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

There’s something magically simple about the way chocolate and cream come together in my Simple 2-Ingredient Chocolate Mousse Recipe. It’s rich, silky, and so effortless – a dessert that feels fancy without the fuss. Trust me, you’ll want this in your recipe box for any occasion.

Six clear glass cups filled with two layers of chocolate mousse; the bottom layer is a denser, darker brown while the top layer is a lighter, airy brown. Each cup is topped with a dollop of white whipped cream, sprinkled with small dark chocolate shavings. The cups are arranged close together on a round white plate that sits on a white marbled surface. Around the cups on the plate are sliced red strawberries and black blackberries scattered decoratively. A gold spoon lies on the plate with a blackberry resting on its bowl. 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 Simple 2-Ingredient Chocolate Mousse Recipe
Top Tip
How to Serve Simple 2-Ingredient Chocolate Mousse Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Simple 2-Ingredient Chocolate Mousse Recipe

Why You'll Love This Recipe

Honestly, this is my go-to dessert when I want to impress guests but don’t want to spend hours in the kitchen. The simplicity of the Simple 2-Ingredient Chocolate Mousse Recipe doesn’t sacrifice flavor — every bite feels like a little bit of heaven.

Minimal Ingredients: Just chocolate and cream, but somehow it becomes so luxuriously creamy and smooth.
Quick to Make: You can have the mousse ready in minutes, then let the fridge do the rest of the work.
Versatile: Easy to dress up or down with toppings or mix-ins—you can get creative without complication.
Consistently Delicious: I never have a batch that doesn’t turn out well, which means you’ll feel confident making it.

Ingredients & Why They Work

The magic of this Simple 2-Ingredient Chocolate Mousse Recipe comes down to the quality of your chocolate and cream. They blend into a silky ganache that becomes the base of this airy and luscious dessert.

Flat lay of broken chunks of semi-sweet chocolate, a small white ceramic bowl filled with chilled heavy cream, a larger white ceramic bowl with thick whipped cream showing soft peaks, all arranged in perfect symmetry, 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: Use about 50% cocoa for balance—not too bitter, not overly sweet. You can mix milk and dark for different flavor profiles.
Heavy cream: Chilled cream whips beautifully and creates the mousse’s fluffy texture. Make sure it’s cold straight from the fridge.

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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 this mousse as-is, but it’s also a fantastic base for experimenting. You can easily add flavors or adjust textures to suit your mood or event.

Variation: Once, I stirred in a teaspoon of espresso powder to deepen the chocolate flavor—it was dreamy and gave the mousse a little extra kick!
Dietary tweak: Use coconut cream and dairy-free chocolate for a vegan-friendly version that still feels indulgent.
Seasonal flavor: Add a touch of orange zest or a splash of vanilla extract to brighten the mousse and make it festive.

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

The image shows a close-up of four clear glass cups each filled with smooth, creamy chocolate mousse. The top layer is light brown and soft, with one cup having a scoop removed, revealing a thick, rich inner mousse layer of a slightly darker brown. Each mousse cup is topped with a dollop of white whipped cream sprinkled with small dark chocolate shavings. The cups sit on a white marbled surface, scattered with loose chocolate shavings, a fresh blackberry, and halved strawberries adding pops of red and black color around them. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Melt Chocolate into Creamy Ganache

Start by breaking your chocolate into chunks and placing it in a heat-safe bowl. Warm up 1 cup of heavy cream just until it’s simmering — bubbles will form around the edges, but don’t let it boil. Pour this hot cream over the chocolate and cover the bowl. Let it sit for a few minutes (I usually aim for 3 to 5) to soften the chocolate. Then, gently stir until you get a smooth, glossy ganache. If pieces remain unmelted, zap it briefly in the microwave for 10-15 seconds and stir again. Now, set it aside and let it cool a bit; it shouldn’t be hot when you mix it with the whipped cream.

Step 2: Whip the Remaining Cream to Soft Peaks

While the chocolate cools, whip the remaining 1 ½ cups of heavy cream straight from the fridge. I use an electric mixer and watch carefully as soft peaks form—this means when you lift the beaters, the cream holds a peak but it gently falls back in a ribbon. This is the perfect texture for folding because it keeps the mousse light and airy without turning grainy or stiff.

