Instant Chocolate Mousse

  • Author: Kavitha
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Yield: 2 1x


An airy dessert made with marshmallows – Instant Chocolate Mousse!



  • 2/3 cup + a few more (75 grams) Marshmallows (*see note)
  • 1 and 1/2 Tablespoons (25 grams) soft Butter (preferably unsalted)
  • 2/3 cup (125 grams) Milk or Dark Chocolate Chips (or cut slabs into small chunks)
  • 2 Tablespoons (30 mls) Hot Water
  • 3/4 cup (140 mls) Heavy Whipping Cream
  • 1 teaspoon Vanilla Extract
  • * 1 cup here is around 200 mls / grams


  • If you are vegetarian, please read label behind to make sure you have vegetarian or vegan marshmallows
  • The ingredients’ amounts here are just a reference. The recipe won’t fail just because you add a little extra chocolate or a an extra marshmallow!


  1. Put the marshmallows, butter, chocolate and water in a heavy-based saucepan
  2. Put the saucepan over medium heat, stirring every now and again. It may take a few minutes but it’ll start to melt
  3. Once everything is smooth & melted, remove from heat and let it cool a bit. Stir frequently to avoid skin from forming
  4. Meanwhile, in a cold bowl add the whipping cream and vanilla extract and whip till you have stiff peaks (electric mixer – about 5 minutes. manually – about 15 minutes. you may have to keep returning the container with cream to the refrigerator to keep it chilled at all times)
  5. Add chocolate mixture into the whipped cream and gently fold until you have a smooth, cohesive mixture. If you mix it furiously, you’ll deflate the air from whipped cream. {Some believe the whipped cream should to added to chocolate mixture and not other way round. Any method is okay}
  6. Pour into ramekins or serving glasses and chill for at least 30 minutes.
  7. You can decorate the top with chocolate chips, sauce or whipped cream & Enjoy!

  • Cuisine: French