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.

Creamy chocolate mousse in a white bowl, garnished with a swirl of whipped cream.

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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!

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This was such a great little dessert and so easy to make as well! Thank you so much for sharing this recipe!

Jess
Close-up of a spoon lifting a fluffy scoop of chocolate mousse from the bowl.

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.

Smooth, melted chocolate chips in a glass bowl, ready for mixing into mousse

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.

Chilled bowl of whipped cream with melted chocolate chips being folded into the cream.

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!

Prepared chocolate mousse in a glass serving dish, chilled and ready to serve.

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 at soft-to-stiff peaks. Past that, it can turn grainy.
  • Use cooled chocolate, fold gently: Let chocolate come to room temp, then fold lightly so the mousse stays airy instead of deflating.
  • Keep it silky: Melt chocolate gently and keep everything bone-dry so it doesn’t seize.
  • Keep everything cold: Cold cream whips best, so chill your bowl and beaters too.
  • Ways to serve: On its own, as a chocolate pudding swap in pie filling, a trifle layer, or a cake filling.
  • Garnish ideas: Whipped cream, chocolate shavings, fresh berries, crushed peppermint, chopped almonds, or toasted coconut.
Light and airy chocolate mousse served in a white bowl, ideal for dessert.

Want more easy chocolate desserts? Try chocolate dump cake, chocolate lava cake or chocolate Oreo lasagna!

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Easy chocolate mousse served in a white bowl, topped with whipped cream and a spoonful ready to enjoy.

Easy Chocolate Mousse

5 from 8 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Chill Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 6
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.
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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

Chocolate: You can experiment with the type of chocolate chips you use. You can also chop your own chocolate from a bar. 
For serving: Serve in small bowls. This mousse is rich, so a little goes a long way. Add extra whipped cream and fresh berries if desired. 
Storage: Best served the first day. Store in the refrigerator up to 2-3 days. For the best texture, let it sit at room temperature for 5–10 minutes before serving.

Nutrition

Calories: 324kcal, Carbohydrates: 21g, Protein: 3g, Fat: 26g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 47mg, Sodium: 14mg, Potassium: 208mg, Fiber: 2g, Sugar: 16g, Vitamin A: 598IU, Vitamin C: 0.2mg, Calcium: 45mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.