There’s something wonderfully simple about a rich dessert that only requires a couple of ingredients. This 2 Ingredient Chocolate Mousse Recipe is just that—luxuriously creamy, delightfully smooth, and incredibly easy to whip up whenever the mood strikes. I love how it feels fancy without any fuss.
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Why You'll Love This Recipe
This mousse has become my go-to when I want to impress with zero stress. The magic of just chocolate and cream makes it a superb match for anyone looking for a rich treat without pulling out every pot and pan.
- Simplicity at Its Best: Only two ingredients means less prep and fewer dishes to wash.
- Decadent Texture: The mousse is incredibly smooth and fluffy, perfect for a dessert that feels indulgent.
- Customizable Sweetness: You can balance the bitterness or sweetness depending on your choice of chocolate.
- Flexible and Versatile: Works for intimate dinners, quick snacks, or as a lovely treat for yourself any time.
Ingredients & Why They Work
For this 2 Ingredient Chocolate Mousse Recipe, keeping it simple means shining a spotlight on quality ingredients. The interplay between rich chocolate and fresh, chilled cream is what makes the texture and flavor so exceptional.
- Semi-sweet chocolate: Choose chocolate around 50% cocoa for a balanced flavor; a mix of milk and dark's fine too. The chocolate’s cocoa content and quality really impact the final taste and smoothness.
- Heavy cream: Chilled and divided; fresh cream whips up beautifully and combines perfectly with chocolate to create that airy mousse texture.
Make It Your Way
While I love the classic combo, I always suggest experimenting with a few tweaks to make this recipe uniquely yours—chocolate type, garnishes, even a hint of spice can totally elevate the experience.
- Variation: I once stirred in a teaspoon of espresso powder with the hot cream—it lifted the chocolate flavor beautifully without overpowering the mousse.
- Dairy-Free Twist: I’ve tried substituting heavy cream with coconut cream for a dairy-free version; it’s a bit denser but still delicious.
- Sweetness Adjustments: Using a darker chocolate will give a more intense mousse, while adding a splash of vanilla extract mellows the flavor.
Step-by-Step: How I Make 2 Ingredient Chocolate Mousse Recipe
Step 1: Melting the Chocolate Magic
Start by breaking your chocolate into small pieces and placing them in a heat-safe bowl. Warm 1 cup of the cream gently over medium heat until it just begins to simmer—look for the tiny bubbles around the edges. Pour the hot cream over the chocolate so it’s fully covered, then cover the bowl and let it sit quietly for 2–3 minutes. This rest is the secret to smooth, shinier ganache without scorching. After waiting, stir gently until fully melted and silky. If there are stubborn chunks left, a 10-15 second zap in the microwave will fix that. Let this ganache cool for 5 minutes before moving on.
Step 2: Whipping the Cream to Perfection
Now for the fun part: whip the remaining cream (make sure it’s ice cold!) using an electric mixer until soft to medium peaks form. This means your cream will hold its shape but still be soft and springy. I always stop right at this point to avoid over-whipping, which can make the mousse grainy.
Step 3: Folding Gently for Fluffy Mousse
Fold about a third of the whipped cream into the cooled ganache gently—think slow and careful so you don’t deflate the mixture. Once mostly combined, add the rest of the whipped cream and fold it all together. This two-step folding keeps the mousse airy and light. If you spot any lumps, gently press them down with your spatula. Finish folding as soon as the chocolate and cream form a smooth, fluffy mousse.
Step 4: Chill and Serve
Divide your mousse into pretty serving dishes or cups, then pop them in the fridge for at least 3 hours until set. Don’t rush this part—patience makes for a better texture. When ready, top with whipped cream or chocolate shavings, if you like, and dig in.
Top Tip
From my experience, the biggest difference in this 2 Ingredient Chocolate Mousse Recipe is all about the folding technique and cream temperature. I’ve learned that rushing or overmixing can deflate that lovely mousse air and lead to a denser texture.
- Chilled Cream is Key: Always use the coldest cream possible; it whips better and holds air longer.
- Slow Folding: Take your time folding the whipped cream into the ganache gently to preserve fluffiness.
- Ganache Temperature: Make sure the ganache is cool, not warm, before folding in cream—warm ganache melts the cream and defeats the airiness.
- Stop Whipping at Soft Peaks: Don’t go all the way to stiff peaks; soft to medium will give that perfect melt-in-your-mouth texture.
