Easy Chocolate Mousse

This Easy Chocolate Mousse recipe is so creamy and deliciously rich. You can eat it all by itself, or layer it in a trifle or a cake… whatever you do, just don’t skip this no bake mousse!

Two bowls of chocolate mousse with chocolate chips and stawberries.

The pictures and tips and tricks within the post for this recipe were updated in 2021. The recipe remains the same!

Homemade Chocolate Mousse

If you’re a chocolate dessert lover, this Chocolate Mousse recipe is absolutely going to make your day. Or your week. Possibly your year? I guess that last part depends on if you’re super obsessed with chocolate like I am… have I ever mentioned that I’m addicted to this Chocolate Pudding too?

At any rate, this easy mousse recipe came to be because I have been trying to develop it for years. Up until this point, the mousse-making-process has always ended in spoon throwing and tears, but no more! Today I’m sharing all the steps on how to get a perfectly creamy, thick-but-not-too-thick mousse that you will LOVE!

This homemade chocolate mousse is sweet, full of rich chocolate flavor, and a decadent but simple dessert that you can prepare for guests, if you want. Decorate it with fruit, sprinkles, and whatever other sweet treats you like!

Chocolate mousse with a spoon.

What is Mousse?

Mousse is a French dessert that is kind of like pudding, but there are some key differences between the two. For one thing, mousse is airier and fluffier than pudding is. When the eggs in the mousse mixture are whipped together, air is incorporated, which makes the texture lighter.

Keep in mind, mousse should be served chilled for the best tasting experience!

Ingredients for chocolate mousse.

Recipe Ingredients

I forgot to mention one of the best parts about making chocolate mousse… you only need 4 ingredients! Let’s get right into this very short list of essential ingredients:

  • Eggs: If you’re concerned about using raw eggs, consider using pasteurized eggs instead.
  • Sugar: Regular old granulated sugar works best for this recipe!
  • Cream: Heavy whipping cream, specifically, is what you’ll need. Make sure it’s nice and cold before you start!
  • Chocolate: I always use semi-sweet chocolate chips to make this mousse, but you can play around with different kinds of chocolate (like milk chocolate chips) if you want to.

How to Make Chocolate Mousse

This recipe has a few steps to it, but trust me when I tell you that none of them are that hard. Plus, they’ll only take you about 20 minutes to complete, so the hardest part of making this chocolate mousse is waiting for it to chill!

Beat the Eggs & Sugar: Do this with your mixer for about 3 minutes.

Heat the Whipping Cream: Heat 1 cup of heavy whipping cream in a small saucepan until just hot, not boiling. With the mixer on low, pour the hot cream into the egg mixture slowly until combined.

Eggs and sugar mixed with whipping cream.

Heat the Whole Mixture: Next, add the egg/cream mixture back into the saucepan and over low heat, stir for five minutes constantly until thickened. Do not boil.

Beaten eggs, sugar, and whipping cream.

Add Chocolate & Chill: Remove from heat and stir in chocolate until melted. Cover and refrigerate for 2 hours, until chilled, stirring occasionally.

Whisk the Remaining Whipping Cream: 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.

Put Everything Together: Remove the chocolate mixture from fridge and, using the paddle attachment or a spoon, fold/stir the whipped cream into the chocolate until incorporated and smooth. Serve immediately as-is, or refrigerate until ready to use.

Tips for Success

Looks delicious, right? And, like I said at the beginning, this is a great recipe to use for a number of other desserts if you don’t want to eat the mousse by itself. For example, chocolate mousse is stable enough to layer between cakes. (Personally, I’ll never turn down a nice cold bowl of mousse, but no judgement.)

Here are a couple of tips on how to get the best results with your chocolate mousse, for however you decide to use it:

  • What Setting Should I Whip the Mousse on if I Use a Stand Mixer? I found using the paddle attachment on a low speed worked best. That way none of the dessert is lost to the walls or the counter!
  • Use Real Chocolate: Chocolate substitutions just don’t taste as rich and delicious in this mousse – stick to semi-sweet chocolate chips or grated bars of baking chocolate for the best results.
  • Beating the Whipping Cream and Eggs: This occurs during the second step. You’ll want to fold the two mixtures together for the fluffiest results – beating longer results in a dense, thick mouse, and beating a little less results in a more creamy texture.

How to Store Mousse

Store this chocolate mousse in the refrigerator in a tightly-sealed container, or cover it with a couple layers of plastic wrap. Make sure to eat it within 2-3 days. I know, I know – what a difficult time constraint to deal with!

Enjoy!

Chocolate mouse with chocolate chips and strawberries.
Print

Easy Chocolate Mousse

  • Author: Shelly
  • Prep Time Prep Time: 15 minutes
  • Chill Time: 2 hours
  • Total Time Total Time: 2 hours 15 minutes
  • Yield Yield: serves 8 1x
  • Category Category: Dessert
  • Method Method: No Bake
  • Cuisine Cuisine: French

Description:

This Easy Chocolate Mousse recipe is so creamy and deliciously rich. You can eat it all by itself, or layer it in a trifle or a cake… whatever you do, just don’t skip this no bake mousse!


Scale

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:

This mousse is perfect when served alone, or as a cake filling, a cupcake topping, or a layered dessert filling.

Nutrition Information:

1/2 cup
401
20.6 g
37.9 mg
34.1 g
22 g
5.2 g
130.5 mg

Keywords: easy chocolate mousse, no bake chocolate desserts

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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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Carol
September 29, 2021 2:23 pm

I made this for my son’s in law and grandsons who LOVE chocolate. It was a big hit and such an easy recipe! Thank you

Katherine
September 29, 2021 1:20 pm

You don’t need eggs. I just made a recipe from a French pastry chef in which you simmered 1c cream with 2c choc bits. Then whipped two cups of cream and sweetened and flavored to taste. Fold in the whipped cream and chill and that’s it.

Trina
June 12, 2021 10:55 am

How long is the shelf life?

Marilou G. Angelastro
June 7, 2021 2:20 pm

Recipe calls for 2 eggs, but one of the tips says to beat egg WHITES until foamy. Which is it, 2 eggs or egg whites? Am hesitant to try it when seeing opposing /confusing directions.

LARRY
January 29, 2021 5:44 pm

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 »

Shena M Jefferson
April 22, 2021 6:03 pm
Reply to  LARRY

Looks like you need to develop your own recipe instead of telling them theirs is wrong. Sheesh.

Marissa Walser
January 19, 2021 12:30 am

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).

Pauline
January 2, 2021 3:47 pm

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.

Beth Wilson
November 14, 2020 9:43 am

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

Chaunte McKinney
June 22, 2020 2:39 pm

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!

Pauline
January 2, 2021 9:20 am

How long did you heat it for

jessica
January 8, 2021 7:41 pm

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!

Oviya Nila Muralidharan
May 1, 2020 9:05 pm

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!

Britney Hunter
February 14, 2020 4:02 pm

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. 🙁

Kat
May 7, 2020 6:39 pm
Reply to  Britney Hunter

I’m having the same issue. Don’t know why.

Melissa
May 30, 2020 1:14 am
Reply to  Britney Hunter

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.

Melissa
May 30, 2020 10:49 pm
Reply to  Melissa

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 »

Beth Wilson
November 14, 2020 9:47 am
Reply to  Melissa

Very helpful, Melissa. Thank you!!

February 6, 2020 9:59 am

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

Bernadette
November 26, 2019 12:43 pm

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
November 15, 2019 11:51 am

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
November 11, 2019 10:44 pm

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

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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