Chocolate mousse with two ingredients and without eggs

EEggless chocolate mousse

Light, airy, smooth and creamy is best to describe this chocolate mousse. And even better, you only need two ingredients to make it, and it is egg-free.

Easy chocolate mousse with two ingredients only

This chocolate mousse is a perfect choice for a mousse lover who doesn’t want the hassle of making it with raw eggs or gelatin.

Because we know that using raw eggs in our food can put us at a health hazard. And as for gelatin, not everyone can eat it.

On top of that, the traditional chocolate mousse with eggs can be tricky to make. So when you just want the dessert in no time, this recipe will help you quickly whip and make the smoothest chocolate mousse you can ever have.

Two-ingredient chocolate mousse without eggs

Plus, you have control over how much sugar you put in the dessert. 

So you only need good chocolate and double cream/ heavy cream to make this chocolatey dessert. Only two items. No more. No less.

Chocolate type to choose

Needless to say, chocolate is one of the main ingredients for this mousse. And you can choose any type of chocolate according to your liking. 

Dark chocolate, milk chocolate and white chocolate.

Also, you can use semi-dark chocolate by mixing dark chocolate and milk chocolate.

Whichever chocolate you go for, I strongly recommend using the best chocolate you can get. Because the quality of your chocolate will make a big difference in the taste of your mousse. 

Besides, good quality chocolate melts and mixes nicely. 

Three different options

Here are the 3 options of chocolate mousse that you can make according to the chocolate you use.

Dark chocolate mousse

You need 200 grams of quality dark chocolate and chop it into small pieces. Or, you can use 200 grams of dark chocolate chips or chocolate couverture.

And you’ll need 300 ml of double cream.

Semi-dark chocolate mousse

2 ingredient chocolate mousse
Dark and milk chocolate mousse with raspberries

This mousse is less chocolatey than the dark version, but it’s chocolatey enough, and it’s not ‘too milky’ compared to the milk chocolate mousse. This one is my favourite. As it’s less sweet but with enough chocolate in it.

For this one, you‘ll need a mix of 100 grams of dark chocolate and 100 grams of milk chocolate. You can use either chocolate chips/ buttons, couverture, or an ordinary chocolate bar.

Similarly, like the above mousse, you’ll need 300 ml of double cream for this one too.

Milk chocolate mousse

This one tastes creamier and milkier due to milk chocolate content. 

You need 200 grams of milk chocolate chips, regular, or couverture. And similarly, you’ll need 300 ml of double cream for this one too.

Ridiculously easy method

You can make this chocolate mousse in two ways:

Work on chocolate and the cream separately

Firstly, we have to melt the chocolate. You can do so by heating it in the microwave for one minute at full power. 

Stir well, so the heat will be distributed evenly to every chocolate piece. If it’s not melted enough, you can pop it back into the microwave again for another 20-30 seconds only.

Another way to melt the chocolate is using the double boiler method. Place the chocolate in a bowl and put the bowl over boiling water. Let the simmering water heat the bowl and melt the chocolate. 

Leave the melted chocolate to cool while you get on with the cream.

Using either a simple hand whisk, a handheld mixer, or a standing mixer, whisk the double cream until it reaches a stiff peak. 

And then, gently pour the melted chocolate into the cream, and mix them both carefully until all blends.

I sometimes use a spatula to mix the chocolate and the cream. But you can also use the mixer or the whisk. All is good. 

Once the mixture is mixed thoroughly, spoon it into your serving glasses. Then chill the mousse in the fridge/ refrigerator for about 20-30 minutes until it sets. 

Mix the chocolate and cream together

Another way to make the mousse is by melting the chocolate together with the cream.

If you use a microwave, place the chocolate in the cream and heat it at full power for about one minute. Stir well to melt the chocolate. If you feel that the heat is not enough, you can pop the bowl in the microwave again for about 30 seconds. And mix again until all the chocolate pieces are melted.

Sometimes you have to keep stirring to ensure the heat is distributed evenly. If you need to heat longer, try to do it for 30 seconds at a time. 

It usually takes me only 1 ½ minute in total to do this recipe. 

Once the chocolate melts, let the mixture cool down. Then leave it in the fridge for about half an hour. 

Next, using a handheld mixer, whip the chocolate mixture until it is fluffy and creamy.

