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!

Print

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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193 Responses
  1. 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!

  2. 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!

  3. 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!

  4. Sevtap

    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 🙂

  5. 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 cake…Thank 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!

  6. 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.

  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. Erin Maree

    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.

  9. 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!

  10. Amy

    Hi…possible to change the measurement into Metrics ?

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

        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

  11. 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…

Leave a Reply

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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