This fluffy Chocolate Mousse Frosting is the perfect blend of fluffy, creamy goodness with deep, indulgent chocolate flavor and is ready in under 20 minutes. Made with melted chocolate, butter, and powdered sugar, it’s thick and creamy – almost like a dreamy chocolate whipped cream. Perfect for spreading over cakes or cupcakes—or sneaking a spoonful on its own.
Rich & Decadent Chocolate Mousse Frosting
Imagine rich, decadent chocolate mousse spread onto a cake or cupcakes. That’s what this Chocolate Mousse Frosting is all about. It’s basically a thicker chocolate mousse filling that you can use between layers in a cake or piped on top of cupcakes.
Similar to a chocolate ganache or chocolate cream cheese frosting, this recipe uses melted chocolate as the chocolate flavor instead of cocoa powder. The melted chocolate creates a smoother consistency, so it’s easy to pipe or spread.
And don’t be intimidated by the double boiler method (you don’t need a double boiler). It’s just an easy way to gently cook the eggs in this recipe without curdling them. Yes I said eggs! Eggs are need in a mousse to provide that creamy rich texture.
Whether you eat it by the spoonful or use it for your favorite treats, this chocolate mousse frosting will become your new go-to.
Why This Frosting Works
- Rich chocolate flavor: The melted chocolate produces the richest chocolate flavor, perfect for making your favorite desserts a touch more indulgent.
- Simple: You only need a few basic pantry staples and common ingredients to make this frosting.
- Stable: While it is lighter than a buttercream frosting, it is still firm enough to pipe onto cupcakes.
What is in This Recipe
Get the full ingredient list in the Recipe Card below.
- Powdered sugar: Sweetened and thickens the frosting, I didn’t make it as sweet as some frostings since it’s so rich.
- Eggs: It’s unusual to see eggs in frosting, but this is a mousse so you need the eggs to make it rich and creamy.
- Bitter chocolate: While experimenting, I found that 60% cocoa bitter chocolate bars were just the right combination of sweet and bitter. You can use a dark chocolate if you prefer. Semi-sweet chocolate will make it sweeter if that’s what you’re going for. Chocolate chips do not work as well in this recipe.
How to Make Chocolate Mousse Frosting
Step One: Heat the Egg Mixture
Use a mixing bowl from a stand mixer. Combine the powdered sugar, eggs, milk, and salt. Place the bowl over a pot of water at a gentle simmer, whisking until the mixture warms up and thickens slightly. You want the sugar to dissolve.
Step Two: Add Butter and Chocolate
Remove the bowl from heat, then add the butter and chopped chocolate. Whisk until everything melts together into a smooth mixture. Stir in the vanilla.
Step Three: Cool and Whip the Mousse
For a thicker frosting, refrigerate before piping.
Tips for Success
- Method: Don’t use a microwave. You want the eggs to slowly hea.
- Mixer: If you don’t have a stand mixer, you can use a hand mixer instead.
- Spread: Use a spatula or piping bags to distribute the frosting.
- Refrigerate: Allow the frosting to firm up in the fridge before using.
- Room temperature: Make sure the butter is at room temperature so it melts more easily with the chocolate.
- Mix: Don’t overmix the mousse, or it can deflate and lose its fluffy texture.
My Favorite Ways to Use a Chocolate Mousse Frosting
- Piped onto Chocolate Cream Cheese Cupcakes
- Frost a Chocolate cake or Chocolate Cream Cheese Cake
Storage and Make-Ahead Tips
- Store: Store chocolate mousse frosting in an airtight container in the fridge for up to one week.
- Make-ahead: You can make the frosting recipe and store it in the fridge covered in plastic wrap until you’re ready to use it.
- Freeze: Pop the frosting into an airtight container and store in the freezer for 2-3 months.
Ingredients
- 2 cups powdered sugar
- 2 eggs
- ½ cup whole milk
- ⅛ teaspoon salt
- 8 oz bitter chocolate 60% Cocoa, chopped
- 1 cup butter room temp
- 1 teaspoon vanilla
Instructions
- Heat a saucepan with water over medium heat. In the bowl of an electric mixer, add powdered sugar, eggs, milk and salt. Whisk together and place over the simmering water. Whisk until the egg mixture reaches 160º, about 7-9 minutes.
- Remove from the heat and add the butter, whisking until it has melted. Add chopped chocolate, whisking until it is smooth then whisk in the vanilla.
- Place the bowl in a bowl of ice water and let it cool. It should be cool to the touch and slightly thick, about 60º. With the whisk attachment, beat the chocolate mixture on medium-high for about 5 minutes until stiff peaks form. Refrigerate to thicken before piping.
Notes
- You will need to refrigerate this frosting if you are going to pipe it.
