Alright, guys. I’m going to let you in on a family secret. It’s the chocolate mousse recipe that I’ve been eating since I was a kid. It requires only two ingredients; contains no eggs; and it’s ready to eat as soon as you make it. I looked around on the web yesterday, and I didn’t see anything like it, so I decided it was time to share the secret. This recipe is easy enough to make on a busy night, but impressive enough to serve at a fancy party. Here’s the recipe.
2-Ingredient Chocolate Mousse
Prep Time: 15 min
Heavy whipping cream
Semi-sweet chocolate chips or baker’s chocolate
What You Do:
Measure out equal amounts of chocolate and heavy cream. When I make mousse for my family of four, I use (1) 12-oz. bag of chocolate chips and 12 oz. of heavy cream. But one of the great things about this recipe is that you can make as much or as little as you want. Just stick to equal amounts of heavy cream and chocolate, and your mousse will turn out great.
Okay, ready to get going on the recipe? Start by melting the chocolate in a double-boiler or in the microwave. I like to do it in a double-boiler.
While you’re waiting for the chocolate to melt, whip the cream. You can do this by hand or in a mixer. Hats off to you, if you can do it by hand. It’s not one of my kitchen skills.
Pour the melted chocolate into the whipped cream. Then, use a rubber spatula to gently fold it in. Stir just enough to combine the two ingredients. You don’t want to overwork the cream and cause it to deflate.
Then, divide your mousse into serving dishes, and enjoy. It’s that easy!
Eat it right away for mousse, or chill it first, and it’ll harden into ganache, giving you a chocolate truffle or torte-like consistency.
- Heavy whipping cream
- Semi-sweet chocolate chips or baker’s chocolate
- Melt the chocolate in a double-boiler, or in the microwave.
- Whip the cream, while you're waiting for the chocolate to melt.
- Pour the melted chocolate into the whipped cream. Then, use a rubber spatula to gently fold it in. Stir just enough to combine the two ingredients.
- Then, divide your mousse into serving dishes, and enjoy!
- Eat it right away for mousse, or chill it first, and it’ll harden into ganache, giving you a chocolate truffle or torte-like consistency.
Put your mousse in little jars (I used Ball quarter pints), and it works really well in lunch boxes. Imagine how popular that would make you.
I just added a new dessert sub-category to the site today. So, if you’re looking for any of the dessert recipes that I’ve shared in the past, there’s now an easy place to find them.