Easy Chocolate Mousse

This post may contain affiliate links. For more information, please see our affiliate policy.

This Easy Chocolate Mousse 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!

Small cups of chocolate mousse next to spoons.


 

This Easy Chocolate Mousse is an egg-free, fuss-free, pure silken chocolate delight. Serve in small cups to serve at a party, or fill a graham cracker crust shell to make a chocolate mousse pie. However you serve it, it will delight chocolate lovers everywhere. It’s so good! I hope you love it!

Ingredient 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.

Step-by-step instructions

  1. 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.
Marshmallows in chocolate in a saucepan to make chocolate mousse.
  1. Set the saucepan inside the large bowl with ice. Let stand, whisking occasionally, until the chocolate mixture has cooled and thickened, about 20 minutes. 
A bowl of chocolate mousse chilling over ice.
  1. 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. 
A mixing bowl filled with soft-peak whipped cream.
  1. 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.
Small cups of chocolate mousse next to spoons.

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.

Recipe FAQs

Where is chocolate mousse from?

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.

More chocolate desserts

Join Us

HUNGRY FOR MORE? Sign up for our weekly newsletter and follow along on FacebookPinterest, and Instagram for our latest recipes! Tag all your glorious creations #culinaryhill so we can eat vicariously through you.
Small cups of chocolate mousse next to spoons.

Easy Chocolate Mousse Recipe

This easy chocolate mousse is the stuff chocolatey dreams are made of, and the fact that it's so unbelievably simple to make is thanks to an unlikely secret ingredient: mini marshmallows.
Prep Time 30 minutes
Cook Time 5 minutes
chilling 1 hour
Total Time 35 minutes
Servings 6 servings (½ cup each)
Course Dessert
Cuisine French
Calories 311
5 from 3 votes

Ingredients 

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

  1. 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.
  2. Yield: This Easy Chocolate Mousse makes about 3 cups of mousse, enough for 6 (1/2-cup) individual servings.
  3. Storage: Store leftover mousse in an airtight container in the refrigerator, up to 4 days.

Nutrition

Serving: 0.5cupCalories: 311kcalCarbohydrates: 37gProtein: 3gFat: 17gSaturated Fat: 11gTrans Fat: 1gCholesterol: 45mgSodium: 53mgPotassium: 146mgFiber: 1gSugar: 26gVitamin A: 494IUVitamin C: 1mgCalcium: 64mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Website | + posts

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.

Quick & Easy Meals in Under 30 Minutes!
15 simple recipes for busy weeknights.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

    1. 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

    2. Hi Cru, this recipe makes about 3 cups of mousse, enough for 6 (1/2 cup) servings. Take care! – Meggan

  1. Hi! I’ll be making these for tomorrow night. Can I add Bailey’s Irish cream to the chocolate mixture?
    Thanks!!

    1. 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