I have always wanted a great homemade chocolate mousse recipe that is simple but above all else delicious. I have finally found it and it was even easier than I thought it would be!
This recipe has 3 simple ingredients and came about as I had left over whipped cream after making some delicious scones. Ironically I am not a fan of whipped cream and won’t eat it on its own, so I can absolutely tell you this tastes nothing like whipped cream and is a gorgeous smooth chocolately mousse.
The ingredients are chocolate, milk and cream. You can choose the chocolate of your preference, I used milk chocolate as it is my favourite (and very plentiful around here lol) but you could choose dark chocolate, or even white chocolate!
The variations of chocolate mousse around the internet is overwhelming, incorporating so many techniques and fancy skills and expensive ingredients so I am so pleased that this one worked. There are no eggs, no tempering the chocolate and definitely no problems for most of you. Trickiest part is probably whipping the cream and even I can do that!
This recipe made 3 generous servings, but you could absolutely make it go further in smaller glasses or double the recipe for a larger group. Serve it after it has chilled for at least an hour, and best eaten on the same day.
Also I recommend a light touch to be able to keep some body to the cream after you have whipped it. Go easily on the cream and ensure it is just at soft peak stage. Another great tip is the chocolate should feel just warm when you hold it against your lip, not hot, and not too cool to be able to blend it well with the cream.
If you are a fan of easy desserts then check out these delicious desserts
Layered Ice Cream Pudding
Easy Baked Alaska
Chocolate Chippie Log
I hope you enjoy this simple recipe!
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Christine Pascoe says
Instead of melting chocolate separately place in with milk and warm gently as you do a ganache works a treat and quick …..Christine
Wow what a find! Such an easy recipe. Its possible i didnt beat cream long enough and perhaps chocolate was too warm, but i just couldnt wait it tasted do delicious. Setting in fridge hopefully firms up a bit, but if not its still a winner. Real mousse taste half the effort!! Nice one.
Just chocolate chips and 35% cream – beat the cream for a bit “foamy” consistence, mix together with melted chips and pour into ice-cream molds – the best ice cream, not hard like most ice-pops, soft and creamy like ice cream bought in the shop. Just better 🙂
I was thinking about the fabulous Whittaker’s Chocolate flavoured Keri Keri Orange, would be delicious in this recipe, but the chocolate is dark.
Oh yes that would be delicious!!!! I used Whittakers Creamy Milk but your idea sounds better ?