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Chocolate Mousse
Light and creamy chocolate mousse that's made without raw eggs
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Cooling
1
hour
hour
30
minutes
minutes
Total Time
10
minutes
minutes
Servings
10
servings
Calories
384
kcal
Author
Kate @ I Heart Eating
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
US Customary
-
Metric
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
Serving:
1
serving
|
Calories:
384
kcal
|
Carbohydrates:
25
g
|
Protein:
3
g
|
Fat:
30
g
|
Saturated Fat:
18
g
|
Cholesterol:
83
mg
|
Sodium:
36
mg
|
Potassium:
192
mg
|
Fiber:
1
g
|
Sugar:
18
g
|
Vitamin A:
910
IU
|
Vitamin C:
0.3
mg
|
Calcium:
68
mg
|
Iron:
1.4
mg