The 2-Ingredient βMagicβ Chocolate Mousse
Semisweet chocolate and whipping cream transformed into a cloud of velvety French chocolate mousse.

- No raw eggs, no gelatin, no tempering.
- Just 2 ingredients for restaurant-quality mousse.
The 2-Ingredient βMagicβ Chocolate Mousse
A foolproof French mousse requiring just chocolate and heavy cream. Melted chocolate folded gently into stiff whipped cream sets into an impossibly decadent, velvety texture. Difficulty: Super Easy.
Ingredients
- 7 oz quality semi-sweet chocolate, chopped fine
- 1 1/2 cups heavy whipping cream (divided: 1/2 cup for melting, 1 cup for whipping)
- Dollop of whipped cream and cocoa powder for serving
Directions
Melt chocolate ganache
Heat 1/2 cup cream until steaming; pour over chopped chocolate. Whisk until smooth ganache forms. Cool to room temperature.
Whip remaining cream and fold
Whip remaining 1 cup cold cream to medium peaks. Gently fold into cooled chocolate ganache in three additions.
Chill to set
Spoon into dessert glasses; chill 2 hours before serving.
π‘ CHEF'S PRO TIPS
- Make sure the melted chocolate ganache cools to room temperature before folding with whipped cream so the cream doesn't deflate.
Nutrition Facts
Per ServingCommunity Reviews & Ratings
2 cooks have shared their thoughts on this recipe
This has completely replaced my normal avocado toast! The beans blend so well you cannot even tell, and I stay full until lunchtime!
Great trick for adding protein without cooking eggs on busy mornings. Added a pinch of red pepper flakes and lemon zestβdelicious.




