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This is a super easy chocolate mousse that you can whip up in minutes with only 3 ingredients. A moist, dense, deep chocolate glory perfect for Easter.
No baking, no eggs, only deliciousness for this cheater’s recipe!
This might be the easiest and most sinful dessert I’ve ever made, I mean 100% chock full of chocolate goodness. Lots of deep dark chocolate, lots of silky cream, lots of fudgy chocolate texture going on here!
It’s one of those chocolate desserts you make when you want something RICH and delicious, and not for the faint of heart.
And you want this aerated and melt-in-your-mouth treat ready in NO TIME.
Yeap. This is my favorite kind of recipe!
It’s super easy to make, versatile, and in terms of topping, the options are endless: fresh berries, flaky sea salt, toasted almonds or hazelnuts.
Today I’ve used these cute store-bought mini Easter eggs because we’re definitely in the mood for Easter over here.
But let’s see how to make it.
First, whisk the hot cream into the chopped chocolate until melted, smooth and velvety. Okay, it looks like you’ve just made a chocolate ganache.
Now, let it cool slightly in the fridge, then whip it until fluffy and aerated. Pour into glass cups and get creative and fancy with the topping.
You’re done.
As you see, I don’t use any raw eggs in this French-inspired chocolate dessert, but you’re going to love its flavor and texture no matter what!
So please enjoy my super easy chocolate mousse, one of your new favorite chocolate treat!
List of the ingredients
- Good-quality dark chocolate
- Whipping cream
- Icing sugar
How to make easy chocolate mousse
(Note: this is simply a quick explanation, the full recipe is at the bottom of the page)
- First, make sure all your utensils are clean and dry.
- Using a sharp knife, chop the chocolate bar and add it to a heatproof bowl.
- Bring the cream to a gentle simmer, pour it gradually into the chocolate.
- Whisk until the chocolate is melted and smooth.
- Place the bowl in the fridge to cool down, but not set.
- Whip until fluffy and aerated, but still soft and “spoonable”. Don’t over whip.
Recipe notes
Only 3 ingredients…
Whipping cream: use only full-fat cream that can be whipped (minimum 35% fat content).
Good-quality dark chocolate: I tried the recipe with regular 50%, 70%, 85% cocoa dark chocolate and 72% cocoa baking chocolate and it turned out great each time. I’ve haven’t tried yet milk chocolate. Needless to say, the best quality gives the best flavor, and the higher the cocoa %, the less sweet it will be.
Icing sugar (powdered sugar): it dissolves quickly into the cream. it’s not essential, but recommended to balance the bittersweet dark chocolate flavor.
Tip for a perfect chocolate mousse:
- Once again: make sure all the utensils are clean and dry.
- Stir in the hot cream gradually into the chocolate. Don’t pour it all in one go.
- Let the chocolate mixture cool down until its surface looks opaque, but not set.
- Don’t over whip! You need to stop as soon as the chocolate looks aerated but still soft and “spoonable”, it should take less than 8-10 seconds. The more you whip it, the harder it will be.
More chocolate recipes…
If you look for easy chocolate treats, you’ve got to the right place! Here are some of my favorites, perfect for the whole family:
If you make this easy chocolate mousse, or if you have any questions, let me know! Leave a comment, send me a message, or rate it. I would love to hear from you!
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Easy Chocolate Mousse (3-ingredients!)
Ingredients
- 5oz (150 grams) 70% cocoa dark chocolate bar
- 1 cup (240 ml) whipping cream
- 2 tablespoon icing sugar
Decoration
- ⅓ cup (80 ml) whipping cream (optional)
- 1 tablespoon icing sugar
- chocolate swirls, mini eggs, sprinkles…
Instructions
- Before you start make sure all your utensils are clean and dry (no a single drop of water, please).
- Chop the chocolate: using a sharp knife and a chopping board, finely chop the chocolate bar and add it to a heatproof bowl (glass or metal).
- Heat the cream: add cream and sugar to a sauce pan, place over the stop and heat until it's nearly simmering, not boiling. Keep a close eye on it because it reaches the boiling point very fast.
- Make the emulsion: as soon as the cream starts to simmer, remove from the heat and pour it slowly and gradually over the chopped chocolate while stirring. Don't pour it all in one go, and keep stirring with a spatula or a whisk until the emulsion looks smooth and glossy.
- Let it cool: place the bowl with the melted chocolate in the fridge for about 15 minutes or freeze for 10 minutes. After this time check the consistency, the surface of the mixture should look opaque, but the mixture is still soft. If it's still too runny, return to the fridge for a further 5 minutes.
- Whip: using an electric beater, whip the chocolate mixture until aerated but still soft. It should take less than 10 seconds – don't over whip. You can check its consistency any time, simply stop the electric beater and make sure the texture is fluffy but still spoonable. Over whipping makes the mousse hard.
- Serve: divide the mousse into 4 glasses. Enjoy straight away, or refrigerate for 2 days.
Decoration
- Make sure the cream is cold, add it to a small clean bowl along with the sugar and beat until fluffly and aerated. Don't over whip otherwise it seizes and becomes grainy.
- Decorate each serving of mousse with a generous spoon of whipped cream and berries or mini easter eggs. Enjoy straight away, or refrigerate for 2 days, and enjoy at room temperature.
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