2 Ingredient Chocolate Mousse
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.
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.
Notes
*Tip: If coconut cream is too cold it may begin to clump or separate. If this happens, simply heat it on the stovetop just enough to melt the clumps, then transfer back to mixing bowl and add the rest of your ingredients.
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