This Easy 2 Ingredient Chocolate Mousse is made with just 10 minutes of work and is perfect in every way: decadent, chocolatey, creamy and light with the perfect soft set texture. It is made with just chocolate and heavy cream (no eggs, no gelatin, no fussy steps) and is still very close to a proper French chocolate mousse in both flavor and texture. It is truly a dessert hack everyone needs to have in their go-to recipes!
Read the full blog post below for detailed notes, tips, tricks, photos and videos.
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Why is this the best easy chocolate mousse recipe?
If the pictures haven't already convinced you, here are some reasons why this recipe is the best:
- The mousse tastes like chocolate. I know it sounds obvious, but many recipes turn out a bit too sweet and miss the mark on flavor. To me, this mousse tastes like rich, expensive chocolate gelato, and what's better than that?
- The texture is just *perfection*. This is my definition of the ideal mousse texture: rich, silky and creamy, but also very light at the same time. It has the perfect soft-set consistency after being chilled, which means it holds its shape without becoming firm or dry. I find most mousse recipes end up being a bit too hard after chilling, and have carefully tested this one to be just right
- It is eggless and gelatin free. Many people avoid a proper French mousse because of the raw eggs, while others avoid eggs altogether. Similarly, dietary restrictions prevent some from consuming gelatin. Great news is this recipe does not require either, making it very widely accessible and great to serve to large groups in which people may have different preferences
- It is unbelievably easy to make. Only 2 ingredients and 10 minutes of work, with three very simple steps. This recipe is completely beginner friendly, and anyone can perfect the mousse by following the instructions without any prior experience!
- It is perfect for large gatherings and the holidays. Chocolate mousse is always a crowd pleaser, especially when the recipe takes no time and effort and still looks like and tastes luxurious and festive!
Choosing the right ingredients
Since there are only 2 ingredients in this chocolate mousse, it is important to get the best quality you can find. Here are my tips on picking the right ones:
Chocolate
- High quality. Opt for high quality chocolate bars instead of chocolate chips, as chocolate chips have a lot of additives in them. Out of all options that are easily available in grocery stores, my favorite are Lindt Excellence Milk and Dark chocolates. For a more high end option, I love Valrhona Jivara and Caraibe
- Level of sweetness. The quantities of this recipe have been carefully perfected for semi-sweet chocolate, which is basically a mixture of milk and dark chocolate (~50% cocoa). However, you can use all dark chocolate or all milk chocolate depending on your preference for the level of sweetness. Using all dark chocolate will result in a slightly more firm mousse, while using all milk chocolate will result in a slightly softer mousse, but both should still be okay!
Heavy Cream
The cream in this recipe is used to make both the ganache and whipped cream, so you have to use heavy cream or heavy whipping cream. The terms are used interchangeably in the US, but essentially this is cream that has 35-40% fat content and can be whipped up!
Optional add-ins
To me, this mousse does not need anything else! But, if you desire, you can add some add-ins for additional flavor based on your preferences:
- Vanilla - mix it with the whipped cream if you want a light vanilla note (I am personally not a fan!)
- Instant coffee - mix it with the ganache for a light espresso flavor
- Salt - this can be mixed in or sprinkled on top at the end for serving
Important tip
The most important tip to get this recipe perfect is to really focus on the mixing times and techniques provided in the instructions! The ganache needs minimal mixing so it remains smooth, the whipped cream should only be whisked to medium peaks, and the two should be folded together very gently until just combined. Overmixing at any stage will cause the mousse to become a grainy texture.
Video tutorial
Here is a short video tutorial for this recipe that I highly recommend watching:
Steps with photos
The detailed recipe is provided in the recipe card at the bottom of this post, but let's quickly go over the three main steps with photos to help you visualize everything.
1. Make the ganache
To make the ganache, add the chopped chocolate to a bowl. Heat the heavy cream until it just starts to simmer, and pour over the chocolate. Cover and rest for 2-3 minutes, then gently stir until a smooth, shiny ganache forms.
2. Whip the cream
Separately, whisk cold heavy cream until it reaches soft/medium peaks. This means the cream will thicken up and hold shape partially, but not yet be fully stiff or pipeable. It is important not to overmix it.
3. Fold together the ganache and whipped cream
To do this, first add a third of the whipped cream into the ganache and gently fold with a rubber spatula. Then add that mixture into the remaining whipped cream, and continue folding very gently and slowly until the ingredients are just combined. Do NOT overmix!
Once the mousse is done, divide it evenly between dessert cups and chill for at least 3 hours. Decorate with more whipped cream and / or chocolate shavings and you're ready to enjoy!
