2-Ingredient Chocolate Mousse

Quick, easy and tasty way to make Chocolate Mousse!

It’s Mother’s Day tomorrow and all the Moms need a little indulgence and pampering on this day so I timed this delicious post just for Mother’s Day. I haven’t heard of any Mom who doesn’t like chocolate. So why not make this elegant, easy and truly delectable – 2-Ingredient Chocolate Mousse and make Mom happy! 🙂 Enjoy!

Note: This recipe uses raw eggs, so beware that raw eggs may not be safe for the very young, pregnant women, the elderly, the ill, and those with immune-system disorders. For more details on
egg safety, check out this link.

If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook and Instagram, too where you can get more recipes and updates. Thanks and happy browsing!

Print Friendly, PDF & Email

Click the above printer icon to print. To remove images for easy printing, simply click on each photo.


8 oz (2x {4 oz}) of your favorite Chocolate Bar, chopped or broken into pieces (we like 70% Dark)
4 large Eggs (yolk and white separated)
1-2 Tablespoons extra-fine White Sugar (optional)*

*If you are using a sweet Chocolate Bar there is no need for any sugar but if you are using Dark Chocolate and you want it a little sweeter then add a tablespoon or 2 of sugar.


In a heatproof bowl and over barely simmering water, melt the chopped/broken chocolate. Make sure that the bowl does not touch the water. Remove the bowl from the heat. I always use this method but you can also use the microwave to melt the chocolate.

While you are melting the chocolate you can also begin the process of making the meringue/egg whites. Using an electric mixer, beat the egg whites until soft peaks form. Sprinkle the sugar, if using, over the egg whites and continue to beat until the sugar is fully dissolved and the mixture looks glossy. Do not overbeat.

Here’s a  quick video link on how to beat egg whites to soft peaks for reference.

In another bowl, beat the egg yolks and then slowly stir into the hot chocolate.

Fold the meringue gently into the chocolate mixture using a rubber spatula. Do this slowly until everything is mixed thoroughly. Divide the mixture into several glasses or small bowls and chill overnight. I recommend overnight chilling because the chocolate tends to sweeten if left for that amount of time and tastes oh so heavenly afterward! 🙂

Chilling will harden the chocolate so allow the Chocolate Mousse to soften by letting it sit at room temperature for about 15 minutes. Enjoy!!!

If you like what you see and would like to receive new recipe updates we’d love you to subscribe to our posts and join our site. Also, do like us on Facebook so you can get the latest updates
and so much more. Thanks for visiting and happy browsing!

Last updated on February 5th, 2020 at 01:40 am



    • July 28, 2013 / 1:47 am

      Thanks, Jaja! Hope you enjoy it as much as we do. 🙂

  1. June 13, 2014 / 1:30 am

    Love this! ! Do I have to use the cooking chocolate? Or any chocolate will do?

    • June 13, 2014 / 11:01 pm

      Eating chocolate would be the best! Please enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *