chocolate mousse in glass dessert bowl topped with whipped cream and chocolate shavings on dark plate with metal spoon

This 2 ingredient chocolate mousse is creamy, light and so chocolaty! You’ll never use another mousse recipe after you try this one! Our recipe doesn’t use raw eggs, this is an easy eggless chocolate mousse everyone loves!

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 homemade 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 chocolate mousse, please consult the post if you have specific questions.

chocolate mousse with scoop removed in glass dessert bowl topped with whipped cream and chocolate shavings on dark plate with metal spoon

2 Ingredient Eggless Chocolate Mousse

  • heavy whipping cream
  • semi-sweet chocolate chips

Why Chill Bowl for Whipped Cream

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. 

chocolate mousse in six glass dessert bowl topped with whipped cream and chocolate shavings on dark plate with metal spoon
chocolate mousse in glass dessert bowl topped with whipped cream and chocolate shavings on dark plate with metal spoon

How To Make Chocolate Mousse

Eggless mousse is made of 2 parts – whipped cream and melted chocolate. 

  1. 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. 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. 
  3. Add the cooled chocolate to the whipped cream and beat until the mixture is fully combined. Divide into bowls, cover and refrigerate.
chocolate mousse in glass dessert bowl topped with whipped cream and chocolate shavings on dark plate with metal spoon

Chilling The 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! 

Tips

  • 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. 
  • 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. 
  • Top the mousse with homemade whipped cream. I like the contrast between the rich chocolate mousse and the light whipped cream topping! 
chocolate mousse with scoop removed in glass dessert bowl topped with whipped cream and chocolate shavings on dark plate with metal spoon

More Chocolate Desserts

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Chocolate Mousse

Chocolate Mousse

Yield: 2-3 cups
Prep Time: 10 minutes
Additional Time: 3 hours
Total Time: 3 hours 10 minutes

This 2 ingredient chocolate mousse is creamy, light and so chocolaty! You’ll never use another mousse recipe after you try this one! Our recipe doesn’t use raw eggs, this is an easy eggless chocolate mousse everyone loves!

Ingredients

Mousse

  • 2 cups heavy whipping cream
  • 1 cup semi-sweet chocolate chips

Whipped Cream Topping

  • 1/2 cup heavy whipping cream
  • 3 tbsp powdered sugar

Instructions

  1. 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. 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. 
  3. Add the cooled chocolate to the whipped cream and beat until the mixture is fully combined. 
  4. 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.
  5. 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. 

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.