Best 5-Ingredient Chocolate Mousse to Make at Home

This easy dessert recipe is egg-free, no-bake, and ready in minutes, perfect for special occasions without spending all day in the kitchen. My daughter calls it “chocolate cloud heaven” and always asks for extra whipped cream on top!

For more simple dessert ideas to share with loved ones during the holidays and beyond, try my Raspberry Thumbprint Cookies or Lemon Blueberry Cookies. They’re sweet treats that everyone loves. Now, let’s whip up this chocolate dessert!

This light chocolate mousse recipe is a luxurious, foolproof dessert for any occasion! It’s one of our favorite treats for an effortlessly elegant treat.

Super fast: Ready to chill in just 10 minutes.

No raw eggs: Safe and simple. No risk of salmonella.

Great for make-ahead: Tastes even better after chilling overnight.

Perfect for any occasion: We love it for New Year's, Valentine's Day, anniversaries, or weeknights.

Versatile: Top with fresh berries, chocolate shavings, or more whipped cream.

This silky chocolate mousse cups recipe uses pantry staples for the most decadent flavor! Scroll to the recipe card at the end of this post for the full recipe with ingredient amounts.

• Sugar: Sweetens the syrup base. Granulated sugar is best.
• Water: Helps dissolve sugar into a smooth syrup.
• Light corn syrup: Stabilizes the mousse. Dark corn syrup is a good substitute, but it has a molasses/caramel-like flavor.
• Dark chocolate: Use 60–70% cacao for a rich chocolatey flavor, or good quality bittersweet chocolate.
• Heavy cream: The whipped base of the mousse. Don't swap it for half-and-half.
• Cocoa powder: Adds a bitter contrast. Omit if preferred.
• Chocolate shavings: Looks super pretty as a garnish. You can use any chocolate bar.

See recipe card for quantities.

Even first timers think this creamy dark chocolate mousse is a breeze to whip up! Melt, fold gently, and chill for a dreamy chocolate dessert.

1. Step 1: In a small saucepan, combine the sugar, water, and glucose (or light corn syrup). Heat gently over low to medium heat for 2–3 minutes, stirring constantly until the sugar fully dissolves and the mixture becomes smooth. Once done, remove from heat and set aside.

2. Step 2: Place the chopped chocolate and ½ cup of heavy cream in a heatproof bowl. Melt the mixture over a double boiler, stirring occasionally, or in short bursts in the microwave. Continue stirring until the chocolate is completely melted, smooth, and glossy, about 3–4 minutes.

3. Step 3: Slowly pour the warm sugar syrup into the melted chocolate while stirring continuously. Keep stirring until the mixture is silky, well combined, and glossy. Allow it to cool slightly, it should feel warm to the touch, not hot.

4. Step 4: In a medium mixing bowl, use a hand mixer to beat the chilled 1¼ cups of heavy cream until soft peaks form. The cream should be light and fluffy but not overwhipped.

5. Step 5: To maintain the airy texture, stir a small spoonful of whipped cream into the chocolate mixture first to loosen it. Then, gently fold in the remaining whipped cream using a spatula, taking care not to deflate the mousse.

6. Step 6: Spoon the mousse evenly into 4 large 6–8 oz serving cups. Smooth the tops if needed, then chill for 2–3 hours, or until the mousse is set but still light and fluffy. Just before serving, add a generous dollop of whipped cream and a light dusting of cocoa powder for a beautiful finish.

This 5-ingredient dessert cup is perfect for switching up flavors depending on the occasion and what you're craving! Try these yummy twists:

White chocolate: Swap dark chocolate for white chocolate for a sweeter, milkier flavor.

Mocha mousse: Add 1 teaspoon instant coffee to the sugar syrup for a caffeine kick. The granules should dissolve completely, otherwise, the mousse will be grainy.

Peppermint mousse: Stir ⅛-1/4 teaspoon peppermint extract into the chocolate mixture for an icy, minty twist.

Orange zest mousse: Mix ½ teaspoon orange zest with the syrup for citrusy goodness. You can also top the mousse with more zest before serving.

