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Indulge in the creamiest, dreamiest dessert with this 3 ingredient Chocolate Mousse gluten free recipe. It’s rich, velvety, and so easy to make—perfect for satisfying your sweet tooth without any fuss!
I first discovered this 3 ingredient Chocolate Mousse gluten free recipe during a cozy winter evening. My family craved something decadent but simple, and this mousse became an instant favorite. Now, it’s our go-to dessert for any occasion!
Get ready to whip up a batch of this heavenly 3 ingredient Chocolate Mousse gluten free. It’s so easy, you’ll wonder why you haven’t tried it sooner!
What to Expect
- Time: 20 minutes prep + 1 hour chilling
- Difficulty: Easy
Before You Begin
Ensure your heavy cream is cold for the best whipping results. Also, use high-quality chocolate for the richest flavor in your 3 ingredient Chocolate Mousse gluten free.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Heavy whipping cream (divided) | 2 cups |
| Semi-sweet chocolate chips or chopped dark chocolate | 2 cups |
| Vanilla extract | 2 tsp |
Step-by-Step Guide
- In a microwave-safe bowl, heat 1 cup of heavy cream for 1 minute.
- Add chocolate chips and stir until melted (microwave for 30 more seconds if needed).
- Stir in vanilla extract and let the mixture cool for 20 minutes, stirring occasionally.
- In a large bowl, beat the remaining 1 cup of heavy cream until soft peaks form.
- Gently fold the chocolate mixture into the whipped cream until fully combined.
- Spoon into serving bowls and refrigerate for 1 hour.
- Top with fruit and enjoy your 3 ingredient Chocolate Mousse gluten free!
Pointers for Perfection & How to Store
For extra fluffiness, chill your mixing bowl before whipping the cream. Store leftovers in the fridge for up to 3 days. If you love gluten-free desserts, check out this Gluten Free Baked Chocolate Donut Holes Recipe for another treat!
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3 Ingredient Chocolate Mousse Gluten Free
- Total Time: 135
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This 3-Ingredient Chocolate Mousse is a gluten-free dessert magic trick. Unlike traditional mousse which requires separating eggs, this easy egg-free version relies on a rich ganache folded into fluffy whipped cream. It is decadent, airy, and ready in minutes—perfect for when you need an impressive dessert with zero fuss.
Ingredients
1 cup (6 oz) semi-sweet chocolate chips (or high-quality chocolate bar, chopped)
1 ½ cups heavy whipping cream, cold and divided
2 tablespoons granulated sugar (or powdered sugar)
Instructions
1. Prepare the Ganache Base: Place the chocolate chips (or chopped chocolate) in a medium heat-proof bowl.
2. Heat ½ cup of the heavy cream until it begins to steam (do not boil). You can do this in the microwave (about 45 seconds) or in a small saucepan.
3. Pour the hot cream over the chocolate. Let it sit untouched for 2 minutes to soften the chocolate.
4. Gently whisk the chocolate and cream together until completely smooth and glossy. Set this ganache aside to cool to room temperature. (It must not be hot when you add it to the whipped cream, or it will melt the fat!).
5. Whip the Cream: While the chocolate cools, pour the remaining 1 cup of cold heavy cream into a large mixing bowl. Add the sugar.
6. Using a hand mixer or stand mixer, beat on high speed until stiff peaks form. (The cream should stand up straight when you lift the beaters).
7. Lighten the Chocolate: Stir a large spoonful of the whipped cream into the cooled chocolate mixture. Mix vigorously to loosen up the chocolate.
8. Fold: Gently pour the chocolate mixture into the remaining whipped cream. Use a rubber spatula to carefully fold them together. Use a ‘cut and scoop’ motion to preserve the air bubbles.
9. Stop folding as soon as the color is uniform and no white streaks remain. Do not overmix or it may turn grainy.
10. Chill: Spoon the mousse into serving glasses or ramekins.
11. Refrigerate for at least 2 hours to allow the mousse to set into a spoonable, airy texture.
12. Serve: Enjoy as is, or top with extra whipped cream or shaved chocolate.
Notes
Chocolate Matters: With only 3 ingredients, quality is key. Use a chocolate brand you enjoy eating plain (like Ghirardelli or Guittard). Ensure the package says ‘Gluten-Free’.
Temperature Check: If the chocolate ganache is too hot when added to the whipped cream, the mousse will become soupy. If it’s too cold/hard, it will create little gritty chunks. Room temperature (still fluid but cool) is the sweet spot.
Dairy-Free Option: Use full-fat canned coconut milk (cream only, separated from the water) in place of the heavy cream, and ensure your chocolate is dairy-free.
Flavor Twist: To make it a ‘4-ingredient’ mousse, add a splash of vanilla extract or a pinch of sea salt during the folding step.
- Prep Time: 15
- Category: Dessert
- Method: No Bake
- Cuisine: French-American
Nutrition
- Serving Size: 1 mousse cup
- Calories: 360
- Sugar: 22
- Sodium: 35
- Fat: 28
- Saturated Fat: 17
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 2
- Protein: 3
- Cholesterol: 80
Your Burning Questions Answered!
- Can I use milk chocolate?
- Yes, but semi-sweet or dark chocolate gives the best flavor for this 3 ingredient Chocolate Mousse gluten free.
- How long does it last?
- Up to 3 days in the fridge.
Can I freeze it?
Not recommended, as the texture may change.
Dig In & Enjoy!
This 3 ingredient Chocolate Mousse gluten free is a game-changer—simple, delicious, and always a hit. For more delicious ideas, follow me on Pinterest.