Easy Two-Ingredient Chocolate Mousse Recipe

Prep time: 5 minutes. Cook time: 5 minutes. Servings: 2.

A French confection with incorporated air bubbles to create lightness, mousse is often made by whipping egg whites or heavy cream. It can be served as filling for a cake or on its own as a decadent treat. While the texture of a mousse can be airy or veer toward the thicker, creamier side, no one can deny its richness and decadence. This is a dessert that always feels fancy!

The name "mousse" comes from the French word for "foam." ("Chocolat" is more straightforward. It just means "chocolate.") As such, the dessert of "mousse au chocolat" is literally translated as "chocolate foam." With few exceptions, chocolate mousses feature chocolate and raw egg whites — the latter ingredient being something that might make some people uncomfortable. When the egg whites are whipped into a foam and folded into melted chocolate, the result is a mouthwateringly rich yet delicate dish.

This version of chocolate mousse skips the raw eggs for those who are sensitive. With only two ingredients (plus water), you can produce a concoction that approximates sweetened whipped cream (chantilly) in taste and texture. With such sparse ingredients, you want to be sure you're using a high-quality chocolate if possible. Here, dark chocolate is heated along with sugar and water until melted. When you transfer the mixture to a bowl set atop an ice bath and whisk, you'll soon discover that it magically transforms into a smooth and creamy mousse with just enough air bubbles to create lightness.

Tips? Choose a chocolate that has at least 70 percent cocoa content. Doing so will ensure that your mousse tastes rich, chocolatey, and luxurious as opposed to just being too cloying and sweet. Be careful not to overwhip the melted chocolate so as to avoid the texture reverting to graininess. If you do end up overworking the chocolate, simply melt some again and start over.

Place ice cubes and cold water in a medium bowl , filling halfway up. Place a larger bowl inside the smaller ball, making sure the bottom touches the ice water.

Whisk until the mixture is thickened, taking care not to overwork.