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This chocolate mousse recipe is a rich and decadent chocolate dessert but is super simple to make. This is a quick and easy chocolate mousse recipe without eggs and relying on whipped heavy cream for a light and airy texture. This is the best chocolate mousse recipe!
Since Valentine’s Day is right around the corner, I wanted to share the ultimate chocolate dessert that is super simple and easy to make but looks and tastes so decadent and gourmet — this EASY CHOCOLATE MOUSSE.
Sometimes mousse can be intimidating but this chocolate mousse recipe takes some shortcuts. No eggs. No double boiler to melt the chocolate. We rely on the whipped heavy cream to give the light and airy texture. The chocolate and heavy cream are melted in the microwave in 1 minute.
I love to make this ahead of time and serve at dinner parties. It is always a show stopper and people have no idea how easy it actually is!
Why you will love this Easy Chocolate Mousse Recipe:
It so simple! You only need 4 ingredients to make this homemade chocolate mousse and you don’t even need eggs.
It is an elegant dessert that looks gourmet yet it is so easy. The rich chocolate flavor and light and airy texture makes it almost universally loved.
Ingredients:
Here is all you need to make homemade chocolate mousse. This may look like a fancy dessert but it is so easy to whip up. This is an easy 4-ingredient chocolate mousse recipe!
- Heavy Cream: Make sure the heavy cream is cold to make it easier to whip into peaks.
- Chocolate: Use good quality chocolate chips or coarsely chopped chocolate. My favorite chocolate brands are Guittard, Ghirardelli, Callebaut, and Valrhona. If using a chocolate bar, I suggest buying high-quality chocolate bars. One option is Trader Joe’s Pound Plus chocolate bars.
- Powdered Sugar: This helps to sweeten it and cut the bitterness from the chocolate. If you desire a darker chocolate mousse, you can omit it. If you would like a sweeter chocolate mousse, you can increase it by 1 Tablespoon.
- Vanilla Extract or Vanilla Bean Paste: This helps to accentuate the chocolate flavor. I like to use Nielsen-Massey vanilla bean paste.
- Chocolate Shavings (optional): I love to make chocolate curls or grate a chocolate bar on top of the fresh whipped cream.
Another option is to top it with fresh fruit. I love to use fresh raspberries or fresh strawberries on top.
What type of chocolate to use?
CHOCOLATE CHIPS: The pros of using chocolate chips is that they are widely available and come in milk, semi-sweet, and dark chocolate. The cons would be that they have stabilizers to help keep their shape that can slightly affect melting.
CHOCOLATE BARS: The pros are often a higher quality cocoa content, pure chocolate flavor, and fewer stabilizers so it melts easier and is smoother. The cons would be that chocolate bars could be more expensive than chocolate chips.
- Milk Chocolate (typically 30–40% cocoa solids): If you prefer a sweeter mousse with less intense chocolate flavor, you can use milk chocolate. You can omit the powdered sugar if using milk chocolate.
- Semi-Sweet Chocolate (typically 50-60% cocoa solids): This is the go-to option for chocolate mousse because it strikes a balance between sweetness and rich cocoa flavor.
- Dark Chocolate (typically 60-75% cocoa solids): Deeper, more intense chocolate flavor. If you want bold chocolate flavor, use a dark chocolate.
How to make the Best Chocolate Mousse:
- Melt the Chocolate: In a microwave-safe bowl, heat 1/2 of the heavy cream for about 1 minute. Stir in 1 cup of chocolate chips until combined, then let the mixture rest for 5 minutes so the chocolate can fully melt.
- Cool the Mixture: Whisk the chocolate and heavy cream until it is smooth, and then set it aside to cool while you whip the remaining cream.
- Whip the Cream: In a medium bowl, pour the remaining 1 cup of cold heavy cream. Using a hand mixer, stand mixer, or whisk, beat the cream until soft peaks form. Scoop out 1/2 cup of this whipped cream into a small bowl, cover, and refrigerate (you’ll use this later to top the mousse). Continue whipping the rest of the cream until stiff peaks form.
- Fold Everything Together: Using a large spatula, gently fold the whipped cream into the cooled chocolate mixture in three batches. Work quickly and don’t worry if you see small streaks of cream in the mousse. Fold in powdered sugar and vanilla extract.
- Chill and Serve: Divide the mousse among 4 small ramekins or glasses. Refrigerate for at least 1 hour (up to 4 hours). To serve, dollop with the reserved whipped cream and top with grated chocolate or chocolate curls.
Substitutions & Variations
To enhance the chocolate flavor, add 1/2 teaspoons of espresso powder to to the chocolate mousse mixture before chilling.
For extra crunch, fold in toasted or candied hazelnuts or almonds. If you love chocolate orange, add chopped candied orange peels. If you would like a chocolate toffee dessert, sprinkle with chopped chocolate toffee. If you love cookies and cream, sprinkle with chopped Oreo cookies.
Frequently Asked Questions (FAQ’s):
If you have questions about how to make chocolate mousse without eggs, here are answers to your questions.
Does this chocolate mousse recipe require eggs or gelatin?
No! This easy chocolate mousse recipe relies on the whipped heavy cream to create an airy consistency.
Can I use milk chocolate instead of dark chocolate?
Absolutely! If you desire a sweeter chocolate dessert, you can use milk chocolate.
How long does chocolate mousse keep and how should I store it in the refrigerator?
Store the chocolate mousse covered in an airtight container in the refrigerator. It should stay fresh for 2-3 days. It may firm up slightly over time.
How can I use chocolate mousse?
Place the chocolate mousse into individual cups, ramekins, glasses, or a parfait glass. Place chocolate mousse into small ramekins or glasses and then chill it before serving. Top with fresh whipped cream and chocolate curls or shaved chocolate.
It can also be used in layered desserts. Use the chocolate mousse as a layer in trifles or parfaits layered with brownies or cookies.
It can also be used as a cake filling in between cake layers.
More Chocolate Dessert Recipes:
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Easy Chocolate Mousse
Ingredients
- 1 1/2 cups Heavy Cream (divided)
- 6 ounces Chocolate * (1 cup, see below for more info)
- 2 Tablespoons Powdered Sugar
- 1 teaspoon Vanilla Bean Paste or Extract
Toppings:
- Chocolate Shavings, Chocolate Curls, Raspberries, Strawberries, Candied Nuts
Instructions
- Melt the Chocolate: In a microwave-safe bowl, heat 1/2 of the heavy cream for about 1 minute. Stir in 1 cup of chocolate chips until combined, then let the mixture rest for 5 minutes so the chocolate can fully melt.
- Cool the Mixture: Whisk the chocolate and heavy cream until it is smooth, and then set it aside to cool while you whip the remaining cream.
- Whip the Cream: In a medium bowl, pour the remaining 1 cup of cold heavy cream. Using a hand mixer, stand mixer, or whisk, beat the cream until soft peaks form. Scoop out 1/2 cup of this whipped cream into a small bowl, cover, and refrigerate (you’ll use this later to top the mousse). Continue whipping the rest of the cream until stiff peaks form.
- Fold Everything Together: Using a large spatula, gently fold the whipped cream into the cooled chocolate mixture in three batches. Work quickly and don’t worry if you see small streaks of cream in the mousse. Fold in powdered sugar and vanilla extract.
- Chill and Serve: Divide the mousse among 4 small ramekins or glasses. Refrigerate for at least 1 hour (up to 4 hours). To serve, dollop with the reserved whipped cream and top with grated chocolate or chocolate curls.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is so decadent and delicious. Seriously the perfect chocolate dessert!