3-ingredient Chocolate Marshmallow Mousse
Whip up this luxurious, 3-Ingredient Chocolate Marshmallow Mousse in minutes. With no eggs or gelatin, this airy, restaurant-style dessert relies on a simple microwave method for foolproof elegance.
Equipment
- Microwave-safe Bowl
- Handheld mixer
- Rubber spatula
Ingredients
- 12 oz. 60% cacao chocolate chips or coarsely chopped chocolate
- 4 oz. mini marshmallows
- 1/4 tsp. kosher salt
- 1/2 cup warm water
- 2 1/2 cups heavy cream divided
- Fresh strawberries for topping (optional)
Instructions
Melt the chocolate base
- Grab a medium microwave-safe bowl and add the chocolate, mini marshmallows, and kosher salt. Microwave in 30-second bursts, stirring well each time, until everything looks glossy and fully melted, about 2 minutes total, and you should smell warm cocoa, not scorched sugar.
- Keep stirring for a few seconds after the last burst, the residual heat often finishes the job and leaves you with a smooth, shiny bowl of chocolate-marshmallow silk.
The espresso twist and cooling
- Stir 1 teaspoon of instant espresso powder into the 1/2 cup warm water until it dissolves, the water should look like light coffee with no gritty bits. Stir this into the melted chocolate mixture 1/4 cup at a time, and the mixture will loosen from thick and sticky to satiny and spoonable.
- Let the chocolate base cool completely to room temperature, it should feel neutral to the touch, not warm at all, before you go anywhere near it with whipped cream.
Whip, then fold for that airy mousse
- In a medium bowl, beat 2 cups of the heavy cream with a handheld mixer on medium-high speed until medium peaks form, 5 to 6 minutes, you are looking for peaks that stand up but still have a soft bend at the tip.
- Give the cooled marshmallow mixture a thorough stir so it is smooth again, then add about one-third of the whipped cream. Use a flexible rubber spatula to fold by sweeping around the bowl and cutting down through the center, turning the bowl as you go, until you only see a few pale streaks.
- Fold in the remaining whipped cream in two more batches the same way, stopping as soon as the mousse looks evenly chocolatey with no white streaks, because every extra stir knocks out the air you just worked for.
Chill and finish
- Spoon the mousse into serving glasses, keeping the top a little rustic with swirls and swoops. Refrigerate uncovered until cold and set, about 30 minutes, the surface will look slightly matte and the mousse will hold a spoon mark.
- When you are ready to serve, whip the remaining 1/2 cup cream with a handheld mixer on medium speed to medium peaks, 4 to 5 minutes. Dollop or pipe it on top, then finish with fresh strawberries if you are using them.
Notes
Room Temperature: Let the chocolate base cool completely to around 70°F before folding to prevent the whipped cream from melting and deflating your mousse.
Smooth Melting: If using regular marshmallows instead of minis, cut them into quarters so they melt evenly alongside the chocolate without leaving chewy lumps.
Fixing Grainy Mousse: Graininess usually comes from over-whipped cream or aggressive folding. Stop whipping at medium peaks and fold gently with a rubber spatula to maintain a velvety finish.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 450kcalCarbohydrates: 35gProtein: 4gFat: 35gSaturated Fat: 22gCholesterol: 80mgSodium: 120mgPotassium: 200mgFiber: 3gSugar: 25gVitamin A: 800IUVitamin C: 2mgCalcium: 60mgIron: 2mg
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