Easy Chocolate Mousse

06.25.2015

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.

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Easy Chocolate Mousse

Yield: 6 servings

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

Ingredients

  • 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)

Instructions

  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

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35 comments

  • judy: will this make 9 1/2 cup servings?
    If not, how to change?
    Thank you May 16, 2018 at 11:31am Reply

    • Jaclyn: Sorry I’m not exactly sure on the measurement. June 9, 2018 at 12:08pm Reply

  • Nivya Vijayan: Came out perfect! Tasted as much delicious as the one made with raw eggs! Everybody loved it at home October 25, 2017 at 6:14am Reply

    • Jaclyn: So glad to hear it! October 25, 2017 at 11:06am Reply

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

  • Arti: I need it for a party tomo night. Can I make it now and store it in the fridge. Will the mouse deflate?? August 14, 2017 at 12:44am 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

  • 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

  • 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

  • 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

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