2-Ingredient Chocolate Mousse Recipe

Indulge in the simple elegance of this 2-ingredient chocolate mousse, a recipe that beautifully balances simplicity and decadence. Using just dark chocolate and heavy cream, you'll create a luscious dessert that's surprisingly easy to make. The combination of a rich chocolate ganache mixed with whipped cream results in a silky, velvety, delicious mousse that's just perfect!

Prep Time 20

Chill Time 2

Total Time 2 20

Servings Mini Dessert Cups

Calories 476kcal

Author Fay

INGREDIENTS

Chocolate Mousse

250 g (1 3/7 cups) dark chocolate (A)
100 ml (3 ⅜ floz) heavy cream (B)
600 ml (2 ½ cups) heavy cream (C)

Chocolate Sauce

200 g (1 ⅐ cups) dark chocolate (D)
150 ml (⅝ cups) heavy cream (E)

Garnish

20 g (5/7 oz) dark chocolate grated

INSTRUCTIONS

Chocolate Mousse

Combine dark chocolate (A) and heavy cream (B) in a heatproof bowl. Microwave in 20-second intervals, stirring between each, until smooth. Allow to cool to room temperature.
In a separate bowl, add heavy cream (C) and incorporate the cooled ganache. Beat on medium speed until thick. Caution: Avoid over-mixing to prevent the mixture from becoming grainy or splitting.
Pipe or spoon the mousse into dessert cups, leaving space at the top for the chocolate sauce. Refrigerate while preparing the sauce.

Chocolate Sauce

Place dark chocolate (D) in a heatproof bowl. Heat heavy cream (E) until it's about to boil, then remove from heat and pour over the chocolate. Let it sit for one minute, then stir until the mixture is silky smooth and shiny. Allow the sauce to cool for 5 minutes.
Pour a thin layer of chocolate sauce over each mousse cup. Refrigerate for at least 2 hours, or longer, to chill and set.

Garnish

Before serving, sprinkle grated dark chocolate over each mousse cup.

NOTES

Quality Matters: Use high-quality dark chocolate for a richer flavor.

Ganache Texture: Ensure the ganache is at room temperature before adding to the cream; too hot, and it can affect the consistency of the mousse.

Beating Cream: When whipping the cream, stop as soon as it forms medium peaks. Over-beating can make the mousse too dense.

Chilling Time: Longer refrigeration helps the mousse set better, enhancing texture and flavor.

Serving Size: Adjust the size of the servings according to your preference; this recipe can make 6 large or 12 small cups.

Creative Garnishing: Aside from grated chocolate, consider using fresh berries, mint leaves, or a sprinkle of powdered sugar for a decorative touch.

NUTRITION