This easy chocolate mousse is rich, chocolaty, and silky smooth. Discover the secret ingredient that gives this chocolate mousse such great depth in flavor and a texture that is light as air.

3 glasses of chocolate mousse topped with whipped cream on a serving plate

Why you’ll love this recipe:

  • Just 3 ingredients – This recipe is just dark chocolate, whipping cream, and marshmallows, yes marshmallows! They add sweetness to balance the chocolate and they give an airy texture to the mousse, creating a smoother and more velvety consistency. However, you would never know that there are marshmallows in this mousse because you can’t really taste them, but they do add an extra depth of flavor and hint of creamy vanilla.
  • Super easy to make – Most chocolate mousse recipes require tempering raw eggs or soaking and dissolving gelatin. Not this one – you simply melt, whip, and fold.
  • Absolutely decadent – The combination of good-quality dark chocolate, fresh cream, and fluffy marshmallows creates a luxurious and indulgent flavor and texture profile that is like heaven in every spoonful.
3 champagne glasses of chocolate mousse on a plate

Ingredients you’ll need:

  • good-quality dark chocolate
  • whipping cream
  • mini marshmallows
ingredients for easy chocolate mousse: a dark chocolate bar, a carton of whipping cream, and a bowl of mini marshmallows

How to make easy chocolate mousse:

(the ingredient amounts are listed in the printable recipe card further below)

  1. Heat the chopped chocolate, half the cream, and marshmallows in a dry, heatproof bowl over a pot of simmering water, stirring until completely melted and smooth. Let cool to room temperature.
  2. Beat the remaining cream to soft peaks.
  3. Gently fold the softly whipped cream into the chocolate mixture.
  4. Spoon the mousse into dessert bowls or glasses. Cover and chill for 4 hours or overnight.
picture collage of how to make easy chocolate mousse

Expert tips:

  • Good-quality ingredients – Because there are very few ingredients in this recipe, it’s best to use good-quality and fresh ingredients. Also, a fine chocolate with a high percentage of cocoa solids is recommended for the best chocolate flavor. I chose a dark chocolate with 70% cocoa solids for an intense chocolate taste.
  • Use mini marshmallows – Mini marshmallows melt much faster than the regular-size ones, but if you only have larger ones on hand then cut them in half so they don’t take too long to melt.
  • Softly whipped cream – Beat your cream just until it’s thick enough to hold a peak for a few seconds. Over-beating the cream will make the mousse too firm. If that does happen then simply let the mousse soften a bit at room temperature before serving.
2 glasses of chocolate mousse on a plate with spoons

FAQ:

Can I use milk chocolate instead of dark chocolate in this recipe?

While dark chocolate provides a rich and intense flavor, you can certainly use milk chocolate if you prefer a lighter and sweeter chocolate taste.

Can I add additional flavorings to the chocolate mousse?

Absolutely, you can add some extract, like vanilla, peppermint, caramel, or orange. You can also add a splash of liqueur, like Baileys, Kahlúa, Rum, or Grand Marnier.

Can I make the chocolate mousse in advance?

Yes, you can make it up to 3 days in advance. Cover and store in the fridge until ready to serve.

a spoonful of chocolate mousse being lifted from the glass

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Three Ingredient Chocolate Mousse

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Lily Ernst
  • Prep Time: 20 min
  • Total Time: 20 minutes
  • Yield: 6
  • Category: dessert
  • Method: stovetop
  • Cuisine: American

Description

The combination of good-quality dark chocolate, fresh cream, and fluffy marshmallows creates a luxurious and indulgent flavor and texture profile that is like heaven in every spoonful.


Ingredients

  • 200g good-quality dark chocolate, chopped
  • 1 pint (473ml) whipping cream, divided
  • 2 cups (100g) mini marshmallows

Optional garnishes:

  • whipped cream
  • chocolate shavings

Instructions

  1. Heat the chocolate, 1 cup of the cream, and the marshmallows in a dry, heatproof bowl over a pot of simmering water, stirring until completely melted (about 10 minutes).
  2. Remove from heat and allow to cool to room temperature (about 1 hour).
  3. Beat remaining cream to soft peaks. Gently fold 1/3 of the softly whipped cream at a time into chocolate mixture.
  4. Spoon the mousse into 6 dessert glasses or bowls. Cover and refrigerate for at least 4 hours or overnight.
  5. Serve with a dollop of whipped cream and chocolate shavings if desired.

Notes

Leftovers can be kept in the fridge for up to 3 days.

Recipe adapted from Annabel-Langbein.com