You don’t need to worry about complicated desserts because this delicious, light and fluffy chocolate mousse is only two ingredients away.
Whipping up sweets has never come as naturally to me as savoury dishes has. I’m someone that measures things by taste or by eyeballing. You can’t seem to do that with desserts! The pressure of accurately measuring ingredients otherwise something will surely go awry…far too stressful. If this resonates with you, then you’re going to love this recipe.
Chocolate mousse is an absolute crowd-pleaser, we all know that. There are many a recipe available online, and I’ve probably tried half of them to varying success. To add eggs or to not? What about whipped cream? Have you seen Heston Blumenthal’s magic one ingredient mousse?! Honestly I haven’t been game enough to try that one.
So here I have a two ingredient chocolate mousse recipe for you. Very much manageable, and most of all, successful, every time. You’ll need chocolate (of course) and eggs. Similar to brownies or choc chip cookies, I definitely recommend a dark chocolate, so you get that distinct cocoa taste. Milk chocolate will get lost in this dessert. The recipe is so simple, it can be doubled or quadrupled easily. Per person you’ll need thirty grams of chocolate and one egg. Do the maths equation depending on how many people you are serving.
Watch the Two-Ingredient Chocolate Mousse recipe video to make this decadent dessert in minutes. If you make this one, don’t forget to tag me on TikTok or Instagram. I love to see it!
📖 Recipe
Two Ingredient Chocolate Mousse
Ingredients
- 120 g dark chocolate
- 4 eggs
Instructions
- Add chocolate and one tablespoon of water to a bowl and place over a double boiler. Let sit until chocolate has melted and then stir together. Set aside to cool for five minutes.
- Seperate eggs. Place yolks and whites in two individual bowls. Add a scoop of the melted chocolate to the egg yolks and whisk well to temper.
- Pour egg yolk/chocolate mix back into the rest of the melted chocolate and stir well to combine.
- Whisk egg whites until still peaks. Add to the chocolate custard and fold through gently. Scoop mousse into one large serving bowl, or four individual bowls, cover and refrigerate for at least two hours, ideally overnight. Serve as is, or with a dollop of whipped cream on top, berries and grated dark chocolate.
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