This 2-Ingredient Chocolate Mousse is the easiest decadent chocolate mousse ever!
Plus, you just need 15 minutes to prepare this family dessert, and it stores very well in the fridge to make ahead a chocolate dessert for any occasion.
It’s almost Valentine’s day, and my kids love baking their own desserts. This 2-ingredient mousse is an easy dessert for kids to make and so delicious and decadent!
Let me share how to make this delicious egg-free chocolate mousse in less than 15 minutes.
How To Make 2-Ingredient Chocolate Mousse
Making this recipe is super easy!
All you need to make a fluffy, decadent 2-ingredient chocolate mousse are:
- Heavy Cream – can also use heavy whipping cream.
- Chocolate Chips – you can use any chocolate chips, including sugar-free chocolate chips, to make a keto chocolate mousse. For a sweet mousse, use semi-sweet chocolate chips. For a not too sweet bitter dark chocolate mousse, use chocolate chips or chocolate tabs containing a range of cocoa from 70% to 80%.
First, warm the 1/3 cup of heavy over medium heat for 1-2 minutes. Don’t bring the cream to a boil. Just warm until hot and slightly simmering on the side of the saucepan.
Another option is to place the heavy cream in a microwave-safe bowl and microwaving it for 45-60 seconds until warm.
Stir the chocolate chips into the hot cream. You don’t need that for this step. Simply stir outside the stove until the chocolate melt in the saucepan. The texture should be runny and shiny.
Cool it down for 10 minutes at room temperature.
Making The Whipping Cream
Meanwhile, in a large mixing bowl or the bowl of your stand mixer, add the remaining heavy cream.
Use a hand beater or the whisk attachment of your stand mixer to beat the cream until a soft peak forms.
Meanwhile, place the chocolate chips in a microwave-safe bowl and microwave in 30-second bursts until fully melted.
You can also melt your chocolate chips in a non-stick saucepan, constantly stirring over low heat until the chocolate is melted and shiny.
When your cream is thick and soft stiff peak has formed, beat on the low-speed setting and gradually pour the cooled melted chocolate into the whipped cream.
Pour the mousse in small ramekins or glasses and refrigerate for at least 3 hours. The mousse gets airy and set with time. You can also wait overnight for the best texture.
Just before serving, whip extra 1/2 heavy cream with 1/4 cup powdered sugar and vanilla extract.
Add the sweetened whipped cream on top.
Other options are to top the chocolate mousse with:
- Shredded coconut
- Sliced almonds
- Shredded dark chocolate
This chocolate mousse stores very well in an airtight container in the fridge or in single-serve pots covered with plastic film wrap. You can keep it fresh and delicious for 48 hours in the fridge.
You can’t freeze mousse very well, the texture is less airy when thawed, so I don’t recommend freezing mousse.
Chocolate Mousse Options
This easy chocolate mousse recipe is very easy to adapt to fit any diet or to tweak to add different flavors.
- Sugar-free – you can make a keto chocolate mousse with this recipe using sugar-free keto-friendly chocolate chips.
- Vanilla Flavor -add 1 teaspoon of vanilla extract to the whipped cream.
- Peppermint Chocolate Mousse – add 1/4 teaspoon natural peppermint extract to the melted chocolate.
- Dairy-free – unfortunately, there’s no cream that whip as well as heavy cream. Canned coconut cream won’t create a fluffy, airy mousse with this recipe.
More 2-Ingredients Easy Recipe
I love 2 ingredients recipe because they are fast and delicious:
Have you made this 2-Ingredient Chocolate Mousse? Share a review or comment below to tell me how much you love this simple dessert.
2-Ingredient Chocolate Mousse
- 1 ⅓ cup Heavy Cream
- 1 cup Dark Chocolate Chips (note 1)
Optional – for a stronger cocoa flavor
- 2 tablespoons Unsweetened Cocoa Powder
- 2 tablespoons Grated Dark Chocolate
- 4 fresh Strawberries
- ¼ cup Whipped Cream
- In a small microwave safe bowl, add the chocolate chips and 1/3 cup of heavy cream.
- Microwave for 45 seconds, remove from the microwave and stir until melted and shiny. If needed, microwave for an extra 15 seconds. Set aside 10 minutes to cool down at room temperature. You can also melt the chocolate chips and heavy cream in a non-stick saucepan over medium heat constantly stirring until fully melted.
- In a stand mixer, add the remaining 1 cup of cold heavy cream and beat on high speed using the whisk attachment. Whisk until a soft stiff peak forms – don't over-beat the cream, or it becomes too dense, and the mousse won't be fluffy.
- Gradually pour the melted chocolate mixture into the whipped cream and stir at the same time to gently incorporate. The mixture should be light, fluffy, the color depends on the percentage of cocoa your chocolate chips contain. Mine are 80% cocoa so the color is quite dark.
- Optional – for a former mousse, sift in 2 tablespoons of unsweetened cocoa powder in the mousse, stir well to incorporate.
- Transfer the mousse into ramekins, cover the top of the ramekins with plastic film wrap and refrigerate overnight to set.
- Serve the next day with extra whipped cream on top, shredded dark chocolate, and strawberries.
- Store for up to 2 days in the fridge.
- For a sweet mousse – use semi-sweet chocolate chips.
- For a keto chocolate mousse – use sugar-free chocolate chips sweetened with stevia.
- For a dark chocolate mousse, bitter and not too sweet, use 70%-80% cocoa chocolate chips or chocolate tabs.