Genius Two Ingredient Chocolate Mousse (egg-free)

January 28, 2017
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Simple Chocolate Mousse without eggs recipe

This chocolate mousse is simply genius. I’ve kept it a secret for years because it’s so darn easy and so delicious that it’s ridiculous. It only takes 2 ingredients and 5 minutes to make, it’s egg-free, gelatin-free, you don’t need a double boiler or water bath. Anybody can make it.

It’s the best I’ve ever had – I even prefer it to real mousse au chocolate with eggs and whipped egg whites. You know, the fancy French stuff.

Easy Chocolate Mousse with Two Ingredients Recipe

This chocolate mousse makes a perfect hostess gift or a great and easy-to-make dessert to bring to a potluck or an evening with friends. It also makes a great dessert for fancier dinners with fancy guests. Not, that we wouldn’t be fancy. But honestly, spooning this extremely creamy, airy and soft chocolate mousse right out of the jar in front of the TV will give you satisfaction too.

2 Ingredient Chocolate Mousse Recipe

To reveal the secret: I make this quick 2-ingredient chocolate mousse with chocolate and whipping cream. I usually use semi-sweet chocolate chips containing around 55-60 % cocoa. Also, I prefer chocolate chips to chopped up chocolate simply for the fact that I don’t have to chop the chocolate myself, a messy work that I just don’t care much for.

Feel free to use chocolate with a higher cocoa content for a more chocolaty and earthy version. Or, if you don’t have one on hand, sieve ½ to 1 tablespoon of unsweetened cocoa powder into the melted chocolate and stir well (be careful, it clumps easily).

Quick recipe for Chocolate Mousse with two ingredients

A pinch of salt, cardamom powder, or ground pink pepper make a great addition to this super-genius and simple chocolate mousse. However, it’s amazing all by itself too, without any further additions.

Quick and Easy Chocolate Mousse no eggs

The recipe makes about one cup (240 ml) of chocolate mousse. I would say that’s enough for 2 to 3 persons. However, I could easily eat it all by myself without any problem. So double the recipe if you want to make sure that it’s enough for everybody. I’m sure, your guests will ask for seconds.

 

Genius Two Ingredient Chocolate Mousse (egg-free)

Yield: 1 cup (240 ml)

Serving Size: about 2 servings

Genius Two Ingredient Chocolate Mousse (egg-free)

This chocolate mousse is simply genius. It only takes 2 ingredients and 5 minutes (hands on) to make and it's the best I've ever had.

Chocolate: I usually use semi-sweet chocolate chips, containing around 55-60 % cocoa. I prefer chocolate chips to chopped up chocolate simply for the fact that I don't have to chop the chocolate myself, a messy work that I don't care much for.

Feel free to use a chocolate with a higher cocoa content for a more chocolaty and earthy version. Or, if you don't have one on hand, sieve 1/2 to 1 tablespoon of unsweetened cocoa powder into the melted chocolate and stir well (be careful, it clumps easily).

If you go higher than 65 % cocoa content, I'd add a little more heavy cream since the chocolate mousse tends to get somehow firmer with higher cocoa content chocolates. Update 07/2019: I recently tried this recipe with a 64% chocolate and it tasted dreamy - airy and all!

A pinch of salt, cardamom powder, or ground pink pepper make a great addition to this super-genius and simple chocolate mousse. However, it's amazing all by itself too, without any further additions.

Author: Ursula Schersch / Li'l Vienna

Ingredients

  • 60 g/2.2 oz (about 1/3 cup) semi-sweet chocolate chips or finely chopped dark chocolate with 50-60% cocoa content
  • 120 g/4.25 oz (1/2 cup) heavy whipping cream (regular works too, do not use light)
  • Topping: unsweetened cocoa powder, grated chocolate, or fruits (optional)

Instructions

  1. In a small saucepan, heat 2 tablespoons (30 g) cream together with the chocolate, stir constantly. When the cream heats up and almost starts bubbling, turn off the heat and continue stirring until the cream and chocolate are mixed well. The residual heat helps dissolving the chocolate. Turn on the heat for a moment if the chocolate is still not melted entirely.
  2. Transfer the chocolate to a bowl. You will mix chocolate and whipped cream in this bowl later, so pick a big enough bowl. Let the chocolate cool down to room temperature. Do not put into the fridge, since this will firm up the chocolate too much. It should still be soft and kind of liquid.
  3. Whip the cream. The peaks should be in between soft and firm (do not overwhip).
  4. Add about half of the whipped cream to the bowl with the melted and cooled chocolate. Using a spatula, fold/stir in the whipped cream. When combined well, add the second half of the whipped cream. Gently fold it in, trying to remain its volume.
  5. Pour the chocolate mousse into ramekins, glasses, or jars and put them in the fridge for at least 2 hours.
  6. Shortly before serving, you can sprinkle the mousse au chocolat with unsweetened chocolate powder or grated chocolate.

Notes

If you store the chocolate mousse in the fridge for longer (e.g. overnight or longer than 4 hours), take it out of the fridge half an hour before serving. This way it's creamier and softer.

https://www.lilvienna.com/genius-two-ingredient-chocolate-mousse-egg-free/

Did you follow this recipe? You could share your result here. All you need to do is take a picture with your smartphone and send it to enjoy@lilvienna.com
Genius Two Ingredient Chocolate Mousse (egg-free) was last modified: February 14th, 2020 by Ursula

28 thoughts on “Genius Two Ingredient Chocolate Mousse (egg-free)

    1. Ursula Post author

      Hi Marietta! Great to hear that you like it too ;-)) I will make it again tomorrow, for my Valentine hehe.

