This Easy Chocolate Mousse Recipe is decadent and rich in chocolate flavor. Perfectly thick and silky smooth, it’s the ultimate chocolate dessert – no eggs required!
Easy Chocolate Mousse
Chocolate mousse is what I imagine when I want a more sophisticated version of chocolate pudding. While both desserts are chocolatey and delicious, chocolate mousse has a lighter and more delicate texture compared to chocolate pudding’s creamy, custard-like consistency. Pudding is playground-proof, while mousse is not.
Chocolate mousse is also very French. Made primarily from chocolate and heavy cream, the word “mousse” in French means “foam” and appropriately describes this dessert’s light and airy texture. Traditional French recipes include both egg yolks and egg whites, but we’re going non-traditional with this recipe and skipping the eggs (don’t worry, it’s every bit as yummy and delicious).
It’s the perfect easy recipe for anyone making chocolate mousse for the first time or seasoned pros who want delicious no-bake dessert to enjoy with friends or family.
How to Make Chocolate Mousse
1. Melt the Chocolate: Add the chocolate chips and ½ cup of heavy whipping cream to a microwave-safe bowl. Place the bowl in the microwave and heat in short 15-second intervals, stirring between each, until the chocolate chips are completely melted.
2. Stir in the vanilla extract and kosher salt: Stir until combined, then set the chocolate aside. Allow it to cool slightly, stirring occasionally.
3. Prepare the whipped cream: In a large bowl, whip the heavy whipping cream with the powdered sugar with an electric hand mixer until stiff peaks form. Set aside ¾ cup of the whipped cream.
4. Fold the whipped cream into the melted chocolate: Gently fold the homemade whipped cream into the prepared (and slightly cooled) chocolate mixture. For best results, use a rubber spatula and avoid over-mixing.
5. Chill: For best results, chill in the refrigerator for 2-4 hours or until completely set.
6. Divide and garnish: Divide the prepared chocolate mousse between four serving dishes. Garnish with a small dollop of chocolate fudge (optional), a scoop of whipped cream, and chocolate shavings.
- Use good-quality chocolate: Always use high-quality chocolate for the best flavor. At the very least, choose a brand and cocoa percentage that you enjoy eating on its own.
- Use cold, heavy whipping cream: When making the whipped cream, use heavy whipping cream that is very cold. It should be straight from the refrigerator.
- Melt the chocolate properly: The chocolate must be melted slowly and gently to prevent it from seizing. Using a double broiler is ideal, but if using a microwave, be patient and do so in short bursts (15-20 seconds), stirring between each to ensure even heating.
- Cool the chocolate: Allow it to cool slightly before mixing the melted chocolate with any other ingredients. This prevents the chocolate from seizing or the whipped cream from deflating due to too much heat.
- Fold gently: Use a gentle folding technique and avoid over-mixing when folding the melted chocolate with the whipped cream.
Storing Leftover Chocolate Mousse
If you find yourself with leftover chocolate mousse, you can store it in the refrigerator for up to 3-4 days (slightly longer than traditional chocolate mousse recipes that incorporate eggs).
For best results, transfer leftovers to an airtight container or tightly wrap with plastic wrap. If wrapping in plastic, press the plastic wrap directly against the surface of the mousse to minimize air exposure, which can alter the texture and flavor of the mousse over time.
Can You Freeze Chocolate Mousse?
Yes, chocolate mousse can be frozen for up to 2 months. Remember that after freezing, the mousse may not be as smooth and airy as it was before freezing. For best results, freeze the mousse in an airtight container and freeze quickly. Thaw in the refrigerator rather than at room temperature.
More Dessert Recipes
- Sweet Potato Pie Recipe
- Chocolate-Covered Cheesecake Bites
- Lemon Raspberry Cookies
- Blackberry Cobbler
- Best Ever Brown Butter Chocolate Chip Cookie Recipe
- Pumpkin Oatmeal Chocolate Chip Cookies
If you try making this Easy Chocolate Mousse Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Chocolate Mousse Recipe
- Melt the chocolate (microwave): Add the chocolate chips and ½ cup of heavy whipping cream to a microwave-safe mixing bowl. Place the bowl in the microwave and heat in 15-second intervals, stirring between each, until the chocolate chips are completely melted.
- Stir in the vanilla extract and kosher salt. Set the chocolate mixture aside and allow it to cool slightly, stirring occasionally.
- Meanwhile, in a large bowl, add the remaining 2 cups of heavy whipping cream plus the powdered sugar. Use an electric hand mixer to mix for 3-6 minutes or until stiff peaks form – remove ¾ cup of the whipped cream and set aside.
- Gently fold the homemade whipped cream into the prepared (and slightly cooled) chocolate mixture. For best results, use a rubber spatula and avoid over-mixing.
- Evenly divide the prepared chocolate mousse between four serving dishes.
- Optional: Time allowing, chill in the refrigerator for 2-4 hours or until completely set.
- Garnish with one tablespoon of chocolate fudge (optional), a scoop of homemade whipped cream, and chocolate shavings. Enjoy!
- This recipe will taste best when it’s made with good-quality chocolate and pure vanilla extract. Feel free to use bittersweet chocolate, semi-sweet chocolate, or dark chocolate.
- You can store leftover chocolate mousse in the fridge for up to 3 days. You may also make the mousse ahead of time, keep it in the fridge, and even serve it the following day.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)