This super simple recipe for the best easy chocolate mousse whirls up just a few ingredients in a blender for everyone’s favorite elegant dessert!
This is one of what I lovingly think of as one of my secret weapon recipes. Those are recipes that I know will always, ALWAYS come out right, that are super easy…and are all kinds of festive.
And don’t even get me started on how many times my Creamy Stovetop Macaroni and Cheese has saved me when there is a larger than expected crowd for dinner. Multigenerational house fun!
This easy chocolate mousse recipe is up there with the best of them.
It’s a light, creamy chocolate confection that you can whip up in a jiffy…leave yourself enough time to chill them up in the fridge, and it will be one of the easiest and most elegant desserts in your repertoire.
Let’s get cooking on this super easy chocolate mousse recipe!
What is the difference between chocolate pudding and chocolate mousse?
Chocolate pudding is usually made with whole eggs, and cooked so that it has a deeper, thicker consistency (and if you are on the lookout for special occasion chocolate pudding recipes, this slow cooker chocolate pudding cake cooks up all by itself in, yep, your trusty slow cooker).
Chocolate mousse tends to be made with egg whites only, and has a lighter, fluffier consistency. Not to mention the fact that chocolate mousse sounds ALL kinds of elegant.
Ingredients needed to make this easy chocolate mousse recipe
- Chocolate Chips: Any size will do, but we find that the mini size is the best as they melt down super quickly.
- Sugar: Even with the chocolate chips, you are going to need a little extra sweetener.
- Whole Milk: You need the extra richness of whole milk for this recipe, so don’t use the lower fat kinds please. Your mousse will thank you.
- Egg Whites: You want egg whites only so your mousse is as light and airy as possible.
- Whipped Cream (for garnish, optional)
Here’s how to make the best chocolate mousse
(Scroll down for the handy complete printable recipe with nutrition info!)
Put some chocolate chips (milk chocolate, semi-sweet – you pick!) and a little sugar in your trusty blender. (No blender? A hand mixer also works great for this recipe!)
Pour some whole milk into a small saucepan and heat it to a simmer and then pour that into the blender too.
Let it sit for a couple of minutes (this is to allow the chocolate to get soft) and then blend it on high speed for one minute.
Add in three egg whites and blend on high speed for another minute.
Pour the chocolate mixture into four dessert glasses or bowls and pop them in the fridge for 5 hours or more so that they can firm up.
Garnish with your favorite topping (or no garnish is delicious too!) and serve them up!
Personally, I will take all the garnishes that come my way. Next time I make this there will absolutely be a maraschino cherry involved.
Chocolate mousse FAQs
In order to get the silky, chocolatey creaminess that we want, this recipe does need to be made with whole milk – low fat milk just won’t give it the richness we are looking for.
Nope! I tend to use mini chocolate chips because they melt faster, but the regular size chips will work just as well.
Since it needs to firm up in the fridge for at least five hours, this is definitely a recipe that you can make a day ahead if you need to.
Pop your question in the Comments section below and I promise to answer pronto!
So whether you are looking for a dependable holiday dessert that will free you up from the kitchen, or just to luxuriate in some chocolate deliciousness on a regular weeknight, give this recipe a whirl!