When my children were younger this treat became a staple in our home. In the 90s, when low carb diets became popular, I discovered chocolate mousse as a homemade desert. Over the years I've perfected and simplified it to a 3 Ingredient Chocolate Mousse. This chocolate mousse recipe is decadent, irresistible, and incredibly easy to make, and I'll show you how!
Recipe Ingredients Notes
- Heavy Whipping Cream - A full-fat cream is recommended for the best results. Half and half and full cream milk could work, but will result in a runnier mousse.
- Dutch Processed Cocoa Powder - This is a unique cocoa powder made with specially prepared cocoa beans for a rich flavor, dark color, and fine texture with minimal clumping. Any other cocoa powder is suitable, too, as long as it's unsweetened.
- Powdered Sugar - Did you know this ingredient actually contains cornstarch? This is what makes our 3 ingredient mousse similar to a homemade stabilized whipped cream! Do not substitute this with granule or liquid sweeteners!
Ways to Enjoy Every Bite
Top this with chocolate chips or melted chocolate sauce for an extra chocolatey taste. Sprinkles, nuts, or whipped cream make a fun, colorful topping.
I always keep a carton of heavy whipping cream in my fridge. There are so many different things that you can make from it (have you tried fresh, home made whipped cream??) that it is very convenient to have on hand. Whenever I'm craving something sweet I know I can make this delicious dessert in less than 20 minutes.
But if you're craving something sweet with fresh fruity taste, make sure to check out our cake mix peach cobbler recipe!
How to Make 3 Ingredient Chocolate Mousse
Step 1: Place the beaters of an electric hand mixer and a medium stainless steel mixing bowl in the freezer for 20 minutes to shorten whipping time and create fluffier mousse.
Step 2: Pour cream into the chilled bowl. Whip on high speed for about 2 minutes, until frothy and just beginning to thicken. Sift in cocoa powder and powdered sugar, stir slightly to combine, then whip on low to high speed for 2-3 minutes, until stiff peaks form.
Step 3: Spoon or pipe the mousse into ramekins or small cups using a pastry bag with a large star tip. Refrigerate until ready to serve.
Step 4: Just before serving, top each mousse cup with chocolate shavings and a dollop of whipped cream.
Why Isn't my Mousse Fluffy?
There are a couple of reasons why! If you use low-fat cream or milk, then the resulting mixture will be flat and runny. Additionally, if the cream is warm, then it will not whip properly. You'll want to wait until stiff peaks form or it will be under-whipped.
It's also possible that it was over-whipped- and you absolutely can whip this for too long, I know this from personal experience as I got a little distracted with the first recipe testing!
Recipe Tips from Mrs. G
- Sift the cocoa powder and sugar.
- Start slow when mixing in the dry ingredients.
- Whip to stiff peaks, not beyond.
Storing Leftovers
To store your 3-ingredient chocolate mousse, keep it in an airtight container or cover individual servings with plastic wrap and refrigerate for up to 3-4 days. If you'd like to make it ahead of time or save leftovers longer, you can also freeze it for up to 2 months, just note the texture may become slightly denser once thawed. For best results, thaw in the fridge overnight and enjoy with a dollop of whipped cream or your favorite topping!
3 Ingredient Chocolate Mousse
Equipment
- electric stand or hand mixer
- medium-sized stainless steel mixing bowl
- ramekins or small baking cups
- pastry bags (optional)
Ingredients
- 1 ½ cups heavy whipping cream *see notes
- 6 tablespoons Dutch process cocoa powder substitute with unsweetened cocoa powder
- 6 tablespoons powdered sugar
For serving (optional)
- dark chocolate grated or finely chopped
- whipped cream
Instructions
- Place the beaters of an electric hand mixer and a medium-sized stainless steel mixing bowl in the freezer for 20 minutes before making the mousse. *This shortens the whipping time and results in fluffier whipped cream.
- Pour the cream into the chilled bowl and attach beaters to the electric mixer. Whip the cream on high speed for about 2 minutes, until it is frothy and just beginning to thicken.
- Sift the cocoa powder and powdered sugar into the bowl, then use a spoon to stir them in slightly. *This prevents the dry powders from flying out of the bowl when you turn on the mixer.
- Whip the cream starting on low speed, gradually increasing to high speed, for another 2-3 minutes, or until stiff peaks form.
- Add the chocolate mousse to serving cups piped through a pastry bag fitted with a large star tip. Or, if you prefer, you can spoon it in. Refrigerate until ready to serve.
- Just before serving, garnish each chocolate mousse cup with chocolate shavings and a dollop of whipped cream (optional).
Notes
- Half and half will still work, and full-fat milk will lead to a runnier (but still stable) result. However, avoid 2%, skim, or alternative milk options.
- Do not substitute this with granule or liquid sweeteners! The consistency will be off.
- Top this recipe with chocolate shavings for a pro look! We recommend chilling a candy bar (dark or semi-sweet are best) and chopping finely with a sharp knife or even running it over a grater for a lightweight topping. Make a festive topping with chopped peppermint candy canes.
- Spiked chocolate mousse cups: Kahlua, Irish Cream (we recommend Baileys!), Amaretto, and rum all have fantastic flavors that meld with this cocoa cream dessert in the most whimsical way!
- Coffee chocolate whipped cream: Rather than adding liquid, replace some of the cocoa powder with instant coffee for a slightly bitter mocha mousse!
- Berry good mousse options: Strawberries, blueberries, blackberries, and fresh raspberries are best for this. Mash the fruit in a bowl and stir them into the mousse at the end, not too soon, or else it'll weigh down the cream!
- Cover it well: Store the mousse in an airtight container or cover individual servings with plastic wrap.
- Chill it: Keep it in the fridge for up to 3-4 days.
- If you're storing it in individual cups or jars, leave a little room at the top in case you want to add whipped cream or toppings before serving.
- You can freeze chocolate mousse for up to 2 months, but the texture may change slightly once thawed (it might become denser). To serve from frozen, thaw it in the fridge overnight.
Leave a Reply