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This Easy Chocolate Mousse Recipe has a rich flavor and creamy texture, and it’s made with just 5 simple ingredients. It’s 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 don’t 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. It’s 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. It’s 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. 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.
- 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.
- 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: This Easy Chocolate Mousse makes about 3 cups of mousse, enough for 6 (1/2-cup) individual servings.
- Storage: 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 ½ 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.
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Easy Chocolate Mousse Recipe
Ingredients
- 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
Instructions
- Fill a large bowl with ice. The bowl should be large enough to hold a medium saucepan.
- 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.
- In a standing mixer with the whisk attachment, or using an electric hand mixer, whip cream and vanilla together until soft peaks form, about 3 minutes.
- 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. It’s really delicious with a drizzle of Raspberry Coulis and fresh berries.
- Yield: This Easy Chocolate Mousse makes about 3 cups of mousse, enough for 6 (1/2-cup) individual servings.
- Storage: Store leftover mousse in an airtight container in the refrigerator, up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
How much does this recipe make by volume?
Hi Cru, thank you so much for your question! I’m sorry, I don’t have the yield on hand. I’ll be testing it though and will write back once I’ve updated the recipe card. Sorry about that! – Meggan
Hi Cru, this recipe makes about 3 cups of mousse, enough for 6 (1/2 cup) servings. Take care! – Meggan
Made this yesterday for Valentine’s Day and it was very tasty and super easy! Will definitely make again, yum!
Hi Carol, I’m so glad you loved it! I hope you had a great Valentine’s Day! – Meggan
Hi! I’ll be making these for tomorrow night. Can I add Bailey’s Irish cream to the chocolate mixture?
Thanks!!
Hi Nicole, sounds delicious! I haven’t tried this myself, but I would substitute some of the whole milk for a couple tablespoons of Bailey’s. I hope it turns out great! – Meggan