Spoon the chocolate mousse into your serving glass and chill in the fridge for about 20 minutes. 

Ways to enjoy

You can enjoy the mousse however you like. Top it up with raspberries, strawberries or any other soft fruit you love. 

Fruits like mangoes or kiwis will go nicely too.

And you can add chopped nuts, dried fruits or crunched biscuits as well.  

Milk chocolate mousse with 2 ingredients
Milk chocolate mousse with raspberries and oreos

Also, feel free to put whipping cream on the top if you like, so it’ll be a proper indulgence for you.

The secret to making the best chocolate mousse with two ingredients

  • Use the best chocolate you can get.
  • If you use the first method of doing the chocolate and cream separately, take the cream out of the fridge half an hour before making the mousse. So the cream will be at room temperature when you whisk it. This helps the melted chocolate mix smoothly with the cream. Else, the chocolate will go hard if the cream is cold. 
  • When you make the mousse by mixing the ingredients together, you may need to leave the chocolate mixture to rest in the fridge longer before whisking it. To ensure the mixture is thick enough to whisk as the mousse. 

Storage matter

This chocolate mousse keeps well in the refrigerator for about three days.

I have also frozen the mousse in the past, and it turned out well. Just take it out of the freezer and leave it to thaw in the fridge overnight before serving.

Like any food, once you thaw the mousse, you must not refreeze it. 

More sweet recipes

I hope you’re inspired to make this two-ingredient chocolate mousse. Let me know how you like it, and leave your thoughts in the comment below. 

And please follow me on Facebook, Instagram and/or Pinterest. To sneak a peek at what’s cooking in my kitchen. 

Last but not least, don’t forget to check my other sweet recipes that you may like.

Thank you, take care, and all the best.

Yield: 4

Chocolate Mousse With Two Ingredients

Chocolate mousse with 2 ingredients recipe

This chocolate mousse is so easy to make with just two simple ingredients. It makes a lovely chocolatey treat for when you only have 5 minutes to create. No cooking required ?

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 200 grams Chocolate chips (see the note).
  • 300 ml Double cream.
  • Raspberries, strawberries, whipping cream, etc. (Optional).

Instructions

Using microwave:

  1. Put the chocolate in a mixing bowl. Heat it in the microwave at high power for one minute. Stir well and try distributing the heat to as many chocolate pieces as possible.
  2. If the chocolate is not all melted yet, you can put it back in the microwave for about 20-30 seconds at full power. And quickly stir well until all melts.
  3. Then you whisk your double cream using a handheld mixer, a standing mixer, or a hand whisk until the cream is stiff and firm.
  4. Pour your slightly cooled chocolate melt into the cream and keep stirring or whisking until both cream and chocolate are mixed and become mousse.

Using double boiler:

  1. Place the chocolate pieces and cream in a bowl.
  2. Boil water in a pan and put the bowl over the pan. Try not to let the water touch the bowl. Let the heat from the water melt the chocolate.
  3. Stir well until all chocolate is melted and the mixture becomes emulsified.
  4. Take the bowl off the pan and let the mixture cool down to room temperature. Leave the chocolate mixture in the fridge for about half an hour before whisking it with a handheld mixer. Whisk it until the mixture is fluffy and creamy.
  5. Spoon the mousse into your serving glass, and chill them in the fridge/ refrigerator.
  6. You can enjoy the mousse with some berries (frozen or fresh), chocolate biscuits, or even whipping cream.

Notes

  • You can use a good quality chocolate bar and cut it into small pieces. Or, you can use chocolate chips or chocolate couverture. 
  • Use 200 grams of dark chocolate if you prefer the stronger chocolate taste and far-less sweetness.
  • Use a mix of 100 grams of dark chocolate and 100 grams of milk chocolate, if you want a bit more sweetness with enough cocoa flavour.
  • And of course, you can use all 200 grams of milk chocolate if you love the milky and creamy chocolate taste. 

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 530Total Fat 45gSaturated Fat 28gTrans Fat 1gUnsaturated Fat 14gCholesterol 94mgSodium 28mgCarbohydrates 36gFiber 3gSugar 31gProtein 5g

The nutrition calculation you find here is just a guide provided by online nutrition calculator. You should not use to substitute advice from nutritionists or health practitioners.

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