Chocolate Mousse Frosting
Print Recipe
3.25 from 4 votes

Chocolate Mousse Frosting

What's better than a bowl of chocolate mousse and a big spoon? Chocolate mousse frosting piped on top of your favorite cupcake!
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: chocolate mousse, chocolate mousse frosting
Servings: 12 servings
Calories: 335kcal
Author: Stef


  • 1 1/2 cups heavy whipping cream cold
  • 4 large eggs room temperature
  • 2 tablespoons superfine sugar
  • 12 ounces dark chocolate melted in a double boiler or in 20 second microwave bursts
  • 1/4 cup unsalted butter chopped into small pieces


  • Whip the heavy whipping cream until it firmly holds peaks. Set aside in the refrigerator.
  • If your eggs aren't pasteurized, heat eggs and sugar in a double boiler until they reach 140 F, stirring the whole time. This will kill any salmonella bacteria. If you are using pasteurized eggs, skip this step.
  • Whisk the eggs and sugar until very fluffy and thick - about 10 minutes on high speed in a stand mixer.
  • Mix the butter into the melted chocolate until it is all melted.
  • Add the chocolate/butter mixture a little bit at a time into the egg/sugar mixture, stirring well to fully incorporate the chocolate. I do not suggest using an electric mixer as it is very easy to overmix using that method.
  • Fold in the whipped cream.
  • Pipe onto desserts. Refrigerate until ready to serve.


If you want to get fancy like I did, you can drizzle some melted chocolate on top of the mousse frosting. You won't regret that choice!
I adapted the mousse recipe from Ghirardelli's Chocolate Mousse Recipe.


Calories: 335kcal | Carbohydrates: 16g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 106mg | Sodium: 38mg | Potassium: 245mg | Fiber: 3g | Sugar: 9g | Vitamin A: 646IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 4mg