3 Ingredient Chocolate Mousse

5 from 29 votes

This easy 3 ingredient chocolate mousse makes rich, velvety chocolate mousse cups in minutes—perfect for a fast, decadent dessert.

Prep Time10

Cook Time10

Course: Dessert

Cuisine: American

Keyword: choclate mousse cups

Servings: servings

Calories: 367kcal

Place the beaters of an electric hand mixer and a medium-sized stainless steel mixing bowl in the freezer for 20 minutes before making the mousse. *This shortens the whipping time and results in fluffier whipped cream.
Pour the cream into the chilled bowl and attach beaters to the electric mixer. Whip the cream on high speed for about 2 minutes, until it is frothy and just beginning to thicken.
Sift the cocoa powder and powdered sugar into the bowl, then use a spoon to stir them in slightly. *This prevents the dry powders from flying out of the bowl when you turn on the mixer.
Whip the cream starting on low speed, gradually increasing to high speed, for another 2-3 minutes, or until stiff peaks form.
Add the chocolate mousse to serving cups piped through a pastry bag fitted with a large star tip. Or, if you prefer, you can spoon it in. Refrigerate until ready to serve.
Just before serving, garnish each chocolate mousse cup with chocolate shavings and a dollop of whipped cream.

Dutch-process cocoa powder is made from cocoa beans that are washed in an alkaline solution of potassium carbonate. This results in cocoa powder with a darker color, less clumping, and a richer chocolate flavor than natural cocoa powder. You can use any type of unsweetened cocoa powder, though.
Top this recipe with chocolate shavings for a pro look! We recommend chilling a candy bar (dark or semi-sweet are best) and chopping finely with a sharp knife or even running it over a grater for a lightweight topping.

Ingredient Notes:

Half and half will still work, and full-fat milk will lead to a runnier — but still stable — result. However, avoid 2%, skim, or alternative milk options.
Do not substitute this with granule or liquid sweeteners! The consistency will be way off.

Recipe Variations:

Spiked chocolate mousse cups: Kahlua, Irish Cream (we recommend Baileys!), Amaretto, and rum all have fantastic flavors that meld with this cocoa cream dessert in the most whimsical way!
Coffee chocolate whipped cream: Rather than adding liquid, replace some of the cocoa powder with instant coffee for a slightly bitter mocha mousse!
Berry good mousse options: Strawberries, blueberries, blackberries, and fresh raspberries are best for this. Mash the fruit in a bowl and stir them into the mousse at the end — not too soon, or else it’ll weigh down the cream!

Storing Instructions:

Cover it well: Store the mousse in an airtight container or cover individual servings with plastic wrap.
Chill it: Keep it in the fridge for up to 3–4 days.
Pro tip: If you're storing it in individual cups or jars, leave a little room at the top in case you want to add whipped cream or toppings before serving.
You can freeze chocolate mousse for up to 2 months, but the texture may change slightly once thawed (it might become denser).
To serve from frozen, thaw it in the fridge overnight.