This easy chocolate mousse is fluffy, rich, and tastes like a fancy restaurant dessert—without any complicated steps. It’s made with just chocolate and cream (plus a little vanilla if you want). No eggs, no double boiler drama, no stress. You’ll love how silky it feels and how intensely chocolatey it tastes.
If you need a fast, impressive dessert for date night, a dinner party, or a cozy weeknight treat, this easy chocolate mousse is always a win. Everyone thinks it took forever. It didn’t.
The Secret to Truly Fluffy Mousse
The trick is temperature. You want the melted chocolate to be cool (not cold) before you fold it into whipped cream. If it’s too warm, it melts the whipped cream. If it’s too cool, it can seize into tiny bits. When it’s barely warm, you get that smooth, airy mousse texture.
Why You’ll Love This Easy Chocolate Mousse
- Ultimate chocolate fix: Deep chocolate flavor with a light, fluffy feel.
- No-bake dessert: Your fridge does the work.
- No eggs: Simple and beginner-friendly.
- Make-ahead friendly: Perfect for parties and planning ahead.
- Fancy but easy: Looks like a restaurant dessert in a glass.
- Endless toppings: Berries, whipped cream, shaved chocolate, cookie crumbs.
Ingredients for Easy Chocolate Mousse
- Semi-sweet chocolate (6 ounces): The main flavor. Dark chocolate works too if you like it less sweet.
- Heavy cream (2 cups, cold): Whips into the fluffy base. Keep it cold for best volume.
- Vanilla extract (1 teaspoon, optional): Adds warmth and bakery-style flavor.
- Pinch of salt (optional): Makes the chocolate taste richer.
Helpful aside: Avoid chocolate chips if you can. Chopped chocolate bars melt smoother and make silkier mousse.
How to Make Easy Chocolate Mousse
- 1. Melt the chocolate: Microwave in 20-second bursts, stirring, until smooth. Cool until barely warm.
- 2. Whip the cream: Beat cold heavy cream 2–3 minutes to soft peaks (add vanilla/salt if using).
- 3. Fold gently: Stir 1/3 whipped cream into chocolate to lighten, then fold into remaining cream until smooth.
- 4. Chill: Spoon into cups and refrigerate at least 2 hours. Top and serve.
Tips for Perfect Easy Chocolate Mousse
- Cool the chocolate: Barely warm chocolate folds in smoothly.
- Don’t overwhip: Soft peaks keep mousse airy.
- Fold, don’t stir: Gentle folds protect the fluffy texture.
- Chill time matters: Mousse gets thicker and dreamier as it chills.
Variations & Substitutions
- Mocha mousse: Add 1 teaspoon instant espresso powder to melted chocolate.
- Milk chocolate version: Use milk chocolate for a sweeter mousse.
- Orange-chocolate: Add 1 teaspoon orange zest to the whipped cream.
- Strawberry swirl: Fold in 2 tablespoons strawberry jam at the end for ribbons.
Make-Ahead & Storing
- Fridge: Keep covered for 3–4 days.
- Freezer: Freeze in airtight cups up to 1 month. Thaw in the fridge overnight.
Serving Suggestions
- Serve in small glasses with berries
- Spoon into tart shells for mini mousse tarts
- Layer with whipped cream and crushed cookies for parfaits
Reader Review: I made this for date night and we both said it tasted like a restaurant dessert. So easy and so fluffy!
If you make this easy chocolate mousse, leave a rating and comment. What topping did you choose?