      Reply
  1. Jaspreet

    Hi

    I am planning to make it for my son’s birthday. How long does it stay good in the fridge ? Can I make it 2 days in advance ?
    Thanks

    Reply
    1. Ursula Post author

      Hi Jaspreet. For sure, you can make it 2 days in advance. Just keep in mind that if you want to top it with cocoa powder, dust the chocolate mousse right before serving as the cocoa powder will get kind of wet from the cool mousse. Same for berries and other toppings which I would add just before serving. Also, make sure to remove it from the fridge half an hour or so before serving, otherwise it will be firm.

      I hope your family is as enthusiastic about it as I am ;-))

      Reply
      1. Jaspreet

        Thanks for your reply Ursula !! This is the first time I will be making chocolate mousse so I am just keeping my fingers crossed !!

        Reply
        1. Ursula Post author

          Good luck! You’ll see for yourself, it’s not rocket science ;-) And this is definitely a very perfect recipe for first time chocolate mousse makers. It’s easy as it gets. Let me know if you have any further questions. Ursula

          Reply
  2. Vanessa

    Made this afternoon. It’s in the fridge chilling now…just about an hour left until I can sample it. I hope I whipped the cream long enough….I was scared to overwhip!

    Reply
    1. Ursula Post author

      Hi Vanessa, I hope it turned out fine. It’s still better to “underwhip” (can you say so?) to overwhip it ;-) Thanks for your comment, I hope you like this chocolate mousse as much as I do and will try it again some time.

      Reply
    1. Ursula Post author

      Hi Karen,
      Thanks so much for letting me know. So that’s it then: Flu approved chocolate mousse ;-) Can there be a better compliment? Thanks, Ursula

      Reply
  3. Dan

    I was going to wait until this evening to post my comment, since my spouse and I made a big batch of this to serve with fruit at her work potluck today. But I always make a test batch before bringing anything, and honestly, just having tried that with some strawberries (and then with a spoon, standing in front of my fridge), I can honestly say that if her coworkers don’t like this, I don’t care. It’s amazing! I was expecting a slightly chocolate-y whipped cream, but the texture and richness of this blew me away. Thanks so much for sharing this recipe–it’s going to be my go-to for family gatherings and dinner parties for a long time.

    Reply
    1. Ursula Post author

      Hahaha, you made my day, Dan! Lol. Thank you so much.
      This is what I bring to potlucks almost exclusively now since it is so simple to make and the result is delicious – and I haven’t met a person who didn’t like it so far. I just have a small batch in my fridge (no kidding) since I’ll bring it to Easter lunch at my in-laws this Sunday. I’ve tried it with 70% chocolate and I’m not sure if this is a little too much. I tried it after one hour of chilling and it was quite dense already…. I will update the recipe if it works fine ;-)
      So happy that you like it too. Yay!

      Reply
    1. Ursula Post author

      Hi Caitlin,
      So sorry for my late reply – I was on vacation. I guess you figured it out in the meantime. I would say: No, it doesn’t. I’ve once overwhipped it only a tad and it was already not velvety, fluffy and creamy but more dense and grainy. So I’d rather use the overwhipped cream for something else if you can (white pasta sauce,…) and start over. For this mousse, there should only be soft peaks, slightly underwhipping the cream is best. Hope that you’ll try the recipe again. Ursula

      Reply
      1. Natty

        Over whipped mousse might do alright in between layers of cake. Especially frangelico soaked cake. You know, if it needed salvaging.

        Reply
  4. Christine

    Hi I have some friends coming for dinner on Sunday, one of them is allergic to eggs which always makes it more difficult sorting out a pudding so Im going to give this a go with 70 percent cocoa solid chocolate
    only because that’s what I’ve got handy. Anyway my question is can I maybe add some sort of alcohol to give it a bit more of a kick so to speak?

    Many thanks

    Christine

    Reply
    1. Ursula Post author

      Hi Christine,
      So sorry for my late reply. I guess it’s too late now…. 70 % chocolate is quite a high cocoa content. The mousse might get somehow firm unless you are adding a bit more heavy cream – or booze. I love the combination of chocolate and Baileys or a dash of Amaretto or Frangelico. But you could also try kirsch or a fruit liquer that pairs well with chocolate. Having said that, I’ve never tried it but I don’t see any reason why it should’t work out fine. I hope you can at least try it at your next dinner party.

      Reply
  5. Jen

    Awesome! I tried this today and took it to a dinner party tonight and it was a big hit. Really easy and delicious. I used 70% chocolate, and it worked well. I added a smidge of coffee and a smidge of brandy as well – might add more next time for more impact. Great simple recipe that yielded a high impact dessert. Thanks!

    Reply
    1. Ursula Post author

      Hi Jen,
      Great to hear that you made this dessert for a dinner party and it was a success. Isn’t it? I love how simple yet kind of fancy it is. Nobody would guess so hehe. Love the coffee and brandy addition!! Play around with the reicpe, make it yours. That’s what recipes are here for :-)
      Best, Ursula

      Reply

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