2-Ingredient Chocolate Mousse (No Eggs, No Gelatin)
Just two pantry staples and five minutes of prep are all it takes to make this stunningly creamy, cloud-like chocolate mousse. No eggs, no gelatin — the secret lies in the perfectly cold whipped cream that gives every spoonful its irresistible airy texture. It's the kind of effortless dessert that always impresses.
🛒 Ingredients
8 servings
- 400 ml heavy whipping cream, very cold (at least 30% fat)
- 270 g dark chocolate, milk chocolate, or a blend of both
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Directions
- 1
Place the cream in the freezer for 20 to 30 minutes before starting — it needs to be very cold to whip properly and give the mousse its structure.
- 2
Pour the chilled cream into a stand mixer bowl and whip until it doubles in volume and forms soft, billowy peaks.
- 3
Melt the chocolate in the microwave in 30-second bursts, stirring between each interval, until completely smooth.
- 4
Stir one spoonful of whipped cream into the melted chocolate and mix gently — this tempers the chocolate slightly so it does not deflate the cream when combined.
- 5
Pour the cooled chocolate over the remaining whipped cream and beat until the mixture is uniform, smooth, and airy.
- 6
Spoon into a large bowl or individual serving cups and refrigerate for at least 4 hours, or overnight, until fully set.
- 7
Before serving, garnish with chocolate shavings, a dusting of cocoa powder, or an extra swirl of whipped cream.
💡 Chef's Tip
For a deeper, more intense flavor, choose 70% dark chocolate. The colder the cream before whipping, the lighter and airier the final mousse will be.
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