Name: 2-Ingredient Chocolate Mousse Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 3 h 15 min
Cuisine: French
Ingredients: 300 g semi-sweet chocolate (~50% cocoa, or a mixture of milk and dark); 1 cup (240 g) heavy cream, chilled; 1 ½ cup (360 g) heavy cream, chilled

There’s something magical about how just two ingredients can come together to create something so luxurious and indulgent. This 2-Ingredient Chocolate Mousse Recipe is pure proof that simplicity can be stunning, offering a rich, creamy dessert that feels fancy without fuss.

Six small clear glass cups are filled with a smooth, light brown chocolate mousse. Each cup has a dollop of white whipped cream on top, sprinkled with small dark chocolate shavings. The cups are placed on a round white plate with a white marbled texture underneath. Around the cups on the plate, there are halved bright red strawberries and dark blackberries scattered for decoration. A gold spoon with a blackberry on it rests on the plate. The whole scene is softly lit, showing a cozy and inviting dessert setup. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make 2-Ingredient Chocolate Mousse Recipe
Top Tip
How to Serve 2-Ingredient Chocolate Mousse Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
2-Ingredient Chocolate Mousse Recipe

Why You'll Love This Recipe

This recipe won me over because of how easy and fast it is, yet it delivers that deep chocolate satisfaction I crave. It feels both homemade and indulgent—something you can whip up with very little prep but still impress your friends or keep it all to yourself.

Simple Ingredients: Just semi-sweet chocolate and heavy cream make this mousse so accessible and pantry-friendly.
Fast Prep: You can have it mixed and chilling in under 15 minutes, perfect for last-minute dessert plans.
Light and Fluffy: The whipped cream folds in to create the perfect airy texture that feels indulgent without being too heavy.
Flexible Serving: Make it in bowls, glasses, or even pipe it into tart shells for an elegant touch.

Ingredients & Why They Work

The beauty of this 2-Ingredient Chocolate Mousse Recipe is how just two simple ingredients combine for such incredible chocolatey richness balanced by creamy lightness. Use the best quality chocolate you can find for flavor depth, and always use chilled cream for the fluffiest texture.

Flat lay of broken chunks of glossy semi-sweet chocolate, a small white ceramic bowl filled with smooth heavy cream, a larger white ceramic bowl with freshly whipped cream forming soft peaks, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Semi-sweet Chocolate: Opt for around 50% cocoa content for a balanced bittersweet flavor; mixing milk and dark chocolate works, too.
Heavy Cream: Make sure it’s cold straight from the fridge to whip properly and create that airy mousse texture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love taking this simple mousse and customizing it depending on the occasion or what I have on hand. Feel free to get creative—you’re crafting a basic canvas here!

Variation: Once, I swapped half the semi-sweet chocolate for dark chocolate with chili flakes, adding a subtle spicy kick that guests couldn’t stop talking about.
Dairy-Free Version: Use canned coconut cream chilled overnight instead of heavy cream for a luscious vegan twist.
Extra Flavor: Stir in a splash of coffee or vanilla extract before folding in the whipped cream for a flavor boost.

Step-by-Step: How I Make 2-Ingredient Chocolate Mousse Recipe

There are clear glass cups each filled with two layers of smooth, light brown chocolate mousse. On top of one cup, a white dollop of whipped cream is placed, sprinkled with small dark chocolate shavings. A spoonful is taken out from the mousse in the foreground cup, showing the creamy inside texture. Around the cups, there are fresh blackberry and halved strawberry pieces on a white marbled surface. The scene is bright and soft with a close-up focus on the mousse cups. photo taken with an iphone --ar 2:3 --v 7

Step 1: Melt the Chocolate with Hot Cream

Breaking the chocolate into small pieces is key for even melting. I pour 1 cup of heavy cream into a saucepan and heat it just until it begins to bubble around the edges—that’s the sweet spot. Pour this hot cream over the chocolate, cover, and let it sit for a couple of minutes. Then, gently stir until the mixture turns into a silky, shiny ganache. If some pieces are stubborn, a quick 10-15 second zap in the microwave helps without overheating.

