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
- 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.
- Powdered sugar – if you prefer sweeter chocolate like milk chocolate, add a little more. If you prefer dark chocolate add a little less.
- 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.
- Almond or vanilla flavoring (optional) – we love almond flavoring but feel free to use vanilla or omit all together.
RECIPE TIPS
- Sift the cocoa powder
- Chill the mixing bowl before whipping the cream
- Use heavy whipping cream
Sift the Cocoa Powder
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.
Chill the Mixing Bowl
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.
Opt for Heavy Whipping Cream
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.
Frequently Asked Questions:
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! 😉
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!
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.
3-Ingredient Easy Chocolate Mousse
Ingredients
- 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
Method
- 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.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!Originally Published: 01.19.2017 Post Updated: 04.16.2024
Hi, I was wondering if I could use powdered erythritol instead of regular sugar? And would that change the amount of the sugar. Thank you!
Hi Juli! I haven’t personally tried sugar substitutes in this recipe but others have with great success. I believe you can use a 1:1 powdered sweetener in this recipe with no issues. If the sweetener you choose to use is a 1 to 1 ratio (sweetener to sugar) it shouldn’t change the amount of sweetener you would use. It would be the same amount as if you were using regular powdered sugar. I hope this helps. If you try this, please stop by and share your experience with us.
Yum, i only had Hershey cocoa powder and it was good however i plan on getting a better cocoa powder would have def sent it over the top and that was just all i had at the moment ..I also add a little bit of freezer cool whip to it just because i love store frozen cool whip also (i know im weird ok!) All and all what a simple fantastic mouse for anytime! I definitely will make it again this week with upgraded cocoa. Thanks new subscriber following for future fantastic recipes.
Thanks Stephanie! An upgraded cocoa will be nice for next time. I love using extra brute cocoa powder if I have it on hand. Happy baking and thanks for subscribing.
Hi Rachel!
I’ve made this recipe twice — once for my parents and once for my boyfriend. Everyone LOVES it and they’re so impressed! When I made it for my boyfriend we ate the whole thing in one sitting!!
I want to make this again to bring over to a friend’s apartment. Will this last in a bowl with plastic wrap for about 25 minutes without refrigerating? Or is it not suitable for travel?
Thank you so much!
Hi Carla! Ideally, you would refrigerate until you are ready to serve but the mousse should be fine as you travel to your friends house. If you are traveling any longer than an hour or so, I’d recommend a cooler with ice in the bottom to help keep it cool. Thanks for sharing your experience with my recipe. We love it too! Have you tried it with cake, fruit or brownies? A-MAZINGLY yummy!
can you replace the coco powder with anthing else if you want a different flavoring.
Hi Trenitie! Yes you can. Check out my Strawberry or raspberry mousse recipes. The Strawberry mousse is flavored with Jello. Raspberry is with fresh raspberries. https://kitchencents.com/easy-strawberry-mousse/
How long can you store the mousse for?
Hi Bethany. This mousse can store for up to 3 days in the fridge but may need to be rewhipped. As it sits it may loose some volume and need to be rewhipped to incorporate more air. It will last longer without needed to whip if you use gelatin to stabilize. I hope this helps. Enjoy!
Okay. just trying to use up my whip cream!
Hi, Can I use whip cream in the container instead of the heavy whipping cream?
Hi Renee. If you are referring to canned whipped cream, the kind that sprays out of a can, no. That kind of whipped cream will not work. This recipe is best made with HEAVY whipping cream as it has a higher fat content which will give a faster, stiffer whip (make the mousse more “sturdy.”) I hope this helped answer your question.
Needed a dessert for our weekly zoom calls with the family. This is an awesome recipe! Quick, easy, and delicious. Followed directions (chilled the bowl first) and it came our perfect. Thanks so much for sharing it. Now I can’t wait to try the raspberry mousse recipe. Be well
Awe! Thanks Allan. The raspberry mousse might just be my current favorite. Enjoy!
I’m in the middle of making this. The brownies are in the oven. I couldn’t find gelatin at either of my local grocery stores. Can I still make the mousse without gelatin?
Hi Michelle! Yes, you can. Gelatin can help stabilize the mousse if you don’t plan on serving immediately (within a few hours of making). If I use this recipe as a filling or cupcake frosting I might add gelatin otherwise I typically leave it out as it’s an extra step that can cause clumps if not carefully done. I hope your brownies turned out delicious with this chocolate mousse addition.
