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2 Ingredient Chocolate Mousse Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 51 reviews
  • Author: Cook
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 3 hours 10 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: International

Description

This Easy 2 Ingredient Chocolate Mousse is a simple and decadent dessert made with just semi-sweet chocolate and heavy cream. The rich ganache is folded into softly whipped cream to create a smooth, fluffy mousse that sets perfectly after chilling. Perfect for any occasion, this recipe requires minimal ingredients and effort while delivering a luscious, chocolatey treat.

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. Prepare the Ganache: Break the chocolate into a heat-safe bowl. Heat 1 cup (240 g) of heavy cream in a saucepan over medium flame until it just starts to simmer with bubbles around the edges. Pour the hot cream over the chocolate, ensuring all pieces are covered. Cover the bowl and wait 2-3 minutes. After 5 minutes, gently stir the mixture until smooth and shiny. If any chocolate remains unmelted, microwave the ganache for 10-15 seconds until fully melted. Let it rest for 5 minutes.
  2. Whip the Cream: Add the remaining 1 ½ cup (360 g) of chilled heavy cream to a large bowl. Using an electric hand mixer, whip the cream for a few minutes until it reaches soft to medium peaks, thickening but still slightly soft and forming ribbons behind the mixer attachments.
  3. Fold the Mixture: Gently fold about one-third of the whipped cream into the ganache using a rubber spatula, mixing slowly to combine without deflating. Then fold the combined mixture into the remaining whipped cream carefully to keep the mousse fluffy and smooth, breaking any whipped cream lumps with the spatula.
  4. Chill and Serve: Divide the mousse evenly into dessert cups or a serving dish. Refrigerate for at least 3 hours until set. Optionally, decorate with additional whipped cream and grated chocolate before serving. Enjoy this creamy, airy chocolate mousse!

Notes

  • Use cold heavy cream straight from the refrigerator for best whipping results.
  • Be gentle when folding to keep the mousse light and airy.
  • Keep the mousse refrigerated for optimal texture and freshness.
  • If the chocolate ganache is still warm, let it cool slightly before folding in whipped cream to avoid melting it.
  • You can substitute semi-sweet chocolate with a mix of milk and dark chocolate to adjust sweetness and bitterness.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 20 g
  • Sodium: 40 mg
  • Fat: 28 g
  • Saturated Fat: 17 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 85 mg

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