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2-Ingredient Chocolate Mousse Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 17 reviews
  • Author: Piper
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 3 hours 15 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: French

Description

This Easy 2 Ingredient Chocolate Mousse Recipe creates a rich, smooth, and fluffy dessert using just semi-sweet chocolate and heavy cream. Perfect for chocolate lovers craving a quick and elegant treat, it requires minimal ingredients and comes together effortlessly with simple techniques like making ganache and folding in whipped cream. Chill to set for a luscious mousse that can be served in individual cups or a larger dish.

Ingredients

Scale

Chocolate Ganache

  • 300 g semi-sweet chocolate (~50% cocoa, or a mixture of milk and dark)
  • 1 cup (240 g) heavy cream, chilled

Whipped Cream

  • 1 ½ cup (360 g) heavy cream, chilled

Instructions

  1. Make the Ganache: Break the semi-sweet chocolate into a heat-safe bowl. Heat 1 cup (240 g) of heavy cream in a saucepan over medium flame until it just begins to simmer, with bubbles around the edges. Pour the hot cream over the chocolate, ensuring it covers all pieces. Cover the bowl and let it sit for 2-3 minutes. After 5 minutes, gently stir until smooth and shiny. If some chocolate remains unmelted, microwave for 10-15 seconds and stir again. Allow the ganache to rest for 5 minutes.
  2. Whip the Cream: Place the remaining 1 ½ cup (360 g) chilled heavy cream into a large bowl. Using an electric hand mixer, whisk the cream until it forms soft to medium peaks—thick enough to form ribbons and soft peaks that slowly fall back. Stop whisking immediately at this stage.
  3. Combine Ganache and Whipped Cream: Add about one-third of the whipped cream into the cooled ganache and fold gently and slowly with a rubber spatula to combine. Then fold this mixture into the remaining whipped cream with the same gentle folding to keep the mousse airy and smooth. If lumps appear, press them with the spatula to break them up. Stop folding as soon as the mousse is uniform and fluffy.
  4. Chill the Mousse: Divide the mousse evenly among dessert cups or a serving dish. Refrigerate for at least 3 hours until set and chilled.
  5. Serve: Optionally, garnish with additional whipped cream and grated chocolate before serving. Enjoy the rich and airy chocolate mousse.

Notes

  • Use chilled cream straight from the fridge for best whipping results.
  • Be very gentle when folding to maintain the mousse’s light texture.
  • If you don't have a microwave, warm the ganache gently over a double boiler to melt any leftover chocolate.
  • Keep the mousse refrigerated until served to ensure optimum texture.
  • You can substitute semi-sweet chocolate with a mix of milk and dark chocolate to adjust sweetness.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 18 g
  • Sodium: 35 mg
  • Fat: 28 g
  • Saturated Fat: 17 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 95 mg

Find it online: https://piperplates.com/2-ingredient-chocolate-mousse-recipe/