Two Ingredient Easy Chocolate Mousse Recipe (2024)

// by Tracy Ariza, DDS // I may receive a commission if you purchase through links in this post. Learn more here.

Jump to Recipe Print Recipe

This two ingredient, easy chocolate mousse can be whipped up in a matter of minutes, and it’s rich, smooth creaminess has made it a family favorite.

Two Ingredient Easy Chocolate Mousse Recipe (1)

I have been making the same chocolate mousse recipe for years.

I don’t even remember how I came up with it.Maybe it was from eating some of my “batter” in my experiments in trying to make up a chocolate soufflé recipe; Maybe not.I think I actually sort of made it up when I was on a diet, years back. I was able to eat egg whites in the morning, but I don’t particularly like egg whites, so I would make them into merengues. Little by little, I added different flavorings to them. I added cocoa powder and artificial sweeteners to make a sort of chocolate mousse that had to be eaten immediately or it would separate.

Eventually, I ditched that lifestyle. I ditched artificial sweeteners and added the yolks back into my eggs. I added in some real, dark chocolate into the mix, to help stabilize the mousse and keep it from separating, and finally got a really great dessert that my husband always begs me to make.

I make this mousse or flan whenever I want to use up a bunch of my hens’ eggs.

Watch how easy it is to make this chocolate mousse

Gluten Free and Paleo Chocolate Mousse

I tagged this recipe as gluten free, dairy free, and paleo, but you should note that this depends on the chocolate that you use in the recipe (and how strict you are with your definition of “paleo,” of course). While I call this a 2-ingredient chocolate mousse, keep in mind that chocolate bars include a variety of ingredients themselves.

I usually choose a high-quality dark chocolate bar that is dairy free and gluten free when making this chocolate mousse. I don’t like desserts that are overly sweet, so I’m happy with the result of making this mousse with dark chocolate without adding any additional sweeteners.

If you have more of a sweet tooth and don’t follow any special diets, you can most certainly choose a milk chocolate bar instead. The resulting sweetness of the dessert will be affected by the sweetness of the chocolate bar you use.

Craving more?Subscribe to my newsletter for the latest recipes and tutorials!

Two Ingredient Easy Chocolate Mousse Recipe (2)

Two Ingredient, Easy Chocolate Mousse Recipe

This two ingredient, easy chocolate mousse can be whipped up in a matter of minutes, and it’s rich, smooth creaminess has made it a family favorite.

4.62 from 55 votes

Print Rate

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 8 small servings

Calories: 109kcal

Author: Tracy Ariza, DDS

Ingredients

Switch units backConvert units

Instructions

  • Separate the eggs.

  • Whip the egg whites into stiff peaks.

  • Meanwhile, in another bowl, melt the chocolate, either over a pot of boiling water or in the microwave, if you prefer.

  • As soon as it is melted, pour the egg yolks into the chocolate, and immediately stir them into it.

  • Don’t let the yolks sit on the hot chocolate without mixing, or they may begin to cook and not smoothly incorporate into it.

  • Most people will say to gently fold the chocolate into the whites so that they don’t fall. That is the correct way of doing things, of course, but I have found that sometimes the chocolate and egg yolk mixture gets too stiff to incorporate it easily. I’ve found that this mousse turns out well when I use my electric beater to mix it all together, when needed. To prevent the whites from falling too much, do your best to mix as gently and for as little time as possible.

  • As soon as the ingredients are well combined, pour the chocolate mousse into cups or small bowls. Cover the bowls, and place them in the refrigerator. The consistency improves as the mousse chills, so it’s best to make it at least a couple of hours before serving.

Notes

  • You can add a little more cocoa powder if you want a stronger chocolate flavor. You can also add coffee powder or alcohol for different flavors. To make it sweeteryou can add sugar or honey. The sweetness also depends on the chocolate that you use, so you can experiment with it to find the best combination for you. I normally make it just as written above: simple yet elegant.
  • Since part of the eggs stay raw, I use my freshest eggs, just in case. That said, I’ve made this many times with supermarket eggs, before I had hens myself, and I’ve never had a problem. While the risk of contracting salmonella from eating raw eggs is very small, it is a risk that you should keep in mind. If you are concerned, it has been brought to my attention that may areas have pasteurized eggs available for use in these sorts of recipes. (I’ve never seen them here in Spain.)

Course Desserts

Other Diets Dairy free, Gluten free, Low Carb, Paleo

Tried this recipe? Tag me today!Mention @thethingswellmake or tag #thethingswellmake!

