Easy Chocolate Mousse
By Jessie
Updated: August 28, 2025
Rate This Recipe
By: Jessie
Updated: August 28, 2025
Rate This Recipe:
If you ever need a dessert that feels a little fancy without all the fuss, give this easy chocolate mousse recipe a go! Made with just 5 ingredients, you can have the mousse pots prepped in just 20 minutes, then let the fridge do the rest. Dig in to enjoy a silky, airy, melt-in-the-mouth, deeply chocolatey mousse that’s perfect for dinner parties, date nights, or everyday indulgence.
Your Ingredients List
- 70% Dark Chocolate: The key ingredient to make this easy chocolate mousse! Choose a good-quality dark chocolate for the best flavour, my go-to is Menier 70% for that rich, deep cocoa flavour and smooth melted texture.
- Unsalted butter: Just a touch of butter makes the chocolate mixture extra smooth and glossy, while adding a little richness.
- Double cream: Whipped until soft and pillowy, the cream lightens the mousse, giving it its signature airy, fluffy texture.
- Caster sugar: Sweetens the mousse and is whisked into the egg yolks to create a light, creamy base.
- Eggs*: You will use 4 room temperature eggs to make this recipe. The yolks add richness and help bind everything together, while the whisked whites create that airy, mousse-like fluffiness.
- Toppings: Cocoa powder, whipped cream, dark chocolate, raspberries for garnishing! These add the perfect finishing touches, from a dusting of cocoa to a pop of fresh fruity tartness.
*This recipe uses the traditional method of making chocolate mousse, which means it contains uncooked eggs. Raw eggs are common in many classic desserts, like tiramisu. In the UK, free-range eggs stamped with the British Lion Quality mark come from hens vaccinated against salmonella, so they’re considered safe to eat raw. However, raw eggs aren’t recommended for pregnant women, young children, babies, or anyone with a weakened immune system.
RECIPE AT A GLANCE
TASTE
Rich, chocolatey and perfectly balanced between sweet and bitter.
TEXTURE
Light, silky and airy. Every spoonful feels creamy and cloud-like.
SKILL
Honestly, it’s easier than it looks! There’s no fussing with gelatine or complicated techniques here. Just some whisking, folding and chilling. If you can melt chocolate and whip cream, you’re good to go.
SERVES
This recipe makes four little pots or two generous portions.
Why is this Chocolate Mousse easy to make?
This chocolate mousse is easy peasy, using just five simple ingredients and taking less than 20 minutes to prep. With an electric whisk, you’ll save the arm-ache and speed up the process, whipping cream and eggs to the perfect texture in no time. It’s a no-bake recipe too, meaning once the mousse is combined, simply spoon it into serving pots and let it set in the fridge for a couple of hours. Perfect as a prep-ahead dessert for dinner parties, it’s indulgent, elegant, and stress-free all at once!
How To Make Chocolate Mousse
Step 1: Melt the chocolate and butter together
Break your dark chocolate into pieces and add the butter. Pop it in the microwave in 30-second bursts, stirring in between, until it’s completely smooth, glossy, and lump-free. Take your time here – rushing it can make the chocolate seize. Set it aside to cool slightly while you get on with the rest. This is the base of your mousse, so smooth, melted chocolate is key for that rich flavour.
Step 2: Whisk the cream to soft peaks
Pour the cold double cream into a large bowl and whisk using an electric whisk for 3–4 minutes until it forms soft, pillowy peaks. Soft peaks mean the cream should hold its shape when the whisk is lifted, but still gently fold over, not stiff like for piping. Be careful not to over-whisk, or it will split and turn grainy (if this happens, just stir in 2 tablespoons of double cream to soften it again). This light, airy cream is what gives the mousse its signature fluffy texture.
