Two Ingredient Chocolate Mousse: a Review of Two Types. Let the Taste Test Begin!




About: Originally from Michigan, I am currently living on the Spanish Riviera with my Spanish husband, our toddler, two dogs and four hens. I love to make fondant cakes for special occasions, but try to keep proc...

I have been making the same chocolate mousse recipe for years.  I don't even remember how I came up with it.  Maybe it was from eating some of my "batter" in my experiments in trying to make up a chocolate soufflé recipe.  Maybe not.  I think I actually sort of made it up when I was on a diet years back.  I was able to eat egg whites in the morning, but I don't particularly like egg whites, so I would make them into merengues.  Little by little, I added different flavorings to them.  I added cocoa powder and artificial sweeteners to make a sort of chocolate mousse that had to be eaten immediately or it would separate.
Eventually, I ditched that lifestyle.  I ditched artificial sweeteners and added the yolks back into my eggs.  I added in some real, dark chocolate into the mix, to help stabilize the mousse and keep it from separating, and finally got a really great dessert that my husband always begs me to make.
I make this mousse or flan whenever I want to use up a bunch of my hens' eggs.  Since part of the eggs stay raw, I like to use my fresher eggs, just in case.  I never had a problem using supermarket eggs, though before I got my hens.

Chocolate Mousse 1


4 eggs
100g of dark chocolate

I usually double the recipe.  The part that takes me the longest is probably separating the eggs- seriously!  This mousse is very easy to make.

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Step 1: Step 1: Whip the Egg Whites

So, begin by separating the eggs.  Whip the egg whites into stiff peaks.

Step 2: Step 2: Melt the Chocolate

Meanwhile, in another bowl, melt the chocolate in the microwave.

Step 3: Step 3: Mix the Yolks Into the Chocolate

As soon as it is melted, pour the egg yolks into the chocolate, and immediately stir them into it. Don't let the yolks sit on the hot chocolate without mixing, or they may begin to cook and not smoothly incorporate into it.

Step 4: Step 4: Incorporate the Chocolate Into the Egg Whites

Now, most people will say to gently fold the chocolate into the whites so that they don't fall.  That is probably the correct way of doing things. 
I have found that my mousse turns out well, though, even when I just use my electric beater to mix it all together, which is pretty much every time.  :)

Step 5: Step 5: Pour Into Serving Containers and Chill

As soon as you combine everything, pour your mousse into cups, cover them, and stick them into your fridge.  The  consistency improves as it chills.  So, it's probably best to make it a little while ahead of time.

You can add a little more cocoa powder if you want a stronger chocolate flavor.  You can also add coffee powder or alcohol for different flavors.  To make it sweeter you can add sugar or honey.    The sweetness also depends on the chocolate that you use, so you can experiment with it to find the best combination for you.  I normally make it just as written above: simple yet elegant.

Step 6: Chocolate Mousse 2

I was going to post my mousse recipe, but decided to check and see if anybody else was making my two-ingredient chocolate mousse first, out of curiosity.  Even though I didn't follow a recipe, I doubt that I am the only one who makes chocolate mousse like that.  When searching for "two ingredient chocolate mousse," though, I found something unexpected.  People weren't using eggs and chocolate, but rather were using chocolate and water.

I had heard about whipping up chocolate and water before.  A friend of mine makes it to cover her cakes much in the same way that I make a chocolate ganache.  When she told me how she made her covering, though, I was shocked.  They always tell you not to let water touch chocolate!!

So, before posting, I decided to investigate.  People were claiming that the chocolate and water "mousse" was the easiest, best tasting chocolate mousse ever!!  I had my doubts, but I decided to give it a chance.

So, here is how it works:

Chocolate "Mousse" 2


250g dark chocolate
1 cup water

Step 7: Melt Chocolate and Water and Whisk Together

Melt your chocolate with the water and mix it together.  Place the bowl over another bowl filled with ice and water, and whisk the water and chocolate together.  I tried using my electric mixer, as I do with my other recipe, and only managed to make a huge mess.  So, I switched back to my egg beater.  As it cools, it begins to solidify a bit.  Whisk lightly.  You don't want to whisk it too much or it will supposedly get grainy.  I wanted to whisk mine more, though, because it didn't seem to be getting the nice, fluffy air bubbles that I'm used to seeing in my other mousse.  I refrained, though.

Step 8: Pour Into Serving Containers and Chill

Once it solidified a bit more, I spooned it into containers, covered them, and put them into the fridge, just like I do with my usual mousse.

Step 9: Let the Taste Test Begin!!

