Easy 2-Ingredient Chocolate Mousse: A Decadent S’mores Parfait Recipe
Prepare to tantalize your taste buds with this incredibly easy, two-ingredient chocolate mousse recipe. Forget complicated steps or lengthy ingredient lists; this dessert focuses on pure chocolatey bliss. We’re elevating this simple mousse into a show-stopping, s’mores-inspired chocolate mousse parfait by layering it with crunchy roasted almonds and homemade toasted meringue, creating a textural symphony that’s both indulgent and surprisingly straightforward to achieve.
The Easiest Chocolate Mousse You’ll Ever Make
As a tradition, every year I strive to share at least one delightful, last-minute dessert perfect for Valentine’s Day or any special occasion that calls for a touch of sweetness. This year, I’m thrilled to present a recipe that not only fits the bill but exceeds expectations in both flavor and simplicity: our Easy 2-Ingredient Chocolate Mousse. While Valentine’s Day might seem like a minor holiday to some, it’s always a fantastic excuse to dive into the rich world of chocolate and craft something truly memorable. The best part? This particular chocolate mousse earns significant bonus points for being exceptionally easy to prepare!
Imagine whipping up a luxurious dessert in less than 15 minutes of active prep time. That’s the reality with today’s chocolate mousse recipe! It requires only two fundamental ingredients: rich heavy whipping cream and your favorite semisweet chocolate chips. The minimal ingredient list and quick preparation make it an ideal choice for impromptu gatherings, a cozy date night in, or simply satisfying a sudden chocolate craving. *Do note: while the hands-on time is minimal, it does require a crucial hour of chill time in the refrigerator to set perfectly, ensuring that velvety smooth texture we all adore.
To truly elevate this simple mousse, we’re transforming it into a rich and decadent chocolate mousse parfait. By pairing the light, airy mousse with crunchy roasted salted almonds and a fluffy, homemade toasted meringue topping, we introduce a delightful complexity of textures and flavors. While the homemade meringue topping shines brightest when prepared just before serving, the base chocolate mousse itself is a fantastic no-bake, make-ahead treat. This adaptability makes it perfect for entertaining, allowing you to focus on the finishing touches closer to serving time.
Another wonderful aspect of this chocolate mousse recipe is that it is naturally gluten-free, making it a thoughtful option for guests with dietary considerations without compromising on taste or elegance.
A Recipe Inspired by “Pretty Simple Cooking”
This fantastic chocolate mousse recipe comes from the brilliant new cookbook, Pretty Simple Cooking, by my talented friends Sonja and Alex Overhiser. Released just yesterday, this cookbook is already a staple in my kitchen! [Affiliate link]
I’ve been a long-time admirer of their highly acclaimed blog, A Couple Cooks, which has consistently inspired me with its focus on nourishing, seasonal, and vibrant vegetarian recipes. I strongly identify with their core philosophy: a passion for wholesome, healthful cooking that is simultaneously simple, approachable, and bursting with flavor. Sonja and Alex truly emphasize the importance of relying on bold, natural flavors and sourcing the best quality ingredients you can get your hands on, believing that great ingredients are the foundation of great cooking.
Their cookbook serves as a natural and beautiful extension of this culinary motto. It’s packed with 100 incredible vegetarian recipes that span all categories, from light breakfasts to satisfying main courses and, of course, delightful desserts. What makes the book even more appealing is that every single recipe is accompanied by a stunning, mouth-watering photograph, offering both inspiration and a clear visual guide. While I chose to highlight this slightly more decadent recipe, the cookbook is truly versatile, filled with colorful salads, hearty vegetarian main courses, delicious side dishes, and innovative appetizers. Beyond the recipes, it also provides practical advice and thoughtful insights on cultivating a sustainable and enjoyable approach to healthy home cooking. You can easily find it wherever books are sold and embark on your own journey of pretty simple cooking!
How to Make Chocolate Mousse Without Eggs: A Simplified Approach
Traditional French chocolate mousse typically relies on a base of raw egg yolks, or sometimes pasteurized egg whites, to achieve its characteristic rich texture and volume. While delicious, these methods can often be intimidating or require extra steps, especially for home cooks. This Easy Chocolate Mousse, however, masterfully sidesteps these complexities by utilizing just two fundamental ingredients: heavy whipping cream and high-quality semisweet chocolate chips. This innovative approach makes a truly decadent mousse accessible to everyone, without the need for tempering eggs or worrying about raw egg consumption.
