Easy chocolate mousse recipe teaches you how to make chocolate mousse from scratch with just a few simple ingredients.
Published 6/8/16. Updated with new photos, recipe tweaks, and info on 6/22/18.
One of my favorite things about cooking is trying new recipes, and I’ve always been drawn to recipes that use ingredients in usual ways.
It seems like every time I’m pregnant, I crave things that aren’t safe to eat, so I have to get creative to satisfy those cravings.
This homemade chocolate mousse is a simple but delicious dessert that uses marshmallows to add stability to the light and airy mousse instead of using raw eggs.
How to make chocolate mousse
Traditionally, chocolate mousse was made with raw eggs. This mousse relies on a base of melted marshmallow, melted good-quality baking chocolate, and whipped cream.
Can I make the chocolate mousse in advance?
Yes, this chocolate mousse will keep well for up to 2 days. I wouldn’t make it any farther than that because the whipped cream won’t hold up well, and it won’t taste as fresh.
Can I use a different type of chocolate?
This chocolate mousse recipe isn’t overly sweet. If you prefer more of a dark chocolate flavor, use all bittersweet in place of the semisweet chocolate.
If you want a sweeter mousse, use all semisweet chocolate in place of the bittersweet chocolate.
If you want things even sweeter, feel free to increase the sugar in the whipped cream to 1/3 cup.
More chocolate mousse recipes!
If you’ve tried this chocolate mousse recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.
Light and creamy chocolate mousse
- 4 ounces bittersweet baking chocolate 60% cacao, chopped
- 4 ounces semisweet baking chocolate chopped
- 1 1/2 cups mini marshmallows
- 1/2 cup milk
- 2 1/2 cups heavy cream
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Add chocolates, mini marshmallows, and milk to a large, heavy saucepan.
Cook over low heat, stirring constantly, until melted and well-combined.
Remove from heat, and cool completely. This is key. If the chocolate mixture is still warm, it will melt the whipped cream.
In a large bowl, beat whipping cream, sugar, and vanilla together to soft peak stage.
Reserve 3/4 whipped cream to top mousse for serving.
Cover, and chill reserved whipped cream until ready to serve.
Fold 2 cups whipped cream into cooled chocolate mixture until well-combined.
Add chocolate/whipped cream mixture to remaining whipped cream, and fold to combine.
Divide mousse among dishes, and chill for at least 30 minutes, or until ready to serve.
Serve topped with reserved whipped cream.
Refrigerate any leftovers.
*Please see the notes above the recipe for questions regarding substituting the types of chocolate.
**Nutrition values are estimates.