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25th Nov 2018

Chrissy Teigen’s three-ingredient chocolate mousse is the Sunday treat you deserve


Trine Jensen-Burke

Confession: Chrissy Teigen is my ultimate girl crush.

Which is why, of course, I was first in line to order her first cookbook when it came out – and pre-ordered the second one – Cravings, Hungry for More as soon as I got word it was coming.

Not just because of the recipes, but just, you know, because Chrissy is just so cool – and, let’s face it – shares some seriously delicious and zero effort dishes that even those of us with minimal cooking skills can manage to whip up.

One of these is this amazing chocolate mousse, which requires just 3 little ingredients – and could not be easier to make. Or in Chrissy’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.”

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


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.

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.

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.

Make the Whipped Cream

With a whisk or electric mixer, whip the cream and the sugar to soft peaks.

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