Ann Reardon

Easy 2 Ingredient Chocolate Mousse Recipe

easy chocolate mousse recipe

The easiest chocolate mousse you’ll ever make. All you need is chocolate and water! Perfect when you need a dessert a hurry. Get started with the first step, throw it in the freezer and make your mains. Then whip this up and serve. Done!


Dark Chocolate Mousse Recipe

180g (6.35 ounces) dark chocolate
60mL (2.03 fluid ounces) or 1/4 cup water
Extra 70mL (2.37 fluid ounces) or 4 1/2 tablespoons cold water from the fridge


Milk Chocolate Mousse

180g (6.35 ounces) milk chocolate
60mL (2.03 fluid ounces) or 1/4 cup water
Extra 60mL (2.03 fluid ounces) or 1/4 cup cold water from the fridge


White Chocolate Mousse

180g (6.35 ounces) white chocolate
60mL (2.03 fluid ounces) or 1/4 cup water
Extra 40mL (1.35 fluid ounces) or 2 1/2 Tblsp cold water from the fridge

Place the chocolate of your choice and the 60ml of water into a bowl. Microwave on high heat on full power for 30 seconds, stir well. Heat for another 20 seconds and stir again. The mixture should be smooth with all the chocolate melted. If you still have unmelted chocolate give it 10 seconds more in the microwave.
Put the mixture into a plastic bag, seal at the top and flatten. Place in the freezer for 1 hour. Flattening it in the bag increases the surface area so it cools down more quickly than it would in the bowl.
Whip the chilled chocolate mixture on high speed using electric mixers until smooth and paler. Add a little of the cold water at a time.

Pour or pipe into glasses.  Refrigerate for at least 30 minutes and serve. Super easy!

2 ingredient chocolate mousse recipe

by Ann Reardon How To Cook That

My Cookbook

ann reardon crazy sweet creations cookbook
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All recipe quantities in the book are in grams, ounces and cups.

247 Comments View Comments

  1. Rating: 4.5

    Hi, I was just wondering because it says that for the dark choc you need an extra 70mL of water, which is 2 1/2 TBSP, but it also says that for white you need an extra 40mL, which is 3 TBSP. I know that you need different amounts for each type of choc but was that just a typo?😁

  2. Rating: 5

    thank you Ann as much as this recipe is so simple it’s also very delicious thanks again!

  3. Rating: 4

    hi Ann just wondering do any of the chocolate layers taste the same?

  4. Rating: 4

    Hi ann, is there a specific kind of chocolate to be used. Like a brand that you would suggest , or a specific no. of cocoa solids in it. My parents 22nd anniversary is coming up and I wanted to do something special for them.

  5. Rating: 5

    Hi Anne,

    Thanks so much for this recipe! It has become a got to! Even used it as a ganache for the attached cactus creation!


    • Rating: 5

      Don’t know if the Cactus Cake got through in previous post! Thanks again!

      • Yummy, the cacti look great

  6. Rating: 2.5

    can you use milk or heavy whipping cream to make it richer?

    • G’day Matt you can experiment with all three and see which one you prefer.

  7. Rating: 5

    Hi Ann!
    thank you so much for the amazing (but wonderfully simple!) recipe!
    I made some for a family gathering yesterday and it turned out great!! thank you so so much!!!

    • Yummmm, looks amazing ??

  8. Rating: 5

    Hi Anne,

    Thanks so much for everything you do by sharing your knowledge and enthusiasm for cooking.

    Just wondering how many desserts this makes? Hoping to make enough for 10 shot glass