How to Make It
1. Prep the Bananas
Peel the bananas and break them into chunks. For extra thickness, freeze them for 1–2 hours beforehand—but this step is optional.
2. Blend
Add bananas and cocoa powder (or melted chocolate) to a blender or food processor. Blend until completely smooth, scraping down the sides as needed. Add a splash of milk only if necessary to keep things moving.
The mixture should look glossy and thick—like classic chocolate mousse.
3. Chill
Spoon into small bowls or glasses and refrigerate for 30–60 minutes. This step firms up the texture and deepens the flavor.
How to Serve It
-
As-is with a spoon
-
Topped with berries or shaved chocolate
-
With a dollop of coconut whipped cream
-
Layered into parfaits
It works equally well as a weeknight dessert or a last-minute dinner party save.
Pro Tips for the Best Texture
-
Riper bananas = better mousse
-
Dark chocolate (70%) gives a deeper, less sweet flavor
-
Don’t overblend once smooth—you want body, not air
-
Serve chilled, not frozen, for the creamiest bite
Why People Love This Recipe
Because it feels indulgent without the heaviness. Because it’s fast but doesn’t taste rushed. And because it’s one of those recipes you remember forever once you’ve made it once.
The 3-ingredient chocolate banana mousse isn’t just easy—it’s clever. And sometimes, that’s the most satisfying kind of dessert.