The process is wonderfully straightforward. First, the heavy cream is whipped to soft, billowy peaks using either a stand mixer equipped with a whisk attachment or a hand-held electric mixer. This creates the airy base that gives mousse its signature light texture. Simultaneously, the semisweet chocolate chips are gently melted. The key here is indirect heat to prevent the chocolate from seizing or clumping. This is best achieved by placing the chocolate chips in a heatproof measuring cup or bowl, which is then set within a skillet containing just simmering water. This bain-marie method ensures controlled, even melting, resulting in perfectly smooth, glossy chocolate.
Once both components are ready, the warm, melted chocolate is carefully poured into the softly whipped cream. The mixture is then gently beaten for just a few more seconds, until it becomes beautifully pillowy, voluminous, and fully combined. The result is a surprisingly rich, incredibly decadent mousse that strikes a perfect balance—it’s not overly sweet, nor is it excessively heavy, allowing the pure chocolate flavor to truly shine. This egg-free method not only simplifies the preparation but also yields a mousse that is delightfully light yet intensely satisfying.
Recipe Note: For those who prefer to work with solid chocolate, you can absolutely substitute the chocolate chips with an equal weight of finely chopped semisweet baking chocolate. Ideally, choose a chocolate with a cocoa content of 60% to 65% for the best flavor balance. The chocolate chips are not required for any structural purpose in this recipe; their primary advantage is convenience, allowing you to whip up this dessert easily on a whim if you typically keep them stocked in your pantry.
Chocolate Mousse Parfait Toppings: The S’mores Twist
To imbue this quick chocolate mousse recipe with an irresistible s’mores twist, we introduce a selection of complementary toppings that add both flavor and crucial textural contrast. This indulgent parfait begins with a generous layer of chopped roasted salted almonds, which are lightly tossed with a touch of warm ground cinnamon. The saltiness of the almonds beautifully offsets the sweetness of the chocolate, while the cinnamon adds a subtle, fragrant warmth that enhances the overall flavor profile. A sprinkling of reserved chocolate chips throughout the layers provides additional pockets of intense chocolate goodness.
The crowning glory of this s’mores-inspired creation is a homemade meringue topping. This luscious, airy meringue adds a delightful sweetness and a cloud-like texture that truly completes the s’mores experience. The meringue is then toasted to perfection with a kitchen torch – a highly recommended tool for achieving that iconic golden-brown, slightly caramelized finish. If you don’t have a kitchen torch, you can carefully toast the parfaits under a standard broiler, keeping a watchful eye to prevent burning.
The meringue topping itself is a simple yet magical combination of egg whites, a pinch of cream of tartar, and granulated sugar. Cream of tartar, an acidic compound, plays a vital role by helping to ensure stable, stiff whipped peaks, giving the meringue its desirable structure and volume. The mixture is gently heated in a mixing bowl set over simmering water, a technique often referred to as the Swiss meringue method. This gentle heating ensures that the sugar fully dissolves, creating a smooth and glossy meringue, and more importantly, ensures the egg whites are cooked to a safe consumption temperature of 160°F (71°C).
While the meringue topping is undeniably best when prepared and toasted just before serving to maintain its light and fluffy consistency, all these optional additions collectively contribute to a truly fun, dynamic, and texturally rich chocolate dessert. They don’t just add flavor; they deliver that coveted “wow” factor, transforming a simple mousse into an unforgettable gourmet treat.
Beyond the Parfait: More Ways to Enjoy Your Easy Chocolate Mousse
While this chocolate mousse parfait is undoubtedly a showstopper, the versatility of this two-ingredient chocolate mousse extends far beyond a layered dessert. For a simple yet elegant treat, serve the mousse in small ramekins or espresso cups, perhaps with a dusting of cocoa powder or a few fresh berries. It also makes a fantastic filling for tart shells or an unexpected topping for pancakes or waffles for a luxurious breakfast. Consider pairing it with a drizzle of salted caramel or a sprinkle of flaky sea salt for an even deeper flavor profile. For a lighter touch, a dollop of fresh whipped cream and a mint sprig can add both visual appeal and a refreshing contrast. The possibilities are truly endless, making this basic mousse recipe an invaluable addition to your dessert repertoire.
