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.
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.
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).
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.
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
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
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)
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.
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.
Whip the cream. The peaks should be in between soft and firm (do not overwhip).
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.
Pour the chocolate mousse into ramekins, glasses, or jars and put them in the fridge for at least 2 hours.
Shortly before serving, you can sprinkle the mousse au chocolat with unsweetened chocolate powder or grated chocolate.
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.