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