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

  • 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

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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. Carolyn Ellis

    Trying this tonight… just curious if you have ever chilled the first step overnight and just added the whipped cream the day you’re planning to serve? I worry about it firming up too much to add the whipped cream the next day. Looks yummy, can’t wait to try it!

  2. 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!

  3. 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!

  4. Kelly

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


    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!

  6. 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!

  7. 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.

  8. I am baker. This has been my favorite Mousse by far! Super easy. I am curious if i’ll have the same results with white Chocolate? Will experiment! Lol for those of you having trouble with the “thickening process” 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 . Can’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 didn’t require separating eggs ?

  9. Paul

    Hey there Shelly 🙂

    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 🙂

  10. 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.

  11. 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.

  12. 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!

  13. 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 😀

  14. 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. 🙂
    I’m making it again for Easter dinner. Glad I found this on Pinterest.

  15. 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.

  16. 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!

  17. 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!!

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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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