Easy Chocolate Mousse (Eggless)

This easy eggless Chocolate Mousse recipe is rich, creamy, is made with 4 simple ingredients, cooks up in just 20 minutes, and ready to eat in under an hour, making it perfect for quick chocolate cravings!

For those days when I’m short on time but still want a satisfying dessert, this easy chocolate mousse recipe is my answer. It is rich, and smooth, and come together in a snap with ingredients I usually have in my kitchen.

You should also check out my Best Chocolate Cake, Double Chocolate Cookies, and Dark Chocolate Mint Truffles!

Why I love this recipe

• This mousse comes together in just 20 minutes, giving me a perfectly indulgent, rich dessert with minimal effort.
• It only takes 4 simple ingredients, so I usually have everything I need right in my kitchen.
• I skip the heavy cream and use Cool Whip instead, making it super easy and extra creamy.
• Unlike many mousse recipes, there are no raw eggs or egg yolks in this recipe, so I don’t have to worry about food safety concerns. It’s perfectly safe for everyone, including pregnant women and kids.

Ingredients

• mini marshmallows
• butter
• dark chocolate
• semisweet chocolate
• water
• whipped cream

Step by step

1. In a small saucepan, heat the water, butter, and marshmallows over medium heat. Stir frequently until the marshmallows begin to melt.
2. Break the chocolate into pieces and add to the pan. Continue stirring until the mixture incorporates with the melted chocolate and becomes smooth and uniform.
3. Remove from heat, and allow to cool for 5 minutes. Fold in whipped cream, and pour the mousse into serving dishes.
4. Chill for at least 30 minutes before serving.

Variations

If you want to change things up, try adding a splash of espresso or coffee liqueur to the chocolate mixture for a mocha twist. You can also experiment with flavors by adding a bit of orange zest or peppermint extract to give the mousse a seasonal twist.

For an easy white chocolate mousse, simply replace the chocolate with a high-quality white chocolate.

If you love a bit of crunch, try folding in some crushed graham crackers or cookie crumbs after stirring in the whipped cream for a layered parfait-like texture. I also like to sometimes top the mousse with a pinch of salt for a sweet and salty fix.

Serving suggestions

This mousse recipe is a joy to serve in small ramekins, bowls, or glass jars, especially when topped with a dollop of whipped cream, a sprinkle of chocolate shavings, or fresh berries.

Storage

If you are making numerous small servings like my ramekins you can put them all in a baking dish and wrap the entire baking dish with plastic wrap.

This mousse recipe can also be frozen in an airtight container if you want to save some for later; just thaw in the fridge for a few hours before serving.

If you try this recipe please comment and rate it below, I love hearing from you!