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.
Ingredients
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.
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!
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.
More Mousse Recipes
Two Ingredient Chocolate Mousse
Ingredients
- 1 ½ cups (357 g) heavy cream, cold and divided
- 1 cup (182 g) chocolate chips, semi-sweet (or your preference)
Instructions
- 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. 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 extra whipped cream or Cool Whip and chocolate shavings
Video
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Love your recipes.
Will take a look at your book.
❤️
Not understanding where the extra 1/2 cup is coming from
Hi! Divide the cream, 1/2 cup for melting chocolate and 1 cup of cream for the whipped cream part. Then gently fold together when the cream/ chocolate mixture has cooled down.
Hope that helps! I LOVE this recipe and is now used for the icing on my chocolate cakes.
What is your favorite (high quality) chocolate?
I don’t have a microwave oven… how long would I heat the cream on the stove? Thank you!
Medium low heat until it just starts to simmer
Good Recipe
This is amazing, delicious, perfect consistency mousse. It took me three tries to get it right. But I had a feeling it was me and not the recipe, so I persevered.
I used Lily’s semisweet chocolate for a keto version and OMG! This is knock your socks off crazy good stuff.
5stars highly recommend!
This is So easy & Delicious! I’ve made it a couple times . I was searching for a way to use the rest of a pint of heavy cream, as I make a tomato soup which needs only 1/4 c of heavy cream- “what to do with the rest?” This recipe is perfect!
Question? Can you freeze servings of this?
Does the cream need sugar added?
Nope
This is my secret go-to for company. The easiest recipe by far and bonus – you can make it in advance. Perfect ending to any meal!
I have a quick question. Your instructions say to fold in “half” of the whipped cream, then fold in the “rest” of the 1 cup whipped.
So, what is the “reserved” whipped cream if I’ve mixed the whole 1 cup in with the chocolate? Do I use the whole 1 cup of whipped cream, or save half?
“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.”
“6. Serve topped with the reserved whip cream or cool whip and chocolate shavings.”
Thank you!
Hi, Vickilynn! I work with iambaker and am happy to help with questions. I have updated the recipe to make it more clear. There will be no ‘reserved’ whipped cream when, yes, you do fold it all in with the chocolate. Sorry about the confusion! But, you may want extra whipped cream on hand to top the mousse. Have a great day!