3-Ingredient Chocolate Mousse Recipe

This recipe is awesome! A while back i used to be searching for a delicious, easy, egg-free mousse that didn’t need gelatin that might be employed in recipes like this Raspberry-Filled mousse Cake or these Triple Chocolate Mousse Cupcakes.


After browsing through many recipes, most requiring eggs, melting chocolate, gelatin or delicate and precise ways, I discovered one that was fast, straightforward and tasted nice.

I’ve adapted the recipe into what you’ll find here today. Shout dead set Circle B room for sharing their formula that got Maine started.

Some folks have argued that this straightforward mousse formula is in truth simply chocolate topping and not mousse. I won’t argue against that claim as a result of it's a chocolate topping however it conjointly still falls into the class of chocolate mousse-like ethereal desserts. It may not have eggs or gelatin in it but that’s why thousands of people have tried and loved this recipe.

IT’S EASY! No worries of gelatin clumps or raw eggs or heating mixtures. This chocolate mousse look-a-like is for the everyday chocolate lover that doesn’t want to spend an hour making chocolate mousse that may or may not work out for them. This is for you guys… not the person eager to argue this isn’t real mousse as a result of it lacks eggs or gelatin.

Now that I have that off my chest, I understand if you are one of those people that care a lot about “actual” and “real.” Feel free to add gelatin to this recipe. I’ve done this several times to stabilize the mixture to add to cupcakes in the summer.

I’ve enclosed a locality toward very cheap of this post with loose directions on a way to add gelatin to the present straightforward mousse formula.

INGREDIENTS

  • 1 1/2 cups whipping cream
  • 1/4-1/3 cup chocolate (dutch preferred), sifted, use 1/3 cup for dark chocolate flavor
  • 1/4-1/2 cup granulated sugar, use a 1/4 cup for chocolate flavor
  • 1/4 teaspoon almond extract, optional

INSTRUCTIONS

  1. In a chilled mixing bowl, begin whipping cream.  Whip until frothy and slightly thicken.
  2. Add powdered sugar and cocoa powder. Carefully mix until soft peaks form.
  3. Add almond extract if desired. Whip until stiff peaks form.
  4. Spoon into plastic bag or piping bag with piping tip. Pip into serving bowls or glasses.
  5. Enjoy immediately or refrigerate until ready to serve.

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