Chocolate Mousse for Two
While it may seem like a complicated dessert, this chocolate mousse couldn’t be easier. It makes the perfect amount of two and sets into the most luxurious light and silky chocolate cloud. The recipe is also based on my popular life-changing chocolate pie, so I think you’ll find this mousse life-changing as well!
What makes this chocolate mousse so good?
This chocolate mousse is different from the rest, and here’s why:
- Balanced Chocolate – We don’t use just one type of chocolate. By using a mix of both dark and milk chocolate, you get the best of both worlds. The silky sweet flavor of milk that’s dialed back with the deep flavor of dark. And go for the good stuff! Lindt chocolate makes all the difference here.
- Salted Butter – This extra kick of salt really allows all the other flavors to pop.
- Marshmallow Fluff – The secret ingredient that makes my life-changing chocolate pie so good! It makes even more sense in chocolate mousse. It naturally enhances its light and fluffy consistency while adding another layer of sweetness.
- Consistency – This mousse is fluffy, but not TOO fluffy. It has just the right amount of silky smooth chocolate with a light and airy consistency. Each bite truly just melts in your mouth.
- Ease – On top of the perfect flavor and texture, this mousse only has to chill for one hour. This is especially important because once you get a taste of what’s left in the bowl, you’ll want your serving of mousse ASAP.
How to make the BEST chocolate mousse
This is a chocolate mousse recipe for two, but it should really just be the BEST chocolate mousse recipe because it’s just that good. Here’s what you need to know in order to make it just right:
- Chocolate – Use the good stuff here! It’s the main flavor so good quality chocolate will go a long way. I love Lindt chocolate that’s found in the candy aisle.
- Whipped Cream – When whipping, mix just until it reaches firm peaks. This is when the whipped cream can stand up on its own but still has a smooth and soft consistency.
- Folding – The marshmallow fluff might have a hard time fully blending in and that’s ok. When folding the chocolate into the fluff whipped cream, take your time. Fold, then let it rest of a few minutes then fold again. Continue this until all the marshmallow is dissolved.
- Dishing – Spoon the mousse into your cups and keep those lovely ripples in tact. It’s what makes this mousse look so inviting!
- Chilling – Now, this mousse can most definitely be served right away for a soft, pudding-like consistency. However, chilling for an hour takes this over the top. It sets into a thickness that your spoon can easily sink into.
Chocolate Mousse FAQs:
Yes, however you will need to double check the labels on your chocolate. I use Lindt chocolate for this mousse but their milk chocolate contains barley malt powder which is NOT gluten free. Alternatively, you can use Hershey’s milk chocolate. Also use gluten-free Oreos for the topping.
Yes! It’s what makes this mousse so good. Don’t skip it! If you don’t have access to marshmallow fluff, try making a homemade marshmallow meringue instead.
Absolutely. It only gets better and better the longer it chills.
Store in the refrigerator and it will keep for about 5 days.
Sure! Instead of two large servings of mousse, you can make 4 smaller servings.
For more chocolate no bake recipes, check out my:
- Creamy Chocolate Fudge Pops
- Chocolate Peanut Butter Marshmallow Treats
- Homemade Peanut Butter Cups
- Edible Brownie Batter Cookie Dough
Chocolate Mousse for Two
- Total Time: 1 hour 15 minutes
- Yield: 2 servings
- Diet: Gluten Free
Description
This is truly the best chocolate mousse you will ever have. It’s light and airy without being TOO light and airy. Each bite is met with silky smooth and sweet chocolate that just melts in your mouth. It also only needs to chill for one hour!
Ingredients
Chocolate Mousse
- 2 oz 70% chocolate, finely chopped
- 2 oz milk chocolate, finely chopped *see notes for GF
- 1 cup heavy whipping cream, divided
- 1/4 cup marshmallow fluff
- 1 crushed Oreo, for topping
Instructions
Chocolate Mousse
- Add the chopped chocolate to a medium bowl.
- Then in a separate bowl or measuring glass, heat ½ cup of heavy cream in the microwave until steaming, about 90 seconds.
- Pour over the chocolate and ensure all of the chocolate is submerged. Set aside.
- In a large bowl, whip the other ½ cup of heavy cream just until it starts to thicken. Scoop in the marshmallow fluff and continue to whip until you reach firm peaks.
- Scoop out about 2 tablespoons and set aside for topping.
- Now back to the chocolate, whisk until smooth then pour into the bowl of whipped cream. Fold to combine. You may see some chunks of marshmallow throughout. To smooth those out, fold the mixture then let it sit for a few minutes. Then fold, rest, fold, rest, fold until all of the marshmallow is dissolved.
- The mixture should have the consistency of thin pudding. Spoon it into two small dishes and chill for at least an hour. You can also eat it at room temperature if you prefer!
- When ready, top with the leftover whipped cream and sprinkle with crushed Oreo. Enjoy!
Equipment
Buy Now → Notes
GLUTEN FREE – To make this recipe gluten free, be careful with your chocolate. I use Lindt milk chocolate here but it contains barley malt powder which is not gluten free. Instead, opt for Hershey’s milk chocolate or any other milk chocolate that does not contain wheat ingredients. Also use gluten-free Oreos for the topping.
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Category: Dessert
- Method: No Bake
- Cuisine: American
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Meet Jenna
I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!
