Two Ingredient Chocolate Mousse Recipes

2-INGREDIENT CHOCOLATE MOUSSE

Steps:

• Melt the chocolate in a double-boiler, or in the microwave.
• Whip the cream, while you're waiting for the chocolate to melt.
• Pour the melted chocolate into the whipped cream. Then, use a rubber spatula to gently fold it in. Stir just enough to combine the two ingredients.
• Then, divide your mousse into serving dishes, and enjoy!

TWO INGREDIENT CHOCOLATE MOUSSE

Steps:

• In a microwave-safe bowl, heat 1/2 cup of the heavy cream for 50 seconds (depending on microwave strength).
• Add the chocolate chips to the cream and stir until the chocolate has melted. This will take 1-2 minutes. Set aside to cool.
• Pour the remaining 1 cup of heavy cream into a medium bowl. Using a hand-held or stand mixer, beat until soft peaks form. (Optional: Store half the soft whipped cream into a small bowl and refrigerate it to use as a topping for the mousse.) Continue whipping the cream until stiff peaks form.
• Slowly fold in half the whipped cream into the chocolate mixture with a large spatula. Gently fold in the rest of the whipped cream.
• Divide the mixture between 4 ramekins or cocktail glasses (I used lowball glasses). Refrigerate for at least one hour, (up to overnight), before serving. Top with the reserved whip cream or cool whip and chocolate shavings.

2-INGREDIENT DAIRY-FREE CHOCOLATE MOUSSE RECIPE

Steps:

• Break up or chop the chocolate and place it in a heatproof bowl. Set the bowl over a saucepan of barely simmering water and allow the chocolate to melt, stirring occasionally. Once the chocolate has melted, remove it from the heat and let cool until tepid.
• In the meantime, put the egg yolks in a large bowl. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl, using a handheld mixer, whip the egg whites to very firm peaks, about 5 minutes.
• When the chocolate has cooled, pour it into the bowl with the egg yolks and whisk well. Using a rubber spatula, stir in about one-third of the egg whites to lighten the mixture. Carefully spoon another third of the egg whites on top of the chocolate mixture and gently fold them in (do not stir). Add the remaining whites, folding just until the egg whites are incorporated.
• Spoon the mixture into ten 4- or 5-oz. (120- or 150-ml) ramekins or small coffee cups. Refrigerate for at least 2 hours, or overnight, until set.
• Serve the chocolate mousse cold, decorated with chocolate shavings, if desired.

CHOCOLATE CHANTILLY (2-INGREDIENT CHOCOLATE "MOUSSE") RECIPE BY TASTY

Steps:

• Melt chocolate and water together in a pan on a low heat, stirring occasionally until melted.
• Add ice and water to a large bowl, then place the mixing bowl in the ice water.
• Pour the melted chocolate mixture into the mixing bowl in the ice bath.
• Using a hand blender, whisk chocolate mixture until it becomes fluffy and resembles whipped cream, do not over mix!
• Top with whipped cream and grated chocolate. Serve immediately.
• Enjoy!

TWO INGREDIENT CHOCOLATE MOUSSE

Steps:

• Put water and chocolate into a medium saucepan over medium-low heat and whisk until chocolate is melted.
• Once homogeneous, pour the mixture into a bowl resting in a shallow pan filled with ice cubes to chill.
• Whisk the mixture until it thickens (if using an electric mixer, watch carefully because it will thicken much quicker).
• Once the consistency resembles that of whipped cream, dish into ramekins and either serve immediately or refrigerate until serving. If the consistency is off, just melt and start over again.