I just made, I opted out of almond flavor, but I added 1 teaspoon espresso powder, and 1 teaspoon vanilla bean paste, it was purrfect!!
My husband loves coffee-flavored anything. I’m going to have to give this a try! Thanks for sharing.
I tried this out tonight and wow it was absolutely amazing!!! So easy to make, I was worried because I had to hand whip but in no time I had beautiful fluff!! I put it on a piping bag and it came out beautifully!!
5 stars!! Will be making again
Pretty good!
Looks great! I make the pudding..it was delicious
I literally never comment on recipes I find online, but I just had to for this one. This recipe is AMAZING. As a chocolate mousse lover, I’m in heaven!! I’ve always thought of chocolate mousse as a delicacy and never could’ve thought it’d be so easy to make (while still coming out just as delicious!!). I did the dark chocolate one (but I added a little more sugar because I and my family like things on the sweeter side- and also I didn’t have the 1/4 measuring cup handy ?) and WOW!! Love it (and so does my family!) and will definitely be making this again. THANK YOU!! ❤️
Thank you so much, Sarah! I’m so happy you and your family loved this recipe. It’s one of our favorites.
Just tried making this tonight and it turned out wonderfully! Will definitely be making it again. It’d be extra yummy with crushed Oreos or raspberries on top. Yummy!
We had a fish dinner which left all of us craving for something sweet. I had the ingredients and it took me literary five minutes to whip up this dessert. I didn’t have any almond extract so added vanilla sugar instead. I made the milk chocolate version and served a few raspberries on top. Excellent!
Hi! Thanks for the recipe. I’m needing a bit of help and hope you won’t mind.
I’d like to adapt this mousse to make it a suitable filling for a dark chocolate mousse cake. I’m using a brownie base (no recipe needed) and need a dark chocolate mousse made with cocoa powder that will hold on top. I’m not making multiple layers, just two: brownie base and filling. So, I need the mousse filling to hold up as it won’t be “sandwiched” between two layers of brownie base..
There are a couple of considerations. 1–where I live I cannot get heavy whipped cream, just regular cream, so that’s what I’ll be using. 2– the people I’m making it for like ultra dark chocolate, so I’ll probably have to add instant coffee, rhum or something of the sort to make the flavor “sharper.”
Could you provide adaptations to make this mousse fit what I’m looking for? I’d appreciate it if you could add also the amounts or proportions of the additional ingredients you’d add (coffee or rhum or gelatin or other) as well as procedure. Thanks a lot!
Hi Mary! That is tricky. The easiest way to get this mousse set stiff enough to use as a filling is to use very cold high-fat heavy whipping cream. You can add gelatin to stabilize it which will make the process longer. I’ve never added rum or coffee to this mousse so I don’t feel comfortable giving you a quantity on that. I would suggest finding an ultra-dark chocolate mousse filling recipe. To get a more intense chocolate flavor, look for a mousse that has high cocoa % chocolate (that will be melted) then folded into the cream. Most mousse recipes I’ve used suggest heavy whipping cream but because that isn’t available in your area I would suggest gelatin.
If you still feel like adapting this recipe for your filling, I would suggest adding 1-2 packets of gelatin to cold water (1/4 cup PER packet). Bloom for 5 minutes. Once the gelatin is bloomed (absorbed all the liquid) microwave in a large bowl for 1 minute. The mixture will be clear and liquid. Cool slightly. If the gelatin is too warm it will deflate the whipped cream. If too cold it will congeal too quickly when added to the cold cream and make the mousse lumpy. Whip the mousse as the recipe suggests. When your mousse is almost to stiff peaks (about 1-2 minutes until done) slowly add the gelatin mixture while continuing to whip.
The mousse mixture will most likely be a little thin but will firm up as it cools. Refrigerate for at least 3 hours to allow the mousse to set before using as filling.
I hope this helps.
Hi! I tried making your mousse. I used heavy whipping cream and followed the directions, but it didn’t set right. It looks lumpy and kind of greasy and a little runny. When I tried whipping it more it got worse. Do you know what happened?
Hi Kimberly! I’m sorry to hear this. Did it thicken then go lumpy? I have two thoughts. The first, if it thickened then went lumpy, it was over whipped and turning into “sweet chocolate butter.” My second thought, if it never thickened, the whipped cream may have been to warm to incorporate and hold the air. If the cream isn’t cold enough the mixture will just churn to butter without whipping into whipped cream first. I hope this helps.