Easy Irish Mint Chocolate Mousse
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Irish Mint Chocolate Mousse: mint chocolate… in anything… is divine. But a rich, mint chocolate mousse that takes minutes to make is literally, irresistible!

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Except… it’s not, unbelievable, that is.
It works. It’s easy. It’s quick. And it’s incredibly rich and velvety… and heavenly.
I was skeptical that it could take just 5 minutes. I’m happy to report… I was wrong.
It really is that easy.
Perfect for St. Patrick’s Day or the holidays dressed up with a bit of peppermint, garnished with whipped cream and fresh mint sprigs.
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I think it might be my new favorite chocolate dessert. You have to try this.
This recipe is so simple that it relies heavily on quality chocolate. Fortunately, my sister had just returned from Germany, where she brought me some amazing dark chocolate bars, which I used in this recipe. Look for brands like Valrhona, Scharffen Berger, or Ghirardelli. The chocolate should be at least 70% cocoa.

If you’re wondering what makes this recipe “Irish?” It’s the green of the mint. Or, you could make it more Irish by making Whipped Irish Cream.
Whipped Irish Cream
3/4 cup whipping cream
2 tablespoons confectioners’ sugar
2 tablespoons Irish cream liqueur
Whisk ingredients together until peaks form

Mint Chocolate Mousse: 3 Ingredients | 5 Minutes
Ingredients
- 1 cup water
- 2 tablespoons sugar
- 1/8 – 1/4 teaspoon mint extract*
- 9 ounces quality chocolate chopped
- ice cubes
- Fresh mint sprigs for garnish
Instructions
- Add ice cubes to a larger bowl and fill it 3/4 full. Nest a smaller bowl into the ice. You will pour the melted chocolate sauce into this second bowl to whisk. Set aside.
- Pour the water into a saucepan, add the sugar and mint extract, whisk to combine. Then, over medium-low heat, whisk in the chocolate until completely smooth.
- Pour the melted chocolate into the nested bowl on top of the ice cubes. Whisk vigorously with a handheld whisk or electric mixer. If using an electric mixer, the sauce will thicken quickly. Whisking by hand will take a few minutes. This process creates large air bubbles in the sauce which allows it to thicken and become a mousse.
- Once strands of chocolate form inside the loops of the whisk, spoon immediately into ramekins or small containers to firm and set. I refrigerate the mousse for 15-30 minutes to speed up the process.
- Garnish with whipped cream and fresh mint leaves.
Notes
Dark Chocolate:
- This recipe is so simple that it relies heavily on quality chocolate. Look for brands like Valrhona, Scharffen Berger, or Ghirardelli. The chocolate should be at least 70% cocoa.
Mint Extract:
- Less is more with mint extract. Be careful not to overpower the mousse.
Getting the Chocolate Just Right:
- If the mousse is heavy, melt the mixture again, add some water and whisk once more.
- It’s possible to over whisk the mixture. If it becomes grainy, simply melt the mixture and whisk again, adding nothing more to it.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
