📋 Easy 2-Ingredient Dark Chocolate Mousse Recipe

2 ingredients chocolate mousse decorated with sugar stars and a spoon

📋 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.

Course Dessert

Cuisine French

Keyword Chocolate dessert, chocolate no cooking, French dessert

Prep Time 10

Total Time 10

Servings people

Calories 375kcal

Author Laura Tobin

Equipment

Ingredients

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

US Customary - Metric

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