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!

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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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189 Responses
  1. 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?

    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!

  2. 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 🙂
      SO glad the mousse worked out well for you and love the whipped cream tips!!

  3. 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!

  4. 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!

  5. 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!

  6. 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.)

  7. 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?

  8. Angela houy

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

  9. 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 🙂

  10. 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?

  11. 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.

  12. 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

    thanks

  13. 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.

    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.

  14. 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 😉

  15. 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!
    V.

  16. 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.
      Regards,
      V.

  17. 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.

  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 🙂
    I made this and while its not as pretty as yours its delicious!

  19. 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.

  20. 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.

  21. 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?

  22. 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!

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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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