2-Ingredient Chocolate Mousse

You can make a fluffy chocolate mousse with just 2 ingredients: chocolate and water! Without heavy cream and eggs, made with a very simple and effective technique: whisking.

This is the easiest chocolate mousse ever, with perfect texture and suitable to eat directly or to use as a dessert garnish, even as a cake frosting.

If you are a fan of mousses you may want to check also the Sweet Potato Mousse, the Chocolate Mousse with Raspberry Sauce and the Mango White Chocolate Mousse.

Ingredients

You need two ingredients for this recipe: water and chocolate.

But there is one important tip: you need to choose the best quality chocolate possible, since it is the star of the recipe.

Use dark chocolate or milk chocolate or a combination of the two. White chocolate mousse can also be prepared this way, just consider that the proportions would be different.

Proportions

Here comes the important part. The question is how dense you want your chocolate mousse. 

• For an extra dense chocolate mousse, use a proportion of approximately 3 parts chocolate to 1 part water. This works also with white chocolate.
• For a medium density of your dessert make it with 2 parts chocolate to 1 part water or 5 parts chocolate to 3 parts water. This is the approximate proportion of the printable recipe below and the density is as you see it on the photos.
• You can also make a chocolate mousse with 1 part chocolate to 1 part water. In this case you need to use only quality dark chocolate (minimum 70% cocoa content) as the one with milk doesn't have enough solids and might not thicken.

Of course you can also make variations in between the listed proportions, just consider the above as basic rules.

It is unexpectedly easy to make this chocolate mousse!

• Melt the chocolate in a double boiler together with the water. This is important as if you add the cool water to the melted chocolate, it will seize.
• When the mixture is smooth and no hard pieces remain, remove the bowl with the chocolate and let it cool for 5 minutes.
• Place it in another larger bowl with some ice inside. Now the fun part begins.
• Whisk the chocolate mixture for about 5-10 minutes, until it thickens. Initially it might not look like it will ever get thick but be patient, it will happen. Keep whisking as this will incorporate air inside the chocolate and will create this wonderful airy mousse texture.
• When the chocolate is thick enough, spoon it into cups or ramekins. Decorate with berries or whatever you like.
• Consider that in the fridge your chocolate mousse will thicken additionally, so don't worry if it is still a bit runny.

How to eat it

The current dessert is just perfect to eat with a spoon. But it is a great addition to so many desserts!

You can use it as a ganache like I did in the Ricotta Chocolate Cake.

Or you can add it to a gourmet dessert like in the Poached Pears with Vegan Chocolate Mousse

Other options are to garnish Pavlovas with it, to top cupcakes or to use it as a cake roll filling… The possibilities are endless!