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Our Easy And Delicious Chocolate Mousse Recipe

Chocolate mousse 2

Want in on a little secret? Chocolate mousse is not that difficult to make. In fact, you can make the delectable dessert with only two ingredients! In honor of National Chocolate Day, I’m going to give you the easiest chocolate mousse to make for a get-together with your friends – just in time for the holidays!

All this recipe requires is proper planning. Once the chocolate and cream are mixed together, you need to let it chill for at least 8 hours, so plan ahead. And decorating is really up to you! Drizzle some caramel and crushed walnuts on top, or add raspberries and a little whipped cream (like I did).


I get a lot of questions about what type of chocolate to use, and this really depends on your taste buds. I usually go with a bittersweet chocolate (around 70% cacao) so the dessert isn’t too sweet. Semisweet is another great option with around 60% cacao. Because we’re melting the chocolate, it’s best to buy the chocolate in wafer form. Chips from your local grocery store are also good to use, but these sometimes contain stabilizers, which can compromise the flavor. This is how chips come out of the oven still in their original chip shape instead of melted.

Now, on to this super easy recipe I promised you!

Chocolate mousse 4

Prep time: 30 minutes

Wait time: 8 hours

2nd prep time: About 1 hour (depending on how fancy you get with decorating)


  • 3 ¾ cups heavy cream
  • 3 cups chocolate wafers or chips
  • ½ tsp vanilla extract OR 1 tsp espresso powder

I know I said there were only two ingredients, but I highly recommend adding an optional third ingredient; either vanilla extract or espresso powder. Vanilla and espresso powder enhance the chocolate flavor for an even more delicious experience!


  1. Put the chocolate chips in a mixing bowl (add espresso powder if you use it).
  2. Heat the heavy cream on the stove or in the microwave until it is steaming.
  3. Add 1 cup of the hot heavy cream to the bowl of chocolate and mix to melt the chocolate (add the vanilla here if you use it).
  4. Stir in the rest of the heavy cream, ensuring all chocolate pieces are melted. If they aren’t, put the bowl in the microwave for 10 second intervals until everything is melted.
  5. Cover and chill for 8 hours, or overnight.
  6. Remove from fridge and whip the chilled mixture until stiff peaks form (I used my mixer to do this).
  7. Place in your serving dishes and freeze until ready to serve!

Chocolate mousse 5


Katlin Gnojek

Chicago Food Editor

A management consultant from 9 to 5, Katlin loves marketing, Champagne, and a killer pair of shoes. When she is not working, you can find her unwinding over brunch, at a BodyPump class, or baking to her heart's content at home. Katlin will never turn down a chocolate croissant.

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