Our easy chocolate mousse recipe uses marshmallows to give it a fluffy texture, so it’s simpler to make!

1 standard mugful (plus 3 for luck) or 125g marshmallows
50 g butter
200g bar plain/dark chocolate, broken into pieces
300 ml tub double cream
Crunchie bars, optional, to decorate

Put the marshmallows, butter, chocolate and 4 tablespoons water into a saucepan and heat over low hob heat (stirring constantly) until melted and smooth (do not allow the mixture to bubble and overheat). Take off the heat and stir for 30 seconds – it should be thick and very shiny. Set aside to cool for 20-30 minutes (no more). The mixture should be at room temperature.

When your chocolate has cooled, pour the cream into a large bowl and whip it with a whisk or fork until you can lift the whisk or fork out and the cream will stay in a soft mound.

Use a big spoon to scrape the chocolate into the cream and gently stir everything together (stirring too hard will make the mousse heavy). Spoon into glasses or bowls, top with crumbled Crunchie bars, if you like, and serve.

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