2-Ingredient Chocolate Mousse

I don’t know about you, but I’ve always got a pile of recipes on my “to make” list. Many of them have been sitting on that list for years.

Like this one.IMG_6173

Over a year ago, a friend of mine out here in LA told me about this ridiculously easy method for making a light and fluffy chocolate mousse–> one that rivals a decadent mousse you might be served at a 5-star restaurant.

I can’t believe how good it is. And I really can’t believe it took me SO LONG to make it!

Do yourself a favor and don’t wait as long as I did to make this one.

Dark Chocolate Mousse
serves 2

Adapted from this recipe

Ingredients:

1 (3-oz.) bar of 72% Deep Forest Mint Chocolate, or other dark chocolate of choice
1/3 cup water + extra for mixing
liquid stevia, to taste

Directions:

In a small saucepan, heat the 1/3 cup of water over medium-high heat until almost boiling. Remove from heat, and add the entire bar of chocolate to the hot water.

Stir well until the chocolate is completely melted and smooth, then pour the warm chocolate mixture into a well-chilled bowl. I placed a glass measuring cup into a larger bowl filled with ice water, to keep it icy-cold. You could also pre-freeze a bowl to use, which would be less messy. (Water tends to splash out with the ice-water-submerged bowl method…)

Once the chocolate is in the chilled bowl, start whipping!IMG_6182

And if you’re doing it the old-fashioned way, like me, keep on whipping… an electric hand-mixer would really come in handy about now.

As the chocolate cools, you may find it starting to REALLY thicken up. I actually placed my bowl in the fridge for about 10 minutes to make it extra-cold, and to give my arm a break from whipping. After 10 minutes in the fridge, the chocolate starts to firm up, which means you’re almost there.

*Note: I actually think you could probably SKIP this first round of whipping all together! Simply melt the chocolate and water, and then place the mixture in the fridge until cold and crumbly. Then move on to the next step, where the real whipping begins…

Add a splash of cold water, and start whipping again.IMG_6211

See how much fluffier it gets? (Again, I think a hand-mixer would REALLY come in handy here… but even by hand, I was impressed with the light and fluffy texture!)

Keep adding water and whipping until the texture is to your liking. I also added a couple drops of liquid stevia at this point, but that’s optional. The extra sweetness helps avoid any bitter chocolate aftertaste.

Serve immediately!

5 from 1 vote
2-Ingredient Chocolate Mousse
Prep Time
20 mins
Total Time
20 mins
 

A light and fluffy mousse, featuring only 2 ingredients!

Course: Dessert
Cuisine: American
Keyword: chocolate, dessert, easy, healthy
Servings: 2
Calories: 208 kcal
Author: Detoxinista.com
Ingredients
  • 1 (3-oz.) bar of 72% Deep Forest Mint Chocolate, or other dark chocolate of choice
  • 1/3 cup water + extra for mixing
  • liquid stevia , to taste
Instructions
  1. In a small saucepan, heat the 1/3 cup of water over medium-high heat until almost boiling. Remove from heat, and add the entire bar of chocolate to the hot water.
  2. Stir well until the chocolate is completely melted and smooth, then pour the warm chocolate mixture into a well-chilled bowl. I placed a glass measuring cup into a larger bowl filled with ice water, to keep it icy-cold. You could also pre-freeze a bowl to use, which would be less messy. (Water tends to splash out with the ice-water-submerged bowl method...)
  3. Once the chocolate is in the chilled bowl, start whipping! An electric hand-mixer would really come in handy about now, for a faster whipping process.
  4. As the chocolate cools, you may find it starting to really thicken up. I actually placed my bowl in the fridge for about 10 minutes to make it extra-cold, and to give my arm a break from whipping. After 10 minutes in the fridge, the chocolate starts to firm up, which means you're almost there.
  5. *Note: I actually think you could probably SKIP this first round of whipping all together! Simply melt the chocolate and water, and then place the mixture in the fridge until cold and crumbly. Then move on to the next step, where the real whipping begins.
  6. Add a splash of cold water, and start whipping again. The chocolate mixture should become very fluffy.
  7. Keep adding water and whipping until the texture is to your liking. I also added a couple drops of liquid stevia at this point, but that's optional. The extra sweetness helps avoid any bitter chocolate aftertaste.
  8. Serve immediately!
Per Serving: Calories: 208, Fat: 18g, Carbohydrates: 21g, Fiber: 5g, Protein: 3g

Reader Feedback: What’s the simplest dessert you’ve ever made? Do you have a long “to make” list of recipes, like I do?

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Comments

Casey

This looks amazing! The simplest dessert that tastes phenomenal, and actually reminds me a bit of this recipe you posted, is this one:
http://www.caseylorraine.com/2011/03/panna-cotta-and-snack-attack-crack/

It’s candida cleanse friendly too!

    Megan

    Oh, I’m definitely trying that one! I’ve never made coconut milk like that before– sounds so easy!

    Thanks for sharing! ๐Ÿ˜€

    Jen

    Casey, the panna cotta and snack attack crack link didn’t work for me. Do you have the recipe that you can post? Or another link?

Kris | iheartwellness.com

hahahah, you are too funny! I have a mousse for tomorrow’s post, but different that this ๐Ÿ˜‰ Yours is so SIMPLE!!!! Nice!

xxoo

Laura

Unnnnnnnbelievable!! I had no idea you could do that! Thanks for sharing – it looks delicious. Health benefits aside, I would probably try it with a white chocolate bar first…

    Megan

    Let’s be honest… I’m not eating chocolate for “health benefits!” LOL ๐Ÿ™‚

    Let me know how the white chocolate works!!

Red Deception

Mint. Be still, my heart.

Mint is my reason for living. Seriously.

I make amazing vegan avocado chocolate mousse that is chocolaty and creamy. It’s so good that M requests it whenever I visit.

Holly @ The Runny Egg

That looks delicious, although I just love the choc avocado mousse on Averie’s site, so I don’t think I’ll make anything other than that! It is just so creamy.

    Megan

    I’m a big fan of chocolate-avocado mousse, too! YUM ๐Ÿ˜€

    For proper food combining, though, this new mousse recipe can be eaten after ANY meal– so it’s a new favorite!

salah@myhealthiestlifestyle

that mousse looks soooo bomb, I love having mousse b/c its so light and fluffy ๐Ÿ™‚

Rande @ Vegetable Centric Kitchen

Oh my god…seriously, I cannot wait to try this.

Rawkinmom

I always thought you couldn’t mix chocolate and water for some reason!!! I must try this!!!

Ashlei

Wow, where did you find that recipe? Or did you come up with it? It looks just like fudge minus all the sugar. Or chocolate frosting. I could go for some of that ๐Ÿ˜€

Marlena Torres

This is such a great idea! My favorite dessert is raw goat cheese slices on dark chocolate with vanilla stevia, or a bit of tahini stuffed into a date. mmmmm yummers

Kasette

OMG THIS RECIPE IS AMAZING!! I made it, but I did not have a chance to eat it immediately after, so I put it in the fridge. After about 3-4 hours in the fridge I had a chance to eat it and it turned out like ice cream! It was soo delicious!!

Jill

Oh my…can I make this and eat it EVERY night? ๐Ÿ™‚

Kate

Could I use unsweetened. So delicious coconut milk and still have proper food combining? Thanks!

Helena Angelina

Hey there,
I’m loving this idea, however I was always under the assumption that if chocolate goes anywhere NEAR water it seizes up. Does it seize but not matter in this recipe?

Lovely recipes btw, many thanks! ๐Ÿ™‚

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