Imagine a dessert that’s silky smooth, ridiculously easy to whip up, and only calls for two ingredients. That’s the magic of this 2-Ingredient Chocolate Mousse Recipe. It’s perfect for those moments when you want something indulgent but don’t want to mess with a dozen components or complicated steps.

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 2-Ingredient Chocolate Mousse Recipe has been a game-changer in my kitchen. It’s my go-to when guests pop by unexpectedly or when I just want something sweet without the fuss. The creamy texture paired with rich chocolate flavor always feels like a luxurious treat.

Simple Ingredients: Just semi-sweet chocolate and heavy cream—you probably already have these on hand.
Quick to Prepare: No long baking times or complicated steps, just about 10 minutes active prep from start to finish.
Delightfully Versatile: You can dress it up with different garnishes or tweak sweetness to fit your taste buds.
Decadent Yet Light: It somehow manages to be rich without feeling heavy, perfect for a guiltless indulgence.

Ingredients & Why They Work

What’s beautiful about this 2-Ingredient Chocolate Mousse Recipe is how perfectly these two simple ingredients harmonize to create something so creamy and delicious. The key is picking good quality chocolate and using chilled heavy cream to get that luscious mousse texture.

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: Go with about 50% cocoa content for balanced sweet and rich flavor; feel free to mix milk and dark chocolate for a customized taste.
Heavy Cream: It’s important your cream is cold to whip up nicely and help create that airy texture in the mousse.

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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

I love playing around with this 2-Ingredient Chocolate Mousse Recipe by adding small twists here and there—it’s a simple base that invites your own flair. Whether I’m feeling boozy, nutty, or fresh, there’s something you can try that’ll make this recipe truly your own.

Add a Splash of Flavor: My favorite is folding in a teaspoon of espresso powder with the melted chocolate—it amps up the chocolate flavor without turning it bitter.
Dairy-Free Version: Use coconut cream in place of heavy cream to keep that creamy texture but make it vegan-friendly. Just make sure the coconut cream is well chilled.
Fresh Fruit Twist: Serve with fresh raspberries or orange zest stirred gently into the mousse for a burst of brightness that cuts through the richness.

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: Create the Smooth Ganache

Break your chocolate into small pieces and place them in a heat-safe bowl. Heat 1 cup of heavy cream on medium just until you see bubbles forming around the edges—don’t let it boil! Pour the hot cream over the chocolate, covering it completely. Cover the bowl and let it sit for a few minutes to allow the chocolate to melt gently. Then, stir slowly until you have a glossy, smooth ganache. If you spot any stubborn chunks, zap it in the microwave for 10-15 seconds—but be careful not to overheat.

Step 2: Whip the Remaining Cream

While the ganache is resting, whip the remaining 1½ cups of well-chilled heavy cream using an electric mixer until you see soft to medium peaks. You want it thick but still a little loose—stop whisking right before it stiffens completely to keep the mousse airy.

Step 3: Folding for Fluffy Mousse

Gently fold about a third of the whipped cream into the ganache. Use a rubber spatula and fold very slowly to keep as much air in as possible. Once mostly combined, fold the mixture into the remaining whipped cream just until smooth and fluffy—any lumps, gently press them down with your spatula. This delicate folding is key to getting that light, melt-in-your-mouth texture I love.

Step 4: Chill and Enjoy

Divide the mousse into your favorite serving cups or dishes. Pop them into the fridge for at least 3 hours so they set up beautifully. When ready, feel free to add a swirl of whipped cream or a little grated chocolate on top for that picture-perfect finish.

Top Tip

After making this 2-Ingredient Chocolate Mousse Recipe several times, I realized how important it is to be patient and gentle when folding. The mousse’s airy texture depends on it!

Chill Your Tools: Keep your mixing bowl and beaters in the fridge before whipping the cream—it helps the cream reach the right consistency faster.
Don’t Overheat: When melting the chocolate with cream, slow melting prevents the chocolate from seizing and keeps your ganache silky.
Gentle Folding: Fold slowly and stop as soon as everything looks combined; overmixing will deflate the mousse and make it dense.
Use Fresh Cream: Always use fresh, good-quality heavy cream straight from the fridge for fluffiest results.

How to Serve 2-Ingredient Chocolate Mousse Recipe

Garnishes

I keep things simple with a classic dusting of cocoa powder and a dollop of whipped cream, sometimes adding a few chocolate shavings for extra flair. Fresh raspberries or a sprinkle of flaky sea salt also bring a lovely contrast and elevate the mousse without overpowering it.

Side Dishes

Pair your mousse with a crisp biscotti, some buttery shortbread, or even a slice of fresh fruit tart to balance the richness. A cup of strong espresso or a fruity dessert wine works wonders alongside, too.

Creative Ways to Present

For special occasions, I like serving this mousse layered with crushed cookies or berries in clear glasses—like a petite parfait. It adds texture and looks impressive without extra effort. You can also pipe it using a pastry bag for a fancy swirl effect on top.

Make Ahead and Storage

Storing Leftovers

I store leftover mousse in airtight containers in the fridge—cover each serving tightly with plastic wrap to avoid it absorbing fridge odors. It keeps well for about 2-3 days without losing its texture or flavor.

Freezing

While freezing isn’t my usual go-to, I’ve tried freezing mousse in airtight containers, and it thaws well overnight in the fridge. The texture softens slightly but remains delicious, perfect if you want to prepare in advance.

Reheating

This mousse is best enjoyed cold, so I don’t recommend reheating it. Instead, if frozen, thaw it slowly in the fridge to preserve the creamy texture. Serving it chilled is key to that melt-in-your-mouth feel.

Frequently Asked Questions:

Can I use milk chocolate instead of semi-sweet?

Yes, you can use milk chocolate, but keep in mind it will make the mousse sweeter and less intense in chocolate flavor. I like mixing dark and milk chocolate for a milder taste.

How do I know when the whipped cream is ready?

Look for soft to medium peaks where the cream thickens and holds its shape but still looks smooth and ribbon-like when you lift the beaters. Stop whisking before it becomes stiff or grainy to keep the mousse light.

Can I prepare the mousse a day ahead?

Absolutely! The mousse actually benefits from chilling overnight as it allows the flavors to meld and the texture to set perfectly. Just keep it covered in the fridge.

Is this mousse suitable for beginners?

Definitely. The simplicity of the 2-Ingredient Chocolate Mousse Recipe makes it beginner-friendly. Just be gentle folding the ingredients and managing the cream peaks to get the best results.

Final Thoughts

This 2-Ingredient Chocolate Mousse Recipe will quickly become one of your favorite desserts because it proves that simplicity can yield something spectacular. I love sharing it with friends because it’s fuss-free, impressive, and always hits the right note. Give it a try—you’ll be amazed at how these two ingredients transform into something so creamy, delightful, and utterly satisfying.