Chocolate Chip Mousse


03 Mar Chocolate Chip Mousse

Easy Chocolate Chip Mousse -

Late on Sunday afternoon I did the unthinkable. I made chocolate mousse without high-end chocolate.

Company was coming.  The oven was occupied with Apple Roasted Chicken. And I had very little time to devote to dessert. So, I opened the baking cupboard and grabbed the first thing I saw — a bag of semi-sweet chocolate chips.

What can you do with chocolate chips, a stove top and half an hour kitchen time? Make mousse.

And dang, if it didn’t turn out more than a little okay.

Chocolate Mousse made with chocolate chips delivers taste on a budget -

The mousse was light and airy, had a solid chocolate flavour and didn’t break the bank. Not bad for an off-the-cuff dish.

Guess I was meant to buy that jumbo bag of chocolate chips after all. Since it landed in my shopping cart I’ve made oatmeal cookies, dried apple bars, this mousse AND still have plenty of chocolate chips left over to play with. Next time I feel all moussey, I might add Grand Marnier and orange rind, or Frangelico and roasted hazelnuts, or Domaine de Canton and candied ginger…

Got any last minute desserts you fall back on when you don’t have time or oven space for baking? Do share. This mousse was the only ace up my sleeve.

Chocolate Chip Mousse
Recipe type: Dessert
Prep / inactive time: 
Cook / active time: 
Total time: 
Serves: 6 to 8
This version of chocolate mousse is lighter than the traditional French Chocolate Mousse. The secret? Chocolate chips, which give the desserts structure without relying on a lot of eggs and whipped cream.
  • 8 ounces semi-sweet chocolate chips (use a good quality brand)
  • ¼ cup butter
  • 3 eggs, separated
  • 1 cup whipping cream (35%)
  • ¼ cup
  • vanilla sugar (or plain white sugar with 1 tsp vanilla extract on the side)
  1. In a double boiler or metal bowl over simmering water, gently melt the chocolate chips and butter.
  2. Whisk in the egg yolks and cook 2 minutes.
  3. Pour the chocolate mixture into a large bowl and allow to cool.
  4. Meanwhile, whip the cream. If you are using vanilla extract, add it to the cream while whipping. Set aside.
  5. Whip the egg whites, adding the sugar 1 tbsp at a time. Allow the sugar to dissolved between spoonfuls. Beat until stiff peaks form.
  6. Fold the whipped cream and egg whites into the cooled chocolate mixture. Spoon mousse into dishes and chill 2 hours.
  7. Serve cold with extra whipped cream on top, if desired.

Related Post

  • Dana McCauley
    Posted at 12:20h, 03 March Reply

    I like those tea cups! Are the vintage Limoges?

    I’m so glad you asked this question, too. My last minute dessert go to it idea is to put out a slab of great chocolate and some fruit and serve it like a cheese course. People love it and it encourages lingering at the table.

    I also am a big fan of the crisp/crumble. I have topping already in a bag in the freezer as well as lots of frozen fruit on hand so that it really takes me just 5 minutes to throw one together.

    • Charmian Christie
      Posted at 12:59h, 03 March Reply

      @Dana McCauley, I thought you might like the tea cups :-) Yes, they are Limoge — Theodore Haviland if that helps. They were my great aunts and I have a rather uneven collection.

      Love your throw-together crisp idea. I always have fruit on hand but not the topping. That’s a fall-back dessert for me but with a 24-inch over bursting with an 8-pound bird, there wasn’t room.

      Thanks or the fruit and cheese idea, too! I knew you’d come up with something great.

    • Cheryl Arkison
      Posted at 13:47h, 05 March Reply

      @Dana McCauley, Love that idea of keeping the topping in the freezer!
      .-= Cheryl Arkison´s last blog ..Atrophy =-.

  • katerina
    Posted at 12:24h, 03 March Reply

    If I am totally stuck I usually go with a cheese plate and maybe some fresh fruit and nice chocoalte, of course I am not a huge dessert person anyways.

    As for those chocolate chips in your cupboard, I do find keeping them on hand useful for the occasional emergency handful.
    .-= katerina´s last blog ..Mexican Chicken Soup Recipe =-.

    • Charmian Christie
      Posted at 13:02h, 03 March Reply

      @katerina, you and Dana are on the same wavelength! Good call. Cheese never occurs to me.

      And I don’t need any encouragement on the “emergency handful” front. I kept the bag in the freezer for a while so as not to be tempted. Then I realized I opened the freezer more often than the baking cupboard and moved them. Unfortunately, I AM a huge dessert person and if I keep answering the siren call of those chocolate chips, I’ll simply be a huge person.

  • Dan @ Casual Kitchen
    Posted at 12:25h, 03 March Reply

    Charmian, this is one link-worthy recipe… thank you for sharing! I think the quality of a chocolate mousse depends less on the quality of the chocolate and more on the elegance and simplicity of the recipe. My homemade chocolate mousse, for example, contains only four ingredients: chocolate, egg whites, heavy cream and sugar, and it is amazing, regardless of what type of chocolate I use.

    As long as it’s *dark* chocolate, of course…

    Casual Kitchen
    .-= Dan @ Casual Kitchen ´s last blog ..More Thoughts on the Earthquake in Santiago, Chile =-.

    • Charmian Christie
      Posted at 13:05h, 03 March Reply

      @Dan @ Casual Kitchen, Of course it calls for dark chocolate. As if there is any other kind :-)

      These are good quality chips but a far cry from the top end chocolate you’d see used in most gourmet recipes. Thanks for the reminder that simple is often best.

