Easy Chocolate Mousse


One of my all time favorite treats is chocolate mousse. If only it were calorie free and I could eat it every single day, but sometimes you’ve just got to live a little and splurge sometimes. Life is about balance and I think chocolate most definitely fits into that balance somewhere.

Easy Chocolate Mousse | Cooking Classy

This chocolate mousse is so quick and easy to make, it doesn’t call for raw eggs and it doesn’t have to chill for hours to set. The secret ingredient in this mousse – marshmallows. I adapted this recipe heavily from Nigella Lawson and it is totally genius! No one even notices the marshmallows in it, not that they are a bad thing but definitely not the first thing you’d want to pick up on in a chocolate mousse. Mostly they just offer a light and fluffy texture and simple, sweet flavor and they leave plenty of room for the chocolate flavor to shine. Plus, they are what makes this mousse quick to set.

This mousse is going to be my go to chocolate mousse recipe from now on! It has the perfect amount of chocolaty richness, it’s texture is fluffy, melt-in-your mouth perfection, and it’s just divinely decadent. Well worth the splurge on occasion! My sister who isn’t even much of a chocolate fan couldn’t put it down, and my mom, a chocolate fanatic fully approved. Mission accomplished.

Easy Chocolate Mousse | Cooking ClassyEasy Chocolate Mousse | Cooking ClassyEasy Chocolate Mousse | Cooking ClassyEasy Chocolate Mousse | Cooking ClassyEasy Chocolate Mousse | Cooking ClassyEasy Chocolate Mousse | Cooking Classy


Easy Chocolate Mousse

Yield: 6 servings

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 50 minutes


  • 3 1/2 cups mini marshmallows
  • 1/4 cup salted butter , diced into 1 tbsp pieces
  • 9 oz good quality semi-sweet chocolate , chopped into small pieces
  • 1/4 cup hot water
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • Sweetened whipped cream , fresh raspberries and fresh mint leaves, or shaved chocolate, for serving (optional)


  1. In a medium saucepan combine butter, chocolate, water, and marshmallows. Set over moderately low heat and cook, stirring frequently until mixture is melted and smooth. Set aside to cool until warm, 7 - 10 minutes (it may appear to separate a little just whisk vigorously to blend).
  2. Meanwhile, whip heavy cream with vanilla until stiff peaks form. Fold and stir whipped cream into chocolate mixture. Spoon into 6 dessert cups. Chill 30 minutes or until ready to serve. If mousse chills through entirely after several hours of refrigeration, just allow it to rest at room temp about 20 minutes for optimal consistency. Top with whipped cream, raspberries and mint leaves if desired, or top with whipped cream and shaved chocolate if desired.
  3. Recipe source: adapted from Nigella Lawson



  • Alexandra: That Looks wonderful! Ideal for the whole Family, including Little children. I love your recipes and photos June 25, 2015 at 1:19pm Reply

    • Jaclyn: Thanks so much Alexandra! June 25, 2015 at 10:45pm Reply

  • Cathleen @ A Taste Of Madness: I have been curious about making chocolate mousse.. It is still on my to-do list :) June 25, 2015 at 2:38pm Reply

  • Diana Brodeur: Would replacing the hot water with hot coffee work in this recipe? June 25, 2015 at 2:39pm Reply

    • Jaclyn: I don’t see why not. I hope you try it and love it! June 25, 2015 at 10:44pm Reply

  • Shari Kelley: I love chocolate mousse, too, and yours looks so rich and creamy and chocolaty. I have never heard of using marshmallows, but that makes it so much easier than dealing with the eggs. Your pictures are just beautiful, Jaclyn! June 25, 2015 at 3:11pm Reply

    • Jaclyn: Thanks for the nice compliment Shari, you’re always so kind :)! June 25, 2015 at 10:47pm Reply

  • June @ How to Philosophize with Cake: Wow that looks perfect! Love the way you garnished it, so elegant :) June 25, 2015 at 5:39pm Reply

  • Shelby: Can’t wait to try this! Thanks for another
    great eggless recipe! June 25, 2015 at 6:56pm Reply

  • Elle @ Only Taste Matters: I love this recipe! Marshmallows! Who would of thought? Pinned! June 25, 2015 at 8:55pm Reply

