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Easy Chocolate Mousse

This wonderfully easy Chocolate Mousse is made with just a few ingredients. It’s such an elegant dessert that’s sure to please any chocolate lover!

four servings of Chocolate Mousse in clear glasses on a long white tray

Easy 4-Ingredient Chocolate Mousse

Okay, chocolate lovers. Get ready to fall in love with this amazingly easy Chocolate Mousse! If you don’t read any of the details and tips below, I want to make sure you know that this is one of the quickest, easiest chocolate desserts you could ever hope to make. And it’s SO good!

First things first: This isn’t a traditional chocolate mousse, which is made with eggs and sometimes gelatin. Instead, this is a quick and easy variation that gives you a similar result without the fuss. (If you’re looking for a more traditional chocolate mousse, see Chocolate-Glazed Hazelnut Mousse Cake, which features a Nutella-infused mousse filling.)

I’ve been making some version of this chocolate mousse for years, and it always feels like a perfectly indulgent treat that’s so elegant. This recipe will make four to six servings, making it pretty perfect for a small dinner party or for a weeknight dessert treat.

overhead view of ingredients for Chocolate Mousse

What You’ll Need

While I consider this a 4-ingredient recipe, technically there are 5 ingredients if you like to add a pinch of salt like I do. It’s completely optional, so just go with your preference.

  • Dark chocolate – I prefer somewhere around 70% cacao for a rich, dark chocolate flavor, but use what suits your tastes. No matter what you use, make sure it’s a good quality chocolate. I recommend using chocolate baking bars instead of chocolate chips. Roughly chop the chocolate so it will melt more easily.
  • Confectioners’ sugar
  • Vanilla extract – If your chocolate has a strong vanilla flavor, you can omit the vanilla extract.
  • Salt – This is optional, but I usually add just a pinch or two.
  • Heavy cream – Go with heavy cream or heavy whipping cream, not whipping cream for best results.
servings of Chocolate Mousse in clear glasses set on small white plates

Topping Ideas for Chocolate Mousse

While this decadent chocolate dessert is perfectly delicious in its unadorned form, I like to add a dollop of sweetened whipped cream to individual servings. The topping options are practically endless!

  • Sweetened whipped cream – Add just this or top with another garnish like the ones below.
  • Cocoa powder – Dust a little cocoa powder over the top for even more chocolate flavor.
  • Fresh raspberries or strawberries
  • Glazed pecans
  • Cookie crumbs – I sprinkled Oreo cookie crumbs on top of the servings you see in these photos.
  • Sprinkles!
  • Chocolate curls
  • Chopped toasted nuts
  • Toasted coconut
3 servings of Chocolate Mousse in clear glasses on a long white tray with another serving on a white plate in the background

How to Make Chocolate Mousse

You’ll just need a couple of mixing bowls and a big mixing spoon, as well as your electric mixer for making the whipped cream. Now, let’s do this!

Melt the chocolate. Place the chocolate in a microwave-safe bowl along with the confectioners’ sugar, vanilla, and salt (if using). Heat in the microwave at half-power in 30-second increments, stirring after each interval. Repeat until the chocolate melts when stirred. Stir until smooth. (You can opt to do this in a double-boiler if you prefer.) Allow the mixture to cool for about 10 minutes.

overhead view of melted chocolate mixture in a glass mixing bowl

Whip the cream. Place the cream in large mixing bowl. Use the whisk attachment of an electric mixer to beat the cream to firm peaks. (The cream should form a peak that points straight up when you lift the whisk out of the cream.) Start at medium-low speed and work your way up to medium-high over about a minute to keep splatters to a minimum.

overhead view of whipped cream in a glass mixing bowl and melted chocolate mixture in another glass mixing bowl

Fold the whipped cream into the chocolate mixture. Add about a quarter of the whipped cream to the chocolate mixture, and fold until combined. (This loosens the chocolate mixture and makes adding the rest of the whipped cream easier without over-mixing.) Then add the remaining whipped cream, and gently fold it into the chocolate until combined. Be sure not to over-mix, or the whipped cream will deflate, losing that fluffy, airy texture.

Serve or chill. Once mixed, the Chocolate Mousse can be served immediately or covered and refrigerated until ready to serve. If you’re dividing into individual servings, divide them among 4 to 6 small glasses or bowls. When it’s time to serve, add any toppings you like.

overhead view of three servings of Chocolate Mousse topped with sweetened whipped cream and Oreo cookie crumbs

Tips for Success

  • Use good quality chocolate. I mentioned this above, but it absolutely bears repeating. You won’t get a good result without using good chocolate. Go with a good quality chocolate baking bar, as that type of chocolate will generally melt better than chocolate chips.
  • Don’t over-mix. When folding the whipped cream into the chocolate, start with a small portion and mix it well. This serves to loosen the chocolate mixture a bit so the remaining whipped cream will mix more easily without over-mixing. Then gently fold the remaining whipped cream into the chocolate using as few turns as possible. I recommend using a flexible spatula for thorough mixing.
  • Dress them up! I love to serve this Chocolate Mousse in individual glasses for an elegant presentation. Portion when you’re done mixing, cover, and refrigerate. (You ambitious types can pipe the mousse into the glasses, but I just spoon it into the glasses and spread it evenly.) Then you just have to grab them out of the refrigerator when it’s time to serve. See the ingredients discussion above for some topping ideas.
a serving of Chocolate Mousse with a spoon sticking out of it and more servings in the background

How to Store Leftovers

Cover and refrigerate. If you’re serving with toppings, they may hold up better aesthetically if you wait to add toppings until it’s time to serve. It should keep in the refrigerator up to 5 days, although it will be best within a day or two.

Easy 4-Ingredient Chocolate Mousse

Yield 4 to 6 servings
Prep Time 10 minutes
Additional Time 10 minutes
Total Time 20 minutes

This quick and easy, smooth and creamy, rich and delicious, 4-ingredient Chocolate Mousse is a chocolate lover's dream!

servings of Chocolate Mousse in clear glasses set on small white plates

Ingredients

  • 6 ounces (170g) dark chocolate*, roughly chopped
  • 2 tablespoons confectioners' sugar
  • 1 & 1/2 teaspoons vanilla extract
  • pinch of salt, optional
  • 1 & 1/2 cups heavy cream

Instructions

  1. Place the chocolate, confectioners' sugar, vanilla, and salt (if using) in a microwave-safe bowl. Heat at half-power in the microwave in 30-second intervals, stirring after each interval. Repeat until the chocolate melts when stirred. Stir until smooth. (You can melt in a double boiler over medium-low heat if you prefer.) Allow the chocolate mixture to cool for about 10 minutes.
  2. Using an electric mixer with a whisk attachment, whip the cream to firm peaks.
  3. Add about 1/4 of the whipped cream to the cooled chocolate mixture, and fold just until combined.
  4. Gently fold the remaining whipped cream into the chocolate mixture until combined. Be sure not to over-mix.
  5. Divide the mousse among 4 to 6 individual glasses. Serve immediately, or cover and refrigerate until ready to serve. Add any toppings you like.

Notes

*I usually use about 70% cacao. Chocolate baking bars will melt more easily than chocolate chips.

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    One Comment on “Easy Chocolate Mousse”

  1. I just made this. I melted my 70% chocolate chips in a double boiler along with the other ingredients noted. It didn’t melt smoothly, so I added just a little butter to try and smooth it out. That didn’t work too well, but when I added the first batch of whipped cream, I whisked it in really hard and that made a nice silky smooth chocolate. Then I folded in the remaining whipped cream and in the end, everything was good.

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