This 3 minute miracle chocolate mousse takes just 2 ingredients for the fastest, creamiest, richest chocolate mousse of your dreams.
I hope you’re a speed reader because you’re going to want to get started on this 3 minute miracle chocolate mousse asap. Do you love chocolaty, creamy, spoon-able desserts? This one’s for you. A chocolate mousse so rich, so dreamy, so quick, it defies all reason…and yet, here it is. A must make. Today!
Do I really mean 3 minutes? Yes, I do. Scroll on.
what’s in this 3 minute miracle chocolate mousse?
- HEAVY CREAM
- use heavy cream, with at least 36% fat for best results. Just one cup of cream will make 4 servings of mousse.
- HOT FUDGE SAUCE
- you can use any jarred hot fudge sauce you like, I happened to pick up Sundaes Best. Or, better yet, make your own homemade hot fudge sauce. Note: the better the sauce the better your mousse.
how does 3 minute miracle mousse work?
Chocolate mousse is famous for its light airy texture. When you whip cream with chocolate fudge sauce you combine the airiness of the whipped cream with the thickening effect of the chocolate and the result is a dreamy light mousse texture that rivals more complicated recipes. Be sure to chill your mousse before enjoying: the texture magically changes from a rich chocolatey whipped cream to a firm spoon-able mousse after a few hours in the fridge. Yum!!
how to make 3 minute chocolate mousse, step by step
step 1. put cold cream in a deep bowl.
Use electric beaters to whip the cream for about a minute on medium speed, just to get it foamy.
step 2. Add room temperature hot fudge sauce
Add the hot fudge sauce straight from the jar, do not heat it first, it should be room temperature. Note: if your fudge sauce has been refrigerated, bring it to room temperature before using.
step 3. Whip until thick!
Whip on medium speed until you start to see the beaters leaving faint trails in the mixture. Pay attention and keep beating until the trails become more defined and your mousse is nice and thick. Lower your mixer speed if that helps you control the process.
Step 4. Chill
Spoon your mousse into small bowls or glasses. The chocolate mousse will thicken further as it chills and develops a really lovely texture. Don’t skip this step even though it will be tempting to devour the mousse right after whipping (lick the beaters instead.)
how to serve your 3 minute chocolate mousse
Mousse is a rich decadent dessert and it doesn’t really need anything with it. Sometimes I’ll top it with shaved chocolate, or fresh berries, but that’s it! This is one dessert that can (and should) stand on its own.
if you love 3 minute chocolate mousse you’ll also love
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- Milk Chocolate Mousse Recipe
- Creme Anglaise (easy custard sauce)
- How to Make Chantilly Cream
- One Ingredient Chocolate Mousse
- Peanut Butter Pie
- How to Eat Chocolate in Summer!
3-Minute Miracle Chocolate Mousse!
Equipment
- electric beaters
Ingredients
- 1 cup heavy cream, cold
- 1/3 cup hot fudge sauce, at room temperature, homemade hot fudge recipe here.
Instructions
- Put your cold cream in a deep bowl or glass measuring cup and begin by beating it on medium speed for about a minute, just to get it foamy.
- Add your room temperature hot fudge sauce and continue beating on medium speed, moving your beaters around the bowl as you go.
- Once you notice the beaters beginning to leave faint trailing marks in the mixture, pay attention! The marks will soon become more defined and the mousse will hold stiff peaks. Note: by stiff peaks I just mean that when you pull your beaters out of the mousse it will hold a peak without drooping before falling back onto itself. But the mousse will still have a soft consistency.
- Spoon the mousse into individual serving bowls and chill until ready to enjoy. Mousse will keep up to 3 days in the fridge.
Notes
- If you’d like an even deeper chocolate mousse you can experiment with using more fudge sauce.
- You can add a teaspoon of vanilla or vanilla bean paste if you like.
I am in my daughter’s teeny tiny European kitchen… she just had a baby and is craving chocolate mouse.., I’m not about to undertake chocolate mousse in this kitchen… Sue to the rescue! Using random European chocolate sauce I made this mousse in yes! 3 minutes!! It’s fabulous! Another winner for Great island!
Oh wow, love this ~ congrats on the new baby!!
If used as a cake filling can the leftover cake be frozen?
Yes, that will work.
I just made this to fill my daughter’s birthday cake and it came out perfectly! I used Ghiardelli Dark Chocolate Sauce, I love how it tastes. And I love how fast it comes together!
It’s a great cake filling, hope it’s a fun birthday!
Do you think you could frost cupcakes with this mousse?
Yes, it would be great. Just be sure to keep them refrigerated because of the cream.
Interesting! I have extra caramel sauce that I’ve been wanting to use up….I’m going to try this recipe with the caramel sauce, but use less, just want something lightly sweet. Thanks for the idea!
I’m literally setting up my test for that very thing right now 🙂 Hoping to get an amazing salted caramel mousse!
Hi Michelle, I’m not sure what I did wrong but it didn’t get to stiff peak stage. I stopped the process for 5 minutes to go get clothes out of dryer. I set the bowl on an ice pack to keep it chilled. Then when I resumed it looked grainy but doesn’t taste that way. Maybe I need to try again.