Two Ingredient Chocolate Mousse
This easy two ingredient chocolate mousse is rich, creamy and surprisingly simple to make. You only need chocolate and double cream, making it an ideal dessert for beginners or for those occasions when you want something impressive without buying a long list of ingredients.
Although the mousse is simple, it is wonderfully rich, so a small serving is usually plenty. Make it in individual glasses for an easy dinner-party dessert or prepare one larger bowl for everyone to share.
Choosing Your Chocolate
The chocolate provides most of the flavour, so use one you genuinely enjoy eating. Milk chocolate produces a sweeter, milder mousse, while dark chocolate gives it a more intense flavour.
You can also combine milk and dark chocolate if you want something in between. There is no need to buy specialist cooking chocolate, but the mousse will only taste as good as the chocolate you put into it.
Chocolate Mousse Flavour Ideas
Once you have mastered the basic recipe, it is very easy to adapt. Add a small amount of flavouring to the chocolate mixture before folding in the whipped cream.
Flavours that work particularly well include:
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Orange extract
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Peppermint extract
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Vanilla extract
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A little cooled espresso
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Finely grated orange zest
Start with a very small amount, especially when using peppermint or orange extract, as these can quickly overpower the chocolate.
Last Christmas, we made a chocolate orange version and topped each portion with a piece of chocolate orange. It was still the same straightforward mousse, but the flavour and decoration made it feel like a proper festive dessert. You could do something similar with a complementary chocolate sweet or a few carefully chosen toppings.
Ways to Serve Two Ingredient Chocolate Mousse
You can serve the mousse:
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In individual dessert glasses or ramekins
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In one large serving bowl
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Layered with crushed biscuits
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With strawberries, raspberries or sliced banana
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As a filling for a chocolate tart
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Spoon it between layers of sponge cake
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With chocolate shavings or grated chocolate on top
Any toppings are optional and do not form part of the basic two-ingredient recipe.
How to Store Chocolate Mousse
Cover the mousse and keep it refrigerated until you are ready to serve it. Individual glasses can be covered separately, or you can store the mousse in one airtight container and portion it later.
It is best eaten within two to three days. Do not leave it sitting at room temperature for extended periods because it contains fresh cream.
This is a useful little recipe to have because it can be served very simply or dressed up for a celebration. Once you know the basic method, you can experiment with different chocolates, flavourings and presentations to make it your own.
What this video on how to make chocolate mousse here
Chocolate Mousse
Ingredients
Method
- Heat a third of of the heavy cream/double cream till it’s just steaming. ( just under one cup or 100mls of cream)
- Add the chocolate to the hot cream. Take the cream off the heat. Allow it to melt in the hot cream and mix after about 2 minutes till combined.
- In a jug, whip the remaining 200 ml heavy cream/double cream to soft peaks
- Allow the melted chocolate mixture to cool slightly ( for about 2 minutes) and then mix the whipped cream into the melted chocolate mixture gently until smooth and combined
- Spoon into small bowls or glasses.
- Place in the fridge for about 2 hours until set
- Top with a piece of chocolate or other toppings of your choice before serving.
Notes
