This easy 2 ingredient chocolate mousse AKA mousse au chocolat is going to quickly become one of your favorite desserts out there. It is made with eggs, good-quality chocolate, and vanilla to bring it all together.
Since you’re here, you have to check out this healthy-ish tofu chocolate mousse, this Oreo birthday cake cookie recipe, as well as this easy Tiramisu with no eggs.
I was lucky enough as a child to be allowed to experiment in the kitchen. I made all sorts of awful things but in the process I learned how to make some pretty delicious things too.
Like this 2 ingredient chocolate mousse recipe, which later on became a staple for me whenever I craved something sweet and chocolatey, I am not sure if it is a good or bad thing because I literally would make it at 8 PM so that my 3 am self can have a sweet treat when I crave it!
This is the best French chocolate mousse recipe ever!
So all in all, I think this is a great recipe to learn and have under your belt for whenever you want to make something that will impress yet doesn’t require a plethora of ingredients.
Without further ado let’s make it, and as always make sure to let me know what you think down in the comment section.
What is a French mousse au Chocolat and why is it different?
Mousse au Chocolat means chocolate mousse or chocolate foam. I’ve tried many chocolate mousses in my life but this one is by far one of the best. It is light and airy thanks to the whipped egg whites, yet rich and so decadent thanks to the chocolate and egg yolk mixture.
It is different because unlike other mousses that might be made with heavy whipping cream and chocolate, this one is not dense at all. It is super airy and will have you enjoying it time and time again.
Why you need to make this recipe!
- It only requires a handful of ingredients.
- You can make it by hand, with an electric mixer, or even a stand mixer.
- It is so rich and chocolatey.
- This dessert is perfect for occasions where you would only need 2 servings, think Valentine’s day romantic dessert.
Ingredients for this easy small batch chocolate mousse recipe
Here are the ingredients you will need to make this small batch chocolate mousse. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Chocolate– Semi sweet chocolate is best.
- Eggs- Make sure your eggs are at room temperature.
- Salt- The salt will help balance out the sweetness.
- Vanilla extract– This will add an extra depth of flavor.
I know I call these 2 ingredient chocolate mousse but as you can see above, we have 4 ingredients. Keep in mind that salt and vanilla re both optional but I know that most people will have them at home so no need to run to the store and grab them hence the 2 ingredient chocolate mousse title.
How to make French chocolate mousse
This is how you can make this chocolate mousse. Make sure to scroll down to the recipe card for the full detailed instructions!
- Chop the chocolate into small pieces.
- Place in a microwave-safe bowl and melt in the microwave in 30-second increments mixing in between.
- In a separate bowl, separate the yolks and the whites. Placing the whites in the bowl you will be whipping them in. Add salt to the egg whites.
- Mix the egg yolks one at a time into the melted chocolate mixture and mix well after each addition.
- Whip the egg whites using a hand mixer, stand mixer, or a whisk until stiff peaks form. Add in the vanilla extract and whip again to combine.
- Fold ⅓ of the egg white mixture into the melted chocolate mixture until combined.
- Repeat the process two more times until everything is combined.
- Pour the chocolate mousse into your serving glasses and chill for a minimum of 3 hours or overnight.
- Serve as is or with whipped cream and chocolate shavings.
Frequently asked questions – FAQ
Can these small-batch chocolate mousse cups be made ahead of time?
You can make this easy French dessert up to 2 days ahead of time. They will last in the fridge for 1-2 days, retaining their perfect texture.
What is the difference between mousse and pudding?
The biggest difference is that one needs to be cooked while the other doesn’t. You guessed it right, the chocolate mousse isn’t cooked and is so light and airy because of the whipped egg whites while a pudding is thicker, denser, and has a more creamy texture.
Is it safe to eat mousse with raw eggs?
I use raw eggs and never encountered a problem with this recipe but you have to keep in mind that 1 in 20,000 eggs have harmful Salmonella bacteria so to make sure that you are really safe when making this, go with pasteurized eggs to avoid any issues.
Can I freeze this small batch chocolate mousse?
Wrap the chocolate mousse with plastic wrap tightly and freeze for up to 1 month. Allow it to thaw in the fridge for 3 hours or overnight before serving.
How to serve chocolate mousse?
I served mine in tall coupe glasses for an extra touch of luxury since I served mine as a Valentine’s day dessert. But you can also serve them in small glass cups, martini cups, champagne glasses, or even in small espresso cups.
If you don’t want to serve the mousse as is you can top it with whipped cream, chocolate shavings, some chocolate curls, chocolate pearls, or even a simple dusting or cocoa powder.
Recipe variations for this mousse au chocolat
Feel free to change up the chocolate you use to fit your preference. Go for darker chocolate, milk chocolate, or even white chocolate!
Small batch chocolate mousse recipe – mousse au chocolat
Small batch 2 ingredient chocolate mousse
Ingredients
- ¾ cup semi sweet chocolate chopped
- 3 eggs separate the yolk from the whites
- pinch salt optional
- 1 teaspoon vanilla extract optional
Instructions
- Roughly chop the chocolate and place it in a microwave safe bowl.
- Melt in the microwave at 30 second increment until fully melted.
- In a medium sized bowl or a stand mixer bowl, separate the yolks from the whites. Placing the cold egg white in the stand mixer bowl and the egg yolks with the melted chocolate one at a time. Mix the egg yolks into the melted chocolate well between every addition.
- Whip the egg whites using a whisk attachment until stiff peaks form then slowly fold in about ⅓ of the egg white mixture into the chocolate mixture. Repeat the process again twice with the ⅔ leftover egg whites.
- Pour the chocolate mousse mixture in your serving glasses and chill for at least 3 hours. Serve as is or topped with whipped cream and shaved chocolate and enjoy!
Nutrition
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