Easy 2-Ingredient Dark Chocolate Mousse Recipe

For years, my aunt Pina and uncle ran a special, intimate restaurant in Reggio Calabria.

My uncle Nicola created amazing Italian meals with the freshest local ingredients, and Aunt Pina's desserts were always the perfect, light conclusion.

She made many wonderful sweets, including panna cotta, tiramisu, apple mousse, and this signature 2-ingredient chocolate mousse.

It's a classic French style mousse – just dark chocolate and eggs, no sugar or cream needed.

Whipped eggs create incredible lightness, letting the pure, rich chocolate flavor shine through with a delicate texture.

You get intense chocolate taste, surprisingly light and elegant.

Growing up in Italy, I learned that simple, quality ingredients are key. This recipe from Aunt Pina is proof.

Let me share her easy, authentic chocolate mousse – a taste of real Italian dessert perfection.

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.

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.

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.