This 3-ingredient chocolate mousse recipe is amazing! It’s delicious and so easy to make. I have wonderful memories of making this chocolatey dessert with my mom when I was a kid. SKIP TO RECIPE
What Is Chocolate Mousse?
Chocolate mousse is a decadent dessert with a rich, creamy texture and intense chocolate flavor. Typically, this recipe includes melted chocolate and whipped cream, creating a light and airy yet indulgent treat. The flavors and textures come together to make chocolate mousse a beloved classic. It is an easy recipe to make in advance and serve in individual glasses or ramekins.
Brief History of Chocolate Mousse
No one knows the exact origin of chocolate mousse, but many believe it originated in France in the 18th century. While there are various claims about who invented this decadent dessert, most think it was a collaborative effort among French pastry makers and chefs. The word “mousse” itself is French and means “foam”. Initially, mousse was a savory dish, containing ingredients such as fish or chicken. Eventually, it made its way into the dessert category, with chocolate as the most popular flavor.
Importance of Quality Ingredients
Quality ingredients are essential for chocolate mousse! They directly impact the flavor, texture, and overall success of the dessert.
Chocolatey Chocolate Mouse Recipe
Ingredients
Method
- Mix chocolate, marshmallows and 1/2 cup of the heavy cream.
- Place in the microwave on high for approximately 2 minutes.
- Stir the mixture well until the mixture is smooth. You may need to put back in the microwave for 15 second intervals if the marshmallows are not yet melted (stirring in between if you need to do so more than once)
- Cool about 45 minutes to room temperature. While the chocolate mixture is cooling, whip the rest of the cream in a separate bowl until soft peaks form to use for the topping. Refrigerate until the chocolate mouse is cool.
- Once the chocolate mixture is cooled, stir one half of the whipped cream into it. When fully mixed, gently fold in the rest of the cream.
- Spoon into eight 4 oz ramekins and refrigerate until set (at least 2 hours - we generally make the day before, then let it set overnight)
- OPTIONAL: Sprinkle tops with chocolate shavings or sprinkles if you like.
Leslie Farin is the Publisher and Founder of 50PlusToday. She is an experienced communications and marketing professional passionate about working with older adults and their families. She works with a team of writers to provide essential and cutting-edge information related to the 50Plus community.
