. So light and fluffy and not too sweet! Great recipe!

  58. Carolyn Ellis

    Trying this tonight… just curious if you have ever chilled the first step overnight and just added the whipped cream the day youโ€™re planning to serve? I worry about it firming up too much to add the whipped cream the next day. Looks yummy, canโ€™t wait to try it!

  59. Kaitlin

    I also followed this recipe to the letter and mine is back to being soup after mixing the pretty decently thick chocolate mixture and whipped cream on low setting with the paddle. Putting it back in the fridge, but not sure if I should try whipping it again?

  60. your recipe is awesome I follow you all recipe good work. keep it up.

    Amazing Tips, Thank you for sharing this โ€ฆโ€ฆ.. post really this is awesome tips thanks for guiding me

  61. Prisma

    This is the BEST chocolate mousse ever!! I’ve made it as a filling for cupcakes, for cakes, we eat it by itself. It’s seriously the best!! Especially with strawberries!!

  62. Kathryn

    I tried it for the first time this afternoon and success! I now have a tub of it in the fridge and I can’t stop snacking on it. It tastes even better after it’s chilled for a while, it gets a little denser which I prefer. I’m honestly surprised it went so well, I thought it would be a lot harder, and it tastes so good!
    The only thing is that it’s not completely smooth, there are occasional little lumps. But they’re so small and rare that it doesn’t make much difference. I think it’s because I accidentally let the cream boil for a few moments when it was heating. I’ll do a better job of keeping an eye on that next time.
    Thanks for posting this! I’ll definitely be making it again.

  63. Kelly Mitchell

    My very first attempt at mousse and it is wonderful. I did make the mistake of letting the custard get a bit too hot and it started to separate. No real harm done. My family didnโ€™t notice at all!

  64. 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 on “low” on electric range heat for 15 minutes with barely any thickening, I uped the heat and got results in five minutes more. The results were outstanding. I suggest straining the mixture before adding the chocolate. I wish I could post a photo of what I ended up doing with this mousse, but I don’t see the option. Don’t give up on these ingredients–it’s not a flawed combination. But do be careful to get some heat on the eggs mixture so you don’t waste all those ingredients!

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  66. 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?

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  69. Tony

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

  70. 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.

  71. 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!

  72. Kathy

    This is not chocolate mousse, itโ€™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.

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  74. 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!

  75. Pingback : Chocolate Mousse Napoleons

  76. 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.

  77. 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. ๐Ÿ™

  78. 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 Iโ€™ll fold in less whipped cream at the end. Thanks for sharing!

  79. 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 ๐Ÿ™‚ 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.

  80. 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.

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