Ever have a craving for a quick and easy chocolate mousse? This 2 ingredient chocolate mousse can be whipped up in minutes. The best part is that it is made with ratios so you can have as much or as little as you want!
Two Ingredients for Chocolate Mousse
This two ingredient chocolate mousse requires only:
- Chocolate - a good quality chocolate, finely chopped or small chips. The chocolate flavour, depth and richness of your mousse is going to be mainly dependent on the quality of chocolate you use in this recipe. It is the star of the show!
- Heavy cream - for this recipe you need a heavy cream or double cream. This may come under different names in different regions, but essentially any heavy pourable cream that you would use for whipping should work.
If you want to spice up the mousse (literally or figuratively) try some optional additions:
- Extracts - you can add a touch of vanilla or almond extract to this recipe for an extra angle of flavour to the mousse
- Liqueurs - kirsch, Baileys, amaretto and other alcoholic liqueurs pair nicely with decadent chocolate mousse. You can add some in the same way as the extracts to lift the flavour.
- Spices - cayenne pepper, chilli and paprika are surprisingly nice pairings with chocolate. Adding a pinch to your mousse will give another option to incorporate fun flavours and make for an impressive dinner party dessert.
- Toppings - add some raspberries or chopped nuts to the top for extra flavour and texture. These also make for a pretty presentation of a chocolate mousse dessert.
None of these extras are necessary for a decadent and dreamy chocolate mousse. Let them just serve as evidence of infinite versatility for this super simple dessert!
How to Make Mousse
3 Step Process for Quick and Easy Eggless Mousse
I cannot stress enough how quick and easy this mousse is! It doesn't require gelatine so doesn't need to set, no eggs for tempering or whisking. All you need is a saucepan, a good size bowl and a handheld electric whisk.
Step 1: Warm Cream
Start off by warming the cream in the saucepan.
This should be over a medium heat. The goal is for the cream to heat thoroughly but not to come to a rolling boil. I like to warm mine until simmering. Then allow it to continue simmering for about 2 minutes, or until it is just about to boil.
The timings will vary dependent on how much you are making and the size of your saucepan. A smaller pan = less surface area and a deeper pool of cream. This means it could take longer to heat through than you might think judging purely by amounts.
Just keep an eye for the liquid to just begin to boil and remove from the heat.
Step 2: Melt the Chocolate
After removing from the heat, pour the cream immediately over the chopped chocolate (or chocolate chips) in a heat proof bowl. For best results, the cream should cover the chocolate chips.
Let this sit for about 2 minutes to allow the chocolate to begin melting on its own. Then stir with a spatula until smooth.
Step 3: Whip Mousse
Once your chocolate is smooth, begin to beat using your hand held electric whisk.
Beat until the mixture begins to lighten in shade and is starting to hold its shape. This takes around 5-7 minutes, but will depend on the quantity you are making.
Stop beating occasionally to double check the consistency. Run a spatula down the centre and the mousse should hold up on either side without sinking back into the middle.
You want to avoid over whisking or the mousse will react much like over-whipped cream. Honestly, it'll still be delicious! But it will look more split and may become crumbly rather than creamy.
Once whipped up, you're ready to serve - no need to set or chill! Top with some berries or whipped cream to cut the richness if desired or just dig straight in!
Tips and Tricks
Problem shooting if your chocolate doesn't melt
So, one of the biggest issues I encounter in recipes that involve melting chocolate with cream is when some of the chocolate just doesn't melt! This is usually because the cream has not heated through thoroughly.
Luckily, this is actually a really easy issue to resolve! Simply make yourself a DIY double boiler. The bowl that you are melting the chocolate in should already be heat proof. This means that you can place it overtop a saucepan of simmering water and gently heat the bowl in order to melt the remaining chocolate pieces.
Note on chilling mousse
Chocolate mousse made without eggs is basically a whipped ganache. The ratio of cream to chocolate is just increased to allow more air to be incorporated by whipping and to avoid it setting too solid.
But, that said, this mousse will firm up when chilled, especially if over-whipped or using darker chocolate with higher percentages of cocoa solids. Therefore, if making in advance, it is best to remove from the refrigerator 10 minutes before serving to let it soften at room temperature.
You can experiment with any type of chocolate in this recipe!
I'd recommend using a semi-sweet chocolate - something around 50% - for best results. Semi-sweet melts well with the cream and whips nicely. You will also see more of a colour change as it becomes mousse than with darker chocolate.
Most definitely yes! This recipe is a two ingredient recipe for chocolate mousse made without eggs. It is essentially a whipped ganache.
Mousse as a product is defined by an airy texture, created through the incorporation of air bubbles - such as through whipping. Mousse by definition is not reliant on eggs.
This chocolate mousse is at its best and freshest on the day it is made, but it will keep for a couple of days in the refrigerator if you have leftovers.
Due to the high ratio of cream, chocolate mousse should be stored in the refrigerator.
You may find that the mixture firms up a bit when chilled. It is useful to remove any chocolate mousse pots from the refrigerator about 10 minutes before serving to allow them to soften up to a smoother consistency at room temperature.
Yes! It is very easy to add other flavours to chocolate mousse.
You can add extracts, liqueurs or even spices to the mixture. These can be added at any stage before you begin to whisk. If you add flavours to the cream before this is warmed you may find the flavour accentuated as it infuses in the heating cream.
This recipe is for a two ingredient chocolate mousse, which is reliant on using cream and solid chocolate pieces. The chocolate cannot be replaced with cocoa powder in this recipe.
If you like this recipe, try some other easy no-bake desserts:
Two Ingredient Chocolate Mousse
- Small saucepan
- large mixing bowl
- hand held electric beater
- 2 oz chocolate either chopped or small chips
- ½ cup heavy whipping cream or double cream
- Begin by warming your cream in a saucepan over a medium heat until it is simmering. Allow to simmer for a minute or two before removing from the heat and pouring over the chocolate chips in a large heat proof mixing bowl.
- Let this sit for about 2 minutes, allowing the cream to warm the chocolate and then stir until smooth like a thin ganache.
- Using an electric hand mixer or a stand mixer fitted with a whisk attachment, beat the ganache until stiff peaks form. As the cream is warm, this will take a little longer than you may be used to for whipping cream.
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