Indulgent Chocolate Mousse (Just 3 Ingredients and No Eggs)
What I love most about this easy chocolate mousse is that you only need 3 simple ingredients to make it. This combination of dark chocolate, condensed milk, and heavy cream creates a mousse with a lusciously thick texture and a rich, indulgent flavor. You can also balance that richness with optional toppings like fresh raspberries and pistachios for a super easy dessert the whole family will enjoy.
Want some more easy chocolate desserts? Try these homemade chocolate truffles with different toppings or a cup of rich hot chocolate with marshmallows. If your dinner party is for grown-ups, give this affogato with chocolate and liqueur a go.
Ingredients to Get
Want to make this rich and super easy mousse? You’ll only need these three ingredients:
- Chocolate – 8 oz bittersweet baking chocolate or chocolate chips (or dark cooking chocolate, 225 grams)
- Condensed Milk – 1/2 cup condensed milk
- Heavy Cream – 1 cup heavy cream (or double cream)
Optional Toppings: I love to serve this dessert with fresh raspberries (which add tartness that balances out the richness of the chocolate mousse) and salted roasted pistachios (which add crunch and texture as well as a touch of salt, enhancing all the flavors of this dessert).
How to Make it
Step 1. If using chocolate bars (rather than chocolate chips), chop the chocolate into smaller pieces.
Step 2. Add the chopped chocolate (or chocolate chips) to a microwave-safe bowl and microwave in 30-second increments, stirring after each 30-second increment, until the chocolate has melted. For the chocolate pictured here, it took 1 minute and 30 seconds total time. It might take you a bit less or a bit more time depending on how big the chopped chocolate pieces are.
Step 3. Add the condensed milk to the melted chocolate and stir until combined.
Step 4. To a large bowl, add the heavy cream and whip until stiff peaks.
Note: It’s easier if you use a handheld or stand mixer, and it will only take a couple of minutes. You can also use a balloon whisk; it will take a bit longer (and be a bit of a workout for your arms).
Step 5. Add 1/3 of the whipped cream to the melted chocolate and condensed milk mixture and gently fold with a silicone spatula. Repeat with another 1/3 of the whipped cream. And with the final 1/3.
Step 6. Transfer into serving glasses and refrigerate for at least 2 hours. It tastes even better if you refrigerate it overnight.
Step 7. Serve as they are or with optional toppings. My favorite combination, as mentioned above, is fresh raspberries and pistachios.
You can also serve this with chopped strawberries, chocolate sprinkles, or whipped cream. Have fun with it, and let me know what you decide to serve it with.
More Easy Desserts
Finding hours to bake elaborate desserts can be challenging. And while it can be tempting to get pre-made desserts from the store, you can surprise yourself with how quickly you can put together tasty desserts and treats at home in minutes.
This mango coconut rice pudding puts a tropical twist on a childhood favorite. This easy fruit salad with a layer of lemon ricotta cream mousse and this sweet berry salad with ricotta are easy to put together and great for parties. You could also prepare these chocolate truffles the night before, and serve them chilled. And if you only have 5-10 minutes for a last-minute dessert, this creamy affogato with chocolate chunks (and optionally liqueur) won’t let you down.
Printable Recipe Card
Ingredients
- 8 oz bittersweet baking chocolate or chocolate chips or dark cooking chocolate, 225 grams
- 1/2 cup condensed milk
- 1 cup heavy cream or double cream
Instructions
- If using chocolate bars (rather than chocolate chips), chop the chocolate into smaller pieces.
- Add the chopped chocolate (or chocolate chips) to a microwave-safe bowl and microwave in 30-second increments, stirring after each 30-second increment, until the chocolate has melted. For the chocolate pictured here, it took 1 minute and 30 seconds total time. It might take you a bit less or a bit more time depending on how big the chopped chocolate pieces are.
- Add the condensed milk to the melted chocolate and stir until combined.
- To a large bowl, add the heavy cream and whip until stiff peaks.
- Add 1/3 of the whipped cream to the melted chocolate and condensed milk mixture and gently fold with a silicone spatula. Repeat with another 1/3 of the whipped cream. And with the final 1/3.
- Transfer into serving glasses and refrigerate for at least 2 hours (but preferably overnight).
Notes
Need some easy dessert ideas for a midweek treat, or an upcoming party? Don’t forget to save this recipe to one of your recipe idea or party planning boards.
To start, I didn’t follow the recipe because I can’t do dairy, but it still turned out great!
I still used 225 g of 72% chocolate, but I exchanged the condensed milk with a coconut milk version (a 210 g can) and the heavy cream for a 225 g container of mostly thawed coconut whipped topping. The results are def much thicker than a ‘mousse’ – perhaps closer to Pot de Creme in consistency and richness, but this is def a keeper!!