Chocolate Mousse

This light and airy chocolate mousse recipe is nothing short of easy and delicious! It only takes 10 minutes to whip up, but it tastes like it came from a fancy French restaurant.

Chocolate mousse with whipped cream against a tan backdrop

What is Chocolate Mousse?

Chocolate mousse is a combination of good-quality chocolate, heavy cream, sugar, and salt. Other ingredients, such as eggs, coffee, vanilla, chili powder, etc., can also be added.

Does Chocolate Mousse Contain Raw Eggs?

This recipe does not contain eggs because I wanted to keep it simple and delicious.

Many classic chocolate mousse recipes call for eggs to add richness and flavor, but then there is always the risk of using raw eggs. You can definitely add an egg yolk to this recipe if you want it to be slightly richer, but believe me, you don’t need it!

mousse au chocolat in a chocolate tea cup

How to Make Chocolate Mousse

  1. Roughly chop the chocolate and melt in a heat-safe bowl in the microwave in 30 second increments. Set aside.
  2. Combine boiling water, cocoa powder, and vanilla and whisk.
  3. Add to the melted chocolate and whisk.
  4. Combine heavy cream, salt, and sugar in a mixing bowl and whip to soft peaks.
  5. Add 1/4 of the whipped cream to the chocolate and stir.
  6. Add the remaining whipped cream and gently fold to combine.
  7. Pour mousse into serving cups or dishes, cover, and chill for a few hours.
  8. Garnish with whipped cream and shaved chocolate.

Fun Ways to Use This Recipe

There are so many fun ways to use this recipe! In the picture above, I made an edible tea cup, placed a dollop of caramel in the bottom, and then filled it with the mousse and whipped cream.

This is a fun way to present a traditional French dessert at a shower, tea party, or birthday party.

3 chocolate teacups filled with caramel and chocolate mousse

Other Variations of This Recipe

If you want to go beyond the traditional chocolate mousse flavor, consider adding other flavors that pair well with chocolate. Popular flavors include orange, raspberry, strawberry, coconut, and caramel. Citrus is the easiest flavor to add because you can add the zest, and that’s all there is to it.

The best way to add fruit flavors and coconut is as a garnish, as this doesn’t require you to cook or puree the fruit in any way.

Essential Baking Tools for This Recipe

close up of chocolate mousse on a spoon

Frequently Asked Questions

Can you make chocolate mousse ahead?

Yes, you can make this recipe up to one week ahead before eating it. Of course, it’s always best to serve any dessert within a few days of making it, but this has a seven-day shelf life.

How do you store mousse?

The best way to store chocolate mousse is in the individual dishes or glasses you will use for serving. Chocolate mousse sets up after a few hours, so pour the prepared mousse directly into cups or dishes and then cover them until needed.

Can you freeze chocolate mousse?

Yes! You absolutely can freeze this mousse. I have frozen it and other similar mousses (like the mousse in my entremet aux 3 chocolat), and the mousse freezes beautifully. When you want to eat this dessert, remove it from the freezer, thaw it in the refrigerator for a few hours, and then the mousse is ready to eat.

Other Recipes You’ll Love:


Chocolate Mousse (No Eggs)

Chocolate mousse with whipped cream against a tan backdrop

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5 from 1 review

  • Author: Camille
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 46 servings 1x


Units Scale
  • 4 oz semi-sweet chocolate baking bar (such as Ghiradelli)
  • 237 ml (1 c) heavy cream
  • 12 g (1 Tbs) granulated sugar
  • 1 tsp cocoa powder, Dutch processed
  • 60 ml (1/4 c) water
  • 1/2 tsp vanilla
  • 1/8 tsp kosher salt, Morton’s
  • Whipped cream, chocolate shavings, and caramel for garnish (optional)


  1. Roughly chop chocolate, place in a medium size bowl, and melt in the microwave in 30 second intervals. Set aside.
  2. Boil the water, then stir in the cocoa powder and vanilla. Stir the cocoa powder mixture into the melted chocolate until combined.
  3. Whip heavy cream, sugar, and salt to soft peaks. Add 1/4 of the whipped cream to the chocolate and stir to lighten the chocolate.
  4. Add the rest of the whipped cream and use a spatula to gently fold it into the chocolate. Fold by placing your spatula in the center of the bowl, scooping it under a quarter of the chocolate and whipping cream, and then bring the spatula up and over to the top of the mousse. Repeat this in quarter turns until all of the whipping cream is mixed in.
  5. Pour chocolate mousse into serving cups or chocolate tea cups as shown above. Cover and refrigerate until needed. Chocolate mousse stays good for up to 7 days in the refrigerator.
  6. Note- this recipe makes 2 cups of chocolate mousse, which easily feeds 4-6 people, and even 8 if needed.


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  7. Hi! If i want to use this recipe to fill the chocolate cream puffs on your site, would you please tell me if it needs to set in fridge before piping?

    • Hi Tanya, if you want the mousse to hold a shape (like with a star tip), then chill the chocolate mousse for about 30 minutes. You can also pipe the mousse directly into the cream puffs right after making the chocolate mousse, but it will be a bit softer and have less shape. Let me know if you have any other questions!

  8. Can you use chocolate chips instead of a chocolate bar?

    • Hi Jennifer, if you use chocolate chips, the mousse will be stiffer than if you use a chocolate bar. Chocolate chips contain ingredients that help them to hold their shape, which in turn will create a stiffer mousse when melted and folded into the whipped cream. I recommend a chocolate bar, but you can still use chocolate chips. The texture won’t be quite as soft, which is the main difference. I hope this helps!

  9. So easy to make and is absolutely delicious. My family loves this and asks me to make it all the time.

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