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Two Ingredient Chocolate Mousse For One

Easy 2 ingredient chocolate mousse recipe made with just cream and chocolate. A rich and creamy single serving dessert that can be whipped up in minutes.

Chocolate mousse topped with whipped cream and a cherry in a dessert glass on a metal tray with scattered chocolate chips, a small jar of whipped cream, and a red cloth napkin

This easy two ingredient chocolate mousse recipe is pure magic. The only ingredients you need are cream and chocolate. Rich and creamy, this chocolate mousse is the absolute easiest dessert to make and one that chocolate fans will surely love.

I do love a classic chocolate mousse, but let's face it - traditional French chocolate mousse is a little fussy. It requires separating the eggs, getting the melted chocolate to reach the perfect temperature, and a gentle folding of all the ingredients. Overall, a traditional chocolate mousse takes a bit of time (and patience) to make. It's still one of my favorite desserts and worth every step of the process. But, if you're looking for a sweet treat that can be ready in a fraction of the time, look no further than this simple chocolate mousse recipe.

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A spoonful of chocolate mousse being scooped out of a dessert glass topped with whipped cream, a cherry, and rainbow sprinkles on a metal tray with scattered chocolate chips, a small jar of whipped cream, and a red cloth napkin

Why I Love This Recipe

  • I love this easy chocolate mousse recipe because it provides a simple and rich chocolate mousse without the use of eggs and with just 2 ingredients!
  • It's absolutely delicious and can be whipped up anytime a chocolate craving hits.

What You'll Need

chocolate chips and a carton of heavy cream on a brown cutting board.

Ingredient Notes

  • Heavy cream: You need to use heavy cream or heavy whipping cream in this mousse recipe. The high fat content in the cream allows the cream to whip up easily. Be sure to whip the cream to medium peaks. When you lift your whisk out of the cream, the tip of the cream should barely curve over — that’s a medium peak. 
  • Chocolate chips: I prefer using semi sweet chocolate chips or chocolate chunks but you could also use just about any kind of chocolate you love. My preferred brands of chocolate are: Ghirardelli, Nestle Toll House, and Baker's Choice chocolates.

How To Make This Recipe

  • Make a simple ganache: A chocolate ganache is a mixture of chocolate and cream. It can be used in a variety of recipes such as chocolate truffles. In this chocolate mousse recipe, we melt the chocolate chips in the microwave. Simply add the chocolate and 2 tablespoons of cream to a microwave safe bowl. Microwave on high for about 20 seconds. Stir and let the chocolate sit for about 5 minutes, the chocolate will continue to melt. Stir until chocolate is completely melted and set aside to cool.
two pictures showing how to make a ganache.
  • Make whipped cream: Pour the remaining cream into a medium-sized mixing bowl. Beat with an electric hand mixer or with a whisk by hand until medium peaks form. You can tell you've achieved medium peaks if you lift out the whisk and notice that the creamy peaks hold their shape with the tip of the peaks curving back toward the bowl.
Homemade whipped cream in a large bowl next to a floral cloth napkin
  • Gently fold the cream into the chocolate: Remove about a tablespoon of the whipped cream and place it in a bowl in your refrigerator if you'd like to use it as a chocolate mousse topping. Then, fold in the whipped cream in two additions: Add half of the whipped cream into the cooled chocolate mixture with a spatula. Gently fold in the rest of the whipped cream. Folding is mixing together the ingredients without actually stirring. A flat spatula is a good tool to use when folding ingredients.
mixing cream into melted chocolate in a white bowl.
  • Pour into a small ramekin or dessert bowl, cover and chill in the refrigerator. The chocolate mousse sets in about an hour, but the longer it's in the refrigerator, the more firm the mousse becomes.
Chocolate mousse in a dessert glass next to a jar of whipped cream and a red cloth napkin all on a metal tray

Expert Tips

  • Make sure to whip the cream to medium peaks. When you remove your whisk from the whipped cream, the tip of the cream should lift up and barely curve over. I prefer using an electric hand mixer because it's quicker and easier, but you can use a large whisk instead.
  • Be sure to gently fold the cream into the melted chocolate. Folding is essentially mixing the ingredients together without actually stirring.
  • Feel free to garnish your chocolate mousse with shaved chocolate, whipped cream, or nuts.

Frequently Asked Questions

How Should I Serve Chocolate Mousse?

Pour the mousse into a pretty dessert dish, a ramekin, or a small glass and enjoy as is or garnish with whipped cream, chocolate shavings, or crushed nuts.

How Do I Store Chocolate Mousse?

Keep the mousse in the refrigerator until you are ready to enjoy it.

Ways To Use Leftover Ingredients

If you have any cream or chocolate left over from this easy chocolate mousse recipe, you might like to consider using them in any of these single serving and small batch recipes:

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chocolate mousse made with two ingredients in a bowl

Two Ingredient Chocolate Mousse For One

Prep Time: 15 minutes
Cook Time: 0 minutes
Chilling Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: American, French
Keywords: chocolate, dessert
Servings: 1 bowl
Calories: 485kcal
Author: Joanie Zisk

Ingredients

  • 1/4 cup semi-sweet chocolate chips
  • 1/3 cup heavy cream

Instructions

  • In a microwave safe bowl, heat the chocolate chips and 2 tablespoons of the cream for 20 seconds (depending on microwave strength). Most of the chocolate chips should be melted. If not, heat for a few seconds longer.
  • Stir and let sit for 5 minutes for the remaining chocolate to melt.
  • Place the remaining cream in a small bowl. With an electric hand mixer or a whisk, whip the cream until medium peaks form. Transfer 1 tablespoon of this whipped cream to a small bowl and refrigerate for topping the mousse before eating.
  • Fold the whipped cream into the cooled chocolate mixture in two additions
  • Transfer to a dessert dish or ramekin and refrigerate for at least 1 hour.
  • Top with whipped cream if desired.

Notes

Expert Tips
  • Make sure to whip the cream to medium peaks. When you remove your whisk from the whipped cream, the tip of the cream should lift up and barely curve over. I prefer using an electric hand mixer because it's quicker and easier, but you can use a large whisk instead.
  • Be sure to gently fold the cream into the melted chocolate. Folding is essentially mixing the ingredients together without actually stirring.
  • Feel free to garnish your chocolate mousse with shaved chocolate, whipped cream, or nuts.

Nutrition

Serving: 1serving | Calories: 485kcal | Carbohydrates: 26g | Protein: 4g | Fat: 47g | Saturated Fat: 28g | Cholesterol: 111mg | Sodium: 35mg | Potassium: 315mg | Fiber: 4g | Sugar: 17g | Vitamin A: 1166IU | Calcium: 79mg | Iron: 3mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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