No eggs. No gelatin. Just creamy, rich, Easy chocolate mousse!

Are you looking for a dessert hack? A quick chocolate fix? Are you looking for a dessert that even the non-cook or non-baker can make and still have that “wow” factor?

Well… You’ve come to the right recipe!

An airy, delicious chocolate mousse recipe that whips up in less than 5 minutes. With only 3 ingredients, this easy mousse recipe will be enjoyed by all chocolate lovers!

A while back I was looking for a delicious, easy, egg-free chocolate mousse that didn’t require gelatin. I wanted a chocolate mousse recipe I could use in my Raspberry-Filled Chocolate Mousse Cake.

After browsing through several recipes, most requiring eggs, melting chocolate, gelatin, or delicate and precise methods, I came across one that was quick and easy but still had that silky smooth texture and rich chocolate-y flavor.  

I’ve adapted the recipe into what you’ll find here today.  Shout out to Circle B Kitchen for sharing their recipe that got me started.

With only three ingredients (four if you choose to use a splash of almond extract), this mousse is a crowd-pleaser and so easy to make.

INGREDIENTS NEEDED

1. Heavy cream – make sure you use HEAVY whipping cream and that it’s very cold. This will help it whip quicker and to stiffer peaks.
2. Powdered sugar – if you prefer sweeter chocolate like milk chocolate, add a little more. If you prefer dark chocolate add a little less.
3. Cocoa Powder – the mousse chocolate for this recipe comes in the form of powder. Sifting the cocoa before adding will help remove clumps and lumps.
4. Almond or vanilla flavoring (optional) – we love almond flavoring but feel free to use vanilla or omit all together.

RECIPE TIPS

1. Sift the cocoa powder
2. Chill the mixing bowl before whipping the cream
3. Use heavy whipping cream

Start by sifting the cocoa powder before incorporating it into the cream. This step is crucial for achieving a uniform and smooth texture in your chocolate mousse. While skipping this step won’t completely ruin the dish, un-sifted cocoa powder can lead to small, dark flecks throughout the mousse, affecting its appearance.

Next, ensure to chill the mixing bowl before whipping the mousse. Cold whipping cream whips more efficiently, and a chilled bowl helps maintain the cream’s low temperature. I usually use a glass bowl and place it in the freezer for about 30 minutes prior to making the mousse.

Thirdly, opt for heavy whipping cream instead of regular cream. Heavy whipping cream, with its higher fat content, whips into stiffer peaks, which is very helpful when making chocolate mousse.

If heavy whipping cream isn’t available, regular whipping cream can still be used to make the mousse, but be prepared for a softer end result.

EASY CHOCOLATE MOUSSE RECIPE OVERVIEW

*Find the full ingredients and instructions below in the recipe card*

This quick and versatile easy chocolate mousse recipe is ideal for when you crave a sweet treat after dinner but are short on time. Additionally, it doubles as a delicious whipped chocolate mousse frosting for cakes and cupcakes, pairing perfectly with treats like these Triple Chocolate Cupcakes.

To start, pour the heavy whipping cream into a chilled bowl. Using an electric mixer, whip the cream until it becomes frothy and slightly thickened.

After the cream turns frothy, add the powdered sugar and sifted cocoa powder. It’s a good idea to gently stir this mixture before switching the electric mixer back on to avoid a cloud of chocolate sugar.

If adding almond flavoring (or vanilla if you prefer), whip until soft peaks form then add the flavoring of choice.

HOW DO I KNOW THE MOUSSE IS DONE?

Knowing when your chocolate mousse is ready is crucial. Aim to whip the mixture until it reaches firm or stiff peaks. If not whipped sufficiently or if insufficient air is incorporated, you’ll end up with a soupy or droopy consistency, also known as soft peaks.

WHAT ARE SOFT PEAKS?

Soft peaks occur when the mixture forms a peak that collapses onto itself when the beaters are lifted, leaving a visible but not firm track.

WHAT ARE STIFF PEAKS?

On the other hand, stiff peaks are achieved when the mixture maintains its shape and the peaks stand upright.

OVER OR UNDER WHIPPING

Be cautious not to overwhip, as this can turn your mousse into sweet chocolate butter. Conversely, under whipping will result in a mousse that fails to hold its shape or is too thin for piping.

To avoid overwhipping, I recommend finishing the mixing with a spatula. And a little heads up – you’ll probably be tempted to lick the attachments, spatula, and bowl once you’re done!

SERVING & STORAGE:

Adding a touch of elegance to this mousse is easy and effective. Simply use a plastic bag fitted with a piping tip to pipe the mousse into your serving cups. This technique not only enhances presentation but also gives it a professional, fancy finish.

To store, place the filled serving cups (covered) in the refrigerator for up to two days. Alternatively, you can top them with your favorite chocolate dessert garnish and serve immediately.

If you prepare the mixture a day in advance, be aware that it might need a quick rewhip before serving. This is to counteract any loss of air that can cause the mousse to become too soft or “flat.”

Chocolate mousse doesn’t have to be intimidating anymore. With this 3-Ingredient Easy Chocolate Mousse recipe, you can create a dessert that’s light, airy, rich in chocolate flavor, sweet, and most importantly, simple to make.

Versatile Chocolate Mousse:

This mousse is versatile too; here are some other ideas on how you can enjoy it.

• Triple Chocolate Cupcakes
• Raspberry Chocolate Mousse Cake
• Eclairs
• Chocolate Cream Pie
• Dip for fruit – we love strawberries with it

HOW TO STABILIZE CHOCOLATE MOUSSE USING GELATIN:

Incorporating gelatin into this mousse recipe is an option if you desire added stability, especially useful for warmer temperatures. To do so, mix 1 packet (about 2 1/4 teaspoons) of unflavored gelatin with 1/4 cup of cold water. Let it bloom, meaning allow it to soak up all the water, for 1-2 minutes. Then, heat the bloomed gelatin in the microwave for about 30 to 45 seconds until it melts. Allow it to cool to a warm, yet still pourable, temperature.

To add the gelatin to the mousse mixture, slowly pour the cooled gelatin into the chocolate mousse that has been whipped to medium peaks. After adding all the gelatin, continue to whip the mixture to stiff peaks, following the recipe’s instructions.

Note that if the gelatin is too cool, it can clump in the mousse, and if it’s too warm, it may deflate the whipped cream.

While I’ve successfully used this recipe over a dozen times on cakes and cupcakes without gelatin, adding it can enhance the mousse’s stability under warmer conditions. Otherwise, the recipe works well as it is.

This easy chocolate mousse is sure to be a crowd-pleaser, appealing to virtually everyone – unless, of course, you’re among the rare few who don’t fancy chocolate. But let’s be honest, that would be quite surprising! 😉

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DO YOU LIKE MOUSSE?

If you’re a mousse lover and are looking to try something new, I’ve got just the recipes for you! My Easy Strawberry Mousse and Strawberry Mousse Bars boast a delicious strawberry flavor with minimal effort. Looking for a perfect spring or summer treat? Try my Lemon Cream Eclairs. Need a perfect dessert for Valentine’s day or an upcoming birthday? My easy Easy Raspberry Mousse in this Raspberry Chocolate Mousse Cake will have everyone raving!

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EASY CHOCOLATE MOUSSE RECIPE CARD:

Give this easy mousse recipe a try! You’re just 5 minutes away from indulging in a delightful treat. Get ready to enjoy every spoonful of this quick and delicious chocolate mousse.

Original Post: 01.19.2017        Post Updated: 04.16.2024