Quick Whipped Chocolate Chip Mousse
My quick whipped chocolate chip mousse is made with heavy whipping cream and chocolate chips. No eggs, baking, or refrigeration necessary! You can make this recipe in under 15 minutes any night of the week. I came up with this mousse on a whim when we were craving a treat but were low on ingredients. It’s quickly become a new favorite in our house! I hope you love it just as much as my husband and I do!
This post may contain affiliate links of items I know and love. Read our disclosure policy for more information. I NEVER use AI (artificial intelligence) to create content for Plum Branch Home. Recipes, blog posts, photos, videos, social media content: everything is made from scratch by me, Molly LaFontaine. After developing my recipes, they’re tested 2x by my husband, Tyler, and I before publishing. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!
This is a heavy whipping cream chocolate mousse made with chocolate chips! You melt the chips on the stovetop and whisk up some whipped cream for the easiest mousse you’ve ever made. I used to think making mousse was hard and complicated until I tried it this way!
Inspiration Behind My Whipped Chocolate Chip Mousse Recipe
One night my husband, Tyler, and I were sitting on the couch watching our favorite ’90s sitcom when we both started craving a sweet treat. We are an ingredient household rather than a pre-made food household, so I usually whip something up real quick for us.
But we hadn’t gone to the grocery store in a while, so the ingredients were minimal. I started thinking about what I could put together and remembered we had a little heavy whipping cream sitting in the fridge. It needed used up before it expired so I grabbed that.
We also had chocolate chips in the pantry from Christmas, so I melted those down and whipped up the cream. Then, without thinking, I poured the warm chocolate into the freshly whipped cream and started folding before it could cool.
The chocolate started to harden and made tiny little chips throughout the whipped cream. This mistake turned out to be our favorite mousse yet! It gave it such a fun texture and bursts of chocolate throughout. Now it’s one of our favorite quick treats!
What is Mousse?
Mousse is a light and airy dessert made with whipped cream and a flavored sauce or base, like melted chocolate. It’s a delicious treat!
Why We Love This Dessert and Think You Will Too!
- Easiest Chocolate Mousse Recipe: The steps are so simple to follow, anyone can make this.
- No Eggs: There’s no need for egg yolks or egg whites in this recipe.
- No Baking or Refrigeration: You don’t have to bake or chill this mousse.
- Quick to Make: You can whip this recipe up in less than 15 minutes!
My Tips for Making Easy Chocolate Mousse
- Make sure the whipped cream is whipped until stiff peaks form. This is when the peaks of cream stick straight off the whisk without dropping off.
- If your cream won’t whip up, place it in the freezer for 3-5 minutes then try again.
- Let the melted chocolate cool for just a few minutes so it’s not piping hot when you mix it in.
- Gently fold the chocolate into the cream with swooping motions. Scrape the side of the bowl with a spatula, then cut down the center. Repeat until combined.
Ingredients You’ll Need (with notes and substitutions)
Note: Please see the recipe card at the bottom of this blog post for measurements.
- semi-sweet chocolate chips: you can also use milk or dark chocolate chips, organic is always best to reduce additives but any will work
- heavy whipping cream: preferably organic to eliminate additives but regular will work
- pure cane sugar: granulated cane sugar works great but you can use raw honey instead
- pure vanilla extract: I don’t recommend using imitation in the recipe
Helpful Kitchen Tools for this Recipe
This section contains Amazon affiliate links to items I use and love for this recipe.
- electric mixer or whisk (the hand mixer I love)
- heat-safe bowl
- rubber spatula
- stainless steel pot
How to Make Chocolate Mousse with Chocolate Chips
Note: Please see the recipe card at the bottom of this blog post for the full written recipe.
Melt chocolate
Fill a pot with water 1/4 of the way full and bring to a boil.
Once boiling, turn heat to low-medium and set a heat-safe bowl over the top. Make sure water isn’t touching bottom of the bowl!
Add chocolate chips and stir occasionally until fully melted (about 2-3 minutes).
Once melted take bowl off pan with oven-mits (it will be hot!) and set aside on a wire rack or trivet to cool while you whip the cream.
Make whipped cream
While chocolate cools, add heavy whipping cream, cane sugar, and vanilla to a large mixing bowl.
