Easy Chocolate Mousse

Easy Chocolate Mousse - ICO USA STORE
TIME: 25 min



  • 150g (3 cups) mini marshmallows
  • 50g (½ stick) unsalted butter, softened
  • 250g (9 oz) dark chocolate, chopped into pieces
  • 60ml (¼ cup) hot water
  • 284ml (1 cup) double/heavy cream
  • 1 tsp vanilla extract
  • Pinch fine sea salt
  • White chocolate curls, for decoration (optional)


  1. Put the marshmallows, butter, dark chocolate and hot water into large heavy-based saucepan over a low heat. Melt the contents slowly, stirring occasionally, until smooth. Remove from the heat and allow to cool for a few minutes.
  2. Combine the cream and vanilla in a small bowl, and then stir into the chocolate mixture, along with the sea salt, until fully combined.
  3. Pour the chocolate mousse mixture into your whipped cream dispenser. Place one N2O charger inside the charger holder, screw onto the dispenser and release the gas. Unscrew the charger holder, and discard the charger.
  4. Shake canister 8-16 times.
  5. Use the whipped cream nozzle to pipe the mousse into individual glasses or ramekins. 
  6. Place into the fridge to chill for around 10-15 mins (or longer if desired).
  7. Serve sprinkled with the white chocolate curls.
Note: The mousse will appear fairly liquid in appearance when first dispensed into the serving glasses, but will solidify slightly and take on an even lighter, bubblier appearance after a short chill time.

Leave a comment

Please note, comments must be approved before they are published