Easy 2-Ingredient Dark Chocolate Mousse Recipe

This two-ingredient dark chocolate mousse is easy to make, dairy free with no heavy cream, only chocolate and eggs. If you like dark chocolate like me, forget the sugar. Dark, smooth, and chocolaty, this fluffy mousse is a decadent dessert perfect for dinner parties as you can prepare and keep it in the fridge, ready to serve.

Jump to:

• Ingredients
• Instructions
• Equipment
• Serve and storage
• Top tips
• 📋 Easy 2-Ingredient Dark Chocolate Mousse Recipe

If you love dark chocolate, this dessert is for you. This two-ingredient chocolate mousse has no sugar and no cream.

A chocolate mousse made with only eggs, also known as a classic French chocolate mousse, is typically lighter and airier in texture.

The eggs are whipped to create volume and stability, and the chocolate is then folded to create a smooth and fluffy consistency.

This mousse has a rich, chocolatey flavor with a subtle eggy taste.

More dark chocolate recipes are chocolate liqueur, chocolate sponge cake with dark chocolate frosting, Italian chocolate gelato, figs covered in chocolate, and American brownies.

For a savory recipe, you can try wild boar in chocolate sauce.

Ingredients

This chocolate mousse has only two ingredients: dark chocolate and raw eggs at room temperature.

As no sugar is added, it is essential to use good quality chocolate.

I use 70% dark chocolate, but if, like me, you like darker chocolate, you can also use 80% or even 90%.

Eating raw eggs

Eggs are treated differently in Europe vs. the USA, so my methods might not apply in all countries.

While in the USA, eggs are washed and therefore need to be refrigerated, in Europe, chickens are vaccinated against salmonella; therefore, eggs are not washed and should not be refrigerated.

You can buy pasteurized eggs in the USA and read more about raw eggs from the Centers for Disease Control and Prevention here.

Here in Europe, I do the following:

• If I buy my eggs, I ensure they are from a reputable source and use raw eggs only if they are very fresh.
• I now have my chickens and two fresh eggs each day. If I need eggs raw, I always use those laid the same day or the day before.
• As eggs in Europe are usually stored at room temperature in the supermarket, I do the same at home. Refrigerating eggs in Europe is NOT recommended.
• I wash the eggs with soap and water just before using them to remove any possible bacteria. Once I do, I use them immediately as the soap removes the eggshell's natural protection.

You can read more about the difference between USA and European eggs HERE.

Other recipes I use raw eggs are: Olive oil Mayonnaise, Italian Eggnog VOV

NOTE: They must be at room temperature to form stiff peaks with egg whites.

Instructions

Hint: First, combine 2 tablespoon of egg whites, and once the mix becomes softer and loose, add the remaining.

9. Decorate and serve

Equipment

To make this easy chocolate mousse, I use the following tools:

• Egg separator: when I need to separate the egg yolk from the white, I always use this tool that makes the process much easier. I break the egg and pour it inside, and it automatically separates the yolk from the white.

Important Note: I always do that over a separate cup and remove the white before I break the next egg. When you need to whip the egg white, there must be no traces of the yolk. Otherwise, the foam does not firm up.

• Electric mixer: I find using my Kitchenaid with a whisk attachment very convenient. However, you can also use a stand mixer.
• If you do not have a microwave, melt the chocolate in a double boiler or place a glass bowl over a small saucepan.  

Serve and storage

You can serve this decadent mousse topped with chopped chocolate, cocoa powder, or fresh berries.

Heavy whipping cream also goes well with this chocolatey dessert.

Since it is made with raw eggs, store it in the fridge and use it within the same day.

Top tips

• Eggs should be at room temperature.
• You can melt the chocolate in the microwave at medium power for 2 minutes
• Gently fold the egg whites with the chocolate mixture. First, combine 2 tablespoon spoon of egg whites, and once the mix becomes softer and loose, add the remaining.
• Always separate the yolk from the white over a cup and remove the white before I break the next egg. When you need to whip the egg white, there must be no traces of the yolk. Otherwise, the foam does not firm up.

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