Five Ingredient & Five Minute Chocolate Mousse! This was the easiest dessert to make and is seriously fool proof. Anybody can throw this together and it will come out perfectly.

Scott loves chocolate mousse. It seemed like a simple enough dessert to make, but it usually involves a double broiler, separating the yolks from the whites, beating the whites, and some recipes even calling for baking it.

I suck at baking. This is why I have to come up with the easiest and quickest desserts possible. I love to cook, but I find baking really boring. I didn’t really think the whole double broiler-beating-eggs-maybe-baking was necessary. Turns out, I was right.

This was the easiest dessert to make and is seriously fool proof. Even the worst cook can throw this together and it will come out perfectly.

Five Ingredient & Five Minute Chocolate Mousse! This was the easiest dessert to make and is seriously fool proof. Anybody can throw this together and it will come out perfectly.

Five Ingredient & Five Minute Chocolate Mousse Ingredients:

Directions:

Add everything to a bowl and beat with a hand mixer. THAT’S IT. It’s so easy!

Homemade-Toner-For-Acne-Prone-Skin Five Ingredient & Five Minute Chocolate Mousse! This was the easiest dessert to make and is seriously fool proof. Anybody can throw this together and it will come out perfectly.

27 responses on “Five Ingredient & Five Minute Chocolate Mousse

  1. Beth

    I am most definitely making this, however I think I want to substitute chopped or sliced almonds in lieu of almond extract. I too, love almond flavor and I love having a bit of a “crunch” factor. Thanks for sharing this simple recipe.

    1. dani stout Post author

      No, agave is extremely high in fructose which is toxic to the liver. Maple syrup would be the next best!

    1. Victoria

      I make something similar to this: 1 ripe avocado, 1/4 cup coconut milk, 1/4 cup honey/maple syrup, 1/4 cup cacao, 1 tsp vanilla bean powder…and I like to add a few dashes of cinnamon. It tastes fantastic and you can feel good about each of the ingredients. 😀

  2. joanna

    this is AWESOME. i’m enjoying it right now with shredded coconut on top. the almond extract is perfect in this. i think i’m going to eat the whole batch myself because it is just addictively creamy.

    1. dani stout Post author

      With that specific brand of coconut milk it’s usually unnecessary. Might be a good idea if you’re in the tropics.

  3. Ashley

    I want to make this for Valentine’s day but add some frozen raspberries…do you think that would mess with the texture too much if I blended some in there?

  4. Hillary

    I made this and it was excellent! Super easy to make and absolutely delicious. I refrigerated for a few hours before serving, which gave it a rich texture. Thanks for the great recipe! I’m planning to make it again.

  5. Laura

    Why is mine not like a mousse constancy? It’s like a chocolate milk constancy. I can’t get it right!

    1. dani stout Post author

      Sorry about that! I’ve found that sometimes that happens depending on the weather (ie: winter versus summer). It’s so weird. You may just need to add a bit more gelatin and let it cool again. And make sure you’re using the red can of Great Lakes.

    2. Catherine

      The weather thing is because to make mousse you are trying to get air into it. That’s why you have to beat it for a long time to force air pockets into it. Refrigorating it for a couple hours may help too.

  6. Lauren

    Just curious- you didn’t give an exact amount as to how much coconut cream that you used. I have an entire can of coconut cream in the cupboard and wanted to know how much to measure out. Thank you!

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