There’s something magically simple about blending just two ingredients into a rich, velvety delight. This 2 Ingredient Chocolate Mousse Recipe delivers that luscious, creamy satisfaction without fuss or fancy steps — making dessert night a breeze and impressively indulgent.
Jump to:
Why You'll Love This Recipe
I honestly love this 2 Ingredient Chocolate Mousse Recipe because it feels fancy yet requires almost zero effort. It’s a game changer when you want something impressive but are short on time or ingredients.
- Incredibly Simple: Only two ingredients but the richness will fool anyone into thinking it took hours.
- Flexible Chocolate Choice: You can pick your favorite semi-sweet or mix milk and dark chocolate to tailor the flavor.
- From Pantry to Plate Quickly: With minimal prep, it’s perfect for last-minute guests or a cozy treat for yourself.
- Light, Yet Decadent: The whipped cream whips up the texture just right so it’s airy but indulgent, never heavy.
Ingredients & Why They Work
The magic of this 2 Ingredient Chocolate Mousse Recipe lies in the simple marriage of top-quality chocolate and fresh heavy cream. Each plays a vital role in texture and flavor, so picking good ingredients makes all the difference.
- Semi-sweet Chocolate: I recommend chocolate around 50% cocoa for balance—not too bitter, not too sweet; breaking it into small pieces helps it melt evenly.
- Heavy Cream: Make sure it’s cold and fresh, since it whips best that way, giving you the light, fluffy feel mousse is famous for.
Make It Your Way
While I stick to this simple combo most times, I love experimenting with small tweaks that let you make it your own. Feel free to make it sweeter, richer, or even dairy-free depending on your mood and pantry!
- Variation: Once, I tried folding in a teaspoon of espresso powder to deepen the chocolate flavor—it made a fabulous adult version of this mousse!
- Dairy-Free Version: Swap the heavy cream for canned coconut milk's solid cream part—though the texture is different, the mousse still delights.
- Sweetness Adjustment: If you prefer milk chocolate, be aware it’s sweeter, so you might want to balance with less added sugar elsewhere or garnish with a sprinkle of sea salt.
Step-by-Step: How I Make 2 Ingredient Chocolate Mousse Recipe
Step 1: Melting the Chocolate with Cream to Make Ganache
Start by breaking your chocolate into a heat-safe bowl. Heat one cup of heavy cream in a saucepan over medium heat until it’s just simmering—watch for tiny bubbles forming around the edges, not a full boil. Pour that hot cream over the chocolate pieces, then cover it tightly to let the chocolate soften for 2 to 3 minutes. This resting time helps the chocolate melt perfectly without needing too much stirring. When you come back, gently stir it until silky smooth. If stubborn chunks remain, a quick zap in the microwave for 10-15 seconds will finish it off. Set the ganache aside to cool for about 5 minutes; it shouldn’t be hot when you fold in the whipped cream.
Step 2: Whipping the Cream to Soft Peaks
Next, pour the remaining 1½ cups of chilled heavy cream into a large mixing bowl. Using an electric hand mixer, whip the cream just until it thickens and forms soft to medium peaks. You’ll know you’ve hit the mark when ribbons trail behind your beaters, and if you lift them, the cream peaks gently fall back down rather than holding stiff shapes. Be careful not to overwhip—stop immediately at this stage to keep it airy and easy to fold.
Step 3: Folding Ganache into Whipped Cream
Now for the delicate part—folding to keep the mousse fluffy. Start by adding about a third of your whipped cream into the cooled ganache. Use a rubber spatula to fold them together gently: scoop along the edge, then fold over, turning the bowl as you go. Don’t stir or beat, or you’ll deflate the cream. Once mostly combined, add this mixture back into the remaining whipped cream and fold it all together slowly until smooth and lump-free. The result should be light, billowy chocolate bliss.
Step 4: Chill and Serve
Divide your mousse evenly between serving dishes or cups, giving each guest or your family their own little decadence. Pop them into the fridge for at least 3 hours to firm up. This wait builds the perfect texture. Right before serving, I like to add a dollop of whipped cream and a dusting of grated chocolate or cocoa powder for the extra wow factor.
Top Tip
After making this mousse several times, I learned these tips really help you get it perfect every time:
- Chill Everything: Keep your heavy cream cold until whipping—it whips faster and holds air better.
- Don’t Overwhip Cream: The mousse depends on that soft peak stage, so it stays light but still stable.
- Gentle Folding: Folding slowly preserves the mousse’s airy texture instead of turning it dense.
- Patience with Ganache: Letting the hot cream melt the chocolate covered avoids burning and results in the smoothest base possible.
How to Serve 2 Ingredient Chocolate Mousse Recipe
Garnishes
I usually finish this mousse with a swirl of freshly whipped cream and some grated chocolate curls or a light dusting of cocoa powder. Sometimes a few fresh raspberries or a sprig of mint add a fresh contrast that works like a charm. These little touches make it feel extra special without fuss.
