3 Ingredient Chocolate Mousse
Three ingredients and twenty minutes until you have fluffy, velvety soft chocolate mousse. This just became your new go-to dessert!
Servings: 4
Calories: 367kcal
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.