Chocolate Mousse: Only 2 Ingredients (Beginners Recipe)
There’s something magical about chocolate mousse. It’s rich, velvety, and indulgent, yet it feels light as air. I remember the first time I made this dessert for a dinner party.
My guests were convinced I’d spent hours in the kitchen, but little did they know, it only took two ingredients and a little patience.
This recipe is perfect for beginners, and it’s a testament to how simplicity can create something extraordinary. Whether you’re a seasoned cook or just starting out, this chocolate mousse will make you feel like a dessert pro.
Tools Table
| Tool | Purpose | Where to Buy |
|---|---|---|
| Mixing Bowl | To melt chocolate and mix ingredients | Any kitchen supply store |
| Whisk or Hand Mixer | To whip cream to stiff peaks | Supermarkets or online |
| Spatula | To fold ingredients gently | Local kitchenware shops |
Prep Time
Total Time: 2 hours 15 minutes (includes chilling time)
Active Time: 15 minutes
Ingredients
- 250g Dark Chocolate (use high-quality chocolate for the best flavor)
- 500g Whipping Cream (divided into 200g and 300g portions)
Instructions
Melt the Chocolate:
- Break the dark chocolate into small pieces and place them in a heatproof bowl.
- Heat a small amount of water in a saucepan until it simmers, then place the bowl of chocolate over the saucepan (double boiler method). Stir gently until the chocolate is completely melted and smooth. Remove from heat and let it cool slightly.
Whip the Cream:
In a separate bowl, pour 200g of whipping cream. Using a whisk or hand mixer, whip the cream until it forms stiff peaks. Be careful not to over-whip, or it will turn into butter.
Combine Chocolate and Cream:
Gently fold the melted chocolate into the whipped cream using a spatula. Make sure to mix thoroughly but carefully to maintain the airy texture.
Whip the Remaining Cream:
In another bowl, whip the remaining 300g of whipping cream until stiff peaks form.
Fold and Chill:
- Fold the second batch of whipped cream into the chocolate mixture until fully combined.
- Spoon the mousse into serving glasses or bowls. Cover with plastic wrap and refrigerate for 1-2 hours, or until set.
Food Storage
- Refrigerator: Store the mousse in an airtight container for up to 3 days.
- Freezer: You can freeze the mousse for up to 1 month. Thaw in the refrigerator before serving.
Pro Tips
- Flavor Variations: Add a splash of vanilla extract, a pinch of espresso powder, or a dash of liqueur (like Grand Marnier or Baileys) for extra depth.
- Toppings: Garnish with fresh berries, chocolate shavings, or a dollop of whipped cream.
- Texture Tip: For an even silkier texture, use a hand mixer to blend the chocolate and cream mixture before folding in the second batch of whipped cream.
Nutrition Facts
| Nutrient | Per Serving (100g) |
|---|---|
| Calories | 320 kcal |
| Fat | 28g |
| Carbohydrates | 18g |
| Protein | 3g |
| Sugar | 15g |
FAQs
- Can I use milk chocolate instead of dark chocolate?
Yes, but the mousse will be sweeter and less rich. Adjust the sweetness to your preference. - Can I make this recipe without a hand mixer?
Absolutely! A whisk will work, but it will take more effort to whip the cream to stiff peaks. - Why do I need to divide the whipping cream?
Dividing the cream ensures the mousse has a light, airy texture while maintaining its richness. - Can I use coconut cream for a dairy-free version?
Yes, coconut cream can be used as a substitute, but the flavor will be slightly different. - How do I know when the mousse is set?
The mousse should hold its shape when you tilt the serving dish. If it’s still runny, chill it longer.
Final Thoughts
This chocolate mousse recipe is proof that you don’t need fancy ingredients or complicated techniques to create something truly special. It’s a dessert that’s as fun to make as it is to eat.
I hope this recipe brings a little joy to your kitchen and inspires you to experiment with your own variations.
Remember, cooking is about creativity and connection, so don’t be afraid to make it your own.
