Don’t let the squash throw you off; it’s the star that makes this mousse cake irresistibly creamy, with a subtle sweetness that pairs perfectly with chocolate. Plus, it’s naturally gluten-free! You’ve got to try it.
Tip: you can put this into separate pots instead of making a cake.
Why You’ll Love This Recipe
- 3 Simple Ingredients: You probably already have these in your kitchen.
- No Baking Required: Minimal effort for maximum payoff!
- Surprise Element: Butternut squash keeps it creamy without a hint of veggie taste.
- Customizable: Dark chocolate for richness or milk chocolate for a sweeter touch—your choice!
Tips for Success
- Choose Your Chocolate Wisely: Dark chocolate gives a bold, rich flavor, while milk chocolate makes it sweeter and lighter.
- Strain Your Squash: Too much water can affect the mousse’s texture. Pat the cooked squash dry if needed.
- Serving Ideas: Garnish with a dusting of cocoa powder, a dollop of whipped cream, or fresh berries for an extra touch.
This 3-Ingredient Mousse Cake is proof that simplicity can be stunning. It’s creamy, indulgent, and so easy to make that you’ll find yourself whipping it up for everything from midweek treats to dinner party desserts.
Try it out, and watch everyone’s faces light up when they hear about the secret ingredient! 😉
Happy no-bake baking!
3-Ingredient Butternut Squash Mousse
Who doesn’t love a dessert that’s easy to make, silky smooth, and has a fun surprise? This 3-Ingredient Mousse Cake is exactly that! With just chocolate, butter, and a secret ingredient—butternut squash—you can create a decadent treat that’s perfect for any occasion. Such a great one to make for your kids!
Ingredients
- 300 g cooked butternut squash (boiled or steamed until soft)
- 150 g dark or milk chocolate (choose your favourite)
- 50 g salted butter (or unsalted with a pinch of salt)
Instructions
- Prep Your Tin:Line a loaf tin or a similar dish with parchment paper for easy removal.
- Cook the Butternut Squash:Steam the squash if possible to keep it from becoming waterlogged, or boil it until soft. Strain well, and let it cool slightly.
- Melt the Chocolate and Butter:In a microwave in 30 second intervals until melted or using a double boiler (a bowl set over a pot of simmering water), gently melt the chocolate and butter together. Stir until glossy and smooth.
- Blend It Up:Add the cooked squash to a food processor. Pour in the melted chocolate mixture and blend until completely smooth and creamy.
- Pour and Set:Transfer the silky mixture into the prepared loaf tin. Smooth the top with a spoon or spatula, and gently tap the tin on the counter to release any air bubbles. Refrigerate for at least 3 hours to set.
- Slice and Serve:For clean, perfect slices, dip a sharp knife in hot water, wipe it dry, and slice through the mousse cake. Repeat for each slice.
Tried this recipe?Let us know how it was!
