This super simple 3 ingredient quick chocolate mousse is not only easy to make but also extremely delicious and perfect consistency. With few handy tips, you can make it as shots or cups for individual serving or set in a large dish. This recipe that has no eggs or gelatin!
Classic chocolate mousse contains eggs so this is not that one for sure but it certainly is super easy and delicious and very close to the real deal. If you keep a few things in mind, this recipe is a keeper.
FAQs
Substitutions and Variations
Since it has only three ingredients, a good quality couverture chocolate is recommended ideally between 58-62%.
You can adjust the amount of sugar based on the chocolate used. The darker the chocolate, the less sweet it is.
Storage and Make Ahead
This mousse is quite stable when refrigerated. In fact, I even use this as filling for my cakes and also in a very popular recipe Triple chocolate Mousse cake . It can stay up to 3 days without any decline in quality refrigerated. After that its starts to deflate and loose the texture.
This cannot be frozen.
When refrigerated , loosely cover with a foil or another tray or plate to avoid drying on top.
Tips for making 3 ingredient Chocolate Mousse Cups successfully
This recipe is super simple but there are a few things that can potentially go wrong. I am not talking about the classic one. In this recipe, take care of following points:
- Melt the chocolate thoroughly, no bits and pieces should be left but do not make it super hot, it has to be barely warm when added to cream.
- Cream is whipped to medium peaks and is aerated well to get that light and fluffy texture of the mousse. Minimum 35% fat content of cream will make nice stiff peaks hence making it light and airy!
- When chocolate is added to the cream, it it has pieces or not fully melted, it might get solidify quickly by the cold cream hence the texture will not be smooth.
- If chocolate is too warm, it might break the cold whipped cream.
- Whip the cream with salt and sugar to medium stuff peaks, do not over or under beat it.
- Cocoa Powder is optional if you are using a good quality dark chocolate at least 58%. If you use, follow this tip. Once you dissolve the cocoa powder in hot water, cool it as well, before incorporating into the cream.
3 Ingredient Quick Chocolate Mousse
An Easy quick 2 ingredient chocolate mousse shots, eggless and gelatin free!
Ingredients
- 1 1/2 cup 33%-35% fat content whipping/heavy/double cream
- 7 ounces dark chocolate (50-60% cocoa butter) ***
- 2 tablespoon good quality cocoa powder *
- 4 tablespoon hot water
- 1 tablespoon sugar **
- pinch of salt
Instructions
- Melt chocolate in microwave (30 seconds interval) or double boiler, stirring continuously. Cool slightly.
- Whip cream to soft peaks.
- Dissolve cocoa powder in hot water.
- Add in the whipped cream, beating continuously.
- Add melted chocolate in a steady stream beating continuously.
- Place in a piping bag with star tip or use zip lock bag to pipe into serving glasses.
- Chill for 3-4 hours.
- Decorated with tempered chocolate decoration/whipped cream or simple cocoa powder dust!
Notes
* get the best quality chocolate available, not chocolate chips
** you can skip sugar if your chocolate is sweet enough
*** You can skip cocoa powder if you are using good quality dark chocolate with at least 58% cocoa butter
Serving Suggestions
I love to serve in my individual dessert mini cups. You could choose something similar, even stem glasses would work.
A dallop of lightly sweetened whipped cream and a dust of cocoa powder adds a great visual contrast.
I have used it to set in a large bowl as well.
You can top with some fancy chocolate decorations to make it more exquisite.
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