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This Magical Melt-in-Your-Mouth 5-Minute Chocolate Mousse sounds too good to be true But, trust me, if you have a few minutes to spare, you can make an incredibly delicious dessert that will bring rave reviews from everyone!
I had a little trouble giving this recipe a name. There were so many descriptives I could have used. Amazing. Miraculous. Crazy-Delicious, Ridiculously Easy. French-inspired. And on and on it went. They all applied, but in the end, I decided on Magical Melt-in-Your-Mouth 5-Minute Chocolate Mousse.
But it truly is amazing, miraculous, crazy-delicious, ridiculously easy, and French-inspired! I've been testing and tweaking this recipe for several weeks and everyone I've served it to has agreed. From guests at fancy dinner parties to the workers who recently replaced our roof, the bowls have returned with barely a hint of chocolate left!
The Whys?
Why would I call this recipe magical, amazing and miraculous? Several reasons. First of all, because it's SO easy and, as the name implies, takes just 5 minutes to put together (hands-on time). Secondly, because the ingredient list is so short; chocolate, water (yes, WATER!), sugar and vanilla.
Last but not least, it's magical, amazing and miraculous because chocolate and water don't (or aren't supposed to) get along. Water makes chocolate seize and it's common knowledge in the culinary world to keep them as far apart as possible. Water and chocolate are often dubbed, "worst enemies"!
But not in this 5-Minute Chocolate Turtle Mousse recipe. Actually, the two become best friends in this recipe... and end up getting married! You'll see when you read the simple steps:
- Combine chocolate, water, sugar and vanilla in a microwave-safe bowl.
- Cook on high power for 2-3 minutes, until the chocolate is nicely melted
- Transfer the mixture to a blender and give it a good 1-2 minute whir, whir, whir.
- Get out your prettiest little bowls and portion the chocolatey mixture between them.
- Refrigerate. An hour later, you've got a fabulous dessert worthy of royalty (or at least your fanciest, danciest guests!).
- Get an award for the BEST dessert on the planet.
The Inspiration
I didn't come up with this recipe. Last summer while doing research on French cuisine in preparation for a trip to France, I came across an interesting chocolate mousse recipe on the Food 52 website. They labeled it a "genius recipe", created by a French Chemist named Hervé This. It looked wonderful and the recipe didn't sound too complicated so I decided to try it. These were the instructions:
- Heat water in a saucepan until hot, then add the chocolate and stir until melted.
- Fill a bowl with ice water and set another bowl on top of it.
- Pour the chocolate mixture into the top bowl and whisk until thickened.
- Pour into bowls and serve.
I got as far as step 3 but then ran into a bit of trouble. I whisked and whisked and whisked. And whisked. For at least 5 minutes. The mixture wasn't getting any thicker. So I got out an electric mixer and mixed, mixed, mixed. It was still quite watery so I mixed a little more. At this point, it was slightly thicker. I was tired of mixing and poured the uncooperative chocolatey liquid into bowls and stuck them in the fridge. I was resigned for a BIG flop.
45 minutes later, I checked on my little chocolate bowls. Wow, the mixture had firmed up nicely! I tasted a small spoonful. Wow, smooth, velvety and delicious! I took a spoonful to Scott and his eyes got big as the chocolatey mixture melted in his mouth. "Wow, so good!", was his response.
That's when I started getting excited and began thinking of a zillion possibilities for variations. And I wondered if there might be an easier way to make this mousse, utilizing the microwave and a blender. I tried out the new method and I'm happy to report it works great!
Ridiculously Easy
This 5-Minute Chocolate Mousse definitely falls into the category of recipes we call Ridiculously Easy. This collection of Café recipes is super popular with our readers who have busy lifestyles and limited time in the kitchen but enjoy great food. You can read more about these recipes in this post and see the whole collection here.
My short explanation of these Ridiculously Easy recipes? They're "the recipes that make you look like a kitchen rock star with minimal effort on your part".
Adaptations
I decided to go with a caramel-pecan variation for my first adaptation, kind of like the old-fashioned Turtle candy, but in a bowl. I used our easy Microwave Caramel Sauce as a topping and added a scatter of butter-toasted pecans for a nice crunch.
The butter-toasted pecans come together quickly, again in the microwave. No need to heat your oven!
Besides using caramel and pecans, there are so many other ways to serve this Magical Melt-in-Your-Mouth 5-Minute Chocolate Mousse. Here are a few ideas:
- Top it with fresh raspberries and a dollop of whipped cream; a heavenly combination.
- A drizzle of Raspberry Coulis would be amazing - and so pretty!
