Name: 2-Ingredient Chocolate Mousse Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 3 h 15 min
Cuisine: French
Ingredients: 300g semi-sweet chocolate (~50% cocoa); 1 cup (240g) heavy cream, chilled; 1 ½ cup (360g) heavy cream, chilled

There’s something so magical about a dessert that melts in your mouth with just two simple ingredients. This 2-Ingredient Chocolate Mousse Recipe is not only incredibly easy but also rich, creamy, and totally irresistible — perfect for impressing guests or indulging on a weeknight without stress.

Six small clear glass cups are filled with a smooth, light brown chocolate mousse. Each cup has a dollop of white whipped cream on top, sprinkled with small dark chocolate shavings. The cups are placed on a round white plate with a white marbled texture underneath. Around the cups on the plate, there are halved bright red strawberries and dark blackberries scattered for decoration. A gold spoon with a blackberry on it rests on the plate. The whole scene is softly lit, showing a cozy and inviting dessert setup. 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 2-Ingredient Chocolate Mousse Recipe
Top Tip
How to Serve 2-Ingredient Chocolate Mousse Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
2-Ingredient Chocolate Mousse Recipe

Why You'll Love This Recipe

From first bite to last spoonful, this 2-Ingredient Chocolate Mousse Recipe has quickly become my go-to for a fuss-free chocolate fix. I love how it requires zero complicated steps but delivers a texture and flavor comparable to fancy mousse from a bakery.

Simplicity: Just two ingredients, yet it feels like a luxurious treat.
Time-saving: Ready in about ten minutes, with easy chilling time.
Texture magic: The creamy mousse is light but velvety, not too dense or heavy.
Versatility: You can dress it up with toppings or add a splash of flavor to make it your own.

Ingredients & Why They Work

This recipe is a perfect example of how simplicity and quality ingredients come together beautifully. The chocolate and heavy cream complement each other to create that classic mousse richness without complicated additions.

Flat lay of broken chunks of glossy semi-sweet chocolate, a small white ceramic bowl filled with smooth heavy cream, a larger white ceramic bowl with freshly whipped cream forming soft peaks, 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: Choose around 50% cocoa content — it strikes the right balance of deep chocolate flavor without too much bitterness.
Heavy cream: Use chilled heavy cream with at least 36% fat for optimal whipping and creaminess.

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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 experimenting with little twists on this 2-Ingredient Chocolate Mousse Recipe. It’s a canvas that works with so many flavors and textures, so don’t hesitate to put your spin on it!

Variation: Sometimes, I add a splash of espresso or a pinch of cinnamon to the melted chocolate for an extra depth of flavor that’s super cozy in cooler months.
Dairy-free option: I haven’t tested this much myself, but coconut cream can be a substitute for heavy cream to make a vegan-friendly mousse.
Serving style: Try layering the mousse with crushed cookies or fresh raspberries for a layered dessert experience.

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

There are clear glass cups each filled with two layers of smooth, light brown chocolate mousse. On top of one cup, a white dollop of whipped cream is placed, sprinkled with small dark chocolate shavings. A spoonful is taken out from the mousse in the foreground cup, showing the creamy inside texture. Around the cups, there are fresh blackberry and halved strawberry pieces on a white marbled surface. The scene is bright and soft with a close-up focus on the mousse cups. photo taken with an iphone --ar 2:3 --v 7

Step 1: Gently melt the chocolate with cream to make the ganache

Break the semi-sweet chocolate into small pieces in a heat-safe bowl. Heat 1 cup of the heavy cream in a saucepan over medium flame, watching closely. As soon as it starts to simmer—meaning tiny bubbles appear around the edges—pour it straight over the chocolate to cover it completely. Cover the bowl and let it sit for 2-3 minutes. This softens the chocolate so it melts smoothly when stirred. Stir gently until you have a shiny, lump-free ganache. If there are stubborn chunks, a quick 10-15 second zap in the microwave does wonders. Let it rest for five minutes before moving on.

Step 2: Whip the remaining cream to soft peaks

The remaining 1 ½ cups of heavy cream needs to be well chilled straight from the fridge. Using an electric mixer, whip it until soft-medium peaks form — this means when you lift the beaters, the cream holds a shape that gently folds back into itself. Don’t overwhip here; you want the cream to be stable but still light enough to fold without deflating the mousse.

