This silky, rich 3 ingredient chocolate mousse comes together so quickly and with minimal effort. Perfect for when you want an impressive dessert without all the fuss!
This rich chocolate mousse is perfect for Valentine’s Day, holiday gatherings, or when you just need an easy, no-bake indulgence!
If you love delicious sweet treats, you are also going to love my Oreo Brownies, Cinnamon Toast Crunch Cookie, & my mini Basque Cheesecakes!
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Ingredients
- Semi-Sweet Chocolate Chips
- Heavy Cream
- Sugar
- Vanilla Extract
See recipe card for quantities.
Instructions
Melt chocolate & heavy cream! Set aside to cool to room temperature!
Add to heavy whipping cream!
Mix well until smooth!
Serve & enjoy!
- Melt the chocolate: In a small saucepan over low heat, combine the chocolate chips and ½ cup of heavy cream. Stir continuously until smooth and glossy. Remove from heat and let it cool to room temperature.
- Whip it up: In a large bowl, add the remaining ⅔ cup of heavy cream, sugar, and vanilla extract. Beat with a hand mixer on high speed for about 5 minutes, or until stiff peaks form.
- Combine: Once the melted chocolate has cooled, gently fold it into the whipped cream until fully combined and airy.
- Serve: Enjoy immediately for a soft, fluffy mousse or chill in the fridge for about an hour for that perfect, restaurant-style consistency.
Substitutions
- Semi-Sweet Chocolate Chips: Use dark chocolate (60-70% cocoa) for a richer flavor or milk chocolate for a sweeter, creamier mousse.
- Heavy Cream: Swap with full-fat coconut cream for a dairy-free alternative or whipping cream for a similar consistency.
- Sugar: Replace with powdered sugar for a smoother mix, or use honey or maple syrup for a natural sweetener—adjust to taste.
Equipment
- Saucier
- Measuring Cups & Spoons
- Handmixer
Storage
Store the chocolate mousse in an airtight container in the fridge for up to 3 days. For the best texture, let it sit at room temperature for 5-10 minutes before serving. Avoid freezing, as it can alter the creamy consistency.
Top tips!
- Cool the Chocolate: Make sure the melted chocolate is fully cooled to room temperature before folding it into the whipped cream to prevent curdling.
- Whip to Stiff Peaks: Beat the cream until stiff peaks form for a light, airy mousse that holds its shape.
- Fold Gently: Use a spatula and a gentle folding motion to combine the chocolate and whipped cream—this keeps the mousse fluffy!
FAQs
Yes, but keep in mind milk chocolate is sweeter and softer. You might want to reduce the sugar slightly and chill the mousse longer for the best consistency.
Graininess happens if the chocolate is too warm when added to the whipped cream. Always let it cool to room temperature before folding!
Absolutely! Swap the heavy cream for full-fat coconut cream and use dairy-free chocolate chips for a rich, plant-based version.
Related
Looking for other dessert recipes like this? Try these:
Easy 3 Ingredient Chocolate Mousse (quick recipe)
Ingredients
Equipment
Method
- Melt the chocolate: In a small saucepan over low heat, combine the chocolate chips and ½ cup of heavy cream. Stir continuously until smooth and glossy. Remove from heat and let it cool to room temperature.
- Whip it up: In a large bowl, add the remaining ⅔ cup of heavy cream, sugar, and vanilla extract. Beat with a hand mixer on high speed for about 5 minutes, or until stiff peaks form.
- Combine: Once the melted chocolate has cooled, gently fold it into the whipped cream until fully combined and airy.
- Serve: Enjoy immediately for a soft, fluffy mousse or chill in the fridge for about an hour for that perfect, restaurant-style consistency.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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