Step 2: Whip the Remaining Heavy Cream

This is the part that makes the mousse fluffy! Use the remaining cold cream and whip it just until soft to medium peaks. You’ll want it thick enough to hold its shape but still soft—you’ll see it form ribbons as your mixer lifts. Stop as soon as it holds shape but before it gets stiff; overwhipping will make folding tricky.

Step 3: Fold to Combine, Gently and Slowly

Start by mixing about a third of the whipped cream into the ganache to lighten it, folding gently with a rubber spatula. The key word here is gentle—you don’t want to knock out the air. Then, fold this mixture into the remaining whipped cream. If you see lumps, press them gently to smooth them out, but keep folding just until smooth and fluffy. This step is where patience pays off!

Step 4: Chill and Set

Transfer your mousse into dessert cups or bowls and pop it in the fridge for at least 3 hours. Trust me, chilling is crucial for developing that silky, set texture that just melts in your mouth.

Top Tip

After making this 2-Ingredient Chocolate Mousse Recipe a few times, I’ve learned some neat little tricks that really make a difference.

Chill Everything: Always use cream straight from the fridge and chill your mixing bowl if possible; cold helps whip the cream better and faster.
Don’t Rush Folding: Take your time folding the whipped cream into the ganache; gentle strokes keep the mousse airy and light.
Microwave with Caution: If the ganache isn’t melting fully, heat in very short bursts (10-15 seconds) to avoid burning the chocolate.
Use a Rubber Spatula: It’s your best friend here for folding without deflating your mousse.

How to Serve 2-Ingredient Chocolate Mousse Recipe

Garnishes

I often top my mousse with a little extra whipped cream and a generous sprinkle of shaved dark chocolate or cocoa powder. Fresh berries like raspberries also add a lovely tart contrast. Sometimes, a tiny pinch of flaky sea salt enhances the depth of the chocolate beautifully.

Side Dishes

This mousse pairs wonderfully with crisp biscotti or buttery shortbread cookies to add a textural contrast. For a more casual vibe, I enjoy it alongside a scoop of vanilla ice cream or fresh fruit salad.

Creative Ways to Present

For special occasions, I like piping the mousse into delicate glasses and layering with crushed cookies or a drizzle of caramel sauce. Mini mason jars or even hollowed-out oranges make for charming individual servings that always impress.

Make Ahead and Storage

Storing Leftovers

Keep leftover mousse refrigerated in an airtight container to preserve its fresh texture. It stays delicious for up to 3 days. Just give it a gentle stir before serving if it settles a bit.

Freezing

I’ve tried freezing this mousse for emergencies, and it freezes reasonably well. Just thaw it overnight in the fridge, but keep in mind the texture might be slightly less airy after freezing.

Reheating

This mousse is best served chilled and isn’t one I’d recommend reheating. If it’s too firm from the fridge, letting it sit at room temperature for 10-15 minutes softens it beautifully without losing the texture.

Frequently Asked Questions:

Can I use milk chocolate instead of semi-sweet chocolate for this mousse?

Milk chocolate can be used, but it will make the mousse sweeter and less rich. You might want to balance that by adding a pinch of salt or mixing with a darker chocolate for better depth.

What’s the best way to fold the whipped cream into the ganache?

Use a large rubber spatula and gently cut down through the center, then fold the mixture over the top, turning the bowl slowly. It’s all about gentle movements to keep the air in the whipped cream for a light mousse.

Can I prepare this mousse in advance for a party?

Absolutely! In fact, preparing it a day ahead is ideal since the mousse needs time to chill and set properly. Just cover it well and refrigerate until ready to serve.

Do I need to temper the chocolate for this recipe?

No tempering is necessary here. Because the chocolate is melted gently with hot cream, it forms a smooth ganache that works perfectly for the mousse without the need for tempering.

Final Thoughts

This 2-Ingredient Chocolate Mousse Recipe holds a special place on my dessert roster because it proves that elegance doesn’t always mean complicated. Whenever I have a craving for chocolate but want to keep things simple, this mousse is my go-to. I’m confident you’ll enjoy how easy it is to make and how decadent it tastes—definitely give it a try next time you want to impress with minimal effort!