This super simple Two Ingredient Chocolate Mousse recipe packs a punch of intense chocolate flavor in every bite. Creamy, thick, and oh-so-delicious, our mousse recipe is the perfect way to end any meal and impress your guests. Don’t forget to top it off with fluffy whipped cream for an extra special touch. For another decadent dessert, try my White Chocolate Mousse.


Easy Chocolate Mousse In Low Ball Glass with Smooth


Chocolate: 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.

Heavy Whipping Cream: Heavy whipping cream, or heavy cream, is a liquid that is 36-40% fat. You cannot use milk in this recipe.

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

Creative Ways to Serve Chocolate Mousse

There are a variety of ways to serve and present homemade chocolate mousse. Some ideas include:

  • In individual cups or ramekins: This is a classic presentation that allows each person to have their own portion of mousse. You can garnish the top with a sprinkle of cocoa powder, a dollop of whipped cream, or some chocolate curls.
  • In a large bowl: A single large bowl of mousse can be a great option for a dinner party or other gathering. You can scoop the mousse into individual servings or let guests serve themselves.
  • As a parfait: Layer the mousse with ingredients such as fresh berries, crumbled cookies, or chopped nuts in a clear glass.
  • In a pie or tart: Make a chocolate crust and fill it with the mousse, garnish with chocolate shavings.
  • As a chocolate dome: Serve the mousse in a chocolate dome, garnish with berries or chocolate shavings.
  • In a chocolate cup: You can make your own chocolate cup using melted chocolate, let it set in the refrigerator, and fill it with the mousse.

No matter how you serve the mousse, be sure to keep it chilled to maintain its creamy texture. You may also want to try my Peanut Butter Mousse, too!

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

How to Store Mousse

We recommend storing your homemade mousse in an airtight container in the refrigerator for no longer than 3 days. To keep your mousse fresh, cover it with plastic wrap or a lid to prevent it from drying out or absorbing any unwanted odors. And don’t forget to label the container with the date of preparation.

Cup of Rich Chocolate Mousse with Spoon Sticking Out

More Mousse Recipes

5 from 18 votes

Two Ingredient Chocolate Mousse

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


  • 1 ½ cups (357 g) heavy cream, cold and divided
  • 1 cup (182 g) chocolate chips, semi-sweet (or your preference)


  • In a microwave-safe bowl, heat ½ 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.
  • Serve topped with the reserved whip cream or cool whip and chocolate shavings


Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Share with your friends!

Categorized in:

Related Recipes

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. 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!

  2. 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 ?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.