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Simple and easy three ingredient chocolate mousse desserts filled with Creme Eggs, and even more Creme Egg on top!

Creme Egg Recipes

Creme Eggs are a cult easter classic, and I have many many Creme Egg recipes on my blog already… but this one is probably the easiest. My Creme Egg cupcakes are such a hit that I really hope all you Creme Egg lovers love this too.

In my opinion, I still love my no-bake Creme Egg cheesecake more, but this is because I am a cheesecake addict… I even question that. THIS IS SO YUMMY! If you wanted, you could even make this into another Creme Egg recipe, by freezing it and turning it into ice cream… just saying. 

Creme Egg chocolate mousse

So I got a little bored the other day, and thought I would make something with ALL the Creme Eggs in my cupboard. Like I went a little overboard perhaps and bought far too many bags of Creme Eggs, mini and normal size!

But anyway… This dessert happened. Individual Chocolate Creme Eggs Mousses… oh my. This mixture isn’t like my normal chocolate mousse recipes as I wanted to try something different that didn’t require eggs for example

Seriously? It is quite sweet. The Creme Eggs does increase that sweetness, and this makes a DELICIOUS three ingredient chocolate mousse by itself so seriously. Heaven.

Three ingredient mousse 

One thing I realised that was with all of my no-churn ice creams, such as my no-churn Crunchie ice cream or my no-churn Nutella ice-cream, they taste AMAZING before being frozen.

Its obvious that they would really as its only just cream, condensed milk, and whatever flavouring you chose. This made me think, if it freezes to make ice cream… would it work as a mousse? YES IT DOES.


To make such a simple mousse, you genuinely just have to whip the ingredients together. Whipping the double cream, condensed milk, and melted chocolate together is so insanely easy. Melt the chocolate, then pour the ingredients into a bowl, and whisk until thick.

Make sure that the chocolate has cooled slightly before adding to the mixture to prevent it splitting, as heat of chocolate kills a lot recipes. However, you can also use a chocolate spread instead of the melted chocolate if you preferred, and this also works wonderfully. 

Once the mixture is whipped to soft peaks, I fold through the chopped up mini or regular Creme Eggs, and then split between the ramekins. You can use Gü ramekins like I have, small glasses, or whatever… as long as it can contain a mousse it’s fine! You can even make one giant mousse to serve at the table. 

One thing you might struggle with though, is not eating it ALL before it makes it to the glasses. I would advise sorting it out, and eating a little bit of leftover you *accidentally* left there… or you might make a deliciously regretful decision.

Tips and tricks

  • This recipe will last for 2-3+ days, but will turn into a delicious ice cream if frozen and will last 3+ months. 
  • You can use any chocolate, but milk and dark chocolate are better as they’re less likely to split
  • You can swap the melted chocolate to a chocolate, or other, spread
  • Creme Eggs can be swapped for any other easter chocolate, or a regular chocolate 

Creme Egg Mousse!

Simple and easy three ingredient chocolate mousse desserts filled with Creme Eggs, and even more Creme Egg on top!
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Category: Dessert
Type: Mousse
Keyword: Terry's
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 Desserts
Author: Jane's Patisserie


  • 450 ml double cream
  • 200 g condensed milk
  • 200 g milk chocolate
  • 2-3 bags mini Creme Eggs (chopped)
  • 3-4 large Creme Eggs (halved)
  • Sprinkles


  • In a heatproof bowl, melt the milk chocolate until smooth.
  • In your mixing bowl, add your double cream, condensed milk, and the melted chocolate and whisk until very thick!
  • Fold through some chopped up mini Creme Eggs and pour/pipe into some glasses/pots. I used small glass ramekins (like the Gü dessert pots!)
  • Sprinkle on some sprinkles of choice. Add a half of a Creme Egg to each mousse and refrigerate for at least 3-4 hours and then ENJOY!


  • You can use dark chocolate in this recipe instead of milk, but I wouldn’t advise using white as it would be far too sweet!
  • These will last in the fridge for 2-3 days, but are delicious when freshly set. Even the mixture is delicious!
  • You don’t have to use any Creme Eggs in the mixture if you don’t want as this makes a delicious chocolate mousse by itself. You can also switch to any other Easter treat you like, or any other chocolate such as Rolos or Munchies for example!


Find my other recipes on my Recipes Page!

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  1. Mollie Williams on March 13, 2023 at 7:10 pm

    5 stars
    Amazing! I made this with a small bowl and a fork as i don’t even have a whisk and it still worked a charm – a bit tiring but a good workout too! So tasty. Will defo be making again. Thank you!

  2. Danielle on April 17, 2022 at 12:09 pm

    My mousse has curdled twice now what am I doing wrong please? Is there anyway I can save it?

    • Jane's Patisserie on April 19, 2022 at 4:02 pm

      Hiya! Try using a double boiler to melt the mix again for as little time as possible, to then try to re set. Hope this helps! x

  3. Easteryummy on February 13, 2022 at 12:33 pm

    5 stars
    Delicious. I overwhipped the recipe and it curdled, but a handy tip just add some more double cream, and rewhip, it’ll smooth it out again!

  4. Susie on April 2, 2021 at 12:27 pm

    Are the mini eggs the ones with the crispy shell. Do you add the entire 2-3 bags or as needed ?

  5. Farron on February 28, 2021 at 11:28 pm

    If I only wanted 4 servings should I just half the ingredients?

  6. Rachael on October 22, 2020 at 9:46 am

    How long will these last at room temp before they’re no good?xx

  7. Sarah on April 9, 2020 at 9:35 pm

    How much milk chocolate is needed?

  8. Charlotte @ What Charlotte Baked on April 14, 2017 at 11:56 pm

    These look so rich and delicious Jane! The perfect dessert for an Easter lunch 🙂

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