With 5 ingredients and no cooking needed, you’ll fall in love with this mint chocolate chip mousse recipe!
A few weeks ago, my daughter wanted to try making a new recipe. We tried an ice cream based recipe that used chocolate sandwich cookies and mint to make a mint chocolate cake. It was good. But the topping was what we loved the most. It was like a mousse. So that inspired us to do some tweaking and develop this mint chocolate chip mousse recipe. As a lifelong lover of all things mint and chocolate, I have fallen in love with this mousse!
But the flavor isn’t all I love about this mint chocolate chip mousse recipe. I also like that only uses five ingredients and is easy to whip up. In fact, you can make it ahead of time for guests, pop it in the fridge and be ready to go. If you want a less creamy and airy texture, you can stick it in the freezer. But, I love the creamy, airy texture of mousse!
This would also work great as a pie if you pile the mousse on top of a chocolate cookie crumb crust!
Seriously, this mint chocolate chip mousse recipe only needs five ingredients that are pretty basic.
You need one 7-ounce jar of marshmallow creme, one 16-ounce container of heavy whipping cream, 1/4-cup of milk, 1/2 teaspoon of mint or peppermint extract and 3/4- to 1-cup mini semi-sweet chocolate chips. If you want to color your mint chocolate chip mousse, you also need a few drops of green food coloring, but that’s completely optional.
And if you are more of a cookie fan than chocolate chips, you can easily replace the mini chocolate chips for crushed chocolate sandwich cookies. Milk chocolate chips would be a bit rich, so if you go that route, use less of them. You could try dark chocolate as well (that’s what I would love but my family not so much!). Of course, if chocolate isn’t your thing, just skip the chocolate all together and enjoy a mint mousse!
Pour your heavy whipping cream into a mixer bowl. You can use a stand mixer or a handheld mixer. Use the whisk attachment(s) for the mixer and beat the whipping cream for a few minutes until soft peaks form. Start with a lower level of mixing and gradually increase it as the whipping cream begins to thicken. (If you go too fast too soon, the liquid will splatter out of the bowl.) The whipping cream should look like this:
In a separate bowl, combine the milk, marshmallow cream and mint extract. If you’re going to use food coloring this is the best time to put it in. (I completely forgot to put it in until the next step. So if you forget this, it will work in the step next as well. However, you will end up needing to use more food coloring if you wait until the next step.)
Stir the milk, marshmallow cream, mint extract and optional food coloring together well but carefully so as not to splash out of the bowl. The mixture should be less sticky and look like this:
Next gently fold the whipped cream into the bowl with the marshmallow cream mixture.
The mousse is all ready for mix-ins. I suggest mini semi-sweet chocolate chips, but you can use the chocolate you prefer or even skip the chocolate all together if you’d rather. I started with 3/4-cup of the mini chips and then added about another 1/4 cup. My kids say I should use less chocolate next time, so the 3/4-cup of mini chocolate chips is probably best. But, if you’re a chocolate lover like I am, feel free to add a full cup or even more. I didn’t think there was any issue with the amount of chocolate chips!
Whatever you decide to mix in, do so gently like you folded in the whipped cream to keep the mousse light and airy.
Once everything is mixed in, the mint chocolate chip mousse is ready! I let mine hang out in the fridge for about an hour before we ate it, but you can eat it right away. Definitely store leftovers covered in the refrigerator. If you want a firmer consistency for your mint chocolate chip mousse, then put it in the freezer.
Mint chocolate chip mousse
- 1 jar marshmallow creme 7 oz.
- 1 container heavy whipping cream 16 oz.
- 1/4 cup milk
- 1/2 teaspoon mint or peppermint extract
- 3/4 cup mini semi-sweet chocolate chips
- Green food coloring optional
- Pour the heavy whipping cream into a mixing bowl. Using a mixer with the whisk attachment(s), beat the whipping cream until soft peaks form.
- In a separate bowl, combine the marshmallow cream, milk, mint extract and food coloring (if desired). Stir until combined.
- Fold the whipping cream into the marshmallow cream mixture.
- Gently stir in the chocolate chips.
- Store covered in the refrigerator until serving. For a firmer consistency, store in the freezer. Keep all leftovers in the refrigerator or freezer.
Are you looking for other no-bake, easy and delicious dessert recipes? Check out these!