Easy 3-Ingredient Chocolate Mousse
This Easy 3-Ingredient Chocolate Mousse is just perfect and delicious. Period. It’s light, chocolate-y, smooth and whips up in less than 5 minutes. For all you chocolate lovers, this is the perfect dessert to whip up any night of the week!
This recipe is awesome if I do say so myself. A while back I was looking for a delicious, easy, egg-free chocolate mousse I could enjoy in all the ways I love to use chocolate mousse. I’m sure I will be sharing a few of them here and there. 🙂 After browsing through several recipes, most requiring eggs, melting chocolate, or delicate and precise methods, I came across one that was quick, easy and tasted good. I’ve adapted the recipe into what you’ll find here today but want to give a shout out to Circle B Kitchen for sharing their recipe that got me started.
You can find the full printable recipe HERE or click any of the big purple buttons below.
Here’s what you’ll need:
I know… you actually see 4 ingredients. Technically, you don’t need the almond extract but if you’re an almond or amaretto fan, you’ll love the added flavor!
There are a couple tips that go along with this recipe. If you follow them, they’ll be like mousse magic and make your mousse that much better. First, make sure you sift the cocoa powder. It won’t be the end of the world if you don’t, but it will make the final product more consistent and smooth. If your powder has clumps in it the mousse will end up with little dark flecks of cocoa powder.
Second, chill the bowl you plan to whip the mousse in. Whipping cream whips much easier when it is cold. What better way to help with this than in a cold, chilled bowl. I use a glass bowl and just pop it into the freezer about 30 minutes before I plan to make the mousse.
Okay, can I have 5 minutes on the clock, please? 😉 Seriously though, this recipe comes together so quickly. It’s perfect for those days you want a little sweet something after dinner but feel like you don’t have a lot of time. Also, I should mention, this is an awesome recipe to use for a light mousse frosting for cakes and such.
First, pour the cream into a chilled bowl. Using an electric mixer, begin whipping. Whip the cream until it becomes frothy and slightly thickened.
Once the cream is frothy, add the powdered sugar and sifted cocoa powder. You might want to give it a little stir before turning the electric mixer on otherwise you may get a face full of chocolate sugar cloud.
If adding almond flavoring (or vanilla if you prefer), whip until soft peaks form. This is when you can pull the beaters out of the mixture and the “peak” of the mixture falls onto its self, it doesn’t stand up. Add flavoring.
Whip the mousse until stiff peaks form. A stiff peak is when the mixture holds its shape and peaks stand straight up. Make sure not to over whip or it might end up turning into sweet chocolate butter. Haha!
I like to use a spatula to do my last bit of mixing to ensure I don’t over whip. You’re gonna want to lick the attachments, spatula, and bowl when you’re all done!
I like to add a little fancy to this mousse by using a plastic bag and piping tip.
Now, using your make-shift piping bag, pipe this delicious, fluffy chocolate mousse into the serving dish of your choice… or right into your mouth. I won’t tell. 😉 Doesn’t this mousse look amazing? It really is as good as it looks!
You’ll be done with time to spare… it’s that easy! I always skipped over chocolate mousse recipes because they looked complicated and involved. With this recipe, it’s everything but complicated and involved. It’s light, airy, chocolate-y, sweet and, most definitely, quick and easy! We love to eat it just like this or use it for a light chocolate mousse frosting.
This is a treat everyone will like unless you don’t like chocolate, which would be crazy! 😉
What is your favorite 5-minutes-or-less sweet treat?
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Original post: 1.19.17 Updated: 2.11.18