Layered mousse: Alternate layers of mousse with crushed cookies, chopped brownies, or berries.

Make it dairy-free: Use full-fat coconut cream instead of heavy cream, and vegan chocolate for a dairy-free variation.

These elegant chocolate mousse cups are a showstopper for any festive gathering or weeknight! Here are our favorite ways to enjoy them:

• Serve with fresh berries (my favorite are sliced strawberries) and my Slow Cooker Mulled Wine for a romantic pairing.
• Drizzle with raspberry or black cherry compote for a bit of tartness.
• Add to a dessert table with Espresso Chocolate Chip Shortbread Cookies and No-Bake White Chocolate Covered Oreos.
• Enjoy with my tender Cranberry Orange Cookie Cake.
• Prepare with my Healthy Brownie Batter Dip and Edible Sugar Cookie Dough for more no-bake treats.
• Eat after a classic New Year's dinner consisting of juicy roast beef, Creamed Corn with Jalapeño, and Roasted Parnsips and Carrots.

Prepping this luscious chocolate dessert ahead of your gathering or saving leftovers? Here’s how to keep it light and airy for later:

Refrigerator

Cover the serving cups with plastic wrap and store for up to 3 days. The flavor deepens overnight!

Freezer

Not recommended. The mousse will deflate and separate as it thaws.

These simple tips and tricks will ensure this velvety chocolate mousse cups recipe is perfect every time:

Use good quality chocolate: It makes all the difference in flavor and gloss. Feel free to use high-quality chocolate chips like Hershey's or Ghirardelli.

Cool the chocolate mixture: It should be warm, not hot, before folding to prevent deflating the whipped cream. If the cream deflates, the mixture will turn into a type of chocolate ganache (not mousse).

Fold gently: Use a spatula to keep the mousse light and airy. Stir in the same direction always, clockwise is usually best.

Swap the chocolate: If you don't like dark chocolate, milk chocolate provides a sweeter flavor that still works for this recipe.

Chill the bowl: Place the mixing bowl in the freezer for 30 minutes to 1 hour before whipping the cream. This helps keep the cream cold and makes beating the cream much easier.

Use a small spoon to layer: When filling cups, use a small spoon or piping bag to control portions and create a smooth, elegant top layer.

Add toppings last: Wait until just before serving to add whipped cream, cocoa powder, or chocolate shavings to maintain the mousse’s airy texture and glossy finish.

Here’s what other chocolate lovers are asking about this easy no-bake dessert!

Yes! Milk chocolate makes a sweeter, milder mousse.

Absolutely! Use full-fat coconut cream and dairy-free chocolate.

Yes! Make it up to 3 days in advance and top with whipped cream before serving.

Beat the heavy cream for 2-3 minutes until it holds its shape but isn’t stiff. The tip of the peak can curl downward slightly.

Yes! You can try adding orange, mint, or espresso-flavored chocolate for a unique twist.

Definitely! This recipe works perfectly in mini cups for parties or elegant dessert servings.

Looking for other recipes like this? Try these:

RumChata Pudding Shots Recipe (Easy And Festive With 5 Ingredients!)

Easy No-Bake White Chocolate Covered Oreos (5-Ingredient Christmas Treat)

Easy Raspberry Jam Thumbprint Cookies Recipe (Classic Shortbread)

Easy Chocolate Covered Pecans (Homemade with Flaky Sea Salt)

These are my favorite dishes to serve with this Chocolate Mousse Cups:

Easy Edible Sugar Cookie Dough Recipe (Safe to Eat)

Espresso Chocolate Chip Shortbread Cookies Recipe (Easy Buttery Cookie)

Easy 3-Ingredient Sugar Cookie Fudge Recipe for Christmas

Easy Rolo Pretzel Turkeys - Kids Will Love For Thanksgiving

These eggless chocolate mousse cups are our favorite way to celebrate special occasions and treat ourselves on weeknights! Share your creations on social media with Hungry Whisk, and don’t forget to subscribe for more simple dessert ideas and recipe cards!