Description
This easy 2 Ingredient Chocolate Mousse recipe combines rich semi-sweet chocolate and whipped heavy cream to create a smooth, fluffy, and decadent dessert. With minimal ingredients and straightforward steps, it’s a perfect quick treat that can be chilled and served for elegant occasions or casual indulgence.
Ingredients
Scale
Chocolate
- 300g semi-sweet chocolate (~50% cocoa, or a mixture of milk and dark)
Cream
- 2 ½ cup heavy cream (600g), chilled and divided into 1 cup (240g) and 1 ½ cup (360g)
Instructions
- Prepare the Ganache: Break the chocolate into a heat-safe bowl. Heat 1 cup (240g) of heavy cream in a saucepan over medium flame until it just starts to simmer, with bubbles forming around the edges. Pour the hot cream over the chocolate, ensuring it covers all the pieces. Cover the bowl with a lid or plate and wait 2-3 minutes while you can start whipping the remaining cream. After 5 minutes, gently stir with a spoon until the chocolate fully melts and combines with the cream into a smooth, shiny ganache. If unmelted chocolate remains, microwave the mixture for 10-15 seconds until smooth. Let the ganache rest for 5 minutes.
- Whip the Cream: Pour the remaining 1 ½ cup (360g) heavy cream into a large bowl straight from the fridge. Use an electric hand mixer to whisk until soft to medium peaks form—thick enough to hold shape partially, creating ribbons behind the beaters and soft peaks that slowly fall when lifted. Stop whisking immediately at this stage to avoid overwhipping.
- Fold Ganache Into Whipped Cream: Add about one third of the whipped cream to the cooled ganache. Use a rubber spatula to very gently and slowly fold it in, being careful not to deflate the mixture. When mostly combined, add this mixture back into the remaining whipped cream and continue folding slowly and gently until fully combined into a smooth and fluffy mousse. Press down on any lumps with the spatula to break them up. Avoid overmixing to maintain airiness.
- Chill and Serve: Divide the mousse evenly into dessert cups or your preferred serving dish. Refrigerate for at least 3 hours until set. Optionally, garnish with extra whipped cream and grated chocolate before serving. Enjoy your rich and airy chocolate mousse!
Notes
- Keep the mousse refrigerated and cold for the best texture and stability.
- Use high-quality semi-sweet chocolate with around 50% cocoa for optimal flavor.
- Be gentle when folding to keep the mousse light and airy.
- Whipping cream to soft-medium peaks is key—avoid whipping too far or it will become too stiff.
- If any unmelted chocolate remains after mixing with hot cream, use short microwave bursts to avoid overheating.
- This mousse can be made ahead and stored covered in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 22 g
- Sodium: 30 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 90 mg
