2 Ingredient Easy Chocolate Mousse


2 Ingredient Easy Chocolate Mousse

Limahl Asmall

"This recipe goes against all the advice not to mix water and chocolate, but bear with me! It was created by a celebrated French gastronomy chemist called 'Herve This' who discoverd that chocolate and water can be whipped together to create a silky smooth, rich and delicious chocolate mousse. It sounds unbelievable, but it works to make a lovely dessert. We pour a spoon of cream over the top to create a little extra creaminess. To make this delicous dessert youu'll need ice cubes, a whisk, and a bowl."

Cook Time: 10 mins | Servings: 2 | Difficulty: easy

200g dark chocolate (Cocoa Solids 50% Min)
100 ml water
100 ml Baileys
2 tbsp double cream (optional)

  1. Place a freezer tray of ice cubes inside a large sauce pan and add 300 ml water. Place a large glass or metal (ceramic will do but it doesn’t transfer the cold as well) bowl into the sauce pan so that it’s bottom is in contact with the cold water.
  2. Roughly chop 200g dark chocolate and add to a small pot along with the 100 ml water. For this version, the water to chocolate ratio must be 200g dark chocolate with approx. 50% Cocoa Solids, and 100 ml water for the mousse to thicken.
  3. Gently heat the chocolate and water and stir until dissolved. Pour this mixture into the cold bowl and vigorously beat together with a whisk for 2-4 minutes until thick, rich and creamy – almost like whipped double cream. You might need to take it in turns as your arm gets tired!
  4. Be careful not to over whip the chocolate. You will know it is over whipped if it begins to go dry and crumbly. If this happens return the chocolate to the still warm pot and gently beat until it returns to a thick cream like consistency.
  5. Scoop the chocolate into a sharing bowl and pour over the double cream if you desire. Refrigerate for later or eat immediately.

Swap the water for baileys to create a real indulgent treat!

Another technique is to add the melted chocolate and water to a blender and blitz together for 45 seconds. Pour this into a bowl and refrigerate for at least 30 minutes. This will create a silky smooth mousse.


Have you made this? Let us know how it went in the comments below. 


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