If you can chop chocolate, whip heavy cream, brew coffee, and stir in an egg yolk, you can have this incredibly chocolate mousse for two.
This Chocolate Mousse Recipe is the perfect treat when you need a chocolate fix
Rich chocolate mousse for two–it’s so much easier than you thought, right? Of course, this recipe isn’t entirely authentic. I’m using heavy cream instead of egg whites here, and my technique of melting chocolate with hot coffee in the blender would make any French chef angry. But I’ve had the super complicated fancy mousse, and I still like this 5 minute chocolate mousse version more. It’s darker and richer. Plus, anytime a recipe comes together in 5 minutes instead of 30, and uses less dishes, I always call it a win. The recipe that I use the most on this site is my 15-minute puff pastry recipe, but I have a feeling that this 5-minute chocolate mousse is about to take its place. This easy strawberry mousse for two is great if you don’t love chocolate. Plus, it’s made in the blender, just like this recipe! If you want to make a petite chocolate mousse cake complete with truffles on top, I’ve got you covered there, too.
What is Mousse?
Mousse is a light and fluffy sweet dessert. It is typically an uncooked custard or cream that is whipped until the air bubbles create a light, fluffy texture. The air bubbles can be trapped in egg whites or in heavy cream.
Chocolate Mousse vs pudding
Pudding is cooked to thicken with cornstarch or flour, while mousse is not cooked. Mousse is typically whipped to trap air bubbles and create a custard-like fluffy texture that sets while pudding relies on a chemical reaction to thicken it.
Chocolate Mousse Ingredients
Chocolate. Reach for a 6-ounce bar of your favorite chocolate. I don’t recommend using chocolate chips here, because they can be harder to melt, however, you can be used. See tips below if they don’t melt fully in the blender. I like to use 60% chocolate (also known as bittersweet chocolate) because it’s perfectly balanced in bitterness but has just enough sweetness. We’re not adding any sugar to this chocolate mousse recipe, so make sure the chocolate is sweet to your liking before using. Heavy Cream. We need ⅔ cup of heavy cream, and we will divide this in half. One-third of the heavy cream will be kept very cold in the fridge for whipping. We will heat the other one-third cup of heavy cream to melt the chocolate. Coffee. We need ¼ cup of freshly brewed hot espresso. You can use instant espresso powder (1 teaspoon in one-quarter cup of boiling hot water). Or, you can use instant coffee granules and double the amount (2 teaspoons in one-quarter cup of boiling water. Egg Yolk. Just the egg yolk, not the egg white. Save the egg white for another use. Check out my recipes that use egg whites.
Chocolate Mousse Recipe variations and substitutions
Chocolate Orange Mousse - Stir in half a teaspoon of freshly grated navel orange zest when you add the chocolate for a candy-like orange chocolate flavor. Chocolate Peppermint Mousse - Add ¼ teaspoon of real peppermint extract to the blender and taste after blending. You can add additional drops if needed, but if you add too much, it will taste like toothpaste, so be careful! Chocolate Lavender Mousse - You can steep ¼ teaspoon of edible culinary lavender buds in the cream to infuse this mousse with floral flavors. Try rose petals, too!
How to Make Chocolate Mousse
Easy Chocolate Mousse tipsSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSave
How to serve this Chocolate Mousse
I like to make this easy chocolate mousse for Sunday supper dessert, but it will also be on my Valentine’s Day dinner table. Since Valentine’s Day is on a weekday this year, what are you guys doing? If you’re staying in, have you checked out my Romantic Dinners for Two? Chocolate: Reach for a 6-ounce bar of your favorite chocolate. I don’t recommend using chocolate chips here, because they can be harder to melt, however, you can be used. See tips below if they don’t melt fully in the blender. I like to use 60% chocolate (also known as bittersweet chocolate).Coffee: We need ¼ cup of freshly brewed hot espresso. You can use instant espresso powder (1 teaspoon in one-quarter cup of boiling hot water). Or, you can use instant coffee granules and double the amount (2 teaspoons in one-quarter cup of boiling water.Egg: If you’re concerned about raw egg, buy pasteurized eggs. Alternatively, you can leave out the egg in this chocolate mousse and still have great results. Make-Ahead: You can make this in advance. Keep it tightly covered for up to 3 days, and let rest at room temperature for at least an hour before serving. You can double this recipe successfully, but do not triple it, because there might not be enough room in the blender to cover the chocolate with the hot cream mixture.
