This Two-Ingredient Chocolate Mousse will quickly become your go-to recipe whenever a chocolate craving strikes & is the easiest recipe to satisfy your sweet tooth. This creamy mousse is a great dessert for special occasions that comes together in a fraction of the time it takes to make traditional chocolate mousse.
Whenever you're in the mood for a decadent dessert that is so simple to make, this 2-ingredient chocolate mousse should do the trick! Made with coconut cream and cocoa powder, it's an elegant dessert that satisfies chocolate cravings while also remaining healthy & light.
If you're a chocolate lover, you might also enjoy these Espresso Brownies or this Protein Hot Chocolate.
Why You'll Love This Recipe
- It is so easy! Whipping up a decadent chocolate mousse does not get any easier than this recipe that uses just two ingredients you likely already have in your pantry. Can you say chocolate cravings answered?!
- It is healthy. This light & fluffy mousse is packed with healthy fats from the coconut cream & made chocolatey using high quality unsweetened cocoa powder. If you'd like to add a touch of sweetness, maple syrup is the best healthy option.
- It is dairy free & allergen friendly. This creamy chocolate mousse recipe omits ingredients like heavy cream and egg yolks like most versions of classic chocolate mousse. It is vegan, dairy free, gluten free and low fodmap friendly, making it the perfect easy dessert to serve when you have guests with food allergies or intolerances.
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2 Ingredient Chocolate Mousse Ingredients & Ingredient Notes
- Full Fat Coconut Cream. You will need to use full fat canned coconut cream in order to make a luscious, creamy chocolate mousse. You can also use full fat coconut milk, just make sure you do NOT shake the can as you will need to scoop the top layer of coconut cream off the top to make this three ingredient mousse recipe. The coconut cream is what makes this low FODMAP dessert thick and creamy so make sure you get the full fat kind, not lite, or this recipe will not work.
- Cocoa Powder: It is preferable to use unsweetened cocoa powder however you can also use cacao powder as well.
- Optional Sweetener. I use maple syrup when I want a little extra sweetness to keep this recipe both vegan and low FODMAP friendly. You could also use agave nectar if you aren't as concerned about keeping it a low FODMAP dessert or honey if you are not vegan, but I find that it tastes best if you use real Grade A Maple Syrup.
- Optional Toppings. Add-ons like shavings of high-quality chocolate, fresh berries, edible rose petals, or whip cream.
Low FODMAP Tip: If you are closely following a low FODMAP elimination diet, it would benefit you to know that a low FODMAP friendly serving size of cacao or cocoa powder is 2 heaping teaspoons of cocoa powder. I suggest using no more than 4 tablespoons when making this easy chocolate mousse recipe and using small ramekins so your serving sizes of cocoa or cacao are smaller if it is not something you are currently tolerating. 4 tablespoons is equal to 12 teaspoons. Using smaller ramekins, you can get 4 servings out of this recipe which means 1 serving would be equal to 2 heaping teaspoons. If you are not sensitive to cocoa or cacao I recommend using 6-8 tablespoons to make this chocolate mousse extra chocolatey!
2 Ingredient Chocolate Mousse Step By Step Instructions
- Prepare the coconut cream. Add coconut cream to chilled metal bowl + beat with an electric mixer on medium speed until it begins to fluff up slightly. If coconut cream is too cold it may begin to clump or separate. If this happens, simply heat it on the stovetop over medium-low heat in a small saucepan just enough to melt the clumps, then transfer back to mixing bowl and add the rest of your ingredients. Alternatively, you can also add 1 tablespoon of coconut milk (if you used coconut cream from canned coconut milk) to the cream to loosen it up a bit.
- Make the chocolate mixture. Once coconut cream is light & fluffy, add in cocoa powder, continuing to mix with a hand mixer until all ingredients are fully incorporated and there are no clumps of coconut cream or cacao powder remaining. The texture should be very smooth, like a chocolate ganache. If desired, add liquid sweetener of choice here & mix until incorporated.
