This easy chocolate mousse is made with chocolate chips and no eggs. It’s smooth, creamy, and light as air, making it an effortless dessert that always impresses.
This post may contain affiliate links. Read disclosure policy.
Easy Chocolate Mousse Recipe
This chocolate mousse may resemble chocolate soufflé, but it’s so much easier to make. With just five ingredients, no baking, and no eggs or gelatin, it comes together in minutes using chocolate chips for a smooth, rich base.
Each spoonful is light and velvety, with intense chocolate flavor and the perfect fluffy texture. If you love desserts like strawberry cheesecake mousse, this one will quickly become a new favorite, elegant enough for entertaining, but great for a weeknight, too!
This was such a great little dessert and so easy to make as well! Thank you so much for sharing this recipe!
Ingredient Notes
- Chocolate chips: Semi-sweet chocolate chips work best, but you can also use dark or bittersweet chips, or even a mix for deeper flavor. Chopped high-quality chocolate bars melt well too.
- Whipping cream: Use heavy or whole whipping cream for a rich, stable mousse. Be sure it’s cold so it whips properly.
- Powdered sugar: Start with 1–2 tablespoons for a more intense chocolate flavor or add up to 4 tablespoons for a sweeter mousse.
- Vanilla extract: A little goes a long way in enhancing the chocolate. For a festive twist, swap with peppermint extract.
- Salt: Just a pinch helps enhance and balance the sweetness and richness.
How to Make Chocolate Mousse with Chocolate Chips
Combine chocolate chips and a splash of cream in a microwave-safe bowl and melt in short bursts, stirring until smooth. Place in the refrigerator to chill.
Beat the remaining cream with sugar, vanilla, and salt until soft peaks form. A chilled bowl and cold cream make this step quicker and more stable.
Gently fold the cooled chocolate into the whipped cream until no streaks remain. Spoon into serving glasses and chill until set, then garnish and enjoy!
Recipe Tips
While this chocolate mousse is easy to make, these simple tips will help you get the best texture and flavor every time:
- Don’t overwhip the cream: Stop whipping once soft to stiff peaks form. Overmixing can cause the cream to turn grainy or curdled.
- Keep everything cold: Cold cream whips best. Store it at the back of the fridge and chill your mixing bowl and beaters for the best results.
- Let the chocolate cool: Melted chocolate should be room temperature before folding it into the whipped cream. If you prep it ahead, chilling it overnight is even better.
- Ways to serve: Enjoy the mousse on its own or use it as a pie filling, layered in a trifle, or as a decadent cake filling.
- Garnish ideas: Top with whipped cream, chocolate shavings, fresh berries, crushed peppermint, chopped almonds, or toasted coconut flakes.
FAQs
This usually happens if the whipped cream was overmixed or the chocolate was too warm when folded in. Gently folding and using cooled chocolate helps maintain that light, fluffy texture.
Grainy mousse often means the chocolate seized—usually due to overheating or coming into contact with even a little water. Always melt chocolate gently and make sure your utensils are completely dry.
Cover the mousse with plastic wrap and store it in the refrigerator for up to 3 days. For the best texture, let it sit at room temperature for 5–10 minutes before serving. Freezing isn’t recommended, as it can affect the smooth, airy texture.
Want more easy chocolate desserts? Try chocolate dump cake, chocolate lava cake or chocolate lasagna!
More Chocolate Recipes
Easy Chocolate Mousse
Video
Ingredients
- 1 cup semi-sweet chocolate chips
- 1 cup heavy whipping cream , divided
- 3-4 Tablespoons powdered sugar
- dash vanilla extract
- pinch of salt
For serving: whipped cream & chocolate shavings
Instructions
- Melt chocolate. In a microwave-safe bowl, melt 1 cup chocolate chips and 1/4 cup heavy cream in the microwave using 20-second intervals. Stir well after each interval until the chocolate is smooth and completely melted. Be careful not to overheat the chocolate. Place in the refrigerator for 5 minutes.
- Whip cream. In a separate chilled bowl, whip remaining 3/4 cup heavy whipping cream, 3-4 Tablespoons powdered sugar, pinch of vanilla and salt until soft peaks form. I liked to use an electric hand mixer.
- Fold chocolate into whipped cream. Once the melted chocolate is at room temperature, gently fold into the whipped cream. Make sure to do this gently to maintain the light and airy texture of the mousse.
- Divide into bowls. Divide the chocolate mousse mixture into serving glasses or bowls. Cover them with plastic wrap and refrigerate for at least 2 hours, or until the mousse is set.
- Serve. Once the mousse is set, remove from the refrigerator. If you'd like it softer, leave out about 10 minutes before serving. When ready to serve, top with a dollop of whipped cream and some chocolate shavings.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
jess
this was such a great little dessert and so easy to make as well! Thank you so much for sharing this recipe
Michelle
I love how this turned out. Light, airy, and delicious! Also very easy to make.
Jessica
Okay this could not have been anymore delicious! Everyone loved it, I can’t wait to make it again.