This Easy Chocolate Mousse is rich, velvety, and unbelievably simple—made with just two ingredients: chocolate and water. No eggs, no cream, no whipping required. It’s the perfect make-ahead dessert that feels fancy but comes together effortlessly. With just a quick blend and a chill in the fridge, this minimalist mousse delivers maximum indulgence.
What Is Two-Ingredient Chocolate Mousse?
This mousse is a simplified version of traditional French chocolate mousse, made without eggs or cream. It uses only melted chocolate and water, blended into an aerated, pudding-like texture that firms up as it chills. It’s a brilliant technique often credited to chef Hervé This, who discovered that chocolate and water alone can emulsify into a mousse when cooled properly.
Why Everyone Will Love This Recipe
Only 2 ingredients—you likely already have them.
Completely egg-free, cream-free, and fuss-free.
Intense chocolate flavor with a light, silky texture.
Perfect for vegan or dairy-free diets (with dairy-free chocolate).
Easy to customize with spices or extracts like cinnamon, chili, or vanilla.
Cooking Tips
Use high-quality chocolate (60–70% cocoa) for the best flavor and texture.
Blend while the chocolate is warm so it emulsifies smoothly.
Chill overnight for a firmer mousse, or a few hours for a softer, airy texture.
Add-ins like cinnamon or espresso powder enhance the richness.
Optional: Pour into molds or glasses for individual servings.
Frequently Asked Questions
Can I Use Milk Chocolate?
Yes, but the texture may be softer and the flavor sweeter. Dark chocolate (60–70%) gives the best result.
Can I Make This Vegan?
Absolutely! Use vegan dark chocolate and you’ve got a fully plant-based dessert.
Why Doesn’t It Separate Without Cream?
Chocolate naturally contains cocoa butter and solids, which emulsify when blended with hot water—creating a mousse-like structure.
How to Freeze
Pour into silicone molds and freeze for up to 1 month. Let thaw for 10–15 minutes before serving for a semi-frozen texture.
How to Store
Cover the mousse cups or molds and store in the refrigerator for up to 4 days. Best texture is within the first 48 hours.
Ingredients
see continuation on next page