So, the taste test began.
Neither my husband nor I (nor my friend who makes it for cakes) considered this "mousse" to be very mousse-like.  My husband said it wasn't bad.  It just tastes like a smooth chocolate dessert.  There is no complexity of flavors.  It basically just tastes exactly like whatever chocolate you used, slightly watered down.  So, he tried my usual mousse again.  Once he tried it, there was no going back.  He wanted nothing to do with the water version.
My two year old tried the second mousse and spit it out!  "Ese no!!  Mommy, ese no es!!"  (Not that one mommy!)
So, at our house, mousse one was the universal winner.
I tried to capture the difference in consistency with a picture.  Mousse 1 is on the right, and mousse 2 is on the left.

I think the water "mousse" is OK, but think it is best suited for a cake filling or covering, and not as a stand alone "mousse."  It is just too rich, and not fluffy enough. Plus, making the first mousse helps me use up my extra eggs, gives us a little more protein, and uses less chocolate for the resulting amount of mousse.  That makes it cheaper in the end.

We have since finished my mousse (the first one), and the other sat in the fridge untouched until there were no other desserts available at  home.  We ate it, and without anything to compare with it anymore, it was pretty good.  I would think it would be better if you substituted some of the water with liqueur or coffee.  
I still doubt I would ever make it again because I also prefer chocolate ganache to that for covering cakes.
So, I'm curious to hear comments from anybody who is in love with the two-ingredient, water and chocolate mousse floating around the internet.  Anybody?
Now I'm tempted to try making a chocolate mousse with only whipped cream and chocolate.  Hmmm, I wonder if it would work.



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    63 Discussions


    5 years ago

    Can u pls tell me how much 100 grams of chocolate is? ( like 1/2 a cup or 1 cup)

    3 replies

    Reply 5 years ago on Introduction

    With cups it would completely depend upon the shape/form of your chocolate.


    6 years ago on Introduction

    If you are looking for a two ingredient mousse, melt the chocolate. Start whipping some heavy cream and gradually pour in the chocolate. Refrigerate until time to serve. To make it special, sprinkle some raw sugar un tope and blow torch to create a nice brûlée.

    1 reply

    Reply 6 years ago on Introduction

    That was what I wanted to try next, experimenting. I'm glad to hear it does work. :)


    the first recipe you displayed is one i have been using for 20+ years; the only difference to your recipe is i use toblerone chocolate for special occasions DELICIOUS!! well done for sharing it with everyone :)

    1 reply

    6 years ago on Step 5

    good job, tidge!
    my family loves mousse and lately i've been using even vegan mousse recipes.

    for those still concerned about using raw eggs, "the likelihood that an egg might contain salmonella is extremely small (five one-thousandths of one percent). At this rate, even if you’re an average consumer, you might encounter a contaminated egg once very 84 years!" (*)

    about contaminated utensils and poor handling techniques at home which account for most food poisoning cases in the US.

    "Pasteurization kills bacteria present in food. As long as cross-contamination does not occur (from hands, utensils or other foods) pasteurized foods should be safe for even those in high risk groups.

    To pasteurize recipes containing eggs, 160 degrees F [71 C] must be reached or 140 degrees F [60 C] reached and held for 3 minutes.

    Here’s how you do it: Combine at least 2 tablespoons of the liquid in the recipe for each beaten egg or egg yolk (4 egg yolks, 8 tablespoons liquid.) Cook this mixture over medium-low heat, stirring constantly, until it just starts to bubble. Mixture should be thickened and should coat a spoon; if a candy thermometer is handy, use it.

    If the mixture looks like it might start to curdle, remove it from heat and stir rapidly, return to low heart and continue cooking.

    Liquids used can be water, juice, milk, or flavorings; but not oil or margarine."

    (*) Source:

    3 replies

    Reply 6 years ago on Step 5

    Thank you.
    Hmmmm I'm curious about vegan mousse (apart from the water and chocolate one).


    Reply 6 years ago on Step 5

    may i satisfy your curiosity then?
    here's the ultimate chocolate mousse for your vegan friends from the ultimate vegan chef & author Miyoko Schinner:

    her videos are a lot of fun to watch too! great sense of humor... good luck! Mike


    Reply 6 years ago on Step 5

    Look interesting.
    I was surprised by the use of puree of cashews. I definitely wouldn't have thought of that.
    I do like to use the cream part of coconut milk for a lot of things too, though. Great stuff. :)


    6 years ago on Introduction

    So we have a "complicated" recipe for chocolate mousse that uses dairy free whip. It tastes really good and always comes out well. I think we switched to that because we could never get the right consistency using just eggs and chocolate.


    6 years ago on Introduction

    If you're going to try making a mousse with whipping cream, chocolate and egg whites then use Smoocharoo's 4 minute mousse, it's heavenly! I've made it many times and it's always a hit.

    1 reply

    Reply 6 years ago on Introduction

    It looks good. I'm a bit skeptical about it taking me four minutes, though. haha
    I think I take a little longer with this one, and it should be quicker with less ingredients. I guess if you ignore the preparing the ingredients, clean up, etc., maybe. :)