  • The Diva on a Diet
    Posted at 14:47h, 03 March Reply

    I love everything about this post and recipe, Charmian. The on-the-go mousse looks fantastic and those tea cups are exquisite! Funny, as much as I love it, I’ve never made chocolate mousse – it always seemed like such a hassle to me. Your recipe has convinced me otherwise. Thanks!

    I find myself at a loss to answer your question – and I think that’s because guests always seem to bring desserts when I entertain. I do love baking, so that’s not an issue, I think its more that my friends and family really like to bake as well. If I’m in a real pinch … I make a visit to Zabar’s!
    .-= The Diva on a Diet´s last blog ..Wordless Wednesdays: Zelda =-.

    • Charmian Christie
      Posted at 14:36h, 04 March Reply

      @The Diva on a Diet, chocolate mousse isn’t much of a hassle, but it does require whipping both cream and egg whites. Unlike souffle, it won’t collapse, so it’s a low-risk endeavor.

      Nice that you have so many dessert options between your own kitchen, friends and Zabar’s. I never think of buying from a bakery.

  • Robin Smart
    Posted at 18:24h, 03 March Reply

    Hi Charmian,
    Again – any tastes to bring on Friday??? No, I didn’t think so. Looks so good!
    My emergency dessert is to grab my best crystal water goblets and make a layered parfait from yoghurt, granola and fruit. Looks lovely and we always have those ingredients on hand. Can be done in less than 5 minutes.

    • Charmian Christie
      Posted at 14:38h, 04 March Reply

      @Robin Smart, you’re kidding me, right? Leftovers? It’s all I could do to save some for the photos.

      The layered parfait is a good trick. I have all those ingredients on hand, too. Good call!

  • Cheryl@5secondrule
    Posted at 21:02h, 03 March Reply

    Ah, I’m a big parfait fan like Robin. But also — fritters! I usually make them with bananas, but ricotta fritters are equally easy. (I know how you feel about bananas, so I won’t tell you my other go-to… okay, I will: bananas foster! Sorry.)
    .-= Cheryl@5secondrule´s last blog ..Glory =-.

    • Charmian Christie
      Posted at 14:41h, 04 March Reply

      @Cheryl@5secondrule, fritters? Never thought of that. Oh, the options would be endless.

      Thanks for trying to guard me against the scary banana dishes out there. I don’t know what a foster is. Do I want to know? And can I make a bananaless version?

  • Sara Aase
    Posted at 11:14h, 04 March Reply

    I *love* when things work out this way! I often find that I do my best baking in these kinds of situations. Chocolate pudding might be another good one to whip up; ganache for some ice cream, if you happen to have some handy. I’ve found souffles to be relatively easy and quick, although if you can’t use your oven, that’s off. You could also even melt the chocolate with some cream, spread it, and sprinkle it with whatever’s on hand — coconut, nuts, dried fruit, and make kind of a chocolate brittle. Fun post!
    .-= Sara Aase´s last blog ..The New Math: Credit Card Cleanup Means Higher Rates =-.

    • Charmian Christie
      Posted at 14:43h, 04 March Reply

      @Sara Aase, super suggestions. I briefly toyed with the idea of ice cream, but my maker requires the drum to be frozen a full 24 hours ahead of time and I had retired it for the winter.

      Love the idea of homemade chocolate brittle with all those scrumptious nuts and fruit. Ohhh. Next time…

  • Amy Proulx
    Posted at 11:15h, 04 March Reply

    Oh! Cheryl’s idea of deep frying at the last minute makes me shudder! That’s real commitment.

    I’m like you, Charmian. I keep a bag of dark chocolate chips for emergencies. My prefered recipe is David Lebovitz’s Chocolate Idiot Cake, which can be found online. Like the name suggests, only an idiot could mess up the recipe. Dead easy, and drop-dead delicious!

    • Charmian Christie
      Posted at 14:45h, 04 March Reply

      @Amy Proulx, you underestimate me. I can mess anything up given the right circumstances. Thanks for the suggestion. I’m always looking for this kind of recipe.

      And Cheryl IS very committed to good food, so it doesn’t surprise me she would suggest something like fritters. Ricotta or otherwise.

  • Debbie
    Posted at 13:28h, 04 March Reply

    I like to make tiramisu (without raw eggs). It’s an easy last minute dessert.
    You could also do a no bake cheese cake. I like to use extra smooth ricotta cheese and lime juice for flavour. It’s delicious.

    • Charmian Christie
      Posted at 14:47h, 04 March Reply

      @Debbie, no bake cheesecake? Great idea!

      I love tiramisu but find it needs to sit for several hours. However, if I added more coffee and booze it might hurry the process along. (Note: I mean adding more coffee and booze to the dessert, not the baker.)

  • Cheryl Arkison
    Posted at 13:48h, 05 March Reply

    My main problem is not eating all those chocolate chips!

    I think my default dessert might now be an olive oil cake – loved that! Alas, it still uses the oven.
    .-= Cheryl Arkison´s last blog ..Atrophy =-.

  • Sophie
    Posted at 08:52h, 07 March Reply

    Waw, your mousee looks truly airy & fluffy!! That is the way to go!!!!

    MMMMMM,…a real winner!
    .-= Sophie´s last blog ..Delia’s jerusalem artichokes & carrot soup =-.

  • Sam
    Posted at 17:59h, 02 March Reply

    I was wondering if anybody had any issues with texture? This is my first time making mousse and it came out kind of chunky. Like the chocoate hadnt mixed in all the way but it was starting to break down from folding in all the ingredients. Is there something i can do better next time?

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