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This Easy Chocolate Mousse Recipe has a rich flavor and creamy texture, and itโs made with just 5 simple ingredients. Itโs easy to make thanks to a surprise secret ingredient: mini marshmallows!
This Easy Chocolate Mousse is an egg-free, fuss-free, pure silken chocolate delight. Instead of sugar and cocoa powder, sweeten bittersweet chocolate with a heap of mini marshmallows. That keeps the texture from being grainy, the taste pure, and you donโt have to mess with egg whites or egg yolks like a traditional custard, either. What you get instead is a deep chocolate flavor and a silky-smooth texture.
Serve Chocolate Mousse in small serving dishes to serve at a party, or fill a graham cracker crust shell to make a chocolate mousse pie. However you serve this homemade chocolate pudding, it will delight chocolate lovers everywhere. Itโs so good! I hope you love it!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Bittersweet chocolate: Look for a high-quality baking bar or chocolate chips. For a white chocolate mousse, substitute high-quality white chocolate. The recipe will work just as well. Itโs really delicious with a drizzle of Raspberry Coulis and fresh berries.
Step-by-step instructions
- Fill a large bowl with ice. The bowl should be large enough to hold a medium saucepan.ย In a medium saucepan over low heat on the stovetop, combine marshmallows, milk, and chocolate. Stir constantly until the chocolate and marshmallows melt and are smooth, about 5 minutes.
- Set the saucepan with the melted chocolate inside the large bowl with ice. Let stand, whisking occasionally, until the chocolate mixture has cooled and thickened, about 20 minutes.ย
- In a stand mixer with the whisk attachment, or using an electric hand mixer on medium-high speed, whip heavy cream and vanilla together until soft peaks form, about 3 minutes.ย
- Fold whipped cream into the chilled chocolate mixture (do not overmix). Spoon into wine glasses or ramekins and cover with plastic wrap (the plastic should be directly on the surface of the mousse). Refrigerate for at least 6 hours or overnight. Garnish with whipped cream and chocolate shavings before serving if desired.
Recipe tips and variations
- Yield:ย This Easy Chocolate Mousse makes about 3 cups of mousse, enough for 6 (1/2-cup) individual servings.
- Storage:ย Store leftover mousse in an airtight container in the refrigerator, up to 4 days.
- Espresso: For a deeper chocolate flavor, add a teaspoon of instant espresso powder to the saucepan with the chocolate.
Frequently Asked Questions
Although the Spanish introduced chocolate to France in the 1700s, it was the French and their love of pastry and dessert that made it into a frothy, whipped dessert known as mousse.
Add a dollop of whipped and plenty of chocolate curls. You can make chocolate curls by using a vegetable peeler on a bar of chocolate.
For best results, chill metal mixing bowl and metal whisk in freezer for 10 to 15 minutes. Combine 1 cup heavy whipping cream, 2 tbsp powdered sugar, and ยฝ tsp vanilla in mixing bowl. Beat until soft peaks form, 3 to 4 minutes, or until stiff peaks form, about 6 to 8 minutes, depending on your preference. Whipped cream can be stored covered, in the refrigerator, for 10 hours.ย
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Easy Chocolate Mousse Recipe
Ingredientsย
- 4 cups mini marshmallows
- 3/4 cup whole milk
- 3 ounces bittersweet chocolate finely chopped (see note 1)
- 3/4 cup heavy cream chilled
- 1 teaspoon vanilla extract
- Whipped cream for garnish, optional
- chocolate shavings for garnish
Instructionsย
- Fill a large bowl with ice. The bowl should be large enough to hold a medium saucepan.ย
- In a medium saucepan over low heat, combine marshmallows, milk, and chocolate. Whisk constantly until melted and smooth, about 5 minutes.
- Set the saucepan inside the large bowl with ice. Let stand, whisking occasionally, until the chocolate mixture has cooled and thickened, about 20 minutes.ย
- In a stand mixer with the whisk attachment, or using an electric hand mixer, whip cream and vanilla together until soft peaks form, about 3 minutes.ย
- Fold whipped cream into the chilled chocolate mixture (do not overmix). Spoon into wine glasses or ramekins and cover with plastic wrap (the plastic should be directly on the surface of the mousse). Refrigerate at least 6 hours or overnight.
- Garnish with whipped cream and chocolate shavings before serving if desired.
Notes
- Bittersweet chocolate: For a white chocolate mousse, substitute high-quality white chocolate. The recipe will work just as well. Itโs really delicious with a drizzle of Raspberry Coulis and fresh berries.
- Yield: This Easy Chocolate Mousse makes about 3 c. of mousse, enough for 6 (1/2-c.) individual servings.
- Storage:ย Store leftover mousse in an airtight container in the refrigerator, up to 4 days.
Can this recipe be easily doubled?
Yes, this recipe can be doubled exactly as written. Thank you, Patti! โ Meggan
How much does this recipe make by volume?
Hi Cru, thank you so much for your question! Iโm sorry, I donโt have the yield on hand. Iโll be testing it though and will write back once Iโve updated the recipe card. Sorry about that! โ Meggan
Hi Cru, this recipe makes about 3 cups of mousse, enough for 6 (1/2 cup) servings. Take care! โ Meggan
Made this yesterday for Valentineโs Day and it was very tasty and super easy! Will definitely make again, yum!
Hi Carol, Iโm so glad you loved it! I hope you had a great Valentineโs Day! โ Meggan
Hi! Iโll be making these for tomorrow night. Can I add Baileyโs Irish cream to the chocolate mixture?
Thanks!!
Hi Nicole, sounds delicious! I havenโt tried this myself, but I would substitute some of the whole milk for a couple tablespoons of Baileyโs. I hope it turns out great! โ Meggan