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!
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 mousse that you will LOVE!
How Do You Make Chocolate Mousse?
This 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…
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.
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.
Step #4
Mix the chocolate into the warm cream and egg mixture until it’s melted.
Step #5
Then pop it in the fridge for a few hours until it chills completely and becomes VERY thick.
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.
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…
And then of course sprinkles…
And if you’re a chocolate mousse lover, try my Sugar Wafer Chocolate Mousse Pie, it’s LIFE CHANGING! AND make sure to PIN this recipe to save for later!
PrintEasy Chocolate Mousse
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Prep Time: 15 minutes + 2 hours chill time -
Total Time: 15 minutes + 2 hours chill time
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Yield: serves 8 1x -
Category: No Bake -
Cuisine: Dessert
Print Recipe
PinDescription:
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
- Beat eggs and granulated sugar with your mixer for about 3 minutes.
- 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.
- Next, add the egg/cream mixture back into the saucepan and over low heat, stir for five minutes constantly until thickened. Do not boil.
- Remove from heat and stir in chocolate until melted. Cover and refrigerate for 2 hours, until chilled, stirring occasionally.
- 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.
- 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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Recipe is a good starting point but has some flaws. It’s clear that the basis is a classic french pastry cream recipe, but the temp and procedure is inaccurate, that explains why many are having thickness issues. Egg yolks would be better than just whole eggs. The recipe should have a 50/50 blend of cornstarch and flour blended with the egg/sugar. At least 1 Tablespoon of each. The egg mixture should be whisked on high until smooth and creamy, not necessarily 3 minutes. The warmed cream should be whisked on high speed, not slow, you need to make sure the… Read more »
This is my favorite mousse recipe! I’ve used this recipe as written and also when I made it into a coffee mousse (white chocolate + espresso powder) and each time it has resulted in a fluffy and thick mousse.
I think where people are going wrong is they aren’t tempering the egg mixture and are not cooking it long enough on the stove. It will be thick like a custard (because it IS a custard).
★★★★★
Made this today. Turned out perfect. I went through all the comments and used some of the suggestions. I used 4 egg yolks instead of 2 whole eggs. I tempered the hot cream into the eggs. I used milk chocolate chips but added a TBS of hershey chocolate powder to the second heating of eggs and cream stirred it with a whisk. I also used cool whip in place of whipping my own whip cream. Turned out amazing.
★★★★★
Hi, this chocolate mousse recipe sounds delicious! Your instructions are very thorough and clear. I only have one question. On instruction # 1, what speed do we beat the eggs and sugar on? I don’t have any fancy mixer with a paddle attachment. I just have the old school, plain Jane, mixer. Thank you so much!
Beth
I had to do this recipe twice. First time it was runny and didn’t set. I realized on the second one that it takes longer than 5 minutes on low heat to thicken it before you add the chocolate. It came out perfect on the second try. I chilled it again after mixing in the whipped cream. Perfection!! Oh and I used Ghirardelli chocolate!
★★★★★
How long did you heat it for
Yes definitely takes more than the 5 mins to thicken, and for those asking how long, do it until it actually appears to have thickened and it will turn out wonderful! Best chocolate mousse ever!
I absolutely love the simplicity of this recipe I have a few doubts though,
1) I’m scared to pour the hot cream into the egg mixture, I’m worried it may cook. How hot does it have to be?
2) Also, can I chill it prior to layering it on a cake, a recipe I tried earlier called for layering and then chilling.
Thank you so much!
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. 🙁
I’m having the same issue. Don’t know why.
The same happened to me as well. While my chocolate mixture was thick, it was still runny and nowhere close to a paste even after two hours in the fridge and another thirty minutes in the freezer. I am not sure what I did incorrectly as I followed the recipe.
Okay so I thought I would give some feedback to all the people who tried to make this recipe and ended up with chocolate runny goop instead of chocolate mousse. My husband and I looked up and read about some reasons for the chocolate goop mess. Two of the most common reasons we found were we needed more chocolate and we needed more egg yolk, both of which act as a thickeners. So we found another recipe that was VERY similar to this one except it worked. It was by Betty Crocker. When in doubt, go old school! It used… Read more »
Very helpful, Melissa. Thank you!!
Perfect recipe. Turned out delicious. I used dark chocolate instead of semi sweet and it was delicious. Definitely worth making it again.
★★★★★
So glad you liked it!!!
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
You can make this a day in advance and it will be fine!
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?
Yes you can!
Would this recipe be safe to make a head of time made into a pie then frozen and thawed later to eat?
Yes!
What is the purpose of cold heavy whipping cream?
★★★★★
It gives the mousse the light texture. Cream has to be cold to whip up properly 🙂
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!
How much of the chocolate powder did you add
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!
★★★★★
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I’ll try and find space for some more! Thanks for the rec!
I think that was supposed to be sarcastic
lol, yes, I’m aware 🙂
not that you’ll see this, being as you will never come to this site again. You are viewing a site for free and she does an amazing job with this site. Do you work for nothing, does it cost her to be able to keep her site up and running. Please! Complain, complain, complain.