Easy Chocolate Mousse

June 25, 2015

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Easy chocolate mousse – one of the worlds tastiest treats! 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 easy chocolate mousse is so quick 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 Classy

How to Make Easy Chocolate Mousse

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

Easy Chocolate Mousse | Cooking Classy

Easy Chocolate Mousse

My go-to chocolate mousse recipe! It's amazingly decadent, perfectly fluffy, deliciously creamy and it's so easy to make! So good you'll want to add this to your dessert recipe collection!
Servings: 6
Prep10 minutes
Cook10 minutes
Cool40 minutes
Ready in: 1 hour 35 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

  • 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).
  • 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.
  • Recipe source: adapted from Nigella Lawson
Nutrition Facts
Easy Chocolate Mousse
Amount Per Serving
Calories 546 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 23g144%
Cholesterol 77mg26%
Sodium 111mg5%
Potassium 271mg8%
Carbohydrates 47g16%
Fiber 3g13%
Sugar 33g37%
Protein 4g8%
Vitamin A 841IU17%
Vitamin C 1mg1%
Calcium 54mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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38 Comments

  • judy

    will this make 9 1/2 cup servings?
    If not, how to change?
    Thank you

  • Nivya Vijayan

    Came out perfect! Tasted as much delicious as the one made with raw eggs! Everybody loved it at home

  • marcepanowy kącik

    Desery wyglądają bardzo pięknie. Wprost nie można od nich oczu oderwać :)

  • Arti

    I need it for a party tomo night. Can I make it now and store it in the fridge. Will the mouse deflate??

  • 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.

  • 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

  • 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

  • Charity

    I made this yesterday and while it tastes amazing it was really thick. What can I do to make it fluffier?

    • Jaclyn

      Jaclyn Bell

      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.