- Set. Transfer the freshly made chocolate mousse to small ramekins, small bowls or cocktail glasses and cover with ramekin lids or plastic wrap. Refrigerate at least 4 hours prior to serving, noting that the longer the mousse is in the fridge the better it sets. This can be done a day in advance to serving.
- Serve. Serve the mousse as is or add toppings like orange zest, fresh whipped cream or chocolate shavings if desired.
Full recipe is also available on the printable recipe card at the bottom of this post.
Two-Ingredient Chocolate Mousse FAQs
What happens if the coconut cream is clumping?
If you find that while you're beating the coconut cream it's clumping, separating or simply not becoming smooth, it may be too cold. If this happens heat it on the stovetop over medium-low heat in a small saucepan just enough to melt the clumps, then transfer back to mixing bowl and add the rest of your ingredients. Alternatively, you can also add 1 tablespoon of coconut milk (if you used coconut cream from canned coconut milk) to the cream to loosen it up a bit.
Is cocoa powder gluten free?
Yes, cocoa powder is gluten free! It is important to note, however, that this applies to straight up cocoa powder - as the only ingredients here should be cocoa which is naturally gluten free - and not something like a hot chocolate mix that contains other ingredients.
Is coconut cream low fodmap?
Coconut cream is low fodmap in ¼ cup serving sizes, according to Monash University. This is equivalent to about 2 oz of coconut cream.
Can 2 ingredient chocolate mousse be made ahead?
Yes! In fact, this is the perfect make ahead dessert because the longer the chocolate mousse sets in the fridge, the creamier it becomes. I recommend making this 2 ingredient chocolate mousse 24 hours before serving if possible, but no less than 4 hours prior to serving.
How to store chocolate mousse
Chocolate mousse should be stored in the fridge in a ramekin with a lid or serving glasses covered with plastic wrap.
What to serve with two-ingredient chocolate mousse:
This decadent dessert makes the perfect ending to any meal. Serve it after enjoying:
- Lighter Lobster Ravioli
- Slow Cooker Short Ribs
- Easy Lemon Pepper Parmesan Pasta
- Loaded Steak Fajita Nachos
Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!
2 Ingredient Chocolate Mousse
Equipment
- Metal bowl
- Electric mixer
- Small ramekins or cocktail glasses
Ingredients
For the Chocolate Mousse Base
- 5 oz coconut cream or top layer of cream from coconut milk, about ½ cup
- 6 tablespoon cocoa powder or cacao powder
Optional Sweetener & Toppings
- 2 tablespoon maple syrup for sweetness
- orange zest, whip cream, chocolate shavings for topping
Instructions
- Prepare the coconut cream. Add coconut cream to chilled metal bowl + beat with an electric mixer on medium speed until it begins to fluff up slightly. If coconut cream is too cold it may begin to clump or separate. If this happens, simply heat it on the stovetop over medium-low heat in a small saucepan just enough to melt the clumps, then transfer back to mixing bowl and add the rest of your ingredients. Alternatively, you can also add 1 tablespoon of coconut milk (if you used coconut cream from canned coconut milk) to the cream to loosen it up a bit.
- Make the chocolate mixture. Once coconut cream is light & fluffy, add in cocoa powder, continuing to mix with a hand mixer until all ingredients are fully incorporated and there are no clumps of coconut cream or cacao powder remaining. The texture should be very smooth, like a chocolate ganache. If desired, add liquid sweetener of choice here & mix until incorporated.
- Set. Transfer the freshly made chocolate mousse to small ramekins, small bowls or cocktail glasses and cover with ramekin lids or plastic wrap. Refrigerate at least 4 hours prior to serving, noting that the longer the mousse is in the fridge the better it sets. This can be done a day in advance to serving.
- Serve. Serve the mousse as is or add toppings like orange zest, fresh whipped cream or chocolate shavings if desired.
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