Decadent milk chocolate mousse with only 3 ingredients and 5 minutes of prep. Smooth, egg free, no gelatin. Chill to set and serve an easy, elegant dessert.
Why you’ll love it
Silky, milk-chocolatey, and unbelievably quick. This mousse uses only three ingredients and 5 minutes of hands-on time (the fridge does the rest). No eggs. No gelatin. Just pure chocolate comfort.
Yield
- 4 generous or 6 small servings
- Total time: 5 minutes active + 2–3 hours chilling
Ingredients
- 200 g (7.05 oz) milk chocolate, chopped small (bar or chips)
- 200 g (7.05 oz) heavy cream (cold but not icy; ~36% fat)
- **1 cup unsweetened 100% cocoa powder, sifted (≈ 85–100 g)
Optional (not counted in the 3): 1 pinch of fine salt, 1 tsp vanilla, or espresso powder for depth.
Equipment
- Microwave-safe bowl (or heatproof bowl + saucepan for a double boiler)
- Silicone spatula or whisk
- Fine sieve for the cocoa powder
- Mixing bowl and spoon
- 4–6 serving glasses or one 1-quart (1 L) dish
- Kitchen scale (recommended for accuracy)
Pro tips before you start
- Chop the chocolate very finely so it melts fast and evenly.
- Sift the cocoa to avoid lumps and achieve a satin finish.
- To prevent chocolate from seizing, keep water away from the bowl and don’t add ice-cold cream to scorching-hot chocolate. Let the melted chocolate stand 45–60 seconds off heat before stirring in cream.
5-Minute Step-by-Step + Service
1) Melt the chocolate (60–90 seconds total)
Microwave the chopped milk chocolate in a dry bowl for 45 seconds. Stir. Heat in 10–15 second bursts, stirring each time, until smooth and glossy.
No microwave? Set the bowl over barely simmering water (don’t let the bowl touch the water). Stir until melted, then remove from heat.
Goal: fluid, shiny chocolate around 45–50 °C / 113–122 °F—hot enough to be fluid, not steamy.
2) Add the cream (make a fast ganache base)
Let the melted chocolate sit 45–60 seconds off heat. Pour in all the heavy cream. Stir with a spatula from the center outward until the mixture turns silky and unified.
If using salt/vanilla, add now.
If it looks slightly thick or elastic, that’s ok—cocoa will loosen it into a mousse texture after it hydrates.
3) Incorporate the cocoa powder
Sift 1 cup cocoa powder directly over the bowl in 2–3 additions, stirring thoroughly after each addition until completely smooth and creamy. Scrape the sides and bottom so no dry pockets remain.
Texture check: You want a pipeable, creamy ribbon that falls off the spatula in soft waves. If it feels too thick, whisk in 1–2 tbsp additional cream (or warm water) until just silky.
4) Portion and set
Spoon or pipe the mousse into 4–6 glasses (or a single dish). Level the tops with a spoon.
5) Chill
Refrigerate 2–3 hours (uncovered for the first 30 minutes to cool quickly, then cover). The mousse firms as cocoa hydrates and chocolate sets.
6) Serve
Serve as-is or garnish with:
- Fresh berries or strawberry slices
- Chocolate curls or a dusting of cocoa
- Whipped cream rosette
- Toasted hazelnuts or almonds
Mouthfeel options
- Dense & truffle-like: Use the recipe exactly as written and chill on the longer side.
- Softer & lighter (still 3 ingredients): Whisk 2–3 tbsp extra cream in at Step 3 until the ribbon loosens slightly.
Variations, Fix-Its, Storage, Nutrition
Flavor variations (keep it “3 ingredients”)
- Mocha: Replace 1 tbsp of the cocoa with 1 tbsp instant espresso powder (fold in with cocoa).
- Dark & less sweet: Swap half the milk chocolate with dark (50–60% cacao).
- Kids’ version: Use all milk chocolate and top with mini marshmallows.
(If you’re okay exceeding “3 ingredients,” a pinch of salt and 1 tsp vanilla dramatically lift flavor.)
Make-ahead, storage, and freezing
- Fridge: Cover and refrigerate up to 3 days.
- Freezer parfaits: Freeze portions for up to 1 month. Thaw in the fridge 45–60 minutes before serving for a semifreddo vibe.
Troubleshooting guide
- Chocolate seized (grainy, thick paste): Whisk in 1–2 tbsp warm cream (or warm water), a little at a time, until smooth returns.
- Lumpy mousse: It’s usually unsifted cocoa. Press the mixture through a fine sieve or use an immersion blender in 5–10 second pulses.
- Too stiff after chilling: Let sit at room temp 10–15 minutes or whisk in 1–2 tsp cream.
- Too loose: Chill longer; cocoa needs time to hydrate. Next time, sift a bit more cocoa or reduce the added cream.
Ingredient notes
- Milk chocolate: Best between 30–40% cacao for classic sweetness and soft set.
- Cocoa powder: Use unsweetened, 100% cocoa (natural or Dutch-processed). Dutch will be darker and smoother; natural is a touch brighter.
- Heavy cream: 36% fat is ideal. Lower-fat cream won’t set as firmly.
Nutritional snapshot (approx., per serving of 6)
- Calories: ~320–350
- Carbs: ~26 g
- Fat: ~22 g
- Protein: ~5 g
(Allergens: milk/dairy. Naturally egg-free and gluten-free.)
Quick Card (copy/paste printable)
Ingredients
• 200 g milk chocolate, chopped
• 200 g heavy cream
• 1 cup unsweetened cocoa powder, sifted
Method (5 minutes active)
- Melt chocolate (microwave 45 sec, then 10–15 sec bursts, stirring).
- Rest 1 min; stir in all cream until silky.
- Sift in cocoa in 2–3 additions; stir smooth.
- Portion, chill 2–3 h. Serve.
Garnish (optional): berries, whipped cream, chocolate curls, toasted nuts.
