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Silky Two-Ingredient Chocolate Mousse

This luxurious chocolate mousse is a testament to the beauty of simplicity. Made with just two ingredients—rich chocolate and velvety heavy cream—it delivers an indulgent yet airy texture that melts effortlessly on the tongue. The technique is straightforward, requiring only gentle folding to preserve the mousse’s delicate structure. Originating from classic French patisserie, this dessert embodies elegance and refinement while remaining accessible to home cooks. Whether served as a sophisticated dinner party finale or a comforting treat, this mousse is a perfect balance of richness and lightness. Garnish with whipped cream and chocolate shavings for an extra touch of decadence.

Time to complete

Prep

10min

Cook

5min

Wait

3h

Total

3h 15min

Ingredients (Makes 6 portions)

Chocolate Ganache

  • 300 g (10.5 oz) semi-sweet chocolate (~50% cocoa, or a mix of milk and dark)
  • 240 g (1 cup) heavy cream, chilled

Whipped Cream

  • 360 g (1½ cups) heavy cream, chilled

For Serving/Garnishing

  • Whipped cream (optional)
  • Grated chocolate (optional)
Nutrition Information (per 100g)
  • Calories: 320
  • Fat: 25
  • Protein: 4
  • Carbohydrates: 20
  • Fiber: 2
Directions

Prepare the Ganache

  • 1. Break the chocolate into a heat-safe bowl.
  • 2. Heat 240 g (1 cup) of heavy cream in a saucepan over medium heat until it just begins to simmer.
  • 3. Pour the hot cream over the chocolate, ensuring full coverage. Cover the bowl and let sit for 2-3 minutes.
  • 4. Gently stir until the chocolate is fully melted and combined with the cream, forming a smooth ganache. If needed, microwave for 10-15 seconds to melt any remaining chocolate. Let rest for 5 minutes.

Whip the Cream

  • 5. In a large bowl, whisk 360 g (1½ cups) of chilled heavy cream using an electric mixer until soft-medium peaks form. The cream should hold shape partially but not fully.

Combine the Mousse

  • 6. Add one-third of the whipped cream to the cooled ganache and gently fold it in using a rubber spatula.
  • 7. Transfer the ganache mixture into the remaining whipped cream and carefully fold until fully combined, maintaining the mousse’s airy texture.

Chill and Serve

  • 8. Divide the mousse into serving cups and refrigerate for at least 3 hours until set.
  • 9. Optionally, garnish with whipped cream and grated chocolate before serving.
Cookix's Secrets

Alternative Cooking Method

  • Chill the mousse in a large dish and scoop it into servings for a rustic presentation.

Alternative Ingredients

  • Substitute coconut cream for a dairy-free version.

Chocolate Selection

  • Use high-quality chocolate for the best flavor and texture.

Flavor Enhancements

  • Add a splash of espresso or a pinch of sea salt to deepen the chocolate flavor.

Folding Technique

  • Fold gently to maintain the mousse’s airy texture and prevent deflation.

Healthier Version

  • Use dark chocolate with a higher cocoa percentage for a lower-sugar alternative.

Seasonal Twists

  • Top with fresh berries or citrus zest for a refreshing contrast.

Whipping Cream

  • Ensure the cream is well-chilled before whipping to achieve stable peaks.