3-Ingredient No-Bake Chocolate Mousse. This easy chocolate mousse recipe is made with just three ingredients, and you don’t even need to use the oven. It tastes like chocolate ice cream, is super simple to prepare, and can be made even easier by using store-bought whipped topping. The mousse is creamy and topped with a thin layer of melted chocolate for a nice crunch. It’s a no-bake dessert that anyone can make!
Prep time: 15mins | Yield: 7-8 servings
Step-by-Step Video Recipe:
Written Recipe:
3-Ingredient No-Bake Chocolate Mousse
This easy chocolate mousse recipe is made with just three ingredients, and you don’t even need to use the oven. It tastes like chocolate ice cream, is super simple to prepare, and can be made even easier by using store-bought whipped topping.
Ingredients
For the Chocolate Mousse:
- 1 cup (240g) Cold heavy cream
- 3/4 cup (115g) Semi-sweet chocolate* (about 65% cocoa solids) - see note
- 1 cup (300g) Sweetened condensed milk at room temperature
For the Chocolate Shell:
- 1/2 cup (75g) Semi-sweet chocolate
Instructions
Whip the cream:
Place the cold heavy cream in a bowl. Whip on medium speed for a few minutes until stiff peaks form. Set aside.
Tip: You can use store-bought whipped topping, but remember that the mousse will be sweeter.
Melt the chocolate:
Place the semi-sweet chocolate in a separate bowl. Microwave in 30-second intervals, stirring until completely melted.
*Note: I recommend using semi-sweet chocolate (about 65% cocoa solids) to prevent the dessert from being too sweet, as the condensed milk is already quite sweet. Additionally, semi-sweet chocolate helps the mousse set with a firmer texture.
Combine with sweetened condensed milk:
Add the room-temperature sweetened condensed milk to the melted chocolate. Stir with a spatula until well combined. The mixture will thicken slightly.
Fold in the whipped cream:
Gently incorporate the whipped cream into the chocolate mixture in two additions, mixing carefully after each. Continue stirring and scraping down the sides of the bowl until the mixture has a mousse-like texture.
Assemble the mousse:
Divide the mousse into 7-8 small cups or bowls. Smooth the top with a spoon to create an even surface.
Chill in the fridge for about 30 minutes to let the mousse set slightly.
Make the chocolate shell:
Microwave the semi-sweet chocolate in 30-second intervals, stirring until completely melted.
Carefully spoon a thin layer of melted chocolate over the surface of each mousse cup, spreading gently to cover the top.
Storage:
Refrigerate the mousse cups until ready to serve. This dessert can be stored in the fridge for up to 4 days.
Keep it chilled until serving, so the mousse stays firm and the chocolate shell remains crisp.
