Easy chocolate mousse recipe teaches you how to make chocolate mousse from scratch with just a few simple ingredients – no raw eggs necessary!
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, though, I crave things that aren’t safe to eat, and 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 without raw eggs!
Does all chocolate mousse have raw eggs?
No, it doesn’t! Traditionally, chocolate mousse is made with raw eggs.
However, this mousse relies on a base of melted marshmallow, melted good-quality baking chocolate, and whipped cream for that light and fluffy texture without the raw egg.
How to make chocolate mousse
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.
Divide mousse among dishes, and chill for at least 30 minutes, or until ready to serve. Serve topped with reserved whipped cream.
Tips and substitutions
- Chocolates: Please see the notes just below for questions regarding substituting the types of chocolate.
- Milk: You can use any milk from skim to whole milk. Using whole milk will give you a richer, creamier mousse.
- Whipping cream: If you’d like more tips about making whipped cream, you can find more information here.
- Sugar: If you like sweeter whipped cream, increase the sugar to 1/3 cup.
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.
Storage
Refrigerate any leftovers. The chocolate mousse will keep in the fridge for about 3 days.
More chocolate mousse recipes!
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Chocolate Mousse
Ingredients
- 4 ounces bittersweet baking chocolate 60% cacao, chopped
- 4 ounces semisweet baking chocolate chopped
- 1 ½ cups mini marshmallows
- 1/2 cup milk
- 2 ½ cups heavy whipping cream
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- 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.
- 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.
Notes
- Chocolates: Please see the notes above the recipe for questions regarding substituting the types of chocolate.
- Milk: You can use any milk from skim to whole milk. Using whole milk will give you a richer, creamier mousse.
- Whipping cream: If you'd like more tips about making whipped cream, you can find more information here.
- Sugar: If you like sweeter whipped cream, increase the sugar to 1/3 cup.
- Nutrition values are estimates.
Nutrition
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Published 6/8/16. Updated with new photos, recipe tweaks, and info on 1/19/21.
Reader Interactions
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Comments & Reviews
S Reay says
Very delicious and so easy to make. Everyone I have served this to just raved about it.
Kate says
Thank you! I’m glad it was a hit!
Steph says
This looks amazing! Have you tried making a fruit mousse without raw egg whites? I am interested to know how to do that!
Kate says
Hi! Thanks! I haven’t, but that’s a great idea!
Heidi W says
Wow! This was divine and very easy! I only had semisweet chocolate chips, so used that for all the chocolate. We could not stop eating this! Added a sprinkle of ground cinnamon on top for a little kick. Fabulous and will now be my go to recipe! Easy enough to whip up for a late night snack to have while watching tv. A keeper!
Kate says
Thank you so much! I’m glad you liked it!
Lisa says
Don’t most marshmallows also contain raw eggs?
Kate says
No, marshmallows are made from a cooked syrup and egg whites. The hot syrup cooks the egg whites, which is why marshmallows can be eaten raw.
Betsy says
Yum, yum, yum!!! I love chocolate mousse and this was amazing.
Kate says
Thank you so much!
KC says
Delicious, rich, yet light and creamy. I added 2 cups of mini marshmallows and put all the whipped cream in the mix. Then added my own whipped cream and a raspberry on top. My guests loved it.
Kate says
That’s great! I’m glad it was a hit. =)
Shilla says
How many people will this serve ?
Kate says
Hi! I get 10 servings from this recipe.
claudia says
Segui la receta y me quedo riquisima!!!REALLY ,REALLY,REALLY GOOD!!!
Kate says
Thank you! I’m so glad that you liked it! Thanks for commenting! =)
Michelle says
Directions confusing regarding addition of whipped cream. Reserving 3/4 . Also adding rest in 2 separate times
Kate says
Hi! I’m sorry that you found them confusing. You reserve 3/4 of the whipped cream to top the chocolate mousse. The rest is folded in with the chocolate. I hope that clarifies things for you.
Sharon says
I made this for my girls’ night birthday party, and it was a huge hit! So easy to make and so, so delicious. It has such a deep chocolate flavor and great texture. A definite “make again” recipe. Thanks so much!
Kate says
Yay!! I’m so glad that you liked it! Thanks for coming back to comment! =)
Ellen Reyes says
Can I put this chocolate mousse on my chocolate cake?
Kate says
You can! I have a recipes using this mousse on chocolate cake and on brownies.
Amy says
Great recipe! I liked using the marshmallows in place of raw eggs and no one could tell the difference. Thanks!
Kate says
Thank you! I’m so glad you liked it! =)
Brian says
I can’t wait to make this. I haven’t made chocolate mousse in over 15 years because of the issue with uncooked eggs. I used to make it often before then, though. So this new method will make up for lost time. Thanks for sharing this.
Kate says
I hope you enjoy it! I try to avoid uncooked eggs, too, and I have had a difficult time finding pasteurized raw eggs. So, it’s nice to have an alternative. =)
J'nice Stork says
It is quite easy to pasteurize eggs. Place them in a saucepan filled with water and fitted with a digital thermometer. Turn on the heat and bring the water up to 140 degrees. Keep the water temperature at 140 degrees for 3 minutes (no more than 142), reducing the heat if necessary. Remove and rinse with cold water. Store in the refrigerator until needed. I used this method for chocolate mousse, and it worked perfectly.
Kate says
Thank you for sharing those tips!
Jessica says
I like the addition of the mini marshmallows! Nice recipe!
Kate says
Thank you!
Sarah says
Fantastic! Made the recipe and followed the directions to a T. Everyone loved it. Thank you!
Kate says
Thank you! I’m so glad you enjoyed it!
Nutrition Fox says
Wow! looks really delicious! I’m going to try this out, thanks!
Kate says
Thanks!