  • Fatima Galban: Me encanta el chocolate!!
    Esta receta me la guardo para preparar!!!
    Feliz viernes!!! June 26, 2015 at 1:09am Reply

  • Ami@NaiveCookCooks: These are STUNNING!! Love the addition of marshmallows inside! June 26, 2015 at 3:06pm Reply

  • Laura (Tutti Dolci): Hello chocolate, this mousse is perfection! June 26, 2015 at 5:47pm Reply

  • farah: i tried nigella’s mousse before because i needed a pregnancy friendly mousse. it was heavy and not aerated. sorry nigella! im really excited to try your version. by the way just made your lemon cupcakes and they were divine, the buttercream was gorgeous. June 28, 2015 at 9:11am Reply

    • Jaclyn: I wonder if that’s because in the recipe she posted it doesn’t really mention much of a cooling time so if you let it cool just until warm it doesn’t melt all that whipped cream. I didn’t really understand the point of whipping that up if you just add it in right after. Hopefully you like it this way :)! June 28, 2015 at 2:01pm Reply

  • Naadia: There’s nothing I could eat more than a good chocolate mousse! Loved your presentation! never thought of making it with marshmallows! Definitely on the to-do list! Thanks :) June 29, 2015 at 12:20am Reply

  • farah: made this today, so yummy. I only had big marshmallows so they took ages to melt, I should have chopped them up!
    Jaclyn please please invent a low fat chocolate mousse recipe! I could feel the calories in this one but it was so delicious! June 29, 2015 at 6:50pm Reply

    • Jaclyn: I just went to this event at the Culinary Institute of America and they made mousse with canned garbanzo bean liquid – it whips into peaks, + almond milk and chocolate (which were melted together). It was delicious I was so surprised and also amazed at the fact that canned garbanzo bean liquid whips up into fluff. That would be the little lighter calorie version :). February 4, 2016 at 6:22pm Reply

  • Myrtice Stevens: My Dear Jaclyn, it is stunningly beautiful. I don’t know whether it has anything to do with my chocolate obsession or not, but i love this chocolate mousse so much. Made it and 100 percent satisfied with it. June 30, 2015 at 9:36pm Reply

    • Jaclyn: Thanks Myrtice! So glad you loved it! July 7, 2015 at 11:16am Reply

  • McFadden’s NYC: These look amazingThe mousse turned out extra creamy and my family loved it. July 3, 2015 at 4:28am Reply

  • Amy: I love to make choc indulgence cake. Can I use this mousse recipe to make the cake filling? I guest this is more easy to handle. August 29, 2015 at 7:20pm Reply

  • Charity: I made this yesterday and while it tastes amazing it was really thick. What can I do to make it fluffier? February 2, 2016 at 1:04pm Reply

    • Jaclyn: You could add in a little more whipped cream (and make sure it gets to the point where they are very stable/stiff peaks) and also be sure to let them rest at room temp a bit before serving if they are fully chilled through. February 4, 2016 at 6:14pm Reply

  • Andrea: I wanted to try chocolate moose for my family. The recipe was easy, but it made chocolate icing and not a moose. I will keep trying February 14, 2016 at 5:25pm Reply

  • jeanne: At Jaclyn’s suggestion,
    I made these for trivia night and received many compliments. I served them in small clear plastic cups. They looked beautiful and tasted so good!
    The marshmallows were a surprising addition.
    Jaclyn, thank you for all the hard work you put in creating great reproducible recipes.
    jeanne June 2, 2017 at 8:28pm Reply

    • Jaclyn: Thanks Jeanne for the kind words- glad it was enjoyed! June 13, 2017 at 12:41pm Reply

  • Tabitha: The first time the recipe did not work for me using her recipe. It had weird texture and super dark.
    The second time I did not add all ingredients at once. Instead I only melted marshmallows and butter then added the chocolate.
    I don’t make my own whip cream so this time instead of using only amount recipe called for. I used almost two containers of whip cream to get that perfect color .
    So glad did not give up because it came out amazing. Also now I use it for my chocolate Graham cracker crust pie. July 11, 2017 at 12:08am Reply

  • marcepanowy kącik: Desery wyglądają bardzo pięknie. Wprost nie można od nich oczu oderwać :) August 27, 2017 at 11:48am Reply

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