Is chocolate mousse gluten free?

Yes, however you will need to double check the labels on your chocolate. I use Lindt chocolate for this mousse but their milk chocolate contains barley malt powder which is NOT gluten free. Alternatively, you can use Hershey's milk chocolate. Also use gluten-free Oreos for the topping.

Do I have to use marshmallow fluff in this mousse?

Yes! It's what makes this mousse so good. Don't skip it! If you don't have access to marshmallow fluff, try making a homemade marshmallow meringue instead.

Can chocolate mousse chill overnight?

Absolutely. It only gets better and better the longer it chills.

How long does chocolate mousse last?

Store in the refrigerator and it will keep for about 5 days.

Can I use this recipe to make more smaller servings?

Sure! Instead of two large servings of mousse, you can make 4 smaller servings.

Chocolate Mousse for Two - Butternut Bakery

Description

This is truly the best chocolate mousse you will ever have. It’s light and airy without being TOO light and airy. Each bite is met with silky smooth and sweet chocolate that just melts in your mouth. It also only needs to chill for one hour!

Ingredients

Chocolate Mousse

2 oz 70% chocolate, finely chopped
2 oz milk chocolate, finely chopped *see notes for GF
1 cup heavy whipping cream, divided
1/4 cup marshmallow fluff
1 crushed Oreo, for topping

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Instructions

Chocolate Mousse

Add the chopped chocolate to a medium bowl.
Then in a separate bowl or measuring glass, heat ½ cup of heavy cream in the microwave until steaming, about 90 seconds.
Pour over the chocolate and ensure all of the chocolate is submerged. Set aside.
In a large bowl, whip the other ½ cup of heavy cream just until it starts to thicken. Scoop in the marshmallow fluff and continue to whip until you reach firm peaks.
Scoop out about 2 tablespoons and set aside for topping.
Now back to the chocolate, whisk until smooth then pour into the bowl of whipped cream. Fold to combine. You may see some chunks of marshmallow throughout. To smooth those out, fold the mixture then let it sit for a few minutes. Then fold, rest, fold, rest, fold until all of the marshmallow is dissolved.
The mixture should have the consistency of thin pudding. Spoon it into two small dishes and chill for at least an hour. You can also eat it at room temperature if you prefer!
When ready, top with the leftover whipped cream and sprinkle with crushed Oreo. Enjoy!

Equipment

Cordless Hand Mixer

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Notes

GLUTEN FREE – To make this recipe gluten free, be careful with your chocolate. I use Lindt milk chocolate here but it contains barley malt powder which is not gluten free. Instead, opt for Hershey’s milk chocolate or any other milk chocolate that does not contain wheat ingredients. Also use gluten-free Oreos for the topping.

Prep Time: 15 minutes
Chill Time: 1 hour
Category: Dessert
Method: No Bake
Cuisine: American