Step 3: Fold to Fluffy Perfection

Take about a third of your whipped cream and fold it gently into the ganache. Use a rubber spatula and mix slowly to combine — you want to keep as much air as possible. Then carefully fold this mixture into the remaining whipped cream. Move slowly, pressing out any lumps, but don’t overmix. The goal is a smooth, fluffy mousse that’s beautifully light but rich in flavor.

Step 4: Chill and Serve

Divide the mousse among your chosen dessert cups or bowls and refrigerate for at least 3 hours. This resting time lets the mousse set into that perfect, spoonable texture. When ready, top with more whipped cream or chocolate shavings if you like, and serve with a smile.

Top Tip

I’ve learned a few key things making this mousse over time, and getting these right makes a big difference. Here are my favorite tips to help you master this recipe every time.

Quality Chocolate: Using good semi-sweet chocolate really impacts the flavor and texture. Cheap chocolate can make the ganache grainy or overly sweet.
Temperature Matters: Make sure your ganache cools before folding in whipped cream to avoid melting the air bubbles you worked hard to whip in.
Soft Peaks Are Key: Don’t over-whip your cream; soft peaks hold the structure without becoming butter.
Gentle Folding: Take your time folding the mixtures together to keep it light, and stop as soon as it's combined to avoid deflating the mousse.

How to Serve Simple 2-Ingredient Chocolate Mousse Recipe

Garnishes

I usually keep garnishes simple but elegant—fresh whipped cream swirls, a dusting of cocoa powder, or a few chocolate shavings really bring the mousse to life. Sometimes, I add a sprig of mint or a handful of fresh berries for a pop of color and freshness.

Side Dishes

This mousse pairs wonderfully with crunchy biscotti, salted caramel sauce drizzles, or even a crisp glass of dessert wine. I’ve even served it alongside a tangy raspberry coulis, which cuts through the richness beautifully.

Creative Ways to Present

For special occasions, I like serving the mousse in pretty glass jars or mini trifle cups layered with crushed cookies or fresh fruit. You can also pipe the mousse into fancy shapes using a piping bag for an elegant touch. It’s a charming dessert that you can make look as fancy—or as casual—as you want.

Make Ahead and Storage

Storing Leftovers

Keep your mousse covered tightly with plastic wrap or lid and store it in the fridge. It stays fresh for up to 3 days, and I find the texture just gets creamier as it chills.

Freezing

While I’ve frozen leftovers once or twice, the texture softens a bit when thawed. If you freeze it, wrap the mousse well and thaw overnight in the fridge. It’s still delicious, but I prefer fresh or refrigerated for best results.

Reheating

Mousse is best served cold, so I don’t recommend reheating. Just let it sit at room temperature for 10-15 minutes if it’s too firm after refrigeration, then enjoy its creamy softness.

Frequently Asked Questions:

Can I use dark or milk chocolate instead of semi-sweet?

Absolutely. Semi-sweet is a happy medium, but dark chocolate will make the mousse richer and more intense, while milk chocolate will give a sweeter, creamier taste. Just be mindful of the sweetness level.

What happens if I overwhip the cream?

If you overwhip, the cream can turn grainy and eventually become butter. For this recipe, soft or medium peaks are perfect, so watch closely and stop whipping as soon as the cream holds shape but still feels smooth.

Can this recipe be made ahead of time?

Yes! In fact, chilling it for at least 3 hours, or overnight, improves the texture and flavor, making it easier to serve and enjoy.

Is it okay to use a microwave to melt the chocolate?

Yes, but be careful to heat in short bursts (10-15 seconds) and stir often to avoid burning the chocolate. Using hot cream to melt the chocolate, as in this recipe, also does a great job of creating a smooth ganache.

Final Thoughts

This Simple 2-Ingredient Chocolate Mousse Recipe holds a special place in my heart because it feels like a secret weapon—easy to make but sure to wow. Whether it’s a quiet weeknight treat or part of a celebration, this mousse delivers a richness and elegance that never fail to please. Give it a try—you’ll see how such a simple recipe can make any day a little sweeter.