An airy, delicious chocolate mousse that whips up in less than 5 minutes. With only 3 ingredients, this chocolate mousse recipe will be enjoyed by all chocolate dessert lovers!
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?
You’ve come to the right recipe!
This easy chocolate mousse recipe is awesome and just that… EASY!
No eggs. No gelatin. Just creamy, rich, EASY, chocolate mousse!
You will impress all your friends and family when this hits the table, tell you what! 😉
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 or on these Triple Chocolate Mousse Cupcakes.
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.
Here’s a little video we made to show you how simple this delicious dessert is to make. 🙂
IS THIS RECIPE “REAL” CHOCOLATE MOUSSE?
Some people have argued that this easy chocolate mousse recipe is in fact just chocolate whipped cream and not mousse. I won’t argue against that claim because it is a chocolate whipped cream but it also still falls into the category of chocolate mousse-like airy desserts. I’m not here to argue, I’m just here to share an awesome easy chocolate mousse recipe my family loves and I think yours will too.
For those that still want my reply feel free to keep reading, otherwise just skip to the next section.
This chocolate mousse recipe may not have eggs or gelatin in it but that’s why thousands and thousands of people have tried and love this recipe.
It’s one of the EASIEST CHOCOLATE MOUSSE RECIPES out there!
No issues with gelatin clumps or raw eggs to deal with OR having to heat mixtures.
This chocolate mousse look-a-like is for the everyday chocolate lover that doesn’t want to spend an hour making chocolate mousse that may or may not work out for them. This is for you guys… not the person wanting to argue this isn’t “real” chocolate mousse because it lacks eggs or gelatin.
Now that I have that off my chest, I understand if you are one of those people that care a lot about “actual” and “real.” Feel free to add gelatin to this recipe. I’ve done this several times to stabilize the mixture to add to cupcakes in the summer.
I’ve included a section toward the bottom of this post with loose directions on how to add gelatin to this easy chocolate mousse recipe.
If you like this CHOCOLATE MOUSSE recipe, you may also like these:
- Raspberry-Filled Chocolate Mousse Cake – family favorite (super easy – check out the video)
- Triple Chocolate Mousse Cupcakes – a chocolate lover’s dream!
- Mini Chocolate Brownie Cups – bite-sized, chewy, homemade.
- Inside Out Eclairs – chocolate cream on the inside, white chocolate outside.
- 4-Ingredient Raspberry Mousse -made with fresh or frozen raspberries.
Looking for the full printable recipe? Jump to the full printable CHOCOLATE MOUSSE recipe HERE.
HOW TO MAKE CHOCOLATE MOUSSE (the easiest recipe):
CHOCOLATE MOUSSE INGREDIENTS:
- Heavy cream
- Powdered sugar
- Cocoa Powder
- Almond or vanilla flavoring (optional)
I know… you actually see 4 ingredients. Technically, you don’t need the almond extract but if you’re an almond or amaretto fan, you’ll love the addition!
- Sift the cocoa powder.
- Chill the bowl.
- Use HEAVY whipping cream.
First, sift the cocoa powder before adding it to the cream. It won’t be the end of the world if you don’t, but it will make the final product more consistent and smooth. If the cocoa powder is not sifted, you may end up with dark fleaks of cocoa powder throughout the mousse. The first time I made this recipe I didn’t sift my cocoa powder and it didn’t look as smooth or pretty.
Second, chill the mixing bowl you plan to whip the mousse in. Whipping cream whips much easier when it is cold. By chilling the bowl, it will keep your cream extra chilly.
I use a glass bowl and pop it into the freezer about 30 minutes before I plan to make the mousse. Again, not the end of the world if you don’t chill your bowl but will will help the cream whip faster and to stiffer peaks.
Third, don’t skimp on your cream. Use HEAVY whipping cream. Heavy whipping cream has a higher fat content which whips to stiffer peaks than regular cream. Stiffer peaks makes this chocolate mousse set more firm. It’s usually a little more expensive (25 to 50 cents more per pint) but worth it!
If you are using this recipe to frost a cake or cupcakes you’ll save yourself some time and hardship by using heavy whipping cream rather than regular whipping cream. Heavy whipping cream will give you a stiffer whip that will hold up as a frosting.
If you only have regular whipping cream, you can still make this mousse. Be aware though that the mousse will be softer than if you use heavy whipping cream.
WHIP UP THE MOUSSE IN 5 MINUTES OR LESS:
Can I have 5 minutes on the clock, please? 😉
This recipe comes together so quickly. It’s perfect for those days you want a little sweet something after dinner but feel like you don’t have a lot of time.
