This 4 Ingredient Chocolate Mousse is light, creamy and perfectly balanced in flavour. Made with just a handful of ingredients, it’s a great option when you want something that looks impressive without overcomplicating things. With its smooth texture and chocolate flavour, it’s ideal for entertaining, dinner parties or make-ahead desserts.
4 Ingredient Chocolate Mousse - Light, Creamy & Impressive Dessert
Simple 4 Ingredient Chocolate Mousse Recipe
Ashley's Place
4
15 minutes
Australian
Dessert
I love making my classic chocolate mousse but 4for those that think maybe it's a bit too complex to tackle at the moment I creates this 4 Ingredient Chocolate Mousse just for you. Its super easy to make, has no eggs, only 4 ingredients but still gives you that light & fluffy texture of the mousse while tasting delicious.
Ingredients
300g of thickened cream (whipping/heavy cream)
100g Chocolate
2 Tbsp Icing Sugar
½ Tsp Vanilla Essence
Directions
Break your chocolate up into pieces in a microwave bowl, you don’t need to chop this just break it up
Add only 100g of the cream to the bowl (keep the remaining 200g in the fridge)
Pop into the microwave and melt in 30 seconds bursts. After the first burst give it a really good stir for about 30 seconds, the warmed cream and bowl will start to melt the chocolate. It will look a bit funny to start as you will see bits of chocolate in the cream but keep mixing it will come together.
Pop it back in microwave but only for 20 seconds, mix and see if its all melted if it has take it out if not do another 10 seconds. We want to melt this but we don’t want it boiling or too hot
Once melted set it to the side to cool, you can pop it into a separate bowl so that it cools quicker, otherwise just leave it in the bowl it’s in on the bench. Leave for about 10-15 minutes. We are letting it cool but it doesn’t need to be completely ice cold. We just don’t want it super hot when we add it to the rest of the cream
After about 10 minutes if your chocolate is nearly cooled you can start to mix the remainder of the cream
Add the cream, icing and vanilla in a mixing bowl and mix on a medium speed for about 2-3 minutes. You want to mix until you get soft peaks which is still light, airy and has some structure but isn’t harder peaks that stay as much upright. We don’t want to overmix this so as soon as you get soft peaks turn the machine off. (see note 1*)
Take a small scoop of the cream and add it to your chocolate, give it a mix around don’t worry about being gentle for this one we are simply loosing up the chocolate so your cream & choc mix together well
Add about ⅓ of the rest of the cream to the chocolate and this we fold through until it’s all mixed and continue with the remaining cream until it is all good. If your chocolate bowl isn’t big enough add the chocolate to the cream bowl and fold through
Once mixed pop into your ramekins. You don’t need to line them. Evenly distribute across the 4 ramekins and cover with cling wrap and pop into the fridge. And leave for at least a few hours to thicken more
You can eat this right away but it does have a better flavour and if you pop it into the fridge
Once it’s chilled serve and enjoy, you can add some berries, some chocolate or cream to serve if you like
Store in the fridge covered for 2-3 days