Light, creamy, and full of chocolate flavor. This 2 ingredient chocolate mousse is so easy to make and is the perfect last-minute dessert idea.
Who doesn’t love a good chocolate mousse? Sometimes, you just crave chocolate but you don’t want to spend a lot of time or effort on dessert. We’ve all been there. Enter the easiest recipe for a creamy chocolate mousse that only uses simple ingredients you most likely already have in your kitchen.
Can’t get enough chocolate? Try this Chocolate Trifle with Raspberries or this Chocolate Cake Pops Recipe.
Why You’ll Love This 2-Ingredient Chocolate Mousse Recipe
Quick and Easy. This nearly instant recipe for chocolate mousse comes together in just 10 minutes.
Light and Smooth Texture. Mousse is known for its creamy texture. It should be light and full of air bubbles but still hold its shape.
Bursting with chocolate flavor. This recipe uses semi-sweetened dark chocolate bars rather than chocolate chips. It gives the mousse a rich chocolate flavor that isn’t super sweet. Plus, the only sweetness comes from the chocolate bar (no additional sugar added).
Simple ingredients. Traditional chocolate mousse recipes contain raw egg whites (as that’s the proper way to make a French-style chocolate mousse). I’m not a huge fan of eating raw eggs so I try to avoid it if I can. I know this recipe isn’t a “real” classic chocolate mousse, but it’s still a great dessert that tastes delicious and will satisfy your sweet tooth.
Jump to RecipeIngredients
Ghirardelli Dark Chocolate Bar: You’ll want to get high-quality chocolate if you can. The better the quality the richer the chocolate taste will be.
Heavy Whipping Cream (or Heavy Cream): You’ll use some of the cream to make the chocolate ganache while the rest will be used to make the whipped cream.
Variations & Substitutions
Not a fan of dark chocolate? No problem. You can swap it out for milk chocolate or even white chocolate. The steps will be the same, just note that white chocolate has a lower melting point than dark or milk chocolate because it’s higher in dairy. So if you are using white chocolate, you might want to melt it over a double boiler vs in the microwave.
Step-by-Step Instructions for Two-Ingredient Chocolate Mousse
1. Make the chocolate ganache. In a microwave safe bowl, heat 1/3 cup of heavy whipping cream in the microwave for 40 seconds. Pour the warm cream over the chocolate squares. Let it sit for 2 minutes and then stir until you have a smooth chocolate mixture. Set aside to let the melted chocolate cool.
2. Make the whipped cream. Whip the remainder of the heavy cream to medium peaks in a large bowl. I use a stand mixer with the whisk attachment as it takes about 3 minutes to get the whipped cream to the right consistency. You want the whipped cream to hold its shape, but not be overwhipped. A good test is to hold the bowl of whipped cream on its side and if the whipped cream doesn’t slide down the bowl, you know you’ve whipped it enough.
3. Fold the whipped cream into the chocolate ganache. Take half the whipped cream and gently fold it into the chocolate mixture. Once it’s mixed together, add the rest of the whipped cream and continue to gently fold in the cream until you no longer see streaks of white.
4. Split the mousse into 2-4 serving dishes. Top with any remaining cream and pop in the fridge for 5-10 minutes.
What can you make with homemade chocolate mousse?
First, this decadent dessert is good enough to eat on its own straight from a bowl (and honestly, that’s my preference). You can top the mousse with some extra whipped cream (and add some chocolate shavings if you want to get fancy) and dive right in. You could also top with some fresh berries, pistachios, or almonds.
Other dessert ideas include:
– Use this fluffy mousse to fill an eclair
– Swap out the pudding in this Chocolate Trifle
– Chocolate mousse layered cake
Storage Instructions:
Cover with plastic wrap and keep chocolate mousse in the fridge for up to 3 days (but is better if it’s eaten within 24 hours).
2 Ingredient Chocolate Mousse
Ingredients
- 1 cup heavy whipping cream (split)
- 3.5 oz dark chocolate (7 squares)
Instructions
- In a microwave safe bowl, heat 1/3 cup of heavy whipping cream for 40 seconds. Pour over the chocolate pieces. Let sit for 2 minutes then stir until all the chocolate is melted and a smooth, shiny ganache forms. Set aside to cool.
- Take the remaining 2/3 cup of heavy whipping cream and whip until medium peaks form. (See note).
- Gently fold half the whipped cream into the chocolate ganache mixture. When it's completely combined, add the rest of the whipped cream. Continue to gently fold in the cream until you can no longer see streaks of white.
- Pour into serving dishes. Chill for 5-10 minutes or until ready to eat.
- Top with extra whipped cream and enjoy!
