Indulge in heavenly decadence with this 2-ingredient chocolate mousse recipe. Velvety smooth, made with chocolate chips and rich heavy cream.
Chocolate chips and heavy cream are the two main ingredients. Chocolate chips are melted with warm heavy whipping cream to create a chocolate ganache that is mixed into homemade whipped cream for an easy chocolate mousse recipe with a creamy texture.
The fluffy mousse is chilled in individual ramekins, making this a simple no-bake dessert cup recipe. Homemade chocolate mousse is a great dessert for date night, a dinner party, or a holiday dinner.
This is an eggless chocolate mousse recipe that doesn't call for an ice bath, a food processor, instant pudding, a piping bag, or a slow cooker. All you'll need are mixing bowls, a whisk, a hand mixer, a spatula, and individual dessert cups or bowls.
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If you like easy recipes, you'll also love strawberry Jello pie and 3-ingredient Oreo pie dessert recipes.
Recipe Highlights
- Simple ingredients: An easy two-ingredient chocolate mousse
- Easiest recipe: With easy-to-follow, simple steps, this is an easier recipe than traditional chocolate mousse.
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Ingredients
- Heavy cream - Cold heavy whipping cream, divided. "Divided" means the full quantity will not be used all at once but rather divided across more than one step of the recipe.
- Semi-sweet chocolate chips - High-quality chocolate such as Ghirardelli. Or mini chocolate chips.
See the recipe card for quantities.
Instructions
Heat ½ cup of heavy cream either in a small saucepan on medium heat until just under boiling OR in a microwave-safe bowl for 50 seconds to 1 minute.
Combine the chocolate chips with the scalded cream in a medium mixing bowl and submerge the chips. Allow it to sit for 1-2 minutes, then whisk until the chocolate has fully melted and the mixture is combined. Set the melted chocolate aside.
In a medium mixing bowl, beat the remaining heavy cream with an electric hand mixer or stand mixer with a wire whisk attachment until stiff peaks form. Start on low speed and increase to high speed as the mixture thickens.
Reserve up to ½ cup of whipped cream for topping and store covered in the refrigerator.
Using a spatula, fold half of the whipped cream into the cooled chocolate mixture then fold in the second half. This will incorporate the whipped cream without knocking out all of the air.
Tip: Some faint streaking is okay. It's better to under-mix than over-mix and knock out all of the air.
Divide the chocolate mousse into four ramekins or small glasses (about 4 ounces in size). Chill in the refrigerator for at least an hour before serving.
When ready to serve, top with the reserved whipped cream. Serve with fresh berries or chocolate shavings (optional).
Hint: Making whipped cream can be done by hand but will take some elbow grease. Additionally, do not over-whip the cream or you will make butter.
Substitutions
Heavy cream - Heavy whipping cream (or regular whipping cream) is a must for this recipe because it is high fat and will whip up to make homemade whipped cream. You cannot use whole milk or even half-and-half.
Semi-sweet chocolate chips - Milk chocolate, semi-sweet, and dark chocolate chips all work but will have slightly different intensities. You can even use white chocolate for a two ingredient white chocolate mousse. Alternatively, you can use high quality chopped chocolate baking chocolate.
Equipment
- Mixing bowls - You will need at least two mixing bowls, either two medium or a medium and a large bowl.
- Whisk - Or a fork, to mix the chocolate chips until they are melted.
- Hand mixer - Or a stand mixer, to make the whipped cream.
- Silicone spatula - Or spoon, to fold the chocolate mixture and whipped cream together.
- Ramekins - Or small dessert bowls or plastic dessert cups, about 4 to 5 ounces in size. The glass serving glasses pictured above are upcycled
Oui yogurt jars.
Storage
Store leftover mousse tightly covered with plastic wrap in the refrigerators for up to 3-4 days or in the freezer for up to 1-2 months. You can eat it frozen or thaw it in the refrigerator and enjoy chilled.
Top Tips
- Don't overbeat the whipped cream
- Be gentle when folding the whipped cream into the chocolate to keep the mixture light and fluffy.
FAQ
American pudding is a thick custard-like dessert made with milk and sugar and thickened with cornstarch or another thickening agent. Mousse incorporates air for a light texture and does not necessarily require a thickening agent.
📖 Recipe
2-Ingredient Chocolate Mousse
Video
Ingredients
- 1-½ cups heavy cream cold and divided
- 1 cup semi-sweet chocolate chips
Instructions
- Heat ½ cup of heavy cream either in a small saucepan on medium heat until just under boiling OR in a microwave-safe bowl for 50 seconds to 1 minute.
- Combine the chocolate chips with the scalded cream in a medium mixing bowl and submerge the chips. Allow it to sit for 1-2 minutes, then whisk until the chocolate has fully melted and the mixture is combined. Set the melted chocolate aside.
- In a medium mixing bowl, beat the remaining heavy cream with an electric hand mixer or stand mixer with a wire whisk attachment until stiff peaks form. Start on low speed and increase to high speed as the mixture thickens.
- Reserve ½ cup of whipped cream for topping and store covered in the refrigerator.
- Using a spatula, fold half of the whipped cream into the cooled chocolate mixture then fold in the second half. This will incorporate the whipped cream without knocking out all of the air. Some faint streaking is okay.
- Divide the chocolate mousse into four ramekins or small glasses (about 4 ounces in size). Chill in the refrigerator for at least an hour before serving.
- When ready to serve, top with the reserved whipped cream. Serve with fresh berries or chocolate shavings (optional).
Elaine Moore says
These look quick , easy and yummy! Looking forward to trying them out😊