This is seriously the easiest recipe you will ever make. When I say this is a two ingredient chocolate mousse, it’s literally two ingredients. Chocolate and cream. It’s the lightest, fluffiest mousse. And it only takes a few minutes to make and a few hours to set in the fridge. For a batch of 4 – 6, depending on the size of bowls or cups you use, all you need is two cups of whipping cream and two slabs of your favourite chocolate.
This would be a super fun recipe for the kiddos to make too. Especially if you need a last minute Father’s Day treat idea.
I’ve made a Mocha version here. Using the delicious Coffee Dark Chocolate from De Villiers Chocolate. If you prefer milk chocolate, they have a super yum Coffee Milk Chocolate too. But you could use absolutely any flavour of chocolate you wish. My only suggestion is that it be a smooth chocolate, without bits so that you keep the light and fluffy, smooth mousse texture. The Coffee Dark Chocolate I used, unlike the milk version, has tiny bits of coffee bean in it. The solution here is to pour the ganache through a sieve before adding the whipped cream. This way you get all the coffee flavour but with the smooth texture.
Check out some more super sweet treat options in the Desserts section of my recipe menu.
Two Ingredient Chocolate Mousse
- 160 grams Chocolate (2x 80g bars) Grated or super finely chopped
- 500 ml Whipping Cream (divided 125ml + 375ml)
- Grate or finely chop your chocolate and place in a medium sized bowl
- Heat 125ml / ½ cup of the cream, either in a small saucepan or in the microwave. It should be very hot but do not boil
- Pour the hot cream over the chocolate and whisk until all the chocolate is melted and you have a smooth, velvety ganache. Place in the fridge while you whip the rest of the cream
- Add the 375ml / 1½ cups of cream to a bowl and whip until stiff peaks using a hand or stand mixer
- Remove the ganache from the fridge, then add a few large spoons of the whipped cream to the ganache and fold in until combined. Try not to knock out all the air. Repeat with the remaining cream in around two more batches
- Note: if making a mocha/coffee mousse like I did, reserve a few spoonfuls of whipped cream to add on top of the mousse to make it look like a cappuccino
- When the chocolate and cream is fully incorporated, add the mousse to the ramekins, bowls or cups of your choice. This batch will make 4 to 6 portions depending on the size you choose. If making the coffee mousse, add the reserved cream on top of the mousse
- Cover with plastic wrap or removable lids and place in the fridge to set for at least 3 – 4 hours (or overnight)
- Serve as is or sprinkle with a little cocoa powder if making the coffee version