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 (approximately 50% cocoa, or mix of milk and dark); 1 cup (240 g) heavy cream, chilled; 1 ½ cup (360 g) heavy cream, chilled

There’s something magical about desserts that come together quickly but still feel like a special treat. This Simple 2-Ingredient Chocolate Mousse Recipe hits that sweet spot perfectly — creamy, rich, and surprisingly straightforward to make. Let me show you how effortless it can be to whip this up at home.

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 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

I stumbled upon this Simple 2-Ingredient Chocolate Mousse Recipe when I was craving something decadent but didn’t want to fuss over complicated steps or hard-to-find ingredients. After making it a few times (and sharing it around), I’m convinced it’s the perfect blend of fuss-free and indulgent.

Minimal Ingredients: You really only need two things — chocolate and heavy cream — which means fewer trips to the store and less prep stress.
Speedy Preparation: This mousse comes together in about 10 minutes, making it ideal for last-minute gatherings or a simple weeknight dessert.
Decadently Creamy: The texture is silky smooth and fluffy, just like a classic mousse, but without a ton of extra steps.
Customizable: You can easily tweak the type of chocolate or add your own garnishes, so it suits your taste perfectly.

Ingredients & Why They Work

These two ingredients are all you need to create magic. The semi-sweet chocolate provides that rich cocoa flavor without being too bitter or too sweet, while the heavy cream adds unbeatable silkiness and volume when whipped.

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: I like using around 50% cocoa content. It’s balanced and melts beautifully to create the perfect ganache base.
Heavy Cream: Use straight from the fridge and make sure it’s cold — it whips up best that way to give your mousse the light, airy texture you want.

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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

One of my favorite things about this Simple 2-Ingredient Chocolate Mousse Recipe is how flexible it is. I often switch up the chocolate or add a personal touch with spices or liqueurs. Don’t hesitate to make it yours!

Chocolate Swap: Once, I tried a half dark, half milk chocolate combo and it was a hit — creamier and a little sweeter, perfect if you don’t want it too intense.
Flavor Boost: Adding a pinch of instant espresso powder to the chocolate step amps up the chocolate flavor without tasting like coffee.
Dairy-Free Version: For a vegan twist, use coconut cream instead of heavy cream and dark dairy-free chocolate — just keep an eye on the whipping consistency.

Step-by-Step: How I Make Simple 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: Make the Ganache

First things first, break your chocolate into small pieces and place it in a heat-safe bowl. Heat 1 cup of heavy cream until it just simmers — look for tiny bubbles around the edges but don’t let it boil. Pour that hot cream over the chocolate, covering it completely, and cover the bowl. Let it sit quietly for 2-3 minutes while you get ready to whip the rest of the cream. After waiting a bit, stir gently until the chocolate melts into a smooth, shiny ganache. If you spot any stubborn lumps, zap it in the microwave for 10-15 seconds and stir again. Let it rest for 5 minutes before moving on.

Step 2: Whip the Cream to Perfect Peaks

Grab your remaining 1 ½ cups of cold heavy cream straight from the fridge, pour it into a clean bowl, and whisk it using an electric mixer. Watch closely as it thickens and starts to hold its shape — you want soft to medium peaks here, meaning the cream will form ribbons behind your mixer, and when you lift the beaters, the peaks gently fall back down. Stop whisking as soon as you reach this stage, or you’ll risk overwhipping.

Step 3: Gently Fold for Fluffy Mousse

Now, here’s where patience pays off: fold about a third of the whipped cream into the slightly cooled ganache — gently, using a rubber spatula, like you’re coaxing the ingredients to become friends without deflating the air you just whisked in. Once mostly combined, add this mixture into the rest of your whipped cream and continue folding slowly. If you see lumps, press them down gently with your spatula. The goal is a smooth, fluffy mousse, not a heavy, dense mixture.

Step 4: Chill and Serve

Divide your chocolate mousse into dessert cups or bowls, then pop them in the fridge for at least 3 hours — this chilling step is crucial for the texture to set properly. When you’re ready to serve, you can go simple or dress it up to impress.

Top Tip

Through trial and error, I’ve learned a few little tricks that make this Simple 2-Ingredient Chocolate Mousse Recipe foolproof every time. These nuggets have saved me from overmixed mousse and grainy ganache, so I’m passing them on to you!

Keep Ingredients Cold: Make sure your whipping cream is well chilled — it whips faster and holds air better that way, giving you that perfect fluff.
Don’t Rush the Ganache: Letting the hot cream sit on the chocolate before stirring is key — if you stir too soon, the chocolate won’t melt evenly and can get grainy.
Gentle Folding: Use a spatula and fold slowly — think of it as “caressing” the whipped cream into the chocolate instead of mixing hard.
Avoid Overwhipping: Stop whipping as soon as soft peaks form to prevent the cream from turning into butter.

How to Serve Simple 2-Ingredient Chocolate Mousse Recipe

Garnishes

I usually keep it simple with a swirl of fresh whipped cream on top, sprinkled with finely grated chocolate or a little cocoa powder for a pretty finish. Fresh berries like raspberries or strawberries add a lovely tang and color contrast, which I adore — especially when hosting friends.

Side Dishes

This chocolate mousse is a wonderful standalone treat, but if you’re looking to elevate your dessert spread, a slice of crunchy biscotti or almond tuile pairs beautifully to add some texture alongside the smooth mousse.

Creative Ways to Present

For special occasions, I like serving the mousse in elegant glasses with layered crunch—like adding a thin crushed cookie layer at the bottom, then topping with mousse and finishing with a dollop of whipped cream and chocolate shavings. It’s simple yet festive.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers covered tightly and refrigerated. The mousse holds beautifully for up to 3 days, staying creamy and delicious without losing its light texture. Just give it a gentle stir before serving if it looks a bit set on top.

Freezing

I’ve experimented with freezing this mousse — it works but changes the texture slightly, making it a bit denser when thawed. If you want to freeze, store it in airtight containers and thaw overnight in the fridge before serving for best results.

Reheating

This mousse is really best enjoyed cold right out of the fridge. If it’s been frozen, thawing slowly in the fridge keeps the texture spot-on. I wouldn’t recommend reheating since the whipped cream base can separate with warmth.

Frequently Asked Questions:

Can I use any type of chocolate in this mousse?

You can, but the flavor and texture will vary. Semi-sweet chocolate around 50% cocoa gives a nice balance of sweetness and richness, while dark chocolate will make it more intense and milk chocolate will be sweeter and creamier. Avoid chocolate with additives like chips or chunks for the smoothest mousse.

How do I know when to stop whipping the cream?

Stop when the cream forms soft to medium peaks—meaning it holds its shape softly and when you lift the whisk, the peak falls over gently. This stage traps enough air to make your mousse fluffy without being too stiff or turning into butter.

Can I prepare this mousse ahead for a party?

Absolutely! This Simple 2-Ingredient Chocolate Mousse Recipe actually tastes better after chilling for a few hours or overnight. Just prepare it in individual serving cups, cover, and refrigerate until you’re ready to wow your guests.

Why is gentle folding so important?

Folding gently preserves the air you've whipped into the cream, which is what makes the mousse light and fluffy. Stirring aggressively or using a whisk can deflate the mixture, resulting in denser, less airy mousse.

Final Thoughts

This Simple 2-Ingredient Chocolate Mousse Recipe has carved out a special place in my kitchen routine. It’s the dessert I turn to when I want something that feels luxurious without the fuss. Give it a try — you’ll find it’s not just easy, but genuinely delightful, and once you get the hang of the folding and whipping, it’s hard to go back to anything else.