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    Home » Ingredients » Eggs

    Easy 2-Ingredient Dark Chocolate Mousse Recipe

    Published: Feb 6, 2018 · Modified: Feb 14, 2025. This post may contain affiliate links. Please read my disclosure policy.

    Recipe Jump to Video
    chocolate mousse pin
    chocolate mousse pin
    chocolate mousse pin

    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.

    2-Ingredient Dark Chocolate Mousse decorated with sugar stars a spoon taking a bite
    Jump to:
    • Ingredients
    • Step by step instructions with images
    • Equipment
    • Serve and storage
    • Top tips
    • 📋 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.

    original recipe hand written

    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.

    Pouring the chocolate liqueur

    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%.

    2-Ingredient Dark Chocolate Mousse ingredients

    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.

    separating the egg whites

    Step by step instructions with images

    separating the egg whites
    1. Separate the egg yolks from the whites
    melt the chocolate in a double boiler
    1. Melt the chocolate in the microwave at medium power for 2 minutes or on a double boiler.
    Whip the egg yolks until they turn pale and chocolate melted in the double boiler
    1. Whip the egg yolks until they turn pale, and bubbles start to form
    mixing melted chocolate and the egg yolks
    1. Mix the melted chocolate with the egg yolks while still warm in a large bowl
    Beat egg white until stiff peaks
    1. Beat egg white until stiff peaks. Ensure the egg whites are at room temperature.
    Gently fold the egg whites with the chocolate mixture
    1. Gently fold the egg whites with the chocolate mixture.

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

    Pour the mousse into small bowls
    1. Pour the mousse into small bowls. Keep the portions small, as the mousse is very rich.
    Let it rest in the fridge
    1. Let it rest in the fridge for at least 2 hours before serving.
    1. Decorate and serve
    2-Ingredient Dark Chocolate Mousse decorated with sugar stars a spoon taking a bite

    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.

    separate egg yolk from whites
    • 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.  
    egg white stiff peak

    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.

    Chocolate mousse for parties

    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.

    If you are making any of this Easy 2-Ingredient Dark Chocolate Mousse Recipe, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, or sign up to my newsletter.

    2 ingredients chocolate mousse decorated with sugar stars and a spoon

    📋 Easy 2-Ingredient Dark Chocolate Mousse Recipe

    5 from 3 votes
    Laura Tobin
    Servings 4 people
    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Print Recipe Save Saved! Pin 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.
    Prevent your screen from going dark

    Equipment

    • Measuring mugs
    • Mini Measuring Set
    • Egg separator
    • Microwave
    • Double Boiler Pot Bain Marie
    • KitchenAid Mixer
    • Ceramic Ramekin

    Ingredients
     

    • 7 oz unsweetened dark chocolate 70%
    • 5 eggs separated raw pasteurized eggs optional

    Instructions
     

    • Separate the egg yolks from the whites 5 eggs separated
      5 eggs separated
    • Melt the chocolate in the microwave at medium power for 2 minutes or on a double boiler 7 oz unsweetened dark chocolate 70%
      7 oz unsweetened dark chocolate 70%
    • Whip the egg yolks until they turn pale and bubbles start to form
    • Mix the melted chocolate with the egg yolks while still warm
    • Beat egg white until stiff peak. They must be at room temperature and you can add a pinch of salt for better results.
    • Gently fold the egg whites with the chocolate. First, combine 2 tablespoon spoon of egg whites and once the mix becomes softer and loose, add the remaining.
    • Pour the mousse into small single portions cups. Keep the portions small as the mousse is very rich.
    • Let it rest in the fridge for at least 2 hours before serving.
    • Decorate and serve

    Video

    Notes

    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.
    If you are in the USA, You can buy pasteurized eggs 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.

    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.

    Nutrition

    Calories: 375kcalCarbohydrates: 23gProtein: 11gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 206mgSodium: 88mgPotassium: 431mgFiber: 5gSugar: 12gVitamin A: 316IUCalcium: 67mgIron: 7mg
    Tried this recipe?Please consider Leaving a Review!
    important notes on ingredients

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    Reader Interactions

    Comments

    1. Amanda Wren-Grimwood

      February 06, 2018 at 3:44 pm

      5 stars
      Oh Laura this looks fantastic! I prefer not to use cream in France as not easy to source the right type - this is perfect.

      Reply
      • Laura

        February 06, 2018 at 3:48 pm

        Thank you Amanda. True, a real nightmare to choose the right cream

        Reply
    2. Elaine @ Dishes Delish

      February 06, 2018 at 3:56 pm

      5 stars
      I love dark chocolate just like you Laura!! I love quick and easy desserts and your dark chocolate mousse looks so delicious!! I want to eat your mousse sitting by your pool!! 🙂

      Reply
      • Laura

        February 06, 2018 at 4:19 pm

        Sure, but inside the pool is even better...:-)

        Reply
    3. Pam Greer

      February 06, 2018 at 7:22 pm

      5 stars
      I love a dark, rich chocolately dessert!! This would be perfect for Valentine's Day!

      Reply
      • Laura

        February 07, 2018 at 5:40 am

        Thank you, my husband is looking forward to it

        Reply
    5 from 3 votes

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    Laura Giunta Tobin

    Hi, I’m Laura. Welcome to my blog! While many talk about Italian food, I’ve lived it firsthand. Here, I share real Italian home cooking, just as it’s made in Italy. Won’t you join me?

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