Calories: 109kcal | Carbohydrates: 4g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 81mg | Sodium: 34mg | Potassium: 30mg | Fiber: 1g | Sugar: 2g | Vitamin A: 120IU | Calcium: 12mg | Iron: 0.7mg

Different, Two-Ingredient Chocolate Mousse Recipes

Before posting my chocolate mousse recipe, I did a quick search to see if anybody else was making something similar. Even though I didn’t follow a recipe that I’d seen elsewhere, I doubted that I was the only one who makes this type of chocolate mousse.

When searching for “two ingredient chocolate mousse,” though, I found something unexpected: people weren’t using eggs and chocolate, but rather were using chocolate and water!

Two Ingredient Easy Chocolate Mousse Recipe (3)

I had heard about whipping up chocolate and water before.

A friend of mine makes a chocolate spread that she uses to cover her cakes much in the same way that I make a chocolate ganache. When she told me how she made her chocolate spread, though, I was shocked. They always tell you not to let water touch chocolate, but she was mixing them together!

People were claiming that the chocolate and water “mousse” was the easiest, best tasting chocolate mousse ever! I had my doubts, but I decided to give it a chance.

So, here is how it works:

Two Ingredient, Easy Chocolate Mousse – Version 2

Ingredients:

  • 250g dark chocolate
  • 1 cup water

Preparation:

1. Melt the chocolate in a large bowl with the water. Gently mix the chocolate and watertogether.
2. Place the bowl over another bowl filled with ice and water, and whisk the water and chocolate together. I tried using my electric mixer, as I do with my other recipe, and only managed to make a huge mess. So, I switched back to my egg beater.

3. As it cools, it begins to solidify a bit. Whisk lightly. You don’t want to whisk it too much or it will supposedly get grainy. I wanted to whisk mine more, though, because it didn’t seem to be getting the nice, fluffy air bubbles that I’m used to seeing in my other mousse. I refrained, though.

4. Once it solidified a bit more, I spooned it into containers, covered them, and put them into the fridge, just like I do with my usual mousse.

Which two-ingredient chocolate mousse was the best chocolate mousse?

Neither my husband nor I (nor my friend who makes it for cakes) considered this “mousse” to be very mousse-like. It doesn’t have the light, fluffy texture that one would expect in a mousse recipe.

I personally didn’t like the second version chocolate mousse at all!There was no complexity of flavors. It basically just tastes exactly like whatever chocolate you used, slightly watered down.

My husband said it wasn’t bad; it just tastes like a smooth chocolate dessert.He then tried my usual mousse again, and once he tried it, there was no going back. He wanted nothing to do with the water and chocolate version.

My two year old tried the second mousse and spit it out!

“Ese no!! Mommy, ese no es!!” (Not that one mommy!)

So, at our house, my favorite two-ingredient chocolate mousse made with eggs and chocolate was the universal winner!

I think the water “mousse” is OK, but think it is best suited for a cake filling or covering, and not as a stand-alone “mousse.” It is just too rich, and not fluffy enough.

Plus, making the first mousse helps me use up my extra eggs, gives us a little more protein, and uses less chocolate for the resulting amount of mousse. That means that our favorite chocolate mousse recipe is also a lot more inexpensive to make.

Two Ingredient Easy Chocolate Mousse Recipe (8)

We finished our favorite chocolate mousse right away, and the other sat in the fridge untouched for weeks afterward until I sadly threw it out. I doubt I would ever make it again because I also prefer chocolate ganache for covering cakes.

So, I’m curious to hear comments from anybody who is in love with the two-ingredient, water and chocolate mousse floating around the internet.

Anybody?

Now I’m tempted to try making a chocolate mousse with only whipped cream and chocolate. Hmmm, I wonder if it would work.

What’s your favorite way to make chocolate mousse?

Two Ingredient Easy Chocolate Mousse Recipe (2024)

FAQs

What are two components in a mousse? ›

To take a step back, mousses generally comprise four components – the base, the egg foam, a setting agent and whipped cream. Bases are the flavour element to the mousse and can be fruit purees, custards or ganache.

What are the three basic elements of a mousse? ›

Mousse is a light and airy dessert made with eggs, sugar, heavy cream, and flavoring. All mousses have four basic components: aerated egg yolks, whipped egg whites, whipped cream, and a flavoring base.

What makes a good mousse? ›

Whipping cream is the soul of a rich and creamy mousse. While making whipped cream may sound like a cakewalk, it's important to not carried away and over whisk the cream. It's only a matter of seconds and your cream could go from creamy and smooth to grainy and broken!