Side Dishes
Since this mousse is rich, I love pairing it with a simple fresh fruit salad, or even a crunchy biscotti or nutty shortbread cookie on the side for textural contrast. It’s all about balancing that creamy chocolate with something light or crisp.
Creative Ways to Present
For parties, I’ve served this mousse layered in clear glasses alternating with crushed chocolate wafers and whipped cream—everyone loved the look and texture mix. You can also pipe it into mini tart shells or use small mason jars for adorable individual servings perfect for gifting or celebrations.
Make Ahead and Storage
Storing Leftovers
Keep your mousse covered in the fridge, ideally with plastic wrap touching the surface to prevent a skin from forming. It stays delicious for about 3 days, but I prefer eating it sooner to keep that fresh whipped texture.
Freezing
I haven’t had great luck freezing this mousse—it tends to separate a bit when thawed. I’d recommend preparing only what you plan to enjoy fresh or storing leftovers in the fridge instead.
Reheating
This mousse is best served cold, so rather than reheating, I suggest letting refrigerated leftovers sit at room temperature for 15 minutes before digging in. That softens the texture and releases the chocolate aroma nicely.
Frequently Asked Questions:
Absolutely! Using milk chocolate will make your mousse sweeter and creamier. Just remember it melts faster, so keep an eye on the ganache and adjust chilling time accordingly.
Soft peaks form when the cream thickens and, when you lift the beaters, the peaks gently hold shape but flop back down softly. It’s easier to fold into ganache and keeps the mousse fluffy rather than dense.
Definitely! In fact, chilling overnight helps the flavors meld and results in a smoother, firmer mousse. Just cover it well with plastic wrap while chilling to avoid any fridge odors seeping in.
Use a gentle scooping and folding motion: scrape along the edge of the bowl, scoop under the mixture and fold over on top, turning the bowl as you go. Avoid stirring or beating as that will deflate the whipped cream.
Final Thoughts
I always recommend this 2 Ingredient Chocolate Mousse Recipe to friends because it feels both decadent and effortless—a real crowd-pleaser whether you’re making a quick snack or a special dessert. Give it a try, and you’ll see how a couple of quality ingredients whipped together with care can turn into something truly special. Trust me, you’ll want to keep this one in your go-to recipe collection.
Print
2 Ingredient Chocolate Mousse Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 3 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Description
A rich and creamy chocolate mousse made with just two ingredients: semi-sweet chocolate and heavy cream. This easy-to-make dessert requires only simple steps and chilling time, resulting in a smooth, fluffy, and indulgent treat perfect for any occasion.
Ingredients
Chocolate Ganache
- 300 g semi-sweet chocolate (~50% cocoa, or use a mixture of milk and dark)
- 1 cup (240 g) heavy cream; chilled
Whipped Cream
- 1 ½ cup (360 g) heavy cream; chilled
Instructions
- Prepare Ganache: Break the chocolate into a heat-safe bowl. Heat 1 cup (240 g) of heavy cream over medium flame in a saucepan until it just starts to simmer with bubbles forming around the edges. Pour the hot cream over the chocolate, ensuring it covers all pieces. Cover the bowl with a lid or plate and wait for 2 to 3 minutes. Then, gently stir with a spoon until the chocolate fully melts and forms a smooth, shiny ganache. If any chocolate remains unmelted, microwave the mixture for 10 to 15 seconds and let it rest for 5 minutes.
- Whip Cream: Place the remaining 1 ½ cups (360 g) of chilled heavy cream in a large bowl. Using an electric hand mixer, whip the cream until it reaches soft to medium peaks—thick enough to form ribbons behind the mixer and hold a soft peak that slowly falls back down. Stop immediately once this texture is achieved.
- Assemble Mousse: Fold about one-third of the whipped cream gently into the cooled ganache using a rubber spatula, careful not to deflate it. Then fold the ganache mixture into the remaining whipped cream slowly and gently, breaking any lumps by pressing down with the spatula. Stop mixing once the mousse is smooth and fluffy.
- Chill: Divide the mousse evenly among dessert cups or a serving dish. Refrigerate for at least 3 hours until set.
- Serve: Optionally decorate with more whipped cream and grated chocolate before serving. Enjoy your rich and creamy chocolate mousse!
Notes
- Keep the mousse refrigerated and cold for the best texture and flavor.
- Use chilled cream for optimal whipping and mousse texture.
- Be gentle when folding to maintain the airy texture of the mousse.
- You can substitute semi-sweet chocolate with a mixture of milk and dark chocolate for variation in sweetness and flavor.
- Microwave in short bursts to avoid burning the chocolate when melting.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 40 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg
Leave a Reply