Two Ingredient Chocolate Mousse

filed under: Dessert on April 17, 2020

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.


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 best results. The chocolate you choose determines the flavor of the dessert.

Ingredients (full recipe below)

  • Heavy cream
  • Chocolate chips

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

How to Make Two Ingredient Chocolate Mousse

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. 

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.)

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 the 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

Looking for More Mousse Recipes?

Orange Creamsicle Mousse

Easy Lemon Mousse

Strawberry Shortcake Mousse Cups

Salted Caramel Peanut Butter Mousse

5 from 7 votes
Two Ingredient Chocolate Mousse
Prep Time
10 mins
1 hr
Total Time
1 hr 10 mins

Whip up this chocolatey, decadent dessert in a few minutes with just two ingredients!

Course: Dessert
Cuisine: American
Keyword: Two Ingredient Chocolate Mousse
Servings: 4
Calories: 580 kcal
Author: Amanda
  • cups heavy cream, cold and divided
  • 1 cup chocolate chips, semi-sweet (or your preference)
  1. In a microwave-safe bowl, heat 1/2 cup of the heavy cream for 50 seconds (depending on microwave strength).

  2. Add the chocolate chips to the cream and stir until the chocolate has melted. This will take 1-2 minutes. Set aside to cool.

  3. 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.

  4. Slowly fold in half the whipped cream into the chocolate mixture with a large spatula. Gently fold in the rest of the whipped cream.

  5. 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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  • Kelly | Maverick Baking says:

    Great idea!

  • Janina says:

    I Love it❤️

  • Diane Knight says:

    Looks delicious

  • Gloria Goens says:

    I am going to add a little espresso powder as I love the mocha flavor.

    • Amanda Rettke says:

      Great idea!

  • Pat McLean says:

    Going to try this. have 104 year old mother who likes puddings..

  • Arlene Mackel says:

    With current grocery restrictions, I didn’t have quite enough heavy cream. And our microwave is currently not working so I heated the cream on the stove. I used milk chocolate chips because it’s what I had. Even with all my variables, it was delicious and easy! Thank you!

    • Amanda Rettke says:

      Glad you made it work! <3

  • MICHELLE says:

    I enjoyed the taste and the simplicity of the recipe. Please send more like this e.g. cheesecake

  • Shirley says:

    I must make this. Looks sooooo good.

  • ruchika chawla says:

    Hi from india my dearest Amanda:)
    My starter is on day 5 today, I want to send you the picture to check if I am going right .. where do I send it ?

  • Mable Ann says:

    So good..thank you

  • Ralphine says:

    Did I do something wrong? Followed the recipe exactly and it is very bitter. I love the concept and all things chocolate. I will try milk chocolate chips next time.

  • Chris says:

    Can’t wait to make 2 ingredient mousse. Love easy , yummy sweets.

  • Sherrill Grawrock says:

    Do you not use a flavoring to this? I was thinking Almond or Vanilla extract might be nice.

  • Mel says:

    Delicious 😋

  • Nicole says:

    You are my favourite baker, I just discovered “Iamhomstead”, and love your recipes. Wishing you God’s choicest blessings upon you & your precious family always! Congratulations on your new happy place of work & fun, looks spectacular! Keep up the brilliant efforts and thank you for making me a better baker.

  • Tammy says:

    Ive made this twice and both times its been to thick instead of light and airy, I’ve followed your directions to the letter, what am I doing wrong?

    • Elizabeth Keeney says:

      Hi, Tammy! I work with iambaker and am happy to help with questions. Look for a cream that is 35% fat. I hope that helps and have a great day!

  • Amie says:

    Amazingly easy and tastes sooooo good!

  • Theresa says:

    Can you please list the ingredients?

  • Kimberly says:

    I use this as a cake filling or stand alone. The only thing I alter is when the cream is forming its peaks, I add in a little confectionery sugar, just to give the mousse a little sweetness 😊

  • CLAUDIA says:

    Thank you for a great easy recipe.
    As everything you share. My family enjoyed.
    Happy Thanksgivin!!!

  • Cathy Harnois says:

    I am just wondering if you have any of your recipes in a recipe book. if so where can I get it.

  • Judy says:

    I always enjoy your recipes…happy holidays and enjoy a healthy new year

  • Virginia says:

    You are the only recipe website that will not print the recipe so I end up not making it because I like paper copies to follow all directions so I don’t forget to do or add something!

  • Erma says:

    Hi can I use cooking chocolate instead?

  • Alice says:

    Can you email me the yellow cake recipe please my email is Alice ❤️❤️❤️