Name: 2 Ingredient Chocolate Mousse Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 3 h 15 min
Cuisine: French
Ingredients: 300 g semi-sweet chocolate (~50% cocoa, or mixture of milk and dark); 1 cup (240 g) heavy cream, chilled; 1 ½ cup (360 g) heavy cream, chilled

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.

Six clear glass cups filled with two layers of chocolate mousse; the bottom layer is a denser, darker brown while the top layer is a lighter, airy brown. Each cup is topped with a dollop of white whipped cream, sprinkled with small dark chocolate shavings. The cups are arranged close together on a round white plate that sits on a white marbled surface. Around the cups on the plate are sliced red strawberries and black blackberries scattered decoratively. A gold spoon lies on the plate with a blackberry resting on its bowl. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make 2 Ingredient Chocolate Mousse Recipe
Top Tip
How to Serve 2 Ingredient Chocolate Mousse Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
2 Ingredient Chocolate Mousse Recipe

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.

Flat lay of broken chunks of semi-sweet chocolate, a small white ceramic bowl filled with chilled heavy cream, a larger white ceramic bowl with thick whipped cream showing soft peaks, all arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

The image shows a close-up of four clear glass cups each filled with smooth, creamy chocolate mousse. The top layer is light brown and soft, with one cup having a scoop removed, revealing a thick, rich inner mousse layer of a slightly darker brown. Each mousse cup is topped with a dollop of white whipped cream sprinkled with small dark chocolate shavings. The cups sit on a white marbled surface, scattered with loose chocolate shavings, a fresh blackberry, and halved strawberries adding pops of red and black color around them. Photo taken with an iphone --ar 2:3 --v 7

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:

Can I use regular milk instead of heavy cream for this recipe?

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.

How long does the mousse need to chill before serving?

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.

Can I make this mousse ahead of time for a party?

Absolutely! This 2 Ingredient Chocolate Mousse Recipe is excellent for make-ahead entertaining. Prepare it a day in advance and keep refrigerated until serving.

What chocolate is best for this mousse recipe?

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.