Easy 2-Ingredient Chocolate Mousse (No Eggs, No Cream)

This Easy Chocolate Mousse is rich, velvety, and unbelievably simple—made with just two ingredients: chocolate and water. No eggs, no cream, no whipping required. It's the perfect make-ahead dessert that feels fancy but comes together effortlessly. With just a quick blend and a chill in the fridge, this minimalist mousse delivers maximum indulgence.

What Is Two-Ingredient Chocolate Mousse?

This mousse is a simplified version of traditional French chocolate mousse, made without eggs or cream. It uses only melted chocolate and water, blended into an aerated, pudding-like texture that firms up as it chills. It's a brilliant technique often credited to chef Hervé This, who discovered that chocolate and water alone can emulsify into a mousse when cooled properly.

Why Everyone Will Love This Recipe

• Only 2 ingredients—you likely already have them.
• Completely egg-free, cream-free, and fuss-free.
• Intense chocolate flavor with a light, silky texture.
• Perfect for vegan or dairy-free diets (with dairy-free chocolate).
• Easy to customize with spices or extracts like cinnamon, chili, or vanilla.

Cooking Tips

1. Use high-quality chocolate (60–70% cocoa) for the best flavor and texture.
2. Blend while the chocolate is warm so it emulsifies smoothly.
3. Chill overnight for a firmer mousse, or a few hours for a softer, airy texture.
4. Add-ins like cinnamon or espresso powder enhance the richness.
5. Optional: Pour into molds or glasses for individual servings.

Frequently Asked Questions

Can I Use Milk Chocolate?

Yes, but the texture may be softer and the flavor sweeter. Dark chocolate (60–70%) gives the best result.

Can I Make This Vegan?

Absolutely! Use vegan dark chocolate and you’ve got a fully plant-based dessert.

Why Doesn’t It Separate Without Cream?

Chocolate naturally contains cocoa butter and solids, which emulsify when blended with hot water—creating a mousse-like structure.

How to Freeze

Pour into silicone molds and freeze for up to 1 month. Let thaw for 10–15 minutes before serving for a semi-frozen texture.

How to Store

Cover the mousse cups or molds and store in the refrigerator for up to 4 days. Best texture is within the first 48 hours.

How To Make Chocolate Mousse

Melt and Blend:
Combine chopped chocolate and water in a blender. Blend on high for 2 minutes until smooth and slightly aerated.

Portion and Chill:
Pour into serving glasses or silicone molds. Refrigerate overnight or for at least 6 hours.

Serve:
Garnish with your choice of toppings and enjoy straight from the fridge.