Chocolate Mousse is a simple and easy dessert to make, especially this quick, 3 ingredient method. I take my quick and easy mousse and incorporate it into two easy chocolate desserts that will be delightful for any chocolate lover.
Chocolate Mousse can be made simply with cream and chocolate or another method using gelatin. This recipe doesn’t use gelatin which makes it super simple. Gelatin works great structurally to hold mousses together. But, this 3 ingredient recipe, holds very well without it. Not to mention, also a shortcut making it super fast and easy to make.
Quick Chocolate Mousse Tip
For this mousse, its best used after it’s made for placing in molds or used as a filling in cakes. Using it before it has time to set up makes it very user friendly.
Mousse For Later
Also, not sure what to do with your leftover mousse? Here are some ideas:
- Place in a covered container and refrigerate to snack on later
- Place into mini silicon molds and then freeze for fabulous mini mousses that pop right out once frozen
- Place in individual ramekins or mini glasses and refrigerated for a mini mousse dessert
Chocolate Dessert One
Chocolate Mousse Espresso Rolls
First up, is a yummy chocolate espresso collaboration. Hmmm…. I’m thinking chocolate and espresso was destined to be together. I’m on a bit of an espresso kick lately too. Maybe that’s why I love this combo so much. Love this mocha chocolate dessert duo. Reminds me of my first post for this blog with my Chocolate Espresso Oreo Brownies.
This dessert has two components:
- Chocolate Mousse
- Espresso Blondie
Chocolate Mousse is made and placed in half cylinder molds, then frozen. They pop right out after freezing
Espresso blondie is made in a baking sheet to make it a thin and flat canvas to be placed on the bottom of the chocolate mousse cylinders.
Not only is this dessert easy, but the flavor profile is amazing. Not to mention, the texture of creamy with a little chewy. Delicious!!!
To take it over the top, you can pour a chocolate glaze or chocolate ganache over the top of mousse before placing on the blondie. Wow, chocolate dream come true!
Chocolate Caramel Mousse Cake
Next, one of my favorite chocolate cake creations. I made this cake for Valentine’s this year and it blew me away! If you love chocolate and caramel desserts and flavors, this cake is for you.
Components for this amazing chocolate cake:
- Chocolate cake (use your favorite recipe or even box)
- Caramel Mousse
- Chocolate Mousse (Quick and easy)
- Chocolate Buttercream
Woo, that’s a ton of chocolate…. but it doesn’t taste rich at all! The flavors are amazing.
Here, I made a mini cake since it is for two people, 6″ round cake pans.
I alternate layers of caramel and chocolate mousses. Then, it gets surrounded by chocolate buttercream.
Since this cake has lots of chocolate, I make a simple whipped cream flower to decorate the top and it really lightens this cake and gives it another level of creamy texture.
Try these awesome Chocolate dessert recipes:Print
Chocolate Mousse-Quick Method
Delicious creamy mousse made with three simple ingredients to make it super simple and quick to make and oh so delicious.
- Prep Time: 15 minutes
- Cook Time: 1 minute
- Total Time: 16 minutes
- Yield: 6 servings 1x
- Category: Desserts
- Cuisine: American
1 cup heavy whipping cream
6 ounces semi-sweet chocolate chips
1/4 cup whipping cream
1/2 tsp vanilla
Combine the chocolate chips and 1/4 cup cream in a small to medium bowl.
Microwave for 30 seconds. Be careful not to overcook. Sometimes chocolate is still thick after first 30 seconds.
Remove and stir to mix to see if it will combine into a smooth mixture, if not continue to microwave in 20-30 second increments till mixed and creamy. Cool mixture about 5 minutes.
Stir in the vanilla.
Whip the cream till soft peaks are seen in a stand mixer with a whisk attachment or a hand mixer. This will be much like the consistency of regular yogurt.
Fold the cream into the chocolate mixture.
Pour into serving bowls, molds, or use as a cake filling immediately and chill.
Adapted recipe from Southern Living.
Mousse can be made and then put into individual serving containers and refrigerated to be enjoyed later.
Mousse can also be put into mini silicon molds and frozen for great mini desserts served over cake or cookies.
This mixture sets up really nicely, however, will be hard to use in cakes and poured in molds if refrigerated.
Keywords: chocolate, mousse