What is chocolate mousse made of? ›

Mousse is one of the most rich and decadent desserts and is often made with chocolate. Either whipped cream or beaten egg whites (sometimes both!) are folded into a mixture of melted chocolate, egg yolks, and sugar, then chilled.

What are the 4 main components of mousse? ›

Mousse is made up of just a few ingredients: the base, the aerator(s), the sweetener (which is usually added to the aerator), and the thickener (which is optional, depending on the recipe).

What is the binder for mousse? ›

Another binder most typically used in mousse is gelatin but again, this mousse will set up without it. For the aerator, heavy whipping cream is used. This will give the mousse its signature light and fluffy texture and without having to use any raw eggs, so it's pregnant mama safe :-).

Is mousse just whipped cream? ›

Mousse is a light and fluffy sweet dessert. It is typically an uncooked custard or cream that is whipped until the air bubbles create a light, fluffy texture. The air bubbles can be trapped in egg whites or in heavy cream.

What is the difference between foam and mousse? ›

Essentially, if you want a lighter hold, have finer hair, or want more volume, we would recommend a foam. If you want stronger hold and have thicker or denser curls, we most often recommend a mousse. Depending on your goals, you may want to use either of these products, or maybe both on different days.

What are the three components of Bavarian cream mousse? ›

Bavarian cream, crème bavaroise or simply bavarois is a French dessert consisting of an egg-based cooked custard (milk thickened with eggs) and gelatin or isinglass, into which whipped cream is folded. The mixture sets up in a cold mold and is unmolded for serving.

What are common mistakes when making mousse? ›

Common mistakes when making mousse (and how to fix them)

It's easy to remelt the chocolate in the microwave until smooth and try again. A grainy mousse is also a result of overbeating so only beat for 1-2 minutes, or until the mixture resembles lightly whipped cream.

Why is my chocolate mousse not fluffy? ›

The chocolate you used wasn't fluid enough

A three-drop chocolate has exactly the right cocoa butter content to produce the perfect end results. Chocolate with less cocoa butter in it will give the mousse too little texture. How to choose the right fluidity?

How do you thicken chocolate mousse? ›

For an even thicker mousse, livestrong.com suggests adding in ½ tablespoon of cornstarch and ½ tablespoon of cold milk until reaching your desired consistency. Remove from heat and cool slightly before transferring it to the refrigerator to chill for 2 hours.

What's the difference between chocolate pudding and chocolate mousse? ›

Traditionally, pudding gets its thick consistency from being cooked (which activates the cornstarch), while mousse is not cooked. Texture: Because these two creamy desserts use different methods of thickening, the texture also varies. Pudding is semisolid and more dense, while mousse has a lighter, airier texture.

Does chocolate mousse contain butter? ›

While it uses only a few ingredients, chocolate, eggs, butter, vanilla, and heavy cream, its chocolate flavor is rich and its texture is silky smooth and airy, almost foamy. And foamy is an apt description as "mousse" is French for 'froth' or 'foam'.

What goes with chocolate mousse? ›

Custard and chocolate mousse

Try this extra creamy double-layered combination of creamy vanilla custard and dark chocolate mousse. For extra crunch, sprinkle each pudding with chopped toasted hazelnuts or a chopped up Crunchie bar.

What is mousse filling made of? ›

Heavy whipping cream is whipped up to soft peaks and is the primary source of aeration for the mousse. Sour cream adds body, texture, and flavor to the mousse. Powdered sugar adds a bit of sweetness. You can tailor this amount based on the type of chocolate you're using.

What is mousse material? ›

Mousse is a sweet light food made from eggs and cream. It is often flavoured with fruit or chocolate.

What is the multiple of mousse? ›

mousse /ˈmuːs/ noun. plural mousses.

What is a mousse made with quizlet? ›

Describe a mousse. a soft, creamy dessert made light and fluffy by the addition of whipped cream and/or egg whites.

Top Articles
Latest Posts
Article information

Author: Manual Maggio

Last Updated:

Views: 6653

Rating: 4.9 / 5 (49 voted)

Reviews: 88% of readers found this page helpful

Author information

Name: Manual Maggio

Birthday: 1998-01-20

Address: 359 Kelvin Stream, Lake Eldonview, MT 33517-1242

Phone: +577037762465

Job: Product Hospitality Supervisor

Hobby: Gardening, Web surfing, Video gaming, Amateur radio, Flag Football, Reading, Table tennis

Introduction: My name is Manual Maggio, I am a thankful, tender, adventurous, delightful, fantastic, proud, graceful person who loves writing and wants to share my knowledge and understanding with you.