2 Ingredient Chocolate Mousse – Easy Dessert

Step 1: Prepare the Chocolate Ganache

In a large microwave-safe glass bowl, combine 1 cup of whipping cream and 200g of dark chocolate melts. Stir gently to ensure the chocolate is covered by the cream. Microwave on high for 1 minute, stopping every 20 seconds to stir with a metal spoon until the chocolate and cream are completely melted and combined into a smooth ganache. Set aside.

Step 2: Whip the Cream

In a separate bowl, add another 1 cup of whipping cream. Using a hand mixer, beat the cream until it thickens and forms nice soft peaks.

Step 3: Combine and Fold

Carefully add the whipped cream into the chocolate ganache mixture. Gently fold the whipped cream into the chocolate mixture using an over-and-under motion with a spatula. Continue folding until the mixture is smooth and consistent, ensuring not to knock out the air from the cream.

Step 4: Chill the Mousse

Pour the chocolate mousse mixture into individual serving glasses. Place the glasses into the fridge to chill for at least 1-2 hours, or until the mousse has firmed up.

Step 5: Decorate and Serve

Once your two-ingredient chocolate mousse is set and chilled, decorate it as desired. Options include additional whipped cream, a dusting of unsweetened cocoa powder, fresh fruit like strawberries or blueberries, or flaked chocolate.

• Use dark chocolate for a stronger, richer flavor, as milk chocolate can taste washed out when mixed with cream.

• When folding the whipped cream into the ganache, do so gently to retain as much air as possible, which gives the mousse its light texture.

• Chill the mousse for at least 1-2 hours to allow it to firm up properly.

• Decorate with additional whipped cream, a dusting of unsweetened cocoa powder, fresh fruit (like strawberries or blueberries), or flaked chocolate.

• Substitute dark chocolate with milk chocolate for a sweeter, milder flavor.

• Experiment with different toppings such as fresh berries, a sprinkle of unsweetened cocoa powder, or extra whipped cream.