A luscious easy chocolate mousse recipe made with only 3 ingredients. One of them being rich dark chocolate. This simple mousse recipe is made without egg, so everyone can enjoy this light and airy mousse without worry. It’s a quick and easy recipe that tastes as though you’ve been to pastry school.
This recipe is actually a whipped chocolate ganache, but it does fall under the category of what a mousse is. So, we’re going with it. A traditional chocolate mousse uses raw egg and is a little more involved to make than this simple mousse recipe. A traditional mousse is great, but that’s just not what we’re making today. Simple is the name of the game and all ingredients of course come from Aldi only! So not only is this mousse simple but it’s totally affordable, too!
3 Ingredient Chocolate Mousse
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Like I said, with this recipe you only need 3 ingredients!
- dark chocolate
- double cream
- vanilla extract
There are some little touches that you can add to level up this mousse, but they certainly aren’t required.
- sea salt
- any liqueur, like Amaretto, Cointreau, or whatever your favourite is.
Step by step
- First, start by melting the chocolate. You can do this in a microwave in 15-second bursts, stirring after each time to make sure the chocolate doesn’t burn, or you can do this in a bowl over a pan of simmering water. If you’re using the simmering water method, just make sure that the water doesn’t touch the bottom of the bowl.
- Heat the cream until it’s just about to boil, but not quite. Add in the vanilla extract. Once you’ve got melted chocolate and hot cream, you’re going to mix them together… slowly!
- Add in some of the cream and mix with a spoon or a whisk. It will thicken immediately. Just keep adding in the cream in a slow and steady stream while mixing the entire time.
- Once the cream has been added and your mousse is smooth and creamy, gently stir in any additions that you may be using. I added sea salt in this recipe, but skip it, if you plan on using a liqueur.
- Then gently place some cling film right onto the surface of your mousse and place in the fridge to set for about 3 hours. This is completely hands-off time. You don’t need to do a thing.
- Once that time is up, gently remove the cling film from the mousse and scrape off any excess and add it back to the bowl.
- The mousse will be thick but still “stirrable”. Using an electric hand whisk, whip the mousse just until it’s fluffy and holding peaks. This should only take about 1 minute on a low setting. If you over whip, the mousse will set too firm and you won’t have the light fluffy texture. It will still taste amazing, it just won’t be quite so fluffy.
- Spoon into your dessert cups and place in the fridge until ready to serve.
Pro tips for perfect mousse
Start with dark chocolate that has at least 45% cocoa solids-
Now, let’s be honest. Every recipe for a chocolate mousse will tell you to start with the best quality chocolate you can afford. But in this case, we’re going with a bar of “good” chocolate. Are there much higher quality chocolates out there? Of course. But this recipe website is about Aldi ingredients, one-stop shopping, affordable recipes and making everything accessible and approachable. So, that’s what we’re doing. Same applies to the vanilla extract situation here. This recipe is for anyone who wants to make a homemade chocolate mousse without the fear of raw egg and breaking the bank on some very fancy chocolate.
Melt the chocolate and heat the cream-
There are so many mousse/ ganache recipes that start with heating the cream and pouring it over chopped chocolate to make the ganache part of the mousse. This just doesn’t achieve the silliest mousse possible and is prone to leaving little chunks of chocolate in your mousse. Not unpleasant, but certainly not ideal if you’re wanting to achieve a perfectly creamy fluffy mousse.
- Can I use milk chocolate for this recipe?
-Dark chocolate is the only way to go here. The cocoa solids need to be at least 45% for this mousse to be stable. And milk chocolate would probably be a little too sweet in this recipe.
- Can this mousse be made ahead and left in the fridge?
-Absolutely!!! It’s perfect for entertaining. You can make this hours before or even the day before you’re going to serve it. When you put it into the dessert cups it will start to set and be perfectly fluffy by the time you need to serve it.
- How long will leftovers last in the fridge?
-This chocolate mousse will last up to 3 days in the fridge. Any longer and the mousse will start to overset and just won’t taste as fresh.
More easy dessert recipes
- Quick & Easy Fruit Crumble
- Mary Berry’s Lemon Drizzle Cake
- The Easiest Chocolate Brownies
A quick and easy dark chocolate mousse recipe that’s only 3 ingredients and is fluffy and as light as air. All ingredients are from Aldi!
- 500ml double cream
- 300g dark chocolate, chopped
- 1 teaspoon vanilla extract
- 1 tablespoon of your favourite liqueur (Amaretto, Tia Maria, etc)
- pinch sea salt
- Place the chopped chocolate in a microwave-safe bowl and melt in the microwave in 10-15 second bursts, stirring frequently until all the chocolate is melted and smooth.
- Heat the double cream and vanilla until just starting to steam. Slowly pour the cream into the chocolate stirring to create a smooth creamy mixture. Gently stir in the sea salt. Place the mixture in the fridge to set for several hours or overnight.
- Once the mixture is well chilled, use an electric hand whisk to whip into a light and fluffy mousse.
- Divide into small serving glasses and top with some extra whipped cream and shaved chocolate, or leave in the fridge for unto 2 days until ready to serve.
- When whipping the cream and chocolate, be very careful to not over whip and split the mixture.
- The sea salt is optional but highly recommended. It gives more depth of flavour to the chocolate and helps to balance the sweetness.
- Category: Easy Baking
- Method: Stovetop
- Cuisine: British
Keywords: Easy, chocolate mousse, no eggs, Aldi, Budget recipe
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