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Consider this your one-stop guide for making the perfect chocolate mousse with just two ingredients (and no eggs!).
I’m sharing all my best mousse tips that make this so easy, yet yield an impressive result that will wow your friends and family.
This is my first try at making mousse, and it was delicious!! So rich and creamy, and the bonus is how easy it is to make!
-Nadine
Best Chocolate Mousse Recipe
Eating chocolate mousse is like diving into a pillow of chocolate. Its thick, fluffy, and rich in chocolate flavor. I like to top the mousse with fresh whipped cream. I like the contrast in taste between the rich chocolate mousse and the airy whipped cream topping!
Below I cover some important details about making easy chocolate mousse, please consult the post if you have specific questions.
Ingredients for Chocolate Mousse Dessert
- heavy whipping cream
- semi-sweet chocolate chips
Why Chill Bowl for this Chocolate Mousse Dessert
I recommend chilling a metal or glass mixing bowl and beaters in the freezer for at least 15 minutes before whipping the cream.
Cream whips best when cold therefore the cold bowl will keep the cream cold, ensuring that it whips well and triples in volume. Cold cream also produces stiffer peaks, meaning the whipped cream is stable.
How to make Chocolate Mousse Dessert
This simple chocolate mousse recipe is made of 2 parts – whipped cream and melted chocolate.
- In a microwave safe bowl, combine 1/2 cup heavy cream with the chocolate chips. Microwave for 2 minutes on 50% power, stirring and adding additional time if needed. Allow the melted chocolate to cool to room temperature.
- Pour the remaining 1 & 1/2 cups heavy cream into the chilled bowl and beat on high with an electric mixer until stiff peaks form, this will take 3-5 minutes.
- Add the cooled chocolate to the whipped cream and beat until the mixture is fully combined. Divide into bowls, cover and refrigerate.
Chilling this Easy Chocolate Mousse
Similar to why it’s necessary to chill the mixing bowl before beating the heavy cream, chilling the mousse once its made will stiffen and stabilize the mousse. As the mousse sets in the fridge, it will become firm (scoop able) but also light and airy!
Best Chocolate Mousse Recipe Tips
- Heavy Cream: Be sure to use heavy cream or heavy whipping cream, where the fat content is at least 36%. Heavy cream and heavy whipping cream are the same thing. However, whipping cream only contains 30-35% fat. Make sure you are using heavy cream / heavy whipping cream.
- Divided: This recipe yields 2-3 cups of mousse. I divided the mousse among six 5.3 oz bowls.
- Storage: Mousse will keep for 2-3 days in the fridge. Be sure to cover the individual containers with plastic wrap to ensure the mousse stays fresh.
- Topping: Top the mousse with homemade whipped cream. I like the contrast between the rich chocolate mousse and the light whipped cream topping!
Easy Chocolate Mousse Recipe FAQs
When making chocolate mousse with heavy cream and chocolate chips, avoid overheating the chocolate to prevent it from becoming grainy. Ensure thorough incorporation of melted chocolate into whipped cream for a smooth texture. Be cautious not to overwhip or underwhip the cream, aiming for stiff peaks without making it too dense or runny. Allow melted chocolate to cool slightly before folding it into whipped cream to prevent deflation. Give the mousse sufficient chilling time in the refrigerator for proper setting. Lastly, use high-quality chocolate to enhance both the flavor and consistency of your chocolate mousse.
Chocolate mousse may lack fluffiness due to issues such as overmixing or undermixing during the folding process. Ensure the heavy cream is whipped to stiff peaks to provide proper structure. Adequate chilling time is essential to ensure the mousse sets properly and achieves the desired airy texture.
More Desserts like this Easy Mousse Recipe
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Easy Mousse Recipe
Ingredients
Mousse
- 2 cups heavy whipping cream
- 1 cup semi-sweet chocolate chips
Whipped Cream Topping
- ½ cup heavy whipping cream
- 3 tbsp powdered sugar
Instructions
- Place a metal or glass mixing bowl and beaters from an electric mixer in the freezer for 10-15 minutes.
- In a microwave safe bowl combine 1/2 cup heavy cream with the chocolate chips. Microwave for 2 minutes on 50% power, stirring and adding additional time if needed. Allow the melted chocolate to cool to room temperature.
- Pour the remaining 1 & 1/2 cups heavy cream into the chilled bowl and beat on high with an electric mixer until stiff peaks form, this will take 3-5 minutes.
- Add the cooled chocolate to the whipped cream and beat until the mixture is fully combined.
- Divide the mousse into individual serving containers. Cover the containers with plastic wrap and refrigerate at least 3 hours. I frequently refrigerate the mousse overnight, so longer is fine. The mousse will keep for 2-3 days in the fridge.
- Before serving make the whipped cream topping if desired. In a chilled bowl combine 1/2 cup heavy cream and powdered sugar, beat on high with an electric mixer until stiff peaks form, this will take 2-3 minutes. Top the mousse with a dollop of whipped cream. Serve. Cover leftovers with plastic wrap and refrigerate.
Video
Notes
- Be sure to use heavy cream or heavy whipping cream, where the fat content is at least 36%. Heavy cream and heavy whipping cream are the same thing. However, whipping cream only contains 30-35% fat. Make sure you are using heavy cream / heavy whipping cream.
- This recipe yields 2-3 cups of mousse. I divided the mousse among six 5.3 oz bowls.
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Could I use sugar-free chocolate chips to make a diabetic-friendly chocolate mousse?
I made this for the December challenge as a New Year’s Eve dessert. I used half semi-sweet and half milk chocolate chips. It was a lovely little treat!
This is SO easy and delicious! This will definitely be a fancier dessert I will come back to. Thank you!
This is my first try at making mousse, and it was delicious!! So rich and creamy, and the bonus is how easy it is to make!
This is SO easy and delicious! This will definitely be a fancier dessert I will come back to. Thank you!
Yummy
Wonderfully divine and quick!
I followed as instructed 100%. It came out a little soft and airy.
What could’ve happened?
It might have needed to be whipped longer. Did you use a stand mixer or hand mixer?