- For a holiday variation, top it with crushed candy canes and a spritz of whipped cream.
- Sub a small portion of the water for Crème de Menthe, Peppermint Schnaps, Grand Marnier, Chambord or any other favorite liqueur. (If you're guests are all adults and don't mind a hint of alcohol).
- Add some orange zest to the chocolate mixture before chilling then serve with a dollop of whipped cream, an orange slice and a pretty mint sprig.
- Add a tablespoon or two of peanut butter to the chocolate/water mixture.
- Top the mousse with a few slices of banana and a drizzle of this Ridiculously Easy Butterscotch Sauce.
Melt-in-your-mouth texture, fabulous flavor
I would describe the texture of this 5-Minute Chocolate Mousse as "melt-in-your-mouth delicious". It's not a classic light, airy mousse but rather one with a soft, fudgy consistency and intensely delicious chocolate flavor.
If you're doubtful that such a simple recipe could be so amazing, miraculous, crazy delicious and Ridiculously Easy, don't take my word for it. Whip up a batch of this 5-Minute Chocolate Mousse. The smiles across the faces of family and friends will assure you, it's true!
Café tips on making this 5-Minute Chocolate Mousse
- This recipe calls for a microwave-safe bowl. What does that mean? A microwave-safe bowl won't melt or heat up when used in the microwave. For this recipe, it's really nice to have one with a handle as you need to remove the bowl from the microwave several times to stir. I love this Pyrex microwave-safe bowl set. I use these cups ALL the time. The handles don't get too hot in the microwave.
- What type of chocolate to use for this 5-Minute Chocolate Mousse? There are several options. For a deep, intense chocolate flavor, I like to use a 60 or 70%, good quality chocolate like Ghiradelli, Lindt, or Callebaut. You can use chocolate bars or chips. I have also tried it with everyday Nestle semi-sweet chocolate chips with good results. If I'm using less than 60% chocolate, I decrease the sugar a bit as lower percentage chocolate already has more sugar. The mousse made with Nestle's semi-sweet chips comes out a little softer than the dark chocolate mousse, but still delicious!
- I like to portion my mousse out in small bowls as it is quite rich. I use a scale to keep the portions even and aim for around 60g or 2 ounces. That gives me 8 equal portions.
- This 5-Minute Chocolate Mousse can be made several days in advance and stored in the refrigerator. I like to let it sit out for 30-60 minutes before serving to let the chocolate flavor shine.
- It also freezes well but be sure to give it time to thaw before serving.
- I like to garnish these chocolate mousses with a little sprinkle of flaky sea salt. I'm a big fan of Maldon which is harvested in England but this summer I discovered Fleur de Sel which is a fabulous French sea salt. Both of them are "finishing" or "garnishing" salts which means they're used for a delicious crunchy finish.
Thought for the day:
Where can I go from Your Spirit?
Where can I flee from Your presence?
If I go up to the heavens, You are there;
if I make my bed in the depths, You are there.
If I rise on the wings of the dawn,
if I settle on the far side of the sea,
even there Your hand will guide me,
Your right hand will hold me fast.
Psalm 139:7-10
What we're listening to for inspiration:
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Magical Melt-in-Your-Mouth 5-Minute Chocolate Mousse (Ridiculously Easy!)
Ingredients
For the chocolate mousse:
- 1 ½ cups 60-70% chocolate chips, or 9 ounces of good quality 60-70% chocolate in bar form (if using less than 60% chocolate, see notes in the Café Tips above in the post.)
- 1 cup hot tap water
- ¼ cup sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon fine salt
- flaky sea salt, if desired for garnish
For the optional butter-toasted pecans:
- 2 cups whole or pecan pieces
- 1 tablespoon butter, I use salted
- ½ teaspoon kosher salt, I use Morton's Kosher Salt
For the optional caramel sauce:
- caramel sauce recipe, You'll have more than you need for the mousse but it keeps well in the refrigerator and can be used on ice cream and other desserts.
Instructions
For the chocolate mouse:
- Set out 6-8 small bowls or ramekins. (I like to fill my bowls with about 2 ounces (60g) of mouse and save a bit of room at the top for toppings so I use 3-ounce bowls.) Place the bowls in a pan or low, flat storage container for storing in the refrigerator. Set aside.
- Combine chocolate, water, sugar, vanilla and salat in a medium-size microwave-safe cup or bowl. Cook on high power for 1-2 minutes or until the chocolate is melted. Stir to combine and ensure all the chocolate is melted.
- Transfer the mixture to a blender container and blend on high speed for 1-2 minutes. (1 minute for a high-power blender like a Vitamix or Wolf, 2 minutes for a regular blender.
