Name: Easy 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 use a mixture of milk and dark); 1 cup (240 g) heavy cream, chilled; 1 ½ cup (360 g) heavy cream, chilled

The moment you take a spoonful of this dreamy, velvety dessert, you’ll see why the Easy 2-Ingredient Chocolate Mousse Recipe is a must-try. It’s rich yet light, and super simple to whip up — perfect when you want something indulgent without the fuss.

Six clear glass cups filled with two layers of chocolate mousse; the bottom layer is a denser, darker brown while the top layer is a lighter, airy brown. Each cup is topped with a dollop of white whipped cream, sprinkled with small dark chocolate shavings. The cups are arranged close together on a round white plate that sits on a white marbled surface. Around the cups on the plate are sliced red strawberries and black blackberries scattered decoratively. A gold spoon lies on the plate with a blackberry resting on its bowl. 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

Honestly, finding a dessert that dazzles but doesn’t demand hours in the kitchen feels like discovering a secret superpower. This chocolate mousse feels luxurious but is actually incredibly straightforward. I always recommend it for both last-minute guests and when I just want a personal treat.

Simplicity: Only two ingredients and minimal steps, making dessert effortless for anyone.
Texture: So silky and fluffy, it melts in your mouth, striking the perfect balance of creamy and airy.
Versatility: You can easily customize it with different chocolates or toppings to match your mood or occasion.
Impressiveness: Despite being so simple, it looks and tastes like something from a fancy restaurant.

Ingredients & Why They Work

This recipe uses just chocolate and heavy cream — a classic combo that creates magic. The cream’s richness and the chocolate’s bittersweet depth come together perfectly, so picking good quality ingredients really makes a difference.

Flat lay of broken chunks of semi-sweet chocolate, a small white ceramic bowl filled with chilled heavy cream, a larger white ceramic bowl with thick whipped cream showing soft peaks, all arranged in perfect symmetry, 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 like about 50% cocoa content for a balanced flavor; mixing milk and dark chocolates works well too.
Heavy cream: Make sure it’s properly chilled — this helps you get those fluffy, soft peaks when you whisk 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 playing around with this recipe—sometimes I add a pinch of cinnamon or a splash of espresso to deepen the chocolate flavor. Trust me, it’s fun to make it uniquely yours!

Variation: Once, I swapped half the semisweet chocolate for white chocolate and added a few drops of orange extract — it was an unexpected twist that wowed my family.

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

The image shows a close-up of four clear glass cups each filled with smooth, creamy chocolate mousse. The top layer is light brown and soft, with one cup having a scoop removed, revealing a thick, rich inner mousse layer of a slightly darker brown. Each mousse cup is topped with a dollop of white whipped cream sprinkled with small dark chocolate shavings. The cups sit on a white marbled surface, scattered with loose chocolate shavings, a fresh blackberry, and halved strawberries adding pops of red and black color around them. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Melt the Chocolate with Warm Cream

Start by breaking your chocolate into a heat-safe bowl. Warm 1 cup of the heavy cream until just simmering — don't let it boil over! Pour that hot cream over the chocolate, cover, and wait a couple of minutes. This steam helps the chocolate melt smoothly before you stir it together. If you still see chunks, microwave for 10–15 seconds. Patience here means silky ganache.

Step 2: Whip the Remaining Cream to Soft Peaks

While the ganache is resting, whip the cold remaining 1 ½ cups of heavy cream in a chilled bowl. Watch for soft to medium peaks — the cream should thicken, hold a shape but still fall softly. This texture is key to keeping your mousse airy and light.

Step 3: Fold It All Together

Gently fold a third of the whipped cream into the ganache — slow and gentle is the name of the game so you don’t lose that fluffy texture. Then fold that mixture into the rest of the whipped cream until smooth and luscious. Take care to press down any lumps gently with your spatula but stop once it’s fully combined.

Step 4: Chill and Serve

Spoon your mousse into dessert cups and chill for at least 3 hours — this sets the texture beautifully. Before serving, you can go the extra mile by adding whipped cream or shaved chocolate on top, but trust me, it tastes great even as is!

Top Tip

After making this mousse several times, I've found that these little tips really help make your mousse shine every time.

Chill Your Tools: Pop your mixing bowl and beaters in the fridge for a few minutes before whipping the cream; it whips faster and holds better.
Don’t Over-Whip: Stop whipping as soon as you see soft peaks—otherwise, you might get butter instead of mousse.
Fold Gently: Use a light hand when combining whipped cream and ganache to keep that airy texture intact.
Use Good Chocolate: The quality of chocolate really shines here—invest a little for the best flavor payoff.

How to Serve Easy 2-Ingredient Chocolate Mousse Recipe

Garnishes

I love topping mine with a dollop of softly whipped cream and a sprinkle of dark cocoa nibs or a dusting of cinnamon for a little warmth. Fresh berries or a few mint leaves also brighten it up beautifully.

Side Dishes

Pair this luscious mousse with a crisp biscotti, some fresh fruit slices, or a small serving of espresso. The contrast in textures and flavors elevates the experience to something special.

Creative Ways to Present

For celebrations, I like layering the mousse with crushed cookies or fruit compote in clear glasses to create a trifle-like effect. Adding edible gold leaf or chocolate curls takes it to the next level for impressing guests.

Make Ahead and Storage

Storing Leftovers

Store any leftovers tightly covered in the fridge; the mousse stays fresh and creamy for up to 3 days. I usually keep it in individual airtight containers so it’s ready for a quick dessert fix.

Freezing

I don’t recommend freezing this mousse because the delicate texture can change. But if you do, freeze in small portions and thaw slowly in the fridge overnight for best results.

Reheating

This mousse is best served cold, so reheating isn’t ideal. If you want to soften it a bit, let it sit out for 10 minutes at room temperature, but avoid microwaving — it can separate.

Frequently Asked Questions:

Can I use milk chocolate instead of semi-sweet?

Yes, you can! Using milk chocolate will make the mousse sweeter and creamier. Just keep in mind it might be less intense in chocolate flavor. Mixing milk and dark chocolate can balance sweetness and depth.

How do I know when to stop whipping the cream?

Stop whipping when you see soft to medium peaks that hold their shape but still gently fall over. The cream should be thick but not stiff or grainy. If you overwhip, it may turn into butter, so keep a close eye as it thickens.

Can I make this mousse ahead of time?

Absolutely! In fact, the mousse benefits from chilling at least 3 hours, or even overnight. This resting time helps it to set and develop a beautiful rich texture.

What if my ganache is too hot to add the whipped cream?

You need to let the ganache cool to room temperature or slightly warm — if it’s too hot, it will melt the whipped cream and you’ll lose that light texture. Give it at least 5 minutes to rest after stirring the chocolate and cream together before folding in the whipped cream.

Final Thoughts

This Easy 2-Ingredient Chocolate Mousse Recipe has truly become my go-to for any occasion where I want indulgence without stress. Whether for celebrations or just a quiet night in, I hope you find joy making and sharing it as much as I do. Give it a try—you might just wonder why you ever bought mousse from the store!