This post may contain affiliate links. Please read our disclosure policy.
Skip the eggs—keep all the indulgence. After testing countless versions, I developed a rich, silky chocolate mousse made with just whipped cream and melted chocolate chips. It’s foolproof, luxurious, and easy enough for any home baker to master—no fancy techniques required.
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
You will love this Easy Chocolate Mousse Recipe
When it comes to chocolate mousse, I’ve tested my way through the complicated, custard-based versions that call for raw eggs, tempering, and multiple bowls—and I kept thinking: there has to be a simpler way. After countless trials, I developed a no-egg chocolate mousse that’s rich, airy, and absolutely foolproof. It’s made with just two main components—whipped cream and melted semi-sweet chocolate chips—but the texture is every bit as luxurious as traditional mousse.
This method skips the eggs and still delivers a silky, indulgent dessert. Why? Because whipped cream does the heavy lifting—literally. By folding in cooled, melted chocolate into perfectly whipped cream, you get a mousse that’s light yet dense with chocolate flavor, with none of the fuss of eggs or gelatin. It’s simple enough for a weeknight treat but elegant enough for a dinner party.
Every step of this recipe was tested for consistency and ease. From using the microwave to melt the chocolate (on 50% power for better control), to chilling the bowl before whipping the cream, every tip has a purpose. I want home bakers—yes, even beginners—to feel like they just pulled off something truly impressive. You don’t need culinary school to make pro-level desserts. You just need a solid, tested recipe—and you’ve got one right here.
What is Chocolate Mousse?
Chocolate mousse is a classic French dessert known for its rich, airy texture and deep chocolate flavor. Traditional chocolate mousse is typically made with whipped egg whites or yolks (sometimes both), sugar, melted chocolate, and whipped cream. It involves precise techniques like tempering eggs or folding delicate whipped whites into a chocolate base to achieve that signature light-but-decadent texture.
How My Easy Chocolate Mousse Is Different:
While most mousse recipes require raw eggs and careful technique, my version simplifies the process without sacrificing texture or flavor. Here’s how it stands out:
- No Eggs: My recipe skips the raw eggs entirely, making it safer and more approachable—especially for beginners or anyone avoiding eggs.
- Fewer Steps: No need to temper chocolate with egg yolks or fold in whipped egg whites. You simply melt the chocolate with cream, whip the rest of the cream, then combine.
- Two Main Ingredients: All you need is heavy cream and semi-sweet chocolate chips. That’s it. The whipped cream creates all the lightness and structure you need.
- Microwave-Friendly: Melting the chocolate with cream in the microwave on 50% power means no double boiler needed, and no scorched chocolate.
The result? A rich, velvety mousse that looks and tastes gourmet—but comes together in under 15 minutes with zero stress.
Easy Chocolate Mousse Ingredients
- heavy whipping cream
- semi-sweet chocolate chips
Why chill the bowl for Chocolate Mousse?
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
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!
Quick 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!
Storing 2 Ingredient Chocolate Mousse
Chocolate mousse is a great make-ahead dessert because the flavor and texture actually improve after a few hours in the fridge. Once prepared, divide the mousse into individual servings (ramekins, jars, or glasses), cover tightly with plastic wrap, and refrigerate.
If you’re serving it for a special occasion, it’s best to make it at least 3 hours ahead so it has time to chill and fully set. You can even make it 1–2 days in advance, which makes it perfect for entertaining.
Can you freeze Chocolate Mousse?
Yes, you can freeze this chocolate mousse! Spoon it into individual containers, cover tightly, and freeze for up to 2 months. When you’re ready to enjoy, thaw the mousse in the fridge overnight. The texture may be slightly firmer after freezing, but it’s still smooth, creamy, and completely delicious.
How long does Chocolate Mousse last?
- In the fridge: This mousse stays fresh for up to 4–5 days when stored in an airtight container.
- In the freezer: For longer storage, freeze it for up to 2 months. Just be sure it’s well covered to avoid freezer burn.
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.
Chocolate mousse is light and airy, made by folding whipped cream (or eggs) into melted chocolate to create a spoonable, standalone dessert. Chocolate ganache is smooth and dense, made by mixing warm cream with chocolate. It’s typically used as a glaze, frosting, or filling rather than eaten on its own. Mousse is fluffy and whipped; ganache is rich and pourable.
More Desserts like this Easy Mousse Recipe
Tap stars to rate!
Easy Chocolate Mousse Recipe (No Eggs!)
Ingredients
Mousse
- 2 cups (473ml) heavy whipping cream
- 1 cup (170g) semi-sweet chocolate chips
Whipped Cream Topping
- ½ cup (118ml) 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.2 cups (473ml) heavy whipping cream, 1 cup (170g) semi-sweet chocolate chips
- 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.1/2 cup (118ml) heavy whipping cream, 3 Tbsp powdered sugar
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.
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?
Delicious and super easy to make.
It is delicious! But just don’t sub milk for heavy cream all you get is cold hot chocolate. ;)