Sometimes the best desserts come from the simplest ideas. With only three ingredients, chocolate mousse can feel elegant without extra effort. The texture is smooth, the flavor deep, and it fits any kind of gathering. You don’t need advanced skills to create it.
Let’s see how it’s made.
Easy 3-Ingredient Chocolate Mousse Recipe
Equipment
- Mixing bowls
- Hand mixer or stand mixer (alternatively, a whisk and some elbow grease)
- Spatula
- Heatproof bowl
- Saucepan or microwave (for double boiling)
- Serving glasses or ramekins
Ingredients
- 1 cup semi-sweet chocolate chips or chopped chocolate 170g
- 1 ¼ cups 300ml heavy cream (divided) 300ml
- 1 tsp vanilla extract optional but recommended for flavor depth
Instructions
- Melt the ChocolatePlace the chocolate in a heatproof bowl over a saucepan of simmering water (double boiler method), or microwave in 30-second intervals, stirring in between, until fully melted. Let it cool slightly.
- Whip the CreamIn a chilled mixing bowl, beat 1 cup of heavy cream until medium peaks form. (Be careful not to overwhip.)
- CombineAdd the slightly cooled melted chocolate and vanilla extract (if using) to the whipped cream. Fold gently with a spatula until fully combined and smooth. Do not overmix to keep the mousse light.
- ChillSpoon the mousse into serving glasses or ramekins. Refrigerate for at least 2 hours to set.
- ServeGarnish with the remaining ¼ cup whipped cream, chocolate shavings, cocoa powder, or fresh berries if desired. Serve chilled.
Video
Notes
- Room Temperature Chocolate: Let the chocolate cool slightly after melting so it doesn’t seize or deflate the whipped cream.
- Whipping Cream: For best results, chill the bowl and beaters before whipping the cream.
- Make it Vegan: Use full-fat coconut cream and dairy-free chocolate.
- Flavor Variations: Add a pinch of sea salt, espresso powder, or a splash of liqueur like Grand Marnier or Baileys for a twist.
Can You Use Milk Chocolate Instead of Semi-Sweet?
Milk chocolate will give the mousse a sweeter and softer finish. The structure will not be as firm as with semi-sweet or dark chocolate, but the texture can still be smooth and enjoyable. If you decide to use milk chocolate, make sure you pick a quality bar or chips with at least 35 percent cocoa solids; otherwise, the mousse may taste flat.
The flavor difference is big. Semi-sweet brings depth and balances the richness of cream. Milk chocolate makes it more crowd-friendly, especially for kids or anyone who prefers a sweeter bite. If you want the mousse to keep some backbone with milk chocolate, reduce the cream by a couple of tablespoons or add a pinch of espresso powder to sharpen the taste.
It is not wrong to use milk chocolate; it is just a different result, so choose based on who will eat it.
How to Fix Grainy or Seized Mousse?
Grainy mousse usually happens when hot chocolate touches cold cream. The fat in the chocolate tightens and you end up with lumps. The best move is to let the chocolate cool to room temperature before folding it in. If you are impatient and it seizes, do not panic. Place the bowl over a pan of warm water and stir gently until the mixture smooths out.
Another issue comes from whipping cream too stiffly. When peaks are too hard, they do not fold well and leave streaks or lumps. Medium peaks are ideal because they blend smoothly and still hold air. If the mousse looks broken after mixing, add a spoonful of cream and whisk slowly to bring it back together.
Small tricks like these can save the batch instead of tossing it out.
Final Thoughts
Chocolate mousse made with three ingredients feels easy to pull off but delivers like a classic. The process stays simple and calm, nothing complicated, only a few steps done without rush. After a short rest in the fridge, the texture turns silky and the flavor comes through deep.
It fits a family table, a quiet night, or any moment that calls for something sweet without stress.