Step 3: Seperate and whisk the eggs
Carefully separate your eggs into yolks and whites. Whisk the yolks with the caster sugar for 2–3 minutes until foamy and voluminous; this adds body and sweetness to the mousse. In a separate bowl, whisk the egg whites until stiff peaks form. Stiff peaks are firm and stand tall, if you lift the bowl, they shouldn’t slide out. For the ultimate test, try holding the bowl over your head – the egg whites should stay put 😅
Step 4: Combine the mixtures
First, fold the melted chocolate into the whipped yolks until smooth and even. Next, fold in the whipped cream in two batches using a figure-of-eight motion to keep it airy. Finally, gently fold in the whisked egg whites in two stages. Take care not to over-mix, otherwise all the air you’ve whipped in will collapse and the mousse will be dense. By the end, you should have a smooth, luscious chocolate mixture that’s ready to set.
Step 5: Spoon into serving pots
Divide the chocolate mousse evenly into serving pots/glasses/ramekins – whatever you have to hand. This recipe will make 2-6 mousse portions, depending on the size of your pots. Cover each one with clingfilm and pop them in the fridge for at least 3 hours, or overnight if you’re prepping ahead.
Easy Chocolate Mousse Garnish
Once your chocolate mousse has set, it’s time to make it look as good as it tastes. Dust the tops lightly with cocoa powder for a classic finish, then add a small spoonful of whipped cream on top. Grate a little dark chocolate over the top for extra decadence, and pop on a fresh raspberry (or two!) for a pop of colour and a fruity contrast. You can get creative here too, chocolate curls, mint leaves, or even a drizzle of caramel all work beautifully.
Recipe FAQ’s
Absolutely! This mousse is perfect for prepping ahead, spoon it into serving pots and chill in the fridge for 3 hours or overnight. It keeps well and actually tastes even better once the flavours have settled.
Yes, but only if you use fresh, clean, good-quality, pasteurised eggs. In the UK, free-range eggs stamped with the British Lion Quality mark come from hens vaccinated against salmonella, so they’re considered safe to eat raw. However, raw eggs aren’t recommended for pregnant women, young children, babies, or anyone with a weakened immune system.
Yes, you can, but the mousse will be sweeter and less intense. For a richer, more indulgent flavour, I recommend sticking with 70% dark chocolate.
You can, but it will take a lot more elbow grease! An electric whisk speeds up the process, especially for whipping the cream and eggs.
You can store chocolate mousse in the fridge for up to 3 days. Keep it covered with clingfilm or in an airtight container to keep the surface smooth and creamy.
Easy Chocolate Mousse
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Print Pin Rate this RecipeIngredients
Chocolate mousse:
- 200 grams 70% Dark Chocolate I used Menier
- 30 grams Unsalted butter
- 250 millilitre Double cream cold. Double cream is called heavy cream in the US.
- 4 medium Eggs room temperature
- 2 tablespoons Caster sugar
Garnishes:
- Cocoa powder
- Whipped cream
- Dark chocolate grated
- Raspberries
Instructions
- Break the chocolate up into a bowl and add the butter. Microwave for 30 seconds at a time, stirring in-between, until smooth, melted and glossy. Set aside to cool.200 grams 70% Dark Chocolate, 30 grams Unsalted butter
- Use an electric whisk to whisk the cream to soft, pillowy peaks (3-4 mins). Take care not to over-whisk as the cream will split. Set aside.250 millilitre Double cream
- Separate the egg yolks and whites into two large bowls.4 medium Eggs
- Whisk the egg yolks and caster sugar together for 5 minutes until voluminous and pale yellow (2-3 mins).2 tablespoons Caster sugar
- Whisk the egg whites to stiff peaks (5-6 mins). You should be able to hold the bowl over your head without them falling out! Set this bowl aside for now.
- Pour the melted chocolate mixture into the whisked egg yolks and fold to combine.
- Add the whipped cream to the same bowl and fold until smooth and combined.
- Add the whisked egg whites in two stages, gently folding in a figure-of-eight motion until the chocolate mousse mixture is even and combined. Take care not to overmix, otherwise you'll knock out too much air.
- Divide the mousse mixture evenly between two large or four small serving pots. Cover the pots with clingfilm and chill for at least 3 hours or overnight until set.
- When ready to serve, dust with cocoa powder and top with a spoonful of whipped cream. Garnish with grated dark chocolate and a fresh raspberry.Cocoa powder, Whipped cream, Dark chocolate, Raspberries
