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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.
Yep, that’s right! This chocolate mousse is egg-free, fuss-free, and pure silken chocolate pleasure with every bite. Spoon into little demitasse cups to serve at a party, or fill a graham cracker crust shell to make a chocolate mousse pie.
As for the marshmallows, well, that can be our little secret. I won’t tell a soul.
Need Easy Chocolate Mousse for a romantic dinner for two, or a party of 200? Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
What is the origin of Chocolate Mousse?
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.
Chocolate mousse is usually made by whipping egg whites or cream until light and airy, which is then combined with a mixture of melted chocolate and sometimes butter, egg yolks, and sugar, and then set in a refrigerator to firm up.
My version has a trick up its sleeve, though–melted marshmallows that disappear into the mousse and give it an unbeatable texture for a fraction of the work.
How do you make Chocolate Mousse at home?
It’s true– delectable chocolate mousse can be made in the comfort of your own home, as long as you have good quality chocolate to work with. This recipe starts with whisking chocolate, marshmallows, and milk together in a pan. Once everything is melted together, the mixture is allowed to cool over an ice bath.
In a separate bowl, the heavy cream is whipped into soft peaks with the vanilla extract. Then the whipped cream is gently folded into the cooled chocolate mixture, spooned into cups, and allowed to chill until it’s time for dessert. That’s it!
Is Chocolate Mousse gluten-free?
Chocolate mousse is usually gluten-free, but if you’re making this recipe for someone who has a gluten sensitivity, please read labels carefully, because some marshmallows include a starch that has gluten in it. Jet-Puffed (Kraft) marshmallows should be gluten-free, as are some other store brands.
How do you serve Chocolate Mousse?
Maybe it’s just me, but I like to serve the mousse in little individual cups and dishes, so everyone gets their own. It’s also a fabulous way to showcase a collection of mismatched vintage glassware or French ramekins. Garnish as you please with a dollop of whipped cream, some berries, chocolate shavings, orange zest, or mint leaves.
Can you make White Chocolate Mousse?
This recipe can be used with either dark or white chocolate, so go ahead and make white chocolate mousse instead, especially if you have lots of beautiful berries to serve with it. Try to use good quality white chocolate.
How do you make easy Chocolate Mousse with cocoa powder?
If you’re looking for a way to use that deep, dark cocoa powder in your pantry, look no further. To replace one ounce of unsweetened chocolate, use 3 tablespoons cocoa powder plus 1 tablespoon butter, and mix into the marshmallows and milk.
Can you make Chocolate Mousse without eggs?
This recipe relies on marshmallows to give the mousse some body and texture, so unlike more traditional mousse recipes, there’s no need to temper eggs and make things more complicated than they have to be.
How long does Chocolate Mousse keep in the refrigerator?
At my house, chocolate mousse has a way of vanishing within the day, but if you have any leftovers, then you have more willpower than I have. Covered with plastic wrap, this mousse will store well for up to 4 days but tastes best when eaten within 1-2 days of making.
Can you freeze Chocolate Mousse?
If you’ve got extra mousse, or want to make this in advance, I wouldn’t recommend freezing it. It’s best the day it’s made.
Easy Chocolate Mousse
- 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.
Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.