Name: Chocolate Mousse
Prep time: 15 min
Cook time: 10 min
Total time: 10 min
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

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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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