Also, this mousse recipe can double as a whipped chocolate mousse frosting for cakes and cupcakes. I love making these Triple Chocolate Cupcakes with it.
First, pour the heavy whipping cream into a chilled bowl. Using an electric mixer, begin whipping. Whip the cream until it becomes frothy and slightly thickened.
Once the cream is frothy, add the powdered sugar and sifted cocoa powder. You might want to give it a little stir before turning the electric mixer on otherwise you may get a face full of chocolate sugar cloud.
If adding almond flavoring (or vanilla if you prefer), whip until soft peaks form. Add flavoring.
WHAT ARE SOFT PEAKS?
This is when you can pull the beaters out of the mixture and the “peak” of the mixture falls onto its self, it doesn’t stand up but it does leave a “track.”
Whip the mousse until stiff peaks form.
WHAT ARE STIFF PEAKS?
Stiff peaks are when the mixture holds its shape and peaks stand straight up. Make sure not to over whip or it might end up turning into sweet chocolate butter.
On the other hand, make sure you whip it enough or the mousse will not hold it’s shape or be thick enough to pipe.
I like to use a spatula to do my last bit of mixing to ensure I don’t over whip.
Warning… you’re gonna want to lick the attachments, spatula, and bowl when you’re all done!
I like to add a little fancy to this mousse by using a plastic bag and piping tip.
Using a make-shift piping bag, pipe this delicious, airy chocolate mousse into the serving dish of your choice… or right into your mouth. I won’t tell. 😉
Doesn’t this mousse look amazing? It really is as good as it looks!
All done… with time to spare
… it’s that easy!
Don’t let chocolate mousse intimidate you any more. You can definitely make this easy 3-ingredient chocolate mousse recipe.
It’s light, airy, chocolate-y, sweet and, most definitely, quick and easy! We love to eat it just like this or use it for a light chocolatey mousse frosting on cakes and cupcakes.
We even like to use it as a chocolate fruit dip like in the video above (strawberries are our favorite). So good!
USING GELATIN TO STABILIZE CHOCOLATE MOUSSE:
If you’d like to add gelatin to this recipe, you can. Add 1 packet (about 2 1/4 tsp) of unflavored gelatin to about 1/4 cup of cold water and allow it to bloom (soak up all the water for 1-2 minutes). Heat the bloomed gelatin in the microwave for about 30 to 45 seconds to melt. Let it cool until warm. As cool as it can be but still be pourable.
ADDING GELATIN TO MOUSSE MIXTURE:
Slowly pour cooled gelatin into the chocolate mousse that’s been whipped to medium peaks. Once all the gelatin has been added, whip the mixture to stiff peaks as directions instruct on the recipe card.
NOTE: If gelatin is too cool it will clump in the mousse. If to warm it will deflate the whipped cream.
Adding the gelatin will help this chocolate mousse recipe be more stable. I’ve used this recipe without gelatin over a dozen times on cakes and cupcakes. I do add gelatin if the cake or cupcakes will be served in warmer temperatures but otherwise, I make this recipe as is.
This is a treat everyone will like unless you don’t like chocolate, which would be crazy! 😉
What’s your go-to quick sweet treat?
I’d love to hear about it in the comments.
Printable recipe and directions:
- 1 1/2 cups HEAVY whipping cream
- 1/4 cup cocoa powder (dutch preferred), sifted, use 1/3 cup for DARK chocolate flavor
- 1/2 cup powdered sugar, use 1/4 cup for DARK chocolate flavor
- 1/4 teaspoon almond extract, optional
- In a chilled mixing bowl, begin whipping cream. Whip until frothy and slightly thicken.
- Add powdered sugar and cocoa powder. Carefully mix until soft peaks form.
- Add almond extract if desired. Whip until stiff peaks form.
- Spoon into plastic bag or piping bag with piping tip. Pip into serving bowls or glasses.
- Enjoy immediately or refrigerate until ready to serve.
Chilling your mixing bowl will help the cream whip more easily.
Sift cocoa powder to avoid dark flecks in mousse.
Add 1/4 cup powdered sugar to start. If you'd like a sweeter mousse, additional sugar up to an additional 1/2 cup. You can use a zero calorie sugar substitute for a sugar free or low carb version. Use a 1:1 sugar substitute. For best results, use powdered variety such as Swerve powdered sugar substitute.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 300
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OP: 1.19.17 Updated: 5.24.21