Easy Chocolate Mousse

Quick and easy chocolate mousse is made with 5 simple ingredients, no eggs and only a few easy to follow steps! This dessert always wows with it’s smooth, creamy light texture.

Why I Love This Recipe

• Easy to make: This easy chocolate mousse recipe has a fancy French name, but is an easy no-bake dessert with only 5 minutes prep, no raw eggs or gelatin.
• Simple with intense chocolate flavor: Rich chocolate with whipping cream and powdered sugar, it is incredible decadence in each bite.
• Light texture: This mousse is mooth and creamy plus light and velvety with the best fluffy texture.

Ingredient Notes

• Chocolate chips: For the best chocolate mousse, use quality semi-sweet chocolate chips, dark chocolate chips, bittersweet chocolate chips or a combination of chocolate chips. You can also use chopped chocolate bar.
• Whipping cream: Heavy whipping cream or whole whipping cream.
• Powdered sugar: For a less sweet chocolate mousse use 1-2 Tablespoons sugar for a sweeter version use 3-4 Tablespoons.
• Vanilla extract: For a holiday variation try peppermint extract.
• Pinch of salt: This helps balance the flavors.

How to Make Easy Chocolate Mousse

In a microwave-safe bowl, melt the chocolate chips and 1/4 cup heavy cream in the microwave using 20-second intervals until the chocolate is smooth and melted. Chill for 5 minutes.

In a separate chilled bowl using an electric mixture, whip the heavy whipping cream, sugar, vanilla and a pinch of salt until soft stiff peaks form. Gently fold cooled chocolate mixture into the whipped cream.

Divide the chocolate mousse mixture into serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours. Once mousse is set, garnish and serve immediately or let sit outside the fridge for 10 minutes for a softer texture.

Recipe Tips

While this is an easy mousse recipe, there are a few tips that will ensure it turns out perfectly!

• Avoid over whipping: If you whip your heavy cream mixture too long, it will start to turn clumpy and curd-like. Whip only until stiff peaks form.
• Chilled cream and equipment: I like to store my heavy cream near the back of the fridge to ensure it is really cold as well as I like to chill my equipment including beaters and bowl.
• Cool down the chocolate: Bringing your milk chocolate mixture to room temperature is great, but if you have to chill it overnight that is even better.
• Serving: Serve this mousse on its own or use it to fill a pie crust, place in a trifle or even use as a filling for a cake.
• Garnish: Finish with a dollop of whipped cream, chocolate shavings, fresh berries, chopped almonds, coconut flakes or even crushed peppermint candies.

Storage

Mousse is best served the day it is made but can be stored in the refrigerator up to 2 days. While in storage, it may go slightly flat and need to be rewhipped before serving.

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