Using a whisk attachment on a stand mixer or handheld mixer, whisk on high speed for 2-4 minutes or until stiff peaks form (when peaks of cream stick straight off wisk and don’t drop or fall downward). You can also do this with a hand held whisk it’ll just take longer.
Add together
Pour slightly cooled chocolate mix into bowl of whipped cream. Gently fold it into the cream mixture with a rubber spatula (scrape side of bowl then fold down the center, repeat until combined). You’ll see tiny little hardened pieces of chocolate form, that’s exactly what you’re looking for!
Scoop out into small serving bowls and enjoy or store in the fridge in an airtight container for a few days.
Variations to Try
- Try dark chocolate for a richer, less sweet version.
- Use milk chocolate for a less rich, sweeter version.
- Use white chocolate for a different, more vanilla flavor.
My Favorite Way to Serve Chocolate Mousse
I love serving this mousse topped with a little shaved chocolate! I just take one chocolate chip and carefully grate it with a micro-plane zester over the top. It adds a little extra chocolate and looks so cute! Here are a few other toppings you can try:
- homemade whipped cream
- fresh mint leaves
- swirl of peanut butter
- sprinkle of cinnamon
- sprinkle of chili powder for a Mexican hot chocolate taste
Storage Instructions
Store whipped chocolate mousse in an airtight container, preferably glass, for 4-5 days in the refrigerator. But it’s best when enjoyed within 2-3 days.
Frequently Asked Questions
You can, but you’d want to use unsweetened cocoa powder and extra cane sugar. If you wanted to use dessert chocolate instead of chips, you can do that as well.
You can use it to make any kind of mousse! Add strawberry jam, peanut butter, or any other base you’d like. You can also use it to top hot chocolates!
You can just add it to taste to the heavy whipping cream before whipping it up. I’d also add a little extra cane sugar to balance the bitterness from the cocoa.
It’ll last up to 5 days in the fridge, but it’s best when enjoyed within 2-3 days.
More No-Bake Desserts To Try
If you’re looking for more from-scratch no-bake dessert recipes, try a few of these:
- Homemade Honey Watermelon Sorbet
- Icebox Peach Tart (with a no-bake crust!)
- Pumpkin Pie Chia Seed Pudding
- Pistachio Pomegranate Chocolate Bark
- Chocolate Chia Pudding
If you made this recipe, give it a 5-star rating below and share a photo on your social media stories! Be sure to tag me @plumbranchhome. You can find me on Instagram, Facebook, YouTube, Pinterest, and Facebook all @plumbranchhome
Recipe
Quick Whipped Chocolate Chip Mousse
Ingredients
- 1/2 cup semi-sweet chocolate chips
- 1 cup heavy whipping cream (must be cold!) (preferably organic to keep additives out)
- 1 Tbsp pure cane sugar (or raw honey)
- 1 tsp pure vanilla extract
Instructions
Melt chocolate
- Fill a pot with water 1/4 of the way full and bring to a boil.
- Once boiling, turn heat to low-medium and set a heat-safe bowl over the top. Make sure water isn’t touching bottom of the bowl!
- Add chocolate chips and stir occasionally until fully melted (about 2-3 minutes).
- Once melted take bowl off pan with oven-mits (it will be hot!) and set aside on a wire rack or trivet to cool while you whip the cream.
Make whipped cream
- While chocolate cools, add heavy whipping cream, cane sugar, and vanilla to a large mixing bowl.
- Using a whisk attachment on a stand mixer or handheld mixer, whisk on high speed for 2-4 minutes or until stiff peaks form (when peaks of cream stick straight off wisk and don’t drop or fall downward). You can also do this with a hand held whisk it’ll just take longer.
Add together
- Pour slightly cooled chocolate mix into bowl of whipped cream. Gently fold it into the cream mixture with a rubber spatula (scrape side of bowl then fold down the center, repeat until combined). You’ll see tiny little hardened pieces of chocolate form, that’s exactly what you’re looking for!
- Scoop out into small serving bowls and enjoy or store in the fridge in an airtight container for a few days.
Had this recipe come across my newsfeed. Immediately got up and made it to put in the fridge for after dinner but I sampled it quite a bit and literally contemplated not serving it to my family so there will be more for me. It is DEVINE. Thank you for an easy and delicious recipe!!
I’m overjoyed to hear this!! Thank you so much for sharing and I’m so happy you loved it!