Step 3: Fold whipped cream into ganache carefully

Start by folding about a third of the whipped cream into the cooled ganache very gently using a rubber spatula. Go slow to keep the air in the cream — this is what gives you that fluffy mousse texture. Once mostly combined, fold the mixture into the remaining whipped cream, gently pressing out any lumps with your spatula. The goal is a smooth, airy chocolate mousse without deflating it. Then spoon it into serving cups and refrigerate for at least 3 hours until set.

Top Tip

Over the years, I’ve found a few little tricks that make the difference between “good” and “wow” when making this 2-Ingredient Chocolate Mousse Recipe. These tips helped me perfect the balance between rich and airy while avoiding common pitfalls.

Room temperature ganache: Make sure the ganache has cooled down before adding the whipped cream, or you risk melting it and losing volume.
Soft peaks only: Stop whipping the cream as soon as soft peaks form — going past that makes folding awkward and can create a dense mousse.
Gentle folding: Use a large rubber spatula, and fold with a slow, deliberate motion. Don't stir vigorously!
Patience with chilling: Let the mousse set in the fridge for at least 3 hours; rushing this step affects texture and flavor.

How to Serve 2-Ingredient Chocolate Mousse Recipe

Garnishes

I’m a sucker for simple, fresh garnishes that balance the richness. I usually top the mousse with a dollop of freshly whipped cream and a light dusting of cocoa powder or some finely grated dark chocolate for texture. A handful of fresh berries also adds a wonderful pop of color and tartness that cuts through the creaminess.

Side Dishes

Pairing this mousse? I often serve it alongside a crisp, buttery biscotti or almond tuile. The crunch contrasts beautifully with the soft mousse, making every bite a little celebration of textures.

Creative Ways to Present

For a festive touch, I’ve layered the mousse in small glasses with alternating layers of fresh fruit or crushed cookies. Another favorite trick is to pipe the mousse into decorative glasses using a star tip to give it a dramatic swirl on top. Perfect for dinner parties or celebrations!

Make Ahead and Storage

Storing Leftovers

Keep your mousse covered tightly with plastic wrap or in airtight containers in the fridge. It stays fresh and maintains its creamy texture for up to 3 days. I like making it the day before serving so all the flavors have time to meld — plus, it saves you stress on the day of your get-together.

Freezing

Freezing this mousse isn’t my first choice because the texture can change slightly upon thawing, becoming a bit grainy. But if you’re in a pinch, freeze it in individual servings and thaw overnight in the fridge — give it a gentle stir before serving to help restore smoothness.

Reheating

Since this mousse is best served cold, reheating isn’t typical. If needed, just let it come to room temperature for 10-15 minutes before serving. Avoid microwaving, which can cause the chocolate to seize or the cream to separate.

Frequently Asked Questions:

Can I use milk chocolate instead of semi-sweet?

Using milk chocolate will make the mousse sweeter and creamier, which some people love. Just be sure to reduce the sugar in any additional toppings since milk chocolate is quite sweet on its own. For a balanced flavor, I stick mostly to semi-sweet.

Do I have to use whipped cream or can I whip something else?

The heavy cream is what helps give the mousse its light texture by incorporating air. Whipping coconut cream is a good dairy-free alternative, but results can vary depending on the brand and how cold it is. Other creams won’t provide the same structure or richness.

How long does the mousse need to chill?

At minimum, 3 hours in the fridge to allow the mousse to set properly. Overnight is even better and makes slicing or scooping easier. I never serve it immediately after mixing; the texture won’t be quite right.

Can I make this mousse in advance for a party?

Absolutely! This is one of my favorite make-ahead desserts. Prepare it a day or two before your event, keep it covered in the fridge, and garnish just before serving. It frees up so much kitchen time and still tastes fantastic.

Final Thoughts

This 2-Ingredient Chocolate Mousse Recipe is one of those beautiful, simple joys that keeps coming back at me for good reason. It’s creamy, chocolatey, and unexpectedly easy, making it an everyday kind of indulgence or a special dessert for guests. Give it a try—you’ll be surprised at how effortlessly you can create something that tastes so decadent and satisfying without any fuss.