Two Ingredient Chocolate Mousse gives you a really intense chocolate flavor in a thick and creamy mousse, topped with fluffy whipped cream. For another decadent dessert, try my White Chocolate Mousse.

Two Ingredient Chocolate Mousse

Did you know that there are two official calendar days dedicated to chocolate mousse? Both April 3rd and May 2nd are considered Chocolate Mousse Day. But, don’t wait until one of those days to whip up this decadent dessert. Two Ingredient Chocolate Mousse is so easy to make and you can use whatever type of chocolate that is your favorite.

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Easy Chocolate Mousse In Low Ball Glass with Smooth

Two Ingredient Chocolate Mousse Recipe

It is up to you what kind of chocolate you use in this recipe. I prefer semi-sweet chocolate, but with any chocolate you choose, make sure it is high-quality chocolate for the best results. The chocolate you choose determines the flavor of the dessert.

Two Easy Chocolate Mousse Cups with Whipped Cream and Mini Chocolate Curls

How to Make Two Ingredient Chocolate Mousse

Melt the Chocolate

The first step in making Two Ingredient Chocolate Mousse is to melt the chocolate pieces. To melt the chocolate, heat up 1/2 cup of the cream in the microwave. I heated it up for about 50 seconds, but you may need to heat it up for a bit longer, depending on the power of your microwave. Add the chocolate to the warm cream and stir until the chocolate is melted. This can take up to two minutes, so be patient. Set that aside while you beat the remaining cream. 

Whip the Cream

In a medium bowl, pour in the remaining cup of cold cream. Using a hand-held or stand mixer, beat the cream until soft peaks form. When a recipe calls for the cream to form ‘soft peaks’, it just means that the peaks barely hold their shape. The peaks flop over immediately when the beaters are lifted.

Once the soft peaks have formed, take half of the beaten cream and store it in the refrigerator to use as your whipped topping later! Continue beating the rest of the cream until you have ‘stiff peaks’. Stiff peaks are sharp peaks that can stand on their own even after the beater has been removed. (If a recipe ever asks for ‘medium peaks’, that means that the peaks will stand pretty much on their own, but with a slight curl at the top.)

Fold Together

Once your whipped cream has peaked, add half to the chocolate mixture, gently folding it in. Then, add in the rest of the cream to the chocolate.

Cup of Easy Chocolate Mousse with Some removed on the Spoon Next to It

How to Serve Two Ingredient Chocolate Mousse

Once you have everything whipped and mixed together, divide the mousse into four serving glasses. I used lowball glasses, but ramekins, espresso cups, martini glasses, or any cute small bowls work just as well. Let the mousse chill for at least an hour (or even overnight) before serving. Top the chilled mousse with whipped cream or any toppings of your choice.

I added some shaved chocolate curls to my mousse just for that added flare😀. (See how I make my own Mini Chocolate Curls here)

Cup of Rich Chocolate Mousse with Spoon Sticking Out

How to Store Mousse

Cover the remaining mousse with plastic wrap. Make sure it touches the top of the mousse in the container, this will prevent a film from forming. It will keep in the fridge for 4-5 days.

More Mousse Recipes

5 from 11 votes

Two Ingredient Chocolate Mousse

Prep Time 10 mins
Chill 1 hr
Total Time 1 hr 10 mins
Whip up this chocolatey, decadent dessert in a few minutes with just two ingredients!

Ingredients

  • cups heavy cream, cold and divided
  • 1 cup chocolate chips, semi-sweet (or your preference)

Instructions

  • In a microwave-safe bowl, heat 1/2 cup of the heavy cream for 50 seconds (depending on microwave strength).
  • Add the chocolate chips to the cream and stir until the chocolate has melted. This will take 1-2 minutes. Set aside to cool.
  • Pour the remaining 1 cup of heavy cream into a medium bowl. Using a hand-held or stand mixer, beat until soft peaks form. (Optional: Store half the soft whipped cream into a small bowl and refrigerate it to use as a topping for the mousse.) Continue whipping the cream until stiff peaks form.
  • Slowly fold in half the whipped cream into the chocolate mixture with a large spatula. Gently fold in the rest of the whipped cream.
  • Divide the mixture between 4 ramekins or cocktail glasses (I used lowball glasses). Refrigerate for at least one hour, (up to overnight), before serving. Top with the reserved whip cream or cool whip and chocolate shavings.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. This is simply delicious. I made it and place it in individual containers for a dinner party. It was just the right amount of dessert.

  2. Love your recipes, where can I find your cookbooks? I would rather use a book then my phone. Lol. Thank you for sharing. Heather

  3. I’ve made this a few times and it’s delicious. I’ve added some raspberry extract to 1 batch. Also good. I’ve even made it with 100% dark chocolate. That’s for the brave enough.

  4. I have this in the fridge now. It’s one dessert for my hubby’s birthday dinner tomorrow. It came together easily. I’m also making your Pumpkin Crisp recipe. Think it will be great in the cast iron pan.

    Thank you! For these recipes, Amanda

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