If You Love This Easy Chocolate Mousse Recipe, Try These Recipes Next:
- Dark Chocolate Tart
- Chocolate Meringue Cups
- Chocolate Almond Rochers
Easy Chocolate Mousse
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Equipment
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KitchenAid 5 Qt. Artisan Stand Mixer
Ingredients
- 1 cup (125 g) semisweet chocolate chips divided (see notes)
- 1 cup (240 mL) heavy whipping cream
- ½ cup (70 g) roasted salted almonds
- ½ teaspoon ground cinnamon
- 2 large egg whites
- ⅛ teaspoon cream of tartar
- ¼ cup (50 g) granulated sugar
- scant ⅛ teaspoon ground nutmeg
Instructions
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Make the Chocolate Mousse: Place ¾ cup (about 95 grams) semisweet chocolate chips in a glass measuring cup. Fill a large skillet halfway with water and heat to a low simmer. Once the water is simmering, turn off the heat and place the measuring cup in the water, then stir until the chocolate is just melted. Remove measuring cup from the skillet and set aside.
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In a stand mixer with the whisk attachment (or with a hand mixer), beat the whipping cream on high for about 1 minute, until soft peaks form. Pour in the melted chocolate and continue beating for several seconds until pillowy and fully combined. Divide the mousse into 4 small glasses, bowls, or canning jars (*the original recipe produces 6 servings; however I chose to make my servings slightly more generous). Refrigerate for about 1 hour. Wash the bowl of the stand mixer well. Egg whites will not whip properly if any fat remains in the bowl.
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Make the Almond Layer: Chop the almonds. In a small bowl, stir them together with the cinnamon. Set aside.
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Make the Meringue: As close as possible to serving time, return the skillet of water to just barely a simmer. Separate the egg whites and place in the stand mixer bowl along with the cream of tartar, sugar, and nutmeg. Hold the bowl just touching the warm water and stir with a wooden spoon until the sugar is dissolved and the mixture is fully combined and no longer gritty, about 2 minutes. You want to reach a temperature of 160°F (71°C) to ensure that the eggs are completely safe to consume. Rub the mixture between your fingertips to ensure the sugar is fully dissolved. Move the mixing bowl to the stand mixer and attach the whisk attachment. Beat the mixture on high for about 5 minutes, until it is bright white and glossy with stiff peaks.
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Assemble the Parfaits: Top each glass of chocolate mousse with a handful of the almond mixture, then add the remaining ¼ cup chocolate chips divided between the glasses. Use a small spatular or spoon to top each jar with meringue and form it into peaks. Use a kitchen torch to brown the outside of the meringue for a few seconds, or toast the parfaits under a broiler for 2 minutes (*if you are using a broiler, ensure you are using heatproof containers and that the glass size allows for plenty of headroom in the oven). Serve immediately.
Tips For Success:
- *Feel free to substitute the chocolate chips with chopped semisweet chocolate (60%-65% cocoa content) for a richer flavor. Ensure the chocolate is finely chopped for even melting.
- While you can certainly use a large spoon or spatula to divide the mousse among the glasses, for a truly clean and elegant presentation, feel free to transfer the mousse to a pastry bag, fitted with a large round tip, and pipe it into the cups. This method offers more precision and less mess.
- Make Ahead: The chocolate mousse component can be fully prepared up to 24 hours in advance and stored, covered, in the refrigerator. The almond and cinnamon mixture can also be prepared and stored in a sealed container at room temperature. For optimal results and texture, always make the meringue and assemble the parfaits as close as possible to serving time. Avoid refrigerating the meringue, as it tends to become tough and lose its light, airy quality when chilled.
- Cleanliness is Key for Meringue: When making meringue, ensure your mixing bowl and whisk attachment are impeccably clean and free of any grease or fat residue. Even a tiny amount of fat can prevent egg whites from whipping properly to stiff peaks.
- Quality of Chocolate: Since chocolate is one of only two main ingredients, its quality significantly impacts the final flavor. Opt for a good quality semisweet chocolate that you enjoy eating on its own.
Recipe reprinted and shared with permission from Pretty Simple Cooking by Sonja and Alex Overhiser (De Capo, February 2018).
I received a complimentary copy of the Pretty Simple Cooking cookbook from my friends Alex and Sonja, but all opinions expressed in this post are entirely my own.