Using a make-shift piping bag, pipe this delicious, airy chocolate mousse into the serving dish of your choice… or right into your mouth. Where are the measurements for each ingredient? I love things that are quick and easy to make that are scrumptious. Thanks again! Would it be wrong if I got up right now and made that for myself – an only myself! I have not tried that. Read my disclosure and copyright policy. It gives this super easy mousse a really smooth texture. Of course I will be damming the outside with buttercream to avoid seepage. Came out great in my Kitchenaid stand mixer.I trippled the recipe and made a lot, very quick. If you must make ahead, I would make as late as possible, cover it well, and store in the fridge. In a chilled mixing bowl, begin whipping cream. Hope this helps. First,  sift the cocoa powder before adding it to the cream. Even my husband who isn’t a chocolate lover truly enjoyed it too. I love chocolate mousse, so I’ll definitely be making this soon! Thanks for the recipe. :], Yum! This recipe has about 700 calories per batch if made with regular whipping cream (I recommend using heavy whipping cream for a stiffer mousse which has a higher fat content), 1/4 cup sugar and 1/4 cup cocoa. Heavy whipping cream will give you a stiffer whip that will hold up as a frosting. Thanks for sharing! Sift cocoa powder to avoid dark flecks in mousse. It’s rich, decadent, and positively swoon-worthy. This EASY 3-ingredient mousse is so fast and only re... - Crockpot-Recipe, Need a chocolate quick-fix? My best estimate is about 1500-1700 calories in the whole recipe depending on if you make a sweeter or darker flavored mousse. This is the first time ive made homemade whipped topping. Thanks for sharing! Would this mousse be stable enough to use as a cake filling? Heavy whipping cream is the best though because it has a higher fat content which makes the mousse thicker. Hi Susan! If you read through the comments, I’ve trouble shooted this problem with others. I’ve also added cocoa powder, freeze dried fruit powder of any variety (banana powder is my favorite though! Can you make this 1 day before? This looks delicious! If that’s what it did, you made chocolate butter. Whipping cream whips much easier when it is cold. Perfect for piping desserts, filling cakes, and licking the spoon! and can be served over rice or with a fresh side salad. This post may contain affiliate links. If too cold it will congeal too quickly when added to the cold cream and make the mousse lumpy. With light-as-air EASY 3-ingredient Chocolate Mousse frosting mini chocolate chip sprinkles and a rich, moist chocolate cupcake base, these cupcakes are […], […] my little ladies Easter baskets this year. It was so fun to meet you at the Everything Food Conference. I added mint extract. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. and it’s 10.10 pm where I’m located. Clearly, you didn’t take the time to read the post that goes along with this recipe. For full instruction please see: kitchencents.com […], […] for full instruction please see: kitchencents.com […], […] flavor 1/4 teaspoon almond extract optional Instructions Get full recipe >> 3-Ingredient Chocolate Mousse @ kitchencents.com Chocolates, Dessert, Mousse In […], […] Easy 3-Ingredient Chocolate Mousse: Whip up this chocolate mousse in less than five minutes. There are so many desserts you can serve it with, but you can also freeze it if you have leftovers! Thank you for all the lovely recipes! Love the use of the plastic bag instead of a pastry bag. This was sooo good. Would orange extract work and make is like a chocolate orange i wonder. Add 1 packet (about 2 1/4 tsp) of unflavored gelatin to about 1/4 cup of cold water and allow it to bloom (soak up all the water for 1-2 minutes). Hi Franshersca. , Yep, we love using this recipe to frost cakes and cupcakes. Thank you Mychele! Awe! Once I open a carton of heavy cream, since I don’t use it up quickly, I find it helps to portion it out into one or two small jars, such that they are all almost full to the brim. You need to use powder sugar to whip the cream or u could use sugar l dont have powder sugar thanks, I have always used reg sugar this will be my first time using powdered sugar. Enjoy! Hi, Micheline! You can add gelatin to stabilize it which will make the process longer. The cream will double in volume once it’s ready, so if you have 1/2 cup of cream, expect 1 cup. . Spoon into plastic bag or piping bag with piping tip. Thank you. If you used regular whipping cream (lower fat content than heavy whipping cream) it will be looser but still hold a shape. Shout out to Circle B Kitchen for sharing their recipe that got me started. If you try it with Truvia, I’d love to hear about your results. My favorite go-to is almond flavoring, because it adds a really rich indulgent flavor to the cream recipe that goes perfectly with any chocolate dessert, especially hot chocolate! So happy you enjoyed this recipe. It’s fun to switch things up! Cool slightly. Make sure not to over whip or it might end up turning into sweet chocolate butter. A quick chocolate fix? . In case people wondered…Hershey cocoa powder is unsweetened. , Can you use a low carb powder sugar to make it keto. Should I double everything? Of course…topped it with vanilla whipped cream. I love a good dessert that isn’t too heavy and super sweet, this looks amazing. This is so quick and easy to do too, Hey, Cheryl! This mousse tastes so decadent, you won’t believe how easy it is to make. It’s light and slightly salty (thank you, capers!) Thanks for stopping by. please think about it and let me know thanks so much! Hi Helen! LOL If you include the almond extract, yes it’s 4. I’m thinking I need this to top my hot chocolate this weekend. As cool as it can be but still be pourable. Enjoy immediately or refrigerate until ready to serve. Using a vanilla wafer crust and a custard vanilla filling flavored with vanilla bean paste. Most mousse recipes I’ve used suggest heavy whipping cream but because that isn’t available in your area I would suggest gelatin. Required fields are marked *. With your mixer on medium speed, whip the cream until it begins to thicken. , I added 1 packet of instant espresso to this recipe. It’s a vicious cycle! It looks lumpy and kind of greasy and a little runny. Oh my Goodness, Rachel Thank you so much for this easy well explained recipe, I love it..just made it, so yummy, liking all the utensils , Thanks Ena! Yes, you can make this about a day in advance. Simple sweet treats are the best. Awe… thanks Vivien! If you keep going after this phase, you will make butter instead. You can make this the night before and store it in the fridge until you’re ready to serve. It makes it creamy, but without lactose. Have a fabulous weekend! are there ANY substitutes for the powdered sugar? The custard in this quiche is so rich and filling, you won’t even notice there isn’t a crust. Each serving would have 191 calories and 12 grams of carbohydrates. Thank you for this recipe!! Please review the Comment Policy. Cream doesn’t like to whip if it’s warm. I haven’t had a problem with this holding shape if I use heavy cream (higher fat content). , I just made this and it is absolutely delicious and so easy. Hi Connie! I love Irish Cream.