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3 Ingredient Chocolate Mousse

3 Ingredient Chocolate Mousse

This 3 ingredient chocolate mousse is a rich, creamy, and elegant no-bake dessert made with just chocolate, cream, and a touch of sweetness. It’s quick to prepare, beginner-friendly, and perfect for both casual treats and special occasions.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 2 hours 15 minutes
Servings: 4
Course: Dessert, Easy Recipes, No Back Dessert, No bake dessrt
Cuisine: American, Home Cooking, International
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 150 g dark chocolate at least 60% cocoa
  • 1 cup heavy cream cold
  • 1 –2 tablespoons powdered sugar optional

Equipment

  • 1 Mixing bowl For whipping cream and folding
  • 1 Hand mixer or whisk To whip the heavy cream
  • 1 Heatproof bowl For melting chocolate over water
  • 1 Saucepan or double boiler To melt chocolate gently
  • 4 Serving cups or ramekins To serve the mousse

Method
 

  1. Break the dark chocolate into small pieces and melt it slowly over a double boiler or carefully in short bursts in the microwave. Once melted, let it cool until it’s just warm to the touch—too hot will affect the cream later.
  2. Pour the chilled heavy cream into a clean bowl and whip it gently until it forms soft peaks. If you want a sweeter mousse, sprinkle in the powdered sugar while whipping. Be careful not to overbeat; the cream should still feel light and airy.
  3. Slowly fold the cooled chocolate into the whipped cream using a spatula. Use gentle, sweeping motions to combine them evenly without losing the fluffy texture. Work in batches for the best results.
  4. Divide the mousse evenly into serving glasses or ramekins. Cover and chill in the fridge for at least one hour to let it set and develop its signature silky texture. Serve chilled and enjoy!

Notes

  • Use quality chocolate: The flavor of your mousse depends heavily on the chocolate you choose. Opt for a good-quality dark chocolate with at least 60% cocoa for rich, balanced taste.
  • Don’t overwhip the cream: Whip until soft peaks form for the perfect light and airy mousse. Overwhipping can make the mousse too stiff or grainy.
  • Customize sweetness: Powdered sugar is optional. Adjust according to your taste or skip it entirely if your chocolate is already sweet enough.
  • Chill time matters: For best texture and flavor, refrigerate the mousse for at least 1 to 2 hours. Overnight chilling works even better and makes serving easier.
  • Make ahead: This mousse can be prepared a day in advance and stored in the fridge, making it a great choice for entertaining or busy days.