- Allow the chocolate mixture in the blender to sit for 30-60 seconds to let some of the air bubbles rise to the top then stir the mixture slowly for 10-15 seconds to release some of the bubbles.
- Portion the chocolate mixture into the bowls (it will be thin at this point)then transfer the pan to the refrigerator. Sprinkle with a little flaky sea salt, if desired. Refrigerate for 45-60 minutes until the chocolate is firm.
- I like to allow the chilled mousses sit at room temp for 30 minutes before serving.
- The mousse can be refrigerated for several days before serving. Cover the bowls with plastic wrap or place them in an airtight container. This mousse also freezes well. Thaw before serving.
For the optional butter toasted pecans:
- Lay out several thicknesses of paper toweling on a work surface near your microwave.
- Combine the pecans, butter and salt in a microwave-safe bowl. Cook on high power for 1 minute then remove from the microwave and stir well. Repeat this cooking and stirring 4 more times for a total of 5 minutes or until the pecans are a nice golden brown.
- Turn out onto the prepared work surface and carefully taste a pecan. Sprinkle with a bit more salt, if needed. (I like to use fine salt at the end rather than kosher salt).
For the optional caramel sauce:
- Make one batch of this microwave caramel sauce as directed in the recipe. If you’re in a hurry, a good quality store-bought caramel sauce will also work! (We love Trader Joe’s caramel sauce.)
For the caramel pecan chocolate mousses:
- Drizzle each mousse with a tablespoon or two of the caramel sauce then top with a spoonful of the butter toasted pecans. Add a dollop of whipped cream and a mint sprig for a fabulous, restaurant-quality dessert!
Notes
Nutrition
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Hi Chris, this sounds very rich and wonderful! Instead of a blender, can a food processor be used? My blender died years ago and I never replaced it. However, I do have an immersion blender but would prefer to use the food processor if that will do the job. Thank you for all your wonderful recipes.
Hi Bernice, I haven't tried this recipe with a food processor so I can't say for sure. I think it should work but I would have to test it to make certain.
I volunteered to bring a dessert to a dinner party at the last minute. I decided to try this recipe since it is so easy. It turned out perfectly. I have a variety of antique demitasse China cups/spoons and they were the right size for this recipe. I topped the mousse with toffee bits because it was quick. Everyone loved this dessert - including me.
Thanks for the excellent review, Donna! So glad to hear your positive experience making this mousse plus your creative serving ideas! The assorted antique cups and spoons sound so charming. We appreciate you taking the time to let us know how much you enjoyed this recipe!
Well, it tastes delicious but it's not firming up. Any clue as to why.
Hi Linda, was the mousse refrigerated for at least 45 minutes before tasting? The time in the blender incorporates some air and then, when you refrigerate it in individual bowls, it should firm up nicely.
Hi, Chris! Do you think this mousse would hold up enough to be used as a filling between cake layers? Many thanks, as always, and blessings to you and yours! 🙏
Hi Terry, I haven't tested using this as a cake filling so I hesitate to recommend it.
Chris... I assume we add the salt when we add the rest of the ingredients? I actually had to add it when it was in the blender because I had it put to the side but only read the other ingredients that were to go into the chocolate mixture and didn't pay attention to the salt. I'm sure it blended up okay. But it was missing from the directions.
Thanks, Cat - I will clarify that!
Chris! This is the most delicious dessert anyone can make with minimal effort! I made it for the second time this afternoon so my husband and I could enjoy it for our Valentine’s Day evening dessert! It is so easy to make! It is so delicious….so smooth with a rich chocolate flavor. I just printed your Caramel Sauce recipe and will make that for next time, but I’m really not sure this mousse could taste any better! I love your blog and have shared your website with several friends who now love your recipes like I do! Bless you!
Awesome! Thank you for the kind review, Julie! So glad you enjoyed this.
I am imagining this with some cayenne or habanero for a Mexican twist. My favourite ice cream in our Mexican vacation spot is Habanero Chocolate.
Sounds delicious, Kathleen!
I can’t wait to try this. Love your presentation. I too was looking for those dishes but they are not available. Love all of your recipes Chris. Y’all new pic is beautiful .
Thanks, Mary! Enjoy the mousse!
Hello from Germany,
Just love this wonderful recipe! I use the caramel sauce as well, delish!
How long and how do you keep the butter toasted pecans?
Best wishes,
Susi
Guten tag, Susi! So happy you enjoyed this recipe!
Regarding your question, I have kept them in an airtight container for up to a week with good results.
