Easy Chocolate Mousse
Rich, airy, and deeply chocolatey, this Easy Chocolate Mousse comes together with just 5 ingredients and about 20 minutes of active prep. No eggs, no fuss — just pure velvety chocolate perfection that can be made ahead and chilled until you're ready to impress.
Servings: 4 servings
Ingredients
- 1 cup semi-sweet chocolate chips
- 1½ cups heavy whipping cream divided
- ¼ cup powdered sugar
- ½ teaspoon pure vanilla extract
- 1 tablespoon chocolate jimmies (sprinkles) for garnish
Instructions
Melt the Chocolate
- In a medium microwave-safe bowl, combine the chocolate chips and ½ cup of the heavy cream.
- Heat in the microwave for about 1 minute. Stir thoroughly until completely melted and smooth. Allow to cool to room temperature, about 15 minutes.
Whip the Cream
- In the bowl of a stand mixer (or using a hand mixer), combine the remaining 1 cup heavy cream, powdered sugar, and vanilla extract.
- Whip on medium speed for about 2–3 minutes, or until stiff peaks form.
Fold Together
- Transfer about half of the whipped cream to a piping bag fitted with a large star tip. Refrigerate until ready to use for topping.
- Add the remaining whipped cream to the bowl with the cooled melted chocolate. Gently fold together until fully combined with no white streaks.
- The finished mousse should be smooth, glossy, and airy.
Portion and Chill
- Immediately transfer the chocolate mousse to serving dishes — ramekins, small jars, or dessert glasses all work beautifully.
- Serve immediately for a softer mousse, or refrigerate for at least 2 hours for a firmer, traditional texture.
Garnish and Serve
- When ready to serve, pipe the reserved whipped cream on top of each mousse cup. Sprinkle with chocolate jimmies and serve immediately.
Notes
Store mousse in the refrigerator in an airtight container for up to 3 days. Add the whipped cream topping just before serving. For a firmer mousse, chill for 2 hours. For a softer, pudding-like texture, serve immediately after portioning.
