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You can prepare this Super easy chocolate mousse in minutes with only 3 ingredients. This is a moist, dense, deep chocolate delight, perfect for Easter.
No cake, no eggs, just deliciousness in this cheat recipe!
Published April 2023/updated April 2026
5This is probably the easiest and most sinful dessert I’ve ever made, and I mean 100% packedchocolate goodness. Very deep dark chocolate, silky cream, and fudgy chocolate textures is happening here!
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This is one of those chocolate desserts you make when you want something RICH and delicious, not for the faint of heart.
And you want this aired and the treat that melts in the mouth is ready NO TIME.
Yes. This is my favorite kind recipe!
This is amazing easy to make and versatile, and when it comes to toppings, the options are endless: fresh berries, flaky sea salt, toasted almonds, or hazelnuts.
Today, I have used this cute one store-bought mini Easter eggs because we are in the mood to celebrate Easter here.
But Let’s see how to make.
First, whisk the hot cream into the chopped chocolate until melted, smooth, and creamy. OK, it looks like you just made chocolate ganache.
Now let it cool slightly in the refrigerator, then beat until fluffy and air. Pour into a glass cup and get creative and fancy with toppings.
You’re done.
As you can see, I don’t use raw eggs in this French-inspired chocolate dessert, but you’ll love the taste and texture whatever happens!
So please enjoy mine Super easy chocolate mousseone of your new favorite chocolate treats!
List of ingredients
- Good quality dark chocolate
- Whipped cream
- ice sugar
How to make easy chocolate mousse
(Note: this is a brief explanation; full recipe is at the bottom of the page)
- First, make sure all your equipment is clean and dry.
- Using a sharp knife, cut the chocolate bars and place them in a heatproof bowl.
- Bring the cream to a slow boil and pour into the chocolate.
- Beat until the chocolate is melted and smooth.
- Place the bowl in the refrigerator to cool, but do not let it harden.
- Beat until fluffy and aerated but still soft and “spoonable”. But don’t overwork.
Recipe Notes
Only 3 ingredients…
whipped cream: Just use it full fat cream that can be whipped (minimum fat content 35%).
Good quality dark chocolate: I tried the recipe with regular 50%, 70%, and 85% cacao dark chocolate, as well as 72% cacao baking chocolate, and the results were always delicious. I haven’t tried milk chocolate yet. Let me state clearly: the higher the quality, the better flavorand the higher the % cocoa, the less sweet the taste.
Icing sugar (powdered sugar): it dissolves quickly into the cream. This is not essential, but is recommended to balance the bitter taste of dark chocolate.
Tips for the perfect chocolate mousse:
- Once again, make sure all equipment is clean and dry.
- Stir in the hot cream slowly into chocolate. Don’t pour it all in at once.
- Let the chocolate mixture cool until the surface looks opaque but not hardened.
- Do not exaggerate! Stop if the chocolate looks airy but is still soft and “spoonable.” It will take less than 8-10 seconds. The more you whip it, the harder it will be.
Another chocolate recipe…
If you’re looking for an easy chocolate treat, you’ve come to the right place! Here are some of my favorites, perfect for the whole family:
Let me know if you make this easy chocolate mousse or have any questions! Leave a comment, send me a message, or rate it. I’d love to hear your thoughts!
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Easy Chocolate Mousse (3 ingredients!)
This is a Super easy chocolate mousse that you can set up in minutes only 3 ingredients. Moist, dense, deep chocolate glory, perfect for Easter. No cake, no eggs, just deliciousness in this cheat recipe!
Portion: 4
Calories: 426kcal
- 5 oz (150 grams) 70% dark chocolate chocolate bar
- 1 cup (240ml) whipped cream
- 2 tablespoon fine granulated sugar
Decor
- ⅓ cup (80ml) whipped cream (optional)
- 1 tablespoon fine granulated sugar
- Chocolate swirls, mini eggs, sprinkles…
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Before starting, make sure all your equipment is clean and dry (not a drop of water is needed).
-
Chop the chocolate: Using a sharp knife and cutting board, chop the chocolate bars and place them in a heatproof bowl (glass or metal)
-
Heat the cream: Add the cream and sugar to a saucepan, set on top, and heat until barely simmering, not boiling. Keep an eye on it as it quickly reaches boiling point.
-
Make an emulsion: As soon as the cream starts to boil, remove from the heat and slowly pour over the chopped chocolate while stirring. Don’t pour it all in at once, and keep stirring with a spatula or whisk until the emulsion looks smooth and shiny.
-
Let cool: Place the bowl of melted chocolate in the refrigerator for about 15 minutes or freeze for 10 minutes. After that, check the consistency. The surface of the dough will look blurry, but still soft. If it’s still too runny, put it back in the fridge for 5 minutes.
-
Whip: Using an electric beater, beat the chocolate mixture until aerated but still soft. This should take less than 10 seconds—don’t overwhip. You can check the consistency at any time; just stop the electric beater and make sure the texture is fluffy but still scoopable. Over-whipping makes the mousse tough.
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Serve: Divide the mousse into 4 glasses. Enjoy straight away, or refrigerate for 2 days.
Decor
-
Make sure the cream is cold, put it in a small clean bowl with the sugar, then beat until fluffy and aerated. Don’t whip excessively; otherwise, it will clump and become rough.
-
Decorate each portion of mousse with a dollop of whipped cream and berries or mini Easter eggs. Enjoy straight away, or refrigerate for 2 days and enjoy at room temperature.
Calories: 426kcal | Carbohydrate: 26G | Proteins: 4G | Fat: 38G | Saturated fat: 23G | Polyunsaturated fats: 1G | Monounsaturated fats: 11G | Cholesterol: 68mg | Sodium: 18mg | Potassium: 57mg | Fiber: 4G | Sugar: 20G | vitamin A: 887IU | Vitamin C: 0.4mg | Calcium: 40mg | Iron: 0.1mg
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