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Chrissy Teigen's 3-Ingredient Chocolate Mousse
Chrissy Teigen’s 3-Ingredient Chocolate Mousse
Aubrie Pick/Cravings: Hungry for More

We love Chrissy Teigen’s second cookbook, Cravings: Hungry for Morebecause it’s filled with indulgent recipes that take basically zero effort to whip up—like this three-ingredient chocolate mousse.

In Teigen’s own words: “Pretty much anyone can make it, and you can stash it in the fridge and top it with whipped cream and basically be the champion of the sweet things… Bonus points if you load it into pretty glasses, though it tastes just as good in a Dixie cup. And you can make the crispy cereal candy toys that go on the top in ten minutes flat and they are insaaaaaanely good.” 

So basically, she’s really excited about this recipe (we are too).

RELATED: Chrissy Teigen’s Cheesy Chicken Milanese Recipe

4 servings

Three-Ingredient Chocolate Mousse

1 cup good dark chocolate chips (6 ounces)

⅓ cup whole milk

¾ cup heavy cream

Salty Rice Krispies Hazelnut Crackle (Optional)

Oil, for the pan

⅔ cup sugar

4 teaspoons light corn syrup

¼ teaspoon kosher salt, plus more for sprinkling

⅛ teaspoon baking soda

1 cup Rice Krispies cereal

⅓ cup chopped toasted hazelnuts

Whipped Cream (Optional)

½ cup heavy cream

1 tablespoon sugar

1. Make the Three-Ingredient Chocolate Mousse: In a large microwave-safe bowl, combine the chocolate chips and milk. Microwave on high for 1 minute 15 seconds. Remove and stir the mixture until melted and smooth; let it cool for 15 minutes.

2. Once the chocolate is cooled, whip the cream with a whisk or electric mixer until stiff peaks form, 2 to 3 minutes. Gently fold the cream into the cooled chocolate until uniform, making sure not to stir too hard or the mousse will deflate. Divide evenly among four smallish glasses, like juice glasses or martini glasses (use them for something else for a change). Chill in the refrigerator for at least 2 hours or up to 24.

3. Make the Salty Rice Krispies Hazelnut Crackle: Line a baking sheet with parchment paper and grease lightly with oil. In a small (2-quart) saucepan, combine the sugar, corn syrup and 2 tablespoons water. Bring to a boil over medium heat and let it bubble, swirling it occasionally, until the mixture turns toasty, the color of nice caramel, about 5 minutes from when it starts to bubble. Remove the pot from the heat and stir in the salt and baking soda, then the Rice Krispies and hazelnuts. Working fast (the stuff hardens), spread the mixture onto the parchment and sprinkle with more salt. Let it cool and harden, then break into pieces.

4. Make the Whipped Cream: With a whisk or electric mixer, whip the cream and the sugar to soft peaks.

5. Top each glass of mousse with some of the whipped cream and the broken crackle.

Three-Ingredient Chocolate Mousse

420 calories

35g fat

22g carbs

5g protein

12g sugars

Salty Rice Krispies Hazelnut Crackle (Optional)

241 calories

7g fat

46g carbs

2g protein

40g sugars

Whipped Cream (Optional)

115 calories

11g fat

4g carbs

1g protein

4g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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