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

I’m excited to share my go-to dessert for any occasion: the Easy 2-Ingredient Chocolate Mousse Recipe. It’s rich, velvety, and surprisingly simple – only two ingredients and a handful of minutes stand between you and this melt-in-your-mouth delight. Seriously, it’s like magic in a bowl!

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 Easy 2-Ingredient Chocolate Mousse Recipe
Top Tip
How to Serve Easy 2-Ingredient Chocolate Mousse Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy 2-Ingredient Chocolate Mousse Recipe

Why You'll Love This Recipe

What makes this Easy 2-Ingredient Chocolate Mousse Recipe stand out is just how effortlessly it comes together without sacrificing that dreamy, indulgent texture. I’ve made fussier mousse recipes before, but this one? It’s a keeper for busy nights or unexpected guests.

So Simple: Only two ingredients, and yet it tastes like a gourmet dessert you’d order at a fancy restaurant.
Quick Prep: You can whip this up in under 10 minutes, making it perfect for last-minute cravings or weeknight treats.
Customizable: Whether you like it super rich or a bit lighter, this mousse adapts effortlessly to your taste.
Impresses Every Time: Serve it chilled, topped with your favorite garnishes, and watch everyone ask for seconds.

Ingredients & Why They Work

With just two ingredients, each one needs to pull its weight. The heavy cream provides the luscious, airy body of the mousse, while the chocolate brings deep, intense flavor. Picking semi-sweet chocolate with around 50% cocoa strikes the perfect balance between richness and sweetness.

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: I find that using good quality chocolate with at least 50% cocoa offers a mellow bitterness that pairs perfectly with the cream’s sweetness. You can mix milk and dark chocolate if you want a lighter taste.
Heavy Cream (Chilled): Chilling the cream is critical—it whips up better, creates stable peaks, and helps the mousse hold its structure. Keep everything cold until you’re ready to use it.

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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 tweaking this Easy 2-Ingredient Chocolate Mousse Recipe depending on the season or mood. Sometimes I add a splash of espresso powder for a mocha twist, or a hint of orange zest to brighten things up. Don’t hesitate to personalize it because the base is so versatile!

Variation: One time, I folded in a handful of crushed toasted hazelnuts for some satisfying crunch – a total hit with family and friends.

Step-by-Step: How I Make Easy 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: Make the Chocolate Ganache

First things first, break the chocolate into small pieces and put them in a heat-safe bowl. Warm 1 cup of your chilled heavy cream in a saucepan just until it starts to simmer around the edges—don’t let it boil! Pour this hot cream over the chocolate and cover it to let the chocolate melt gently for a few minutes. I like to whisk the cream for the next step while I wait. After a few minutes, stir gently until the mixture is silky smooth. If a few bits remain unmelted, a quick 10–15 second zap in the microwave does wonders. Let the ganache cool a bit; it shouldn’t be warm when you fold in the cream next.

Step 2: Whip the Remaining Heavy Cream

While the ganache rests, take your remaining chilled cream and whip it until you see soft/medium peaks forming. This means the cream should thicken and hold shape partially — when you lift the beaters, peaks should form but gently flop back down. It’s super important not to over-whip here; stopping at soft peaks keeps the mousse light and airy. Trust me, I learned this the hard way when I accidentally made butter one time!

Step 3: Combine Gently for Fluffy Perfection

Add about a third of your whipped cream to the cooled ganache. Using a rubber spatula, fold it in slowly and gently. This first fold lightens the ganache, making it easier to mix the rest of the cream without deflating it. Once mostly combined, fold in the remaining whipped cream slowly but thoroughly until you end up with a smooth, fluffy mousse. If you spot any lumps, just press them down with the spatula to keep things even. The key here is patience and a light hand — you don’t want to lose that lovely airiness!

Step 4: Chill and Serve

Divide the mousse into your favorite serving dishes or elegant dessert cups. Pop them into the fridge for at least three hours to let everything set beautifully. When it’s ready, you have a decadent treat that tastes like it took hours to make but was ready in a flash!

Top Tip

I’ve made this Easy 2-Ingredient Chocolate Mousse Recipe countless times, and what I’ve learned is that a delicate touch in folding and properly chilled cream makes all the difference. Here are my best tips to get that mousse perfectly fluffy every time.

Perfect Cream Peaks: Stop whisking as soon as you get soft peaks—over-whipped cream quickly turns grainy and deflates your mousse.
Gentle Folding: Use a wide rubber spatula and fold slowly, turning the bowl carefully to keep the air bubbles intact.
Don’t Rush Ganache Cooling: Make sure the ganache is cool enough so it doesn’t melt the whipped cream; this prevents the mousse from becoming too runny.
Chocolate Quality: Invest in good chocolate — it transforms the whole dessert and is well worth it for that smooth, rich flavor.

How to Serve Easy 2-Ingredient Chocolate Mousse Recipe

Garnishes

I usually top my mousse with a dollop of freshly whipped cream and a light dusting of cocoa powder or finely grated dark chocolate. Fresh berries like raspberries or strawberries add a bright contrast, and sometimes I sprinkle finely chopped mint for a refreshing twist. It’s all about balancing richness with fresh pops of flavor.

Side Dishes

This mousse pairs beautifully with simple sides like shortbread cookies or almond biscotti. I’ve also enjoyed it alongside a glass of chilled dessert wine or espresso for an elegant finish to any meal.

Creative Ways to Present

For special occasions, I’ve piped the mousse into pretty glasses and layered it with crushed cookies or fruit compote for added texture. Another favorite is using chocolate cups as vessels—impressive but surprisingly easy to DIY at home with a little melted chocolate and silicone molds.

Make Ahead and Storage

Storing Leftovers

Keep leftover mousse tightly covered in the fridge. I usually use airtight containers or cover the dessert cups with plastic wrap. This mousse stays fresh for about 2-3 days, though it’s so good most of it disappears fast!

Freezing

Freezing mousse can be tricky because the texture may change a bit, becoming denser. But if you must, freeze in airtight containers and thaw overnight in the fridge. I recommend stirring gently before serving to smooth it out.

Reheating

This mousse is best served cold and shouldn’t be reheated. If it’s been frozen, let it thaw completely in the fridge—room temperature or gently warming will make it lose that light texture and melt too much.

Frequently Asked Questions:

Can I use milk chocolate instead of semi-sweet?

You certainly can! Using milk chocolate will result in a sweeter, less intense mousse. I recommend mixing in some dark chocolate if you want to keep a bit of that traditional bittersweet depth while keeping it creamy.

What’s the secret to getting the mousse light and fluffy?

Folding gently and whipping the cream just to soft peaks are the keys. Over-whipping the cream or stirring too vigorously will deflate the air bubbles, making the mousse dense instead of airy.

Can I make this mousse ahead of time?

Absolutely! This mousse actually tastes better after chilling for several hours or even overnight. Just cover it well and store it in the fridge until you’re ready to serve.

Is this recipe suitable for beginners?

Definitely, yes! The Easy 2-Ingredient Chocolate Mousse Recipe is perfect for beginners because it requires very few ingredients and simple steps. The detailed tips here help you control each stage for the best results.

Final Thoughts

This Easy 2-Ingredient Chocolate Mousse Recipe has become my little secret weapon for quick yet special desserts. It’s the kind of recipe I recommend to friends who say they “can’t make” mousse—it’s foolproof and incredibly rewarding. Give it a try, and I promise you’ll have everyone asking for the recipe (and a second helping) in no time!