This rich and decadent chocolate mousse recipe is silky smooth, light-as-air, and perhaps the simplest chocolate dessert ever. Made with just a few ingredients, this is an egg free chocolate mousse that’s so easy you’ll be tempted to make it every single evening.

Rich Chocolate Mousse Recipe

While I have a hard time saying no to most any dessert, resistance is pretty much futile when it’s a chocolate dessert.

I’ve always been a sucker for a rich and decadent chocolatey dessert. I love the sweet and hint of earthy bitterness, and I love the melt-in-your-mouth texture of chocolate itself, and then when it’s used as an ingredient in a dessert, the flavor lends itself so well to nearly any type of dessert (and it pairs so well with other flavors, like fruit, peanut butter, and spices).

As it probably comes to no surprise to anyone, I’m a firm believer that when it comes to chocolate desserts, the richer it is, the better. And this easy chocolate mousse recipe? The perfect combination of rich, creamy, and oh-so-decadent.

I didn’t think anything could top my flourless chocolate cake or double fudge brownies in terms of over-the-top chocolate flavor, but I’m pretty sure this mousse takes the cake. And, if you’re looking for a sweet and rich chocolate dessert for Valentine’s Day, this is the ONE. It’ll be true love at first bite with a side of lifetime bliss and happiness.

What Makes This Chocolate Mousse Better Than The Rest?

Easy: This chocolate mousse made with whipped cream yields the same airy and silky smooth texture as traditional chocolate mousse, but it only requires a few ingredients and hardly any prep time at all.
- When the movie Julie and Julia was first released, I saw it with my sister and, of course, we came home inspired to make a fancy meal from scratch, which included dessert of chocolate mousse. It was incredible and drool-worthy and required a little more effort than I generally want to spend on dessert (tempering eggs and all that—important, but also time consuming so I really like that this is an eggless chocolate mousse), especially if I’m making a full meal on top of it.
Egg-Free Mousse: Classic chocolate mousse recipes (think French chocolate mousse) uses eggs and egg whites in the recipe, and more often than not, they actually are raw. Some chocolate mousse recipes temper the eggs. But this one? It’s a recipe for chocolate mousse without eggs, and it’s drastically easier to make and just as perfect.

Some of my other favorite decadent chocolate desserts are: Chocolate Pound Cake, Chocolate Fudge Cake, and these Double Chocolate Chip Cookies.

Ingredients:

Heavy Whipping Cream
Powdered Sugar
Semi-Sweet Chocolate Chips: You can also use semi-sweet chocolate bars that you chop up into small chunks.
Espresso Powder: An optional ingredient, but if you’ve around here a while, you know just how much I love espresso powder. It’s an ingredient that is small but mighty. It adds a depth of flavor to the chocolate without tasting like coffee (because coffee enhances the flavor of chocolate).
Vanilla Extract
Chocolate: This is for the topping. I like to add shaved chocolate on top just for presentation.
Berries: Fresh raspberries and strawberries cut through the richness of the mousse and give it so much body and texture.

How To Make Homemade Chocolate Mousse:

Step 1: We’re making a ganache (this is the base of the easy chocolate mousse recipe). Heat the heavy cream until it is just below boiling (we’re looking for a light simmer). You can heat the cream on the stove or in the microwave. Once it’s hot, pour it over the chocolate chips. Allow the mixture to sit for a few minutes, then whisk it until silky smooth. Allow to cool to room temperature, stirring occasionally.
Step 2: Next, use the remaining heavy whipping cream until soft peaks form. Once soft peaks have formed, add in vanilla extract, espresso powder, and powdered sugar. Continue to whip until stiff peaks form. Set aside 1/2 cup of whipped cream for the topping later (refrigerate it).
Step 3: Fold the remaining whipped cream into the cooled chocolate ganache. Gently fold until all of the whipped cream is incorporated into the chocolate.
Step 4: Refrigerate the mousse about 3-4 hours, or until you’re ready to serve.
Step 5: When ready to serve, allow the mousse to sit at room temperature for 5-7 minutes. Then, top the mousse with the remaining whipped cream and fresh berries. Shave on some chocolate too, if desired.

Storage Tips:

Because this is a recipe based on whipped cream, all leftovers must be refrigerated.

Make Ahead Tips:

This mousse can easily be made the day before and can chill in the fridge overnight until you’re ready to serve the next day.

How To Serve Chocolate Mousse:

Because this is an eggless chocolate mousse, the ganache is the key component to the recipe. The longer the mousse chills, the firmer the mousse. If you want it slightly softer, let the mousse sit out 15 minutes or so before serving.
I like to add whipped cream and fruit on top, because the mousse is RICH. The vanilla whipped cream and fresh berries help cut through the richness and add a fresh and sweet flavor to offset the chocolate.

Making Perfect Chocolate Mousse Every Single Time:

Quality Chocolate: A higher quality chocolate has much better flavor than low quality chocolate. Yes, it is more expensive, but it is one of those ingredients where price reflects flavor. I suggest using Ghirardelli or Guittard. For slightly less expensive options that still have good flavor, Nestle or Baker’s Chocolate works well.
Chill: You definitely need to let the mousse chill the appropriate amount of time for it to have the best texture.
Fold: It’s really important not to rush the folding process of the whipped cream into the ganache. Be very gentle. Use a rubber spatula and kind of flip the mixture over (gently) as you go. This is the folding technique.

rich chocolate mousse with whipped cream, raspberries, and chocolate shavings in a glass on a tan cutting board.

Easy Chocolate Mousse

Prep: 25

Chill Time 4

Total: 4 25

Ingredients

Mousse:

▢ 1 1/2 cups semi-sweet chocolate chips
▢ 1 1/4 + 3/4 cups heavy whipping cream, divided
▢ 1/4 cup powdered sugar
▢ 1 tsp vanilla extract
▢ 1/2 tsp espresso powder

Toppings:

▢ Fresh Berries
▢ Chocolate Shavings
▢ Cocoa Powder

Instructions

In a microwave safe bowl, heat 3/4 cup of heavy whipping cream until just below boiling (about a simmer). This is about 30-45 seconds.
Place chocolate chips in a large bowl and pour the hot heavy cream over the top. Cover with a towel and allow the mixture to sit about 5-7 minutes. Stir the mixture (I use a whisk but a rubber spatula will work too) until the chocolate is smooth and melted. Allow to sit for about 15-20 minutes, stirring occasionally.
In a separate bowl with a hand mixer, or in the bowl of a stand mixer, whisk 1 1/4 cups heavy whipping cream until soft peaks form.
Add in powdered sugar, vanilla extract, and espresso powder. Continue to whisk until stiff peaks form.
Reserve 1/2 cup of the whipped cream and refrigerate for serving. Gently fold the remaining whipped cream into the chocolate mixture, folding until all of the whipped cream is incorporated. (You want to do this as gently as possible to keep it as airy as possible).
Divide the mousse into 6 dishes (you can use ramekins, glasses, cups, or any dish you prefer). Chill in the fridge for at least 3-4 hours before serving.
When ready to serve, top with whipped cream and fresh berries. If desired, dust with cocoa powder or chocolate shavings (use a grater or vegetable peeler on a chocolate bar to make shavings).
Refrigerate all leftovers.

Notes

Depending upon how much or little mousse you want, you can have anywhere from 4-8 servings of mousse.

The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.

Course Dessert

Cuisine American