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Easy Chocolate Mousse Recipe | Jessie Sheehan Bakes
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Easy Peasy Chocolate Mousse

This easy chocolate mousse has the most perfect light and fluffy texture.
Recipe Author Jessie Sheehan
Course Dessert


  • 3 cups mini marshmallows
  • 2 cups heavy cream divided
  • 1 cup semisweet chocolate chips
  • 1 Tbsp Dutch process cocoa powder
  • 1 tsp espresso powder optional
  • 1/2 tsp fine sea salt
  • 2 tsp pure vanilla extract


  • Place marshmallows, 3/4 cup cream, chocolate, cocoa and espresso powders and salt in a medium saucepan over medium heat and cook until melted and smooth, stirring frequently. Transfer to a large mixing bowl and let cool to room temp.
  • In a stand mixer fitted with the whisk attachment, or in a bowl with a handheld mixer, whisk the remaining cream and vanilla on medium to medium high speed until stiff peaks form.
  • Gently fold the cream into the cooled chocolate mixture in three additions until combined.
  • Transfer to six 6-ounce ramekins and serve immediately with additional whipped cream or refrigerate until chilled.