Would an immersion blender work just as well as a blender, I'm hoping?
Thank you!
Hi Laurie, An immersion blender will work, but will take longer. We suggest blending for a good 3-5 minutes before portioning it out. Enjoy!
This turned out great! I worried that the chocolate I bought was just "average' chocolate, but my guests loved it.
If I can find some 60% Belgian chocolate, I might try it with that. Regardless, it was super easy and delicious.
Thanks, Chris!
Thanks for your review, Susan! So glad you enjoyed this!
Mixed this up this afternoon so I could taste it tonight before sharing with the family tomorrow. I was skeptical, but it turned out very well. I have several small espresso sized cups that were just right for this. Growing up in Germany, it was customary to get these special "collector cups and saucers" for first communion. They usually sit in my china cabinet, but were perfect for this occasion.
Wonderful! Thanks for your review, Inge!
Wow! You are brilliant and amazing. This recipe is wildly delicious. I can’t wait to share these with family on Christmas.
Blessings to you & your family for Christmas and the New Year,
Rebecca
Thank you for the kind and thoughtful comment, Rebecca! Merry Christmas!
What size are the glass bowls?
Hi Cathy, you can use any size bowls, but I prefer to keep the servings small as the mousse is rich. My bowls are 3 ounces but I only fill them with 2 ounces (60g) of mouse and save the rest of the room in the bowls for fun toppings.
Hi Chris Firstly thank you so much for sharing all of your recipes. This one didn’t work for me. Was I supposed to set the saucepan over ice water and wait for the mixture to cool? I just put it into the blender straight from the microwave. It never fluffed up.
Thanks again Ruth
Hi Ruth, thanks so much for your kind words.
Regarding the mousse, it doesn’t really fluff up. That’s why, the first time I made it, I thought it was a flop. The blender incorporates some air then, when you refrigerate it in the small bowls, it firms up nicely!
How much sugar?
Hi Jacqui, it's there now if you refresh your page.
Can this recipe be made without a microwave?
Yes, just melt the chocolate and water in a pan over low heat.
Uffda! Try saying THAT name fast 5 times 😱. The recipe sounds like sheer decadence! And easy, too? Win-win.
But...I was wondering if you would start making a note of your microwave power in the "Notes" section for future recipes. It would allow those of us with different wattages to calculate the actual cook times for our microwaves.
And...can Santa please bring us a "Cook Mode" button, to prevent our screens from blacking out when we're trying to follow a recipe? Might as well be greedy, as 'tis the season... How about a button to click on, enabling an automatic email to be sent, if you reply to one of our questions or comments? It's quite time consuming to have to scroll through possibly hundreds of comments to see what the reply to your question is
Thanks so much to y'all for all the great recipes, "Thought of the Day", & music links .I appreciate all the work your "team" does to keep our inboxes filled every day, accompanied by Scott's beautiful photos.
Hoping you and yours have a safe, blessed, very Merry Christmas!
Haha, you make me laugh, Terry! I will look into your suggestions!
While we're in request mode, would it be possible to include the name of the recipe on the photos that can be pinned to Pinterest? It's not always easy to tell from just the picture what the recipe is, and having s title with the picture would make the recipe so much easier to find in a hurry.
Hi Sarah, We can't add a name to every photo but if you use the Pinterest button at the top of each post, there will always be a pin with the name of the recipe on it.
You mentioned that it can be frozen. How would you suggest doing that? There are just the two of us. Thank you and Merry Christmas
Hi Nanci, I just place the bowls in an airtight container and freeze them in an airtight container or ziplock bag.
Can't wait to try this amazing recipe! Where did you get those beautiful bowls?
Hi Penny, Hope you enjoy it!
I purchased the bowls last summer while we were in Paris but you can find them online at Zara Home https://www.zarahome.com/us/faceted-glass-bowl-l40255211?pelement=362570305&categoryId=0&colorId=990&srch=true
Merry Christmas, Chris and Scott.
Would this recipe work with white or ruby chocolate?
Hi Leslie, I'm not sure. I would have to do some testing. White chocolate has very different properties so it might not set up - but I could be wrong.
Thank you, Chris. I will give it a try and I will let you know if it works!
God Bless
The amount of sugar in the mousse is missing from the ingredients list.
Thanks, Regina! It's there now if you refresh the page.
Trying this over Christmas! Love the new photo of the two of you! Merry Christmas to you and your family.
Thanks, Nikki! Hope you enjoy it! Merry Christmas!
Not having a blender, would an immersion blender work?
Hi Brooke, es, I tried that as well and it works - but I would give it a good 3-5 minutes before portioning it out.