Silky 2 Ingredient Chocolate Mousse No Eggs No Fuss Ready in 15 Minutes

Gourmet indulgence doesn’t come more divine than this

For the true dessert devotee, mousse is likely a familiar love affair decadent, airy, unforgettable.

But if you’ve yet to dip your spoon into a cloud of this luxurious creation, here’s the truth—mousse isn’t a one-size-fits-all delight.

Its silky potential spans countless interpretations, yet among them all, our unwavering favorite remains the classic: rich, unapologetically simple chocolate mousse.

When it comes to crafting this decadent delight, there’s more than one route to chocolate nirvana. Traditionally, it involves folding airy whipped egg whites into a rich blend of melted chocolate and soft peaks of whipped cream.

For seasoned dessert lovers, mousse is probably a familiar favorite light, elegant, and endlessly indulgent.

But for those who’ve yet to sink a spoon into this dream-like dessert, here’s a word to the wise: mousse is not a one-flavor-fits-all affair.

Its velvety allure comes in countless forms, but the one that continues to steal our hearts? Classic chocolate mousse no bells, no whistles.

The conventional method might look effortless, but in reality, it’s a delicate dance of timing and texture. The end result is ethereal fluffy, whisper-light mousse that practically floats off the spoon.

Still, if your cravings lean more toward dense and luscious than feathery and light, you’re not alone. Good news: achieving that thick, creamy perfection is much simpler—and doesn’t require a laundry list of ingredients.

This heavenly 2 ingredient mousse from Spice Bangla might just be the crown jewel of them all

You’ll need just two ingredients:

• 200 grams (roughly 7 oz.) of semi-sweet dark chocolate
• 400 ml (just over 1 1/2 cups) whipping cream

• First, pour out about 100 ml (or a little less than 1/2 a cup) of cream into a glass and bring up to room temperature. Keep the rest chilled.
• Then, chop up your chocolate into chunks, as shown above. If you want to skip the cutting board, just break the chocolate up along its score lines and put in a large, heatproof bowl (like pyrex bake-wear bowls).
• Next, simmer about 1/2″ to 1″ of water in a shallow pot, one that you can nest your mixing bowl into. You want it to where it is just simmering.

Next, cradle your bowl of semi-sweet dark chocolate gently over a pot of softly simmering water.

This method forms a gentle double-boiler, letting the heat slowly coax your ingredients into a smooth melt no risk of burning or bitterness.

As soon as the chocolate begins to soften into a silky pool, gradually stream in your whipping cream—make sure it’s at room temperature.

According to Spice Bangla, this careful step helps prevent sudden temperature shock that could fracture your mixing bowl.

Once the whipping cream is added, allow the duo to gently warm together for a few moments, melding into a rich, velvety harmony.

Once the majority of the chocolate has dissolved into liquid bliss, grab a spatula and begin to gently fold the two ingredients together.

Maintain a steady, delicate motion stirring continuously until the mixture becomes fully unified. The result? A deep, glossy blend with a texture reminiscent of rich chocolate frosting.

Once the chocolate has fully melted and mingled seamlessly with the cream, remove it from the heat and let it rest cooling gracefully for up to 10 minutes.

While the mixture cools, grab your chilled whipping cream and whisk it in a separate bowl using an electric mixer until it fluffs into soft, airy peaks.

Keep whisking until delicate, airy peaks form soft mounds that gently hold their shape as the whisk lifts away.

Next, add the chocolate

Make sure to add the chocolate in small portions, adding only a few large, heaping spoonfuls at a time.

Using your electric mixer, blend the chocolate into the whipping cream until the mixture becomes silky, smooth, and completely cohesive.

Once the chocolate has fully melted and merged with the cream, set the mixture aside and let it cool undisturbed for up to 10 minutes.

After the chocolate has completely melted and fused with the cream, remove it from the heat and let it rest cooling down gently for up to 10 minutes.

No matter how you choose to whip it up, one thing’s certain you absolutely don’t want to miss this decadently thick, lusciously rich, and irresistibly creamy chocolate mousse.

Get the full tutorial from Spice Bangla in the video below!

Article Sources:Spice Bangla