Easy 2 Ingredient Chocolate Mousse

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.

Note: This post contains affiliate links.

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

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