2-Ingredient Chocolate Mousse: Ready in 15 Minutes!

Sometimes dessert feels like a complicated commitment, but not today. This 2-ingredient chocolate mousse is proof that indulgence doesn’t need a grocery list longer than your arm or hours in the kitchen.

With just dark chocolate and water, you’ll whip up a mousse that’s light in just 15 minutes. This recipe is perfect for last-minute dinner parties, a romantic sweet fix, or simply treating yourself to something delicious.

What is Chocolate Mousse?

“Mousse” is the French word for “foam,” which is exactly what this dessert embodies, airy and delightfully soft. Traditional chocolate mousse recipes often call for eggs, cream, or butter, but this stripped-down version relies on nothing but dark chocolate and water.

This clever technique was first introduced by French chemist Hervé This, who discovered that chocolate could be whipped into a mousse-like texture without dairy or eggs if cooled over ice. Think of it as a little bit of edible science, one that ends with you enjoying a dessert in record time.

Pro Tips for the Best Chocolate Mousse

• The chilled bowl is what helps the melted chocolate whip up into that airy mousse texture. Without it, you’ll just have liquid chocolate sauce.
• Chop your chocolate into very small pieces so it melts smoothly and evenly.
• Stop beating the mousse once you get the desired consistency. Over-whipping can make it grainy and heavy instead of silky and light.
• A splash of espresso, orange zest, or a pinch of sea salt can give your mousse a little extra personality.
• If the mousse turns too stiff, simply reheat gently, whisk in a little warm water, and start again. Chocolate is forgiving.

Frequently Asked Questions

Can I make this recipe with milk chocolate?

Yes, but keep in mind that milk chocolate has more sugar and less cocoa butter, which can affect the texture. You may need to use slightly less water for it to whip properly.

Do I need a mixer to whip the mousse?

Not necessarily, a whisk works fine if you have the patience and strength. A hand mixer, however, makes the job quicker and more consistent.

How do I know when the mousse is ready?

When the mixture thickens to the consistency of softly whipped cream and holds shape on the whisk, it’s ready. Don’t wait until it’s rock solid, that’s overwhipped.

Is this recipe vegan?

Yes, as long as you use vegan dark chocolate. Since it doesn’t rely on eggs or dairy, it’s naturally plant-based.

How to Store Chocolate Mousse

Cover the glasses or bowls with cling film and refrigerate. The mousse will last for up to 2 days and after that, it may start to lose its texture.

However, chocolate mousse doesn’t freeze well because the texture collapses once thawed, so stick to chilling in the fridge instead.

How to Make 2-Ingredient Chocolate Mousse

Finely chop the dark chocolate and set aside.

Place the chocolate in a saucepan, add water and stir over medium heat until the chocolate melts.

Fill a large bowl with ice and a little water and place another smaller bowl on top. Pour the melted chocolate into the top bowl and start whisking until it reaches a medium-solid mixture.

Spoon the mousse into small glasses or dessert cups and refrigerate for about 30 minutes to set.

Top with crushed hazelnuts, fresh strawberries, or any garnish you fancy. Then grab a spoon and enjoy.