How to Serve 2 Ingredient Chocolate Mousse Recipe
Garnishes
I usually keep my garnishes simple — a dollop of fresh whipped cream, some grated dark chocolate, and occasionally a few fresh raspberries or mint leaves. It adds that vibrant pop of color and brightness against the deep, rich chocolate.
Side Dishes
This mousse pairs wonderfully with crisp biscotti or buttery shortbread cookies for a hit of crunch contrasting the creamy texture. I also like serving it alongside some macerated strawberries or a light fruit salad.
Creative Ways to Present
For special occasions, I’ve layered this mousse with crushed cookies or fresh berries in tall glasses to create a chocolate parfait look. Another fun way is to pipe the mousse into pretty tulip-shaped cups and decorate with edible flowers or gold leaf for extra flair.
Make Ahead and Storage
Storing Leftovers
Store any extra mousse covered in the fridge, ideally in an airtight container, to keep the texture fresh. I find it stays incredible for up to 3 days, though sometimes it starts to stiffen a little after that.
Freezing
Freezing this mousse is doable, but I recommend freezing in individual portions. When thawed overnight in the fridge, it remains tasty, but the texture can be slightly denser. I usually use freezing as a last resort!
Reheating
Since it’s a chilled dessert, I don’t reheat mousse. Just serve cold straight from the fridge and it’s perfect. If it’s been frozen, allow it to thaw gently in the fridge to keep the best texture.
Frequently Asked Questions:
Regular milk won’t whip into soft peaks like heavy cream, which is essential for the mousse’s light texture, so I don’t recommend substituting it.
Chilling for at least 3 hours is necessary to let the mousse set properly and develop its signature fluffy, creamy texture. Overnight chilling works perfectly too.
Absolutely! This 2 Ingredient Chocolate Mousse Recipe is excellent for make-ahead entertaining. Prepare it a day in advance and keep refrigerated until serving.
Semi-sweet chocolate with about 50% cocoa gives a great balance of flavor—not too bitter or too sweet. You can also experiment with mixing milk and dark chocolate to tailor your taste.
Final Thoughts
This 2 Ingredient Chocolate Mousse Recipe has a special place in my kitchen repertoire—it's always a crowd-pleaser and never makes me feel overwhelmed. Whether you're throwing a last-minute dinner party or just want a luscious chocolate fix, this is the recipe that delivers every single time. I can’t wait for you to try it and see just how simple luxury can be.
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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: No-Cook
- Cuisine: French
Description
A rich and creamy chocolate mousse made with just two ingredients: semi-sweet chocolate and heavy cream. This easy recipe yields a smooth, fluffy dessert perfect for any occasion, requiring minimal preparation and no-bake techniques.
Ingredients
Chocolate Ganache
- 300 g semi-sweet chocolate (~50% cocoa, or 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 in a saucepan over medium heat until it starts to simmer, with bubbles around the edges. Pour the hot cream over the chocolate, cover the bowl, and let it sit for 2-3 minutes. After 5 minutes, stir gently until the chocolate melts and forms a smooth ganache. If needed, microwave for 10-15 seconds to fully melt the chocolate. Let rest for 5 minutes.
- Whip Cream: Pour the remaining 1 ½ cup (360 g) of chilled heavy cream into a large bowl. Using an electric hand mixer, whisk the cream until it reaches soft to medium peaks—thickened, with ribbons forming behind the mixer and peaks that softly fall. Stop whisking immediately at this stage.
- Assemble Mousse: Gently fold about one-third of the whipped cream into the cooled ganache using a rubber spatula, mixing slowly to retain air. Then fold this mixture into the remaining whipped cream slowly and carefully until fully combined without lumps. The result should be a smooth, fluffy mousse.
- Chill and Serve: Divide the mousse evenly into dessert cups or a serving dish. Refrigerate for at least 3 hours or until set. Optionally, garnish with additional whipped cream and grated chocolate before serving.
Notes
- Ensure the cream for whipping is very cold for best results.
- Be gentle when folding the whipped cream into the ganache to keep the mousse light and airy.
- Microwaving ganache briefly helps melt any unmelted chocolate without overheating.
- Keep the mousse refrigerated until serving for optimal texture.
- Use good quality chocolate with around 50% cocoa to balance sweetness and richness.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 35 mg
- Fat: 27 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 90 mg

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