Link for my dessert cups
I love to assemble this chocolate mousse in these individual glass dessert cups. Not only are they great for serving, they also make for beautiful presentation!
Frequently asked questions
If your ganache is split or grainy, it is likely due to too much heat. Make sure your heavy cream has only just started to simmer (not full on boiling) before pouring over the chocolate.
If your ganache has un-melted chocolate after stirring, microwave it for 10-15 seconds and stir again. Make sure all the chocolate has melted and the ganache is completely smooth before proceeding.
As soon as the cream has thickened up and the mixer leaves behind "ribbons", stop whisking and lift the mixer out of the cream. The cream should form a "peak" where the whisk lifts out, but it should slowly fall back down (meaning the cream only partially holds shape, it doesn't form a stiff peak which stays upright).
A grainy mousse is most commonly a result of over-whipping the cream, or overmixing the ganache and whipped cream together. Be sure to whip the cream to medium peaks only, and be very slow and gentle when folding the ganache and whipped cream together.
Yes, you can prepare this mousse ahead of time and keep it covered in the fridge for 3-5 days.
Yes, you can serve this mousse in one larger dish and spoon into everyone's bowls / plates.
This chocolate mousse does not have an stabilizers like gelatin, and relies only on the cream and chocolate to remain set. Therefore, it will become soft and lose shape with time at room temperature. Be sure not to let it sit out for longer than 30-60 minutes depending on the temperature.
Related recipes
If you like this recipe, also check out the following!
Easy 2 Ingredient Chocolate Mousse Recipe
- Total Time: 10 min + chilling
- Yield: 6-8 servings
Description
The perfect creamy, silky and light chocolate mousse made with just heavy cream and chocolate and 10 minutes of work!
Ingredients
Instructions
Ganache:
- Break the chocolate into a heat-safe bowl
- Pour 1 cup (240g) of heavy cream into a saucepan, and heat over medium flame until the cream just starts to simmer (bubble around the edges)
- Pour the hot cream over the chocolate, making sure it covers all of the chocolate. Cover the bowl with a lid / plate and wait 2-3 minutes (you can whip the cream in the meanwhile)
- After 5 minutes, gently stir with a spoon until the chocolate melts and combines with the cream, resulting in a smooth and shiny ganache. If there is any unmelted chocolate, microwave the ganache for 10-15 seconds until all the chocolate has melted. Let the ganache rest for 5 minutes
Whipped cream:
- Add the remaining 1 ½ cup (360g) cream to a large bowl. This cream must be straight from the fridge and chilled!
- Use an electric hand mixer to whisk the cream for a few minutes until it reaches soft / medium peaks. This means the cream will thicken up and form "ribbons" behind the mixer attachments, and when you turn off the mixer and lift it, the cream will form a soft peak which slowly falls back down. Essentially, the cream should be thick and hold shape partially, but not fully. Stop whisking immediately at this stage
Assembly:
- Add about a third of the whipped cream into the ganache (which should not be hot at this point), and use a rubber spatula to very gently and very slowly fold it in. Be extra gentle, and stop when they are mostly combined
- Add the whole mixture into the remaining whipped cream, and continue to gently and slowly fold. You want to fully mix the two without knocking out the air in the cream. If you see any lumps of whipped cream, press down on them with your spatula to break them. Stop mixing as soon as the cream has fully mixed with the ganache. You should have a smooth and fluffy chocolate mousse
- Divide the mousse evenly between the dessert cups (or serving dish of your choice). Refrigerate for at least 3 hours or until the mousse feels set
- Optionally, decorate with more whipped cream and grated chocolate. Serve and enjoy!
Video Tutorial:
Notes
- Keep the mousse refrigerated and cold for the best texture
- Prep Time: 10 min
- Category: Dessert
- Cuisine: American, French
Zoha Abdullah says
Thank you for such a simple and delicious sounding recipe. I am looking forward to trying it with my Dad!
P.S. my name is Zoha too!!!
Shamaila J says
I made this today Zoha. it turned out beautiful! thank you x
Ayma Malik says
one of my favourites!
Laura Leaphart says
Super quick, easy, and delicious! Don't do what I did the first time and overwhip the cream or the mousse will be dry. Do exactly as she says to soft/medium peaks for a creamy result. Enjoy!
Khadija Shariff says
Why isn’t the quantity of the ingredients mentioned?
Humeira Naweed Naweed says
Zoha u are just amazing , u make every recipe so easy and so interesting that one wants to try it immediately 💕
Mqura says
Hi, my mousse didn't hold shape and tasted bland like whipped cream. Do you know why?
Di says
I'm sure, this will be beautiful, based on my knowledge of chocolate mousse. I just wonder how long this can keep in the fridge until being served? also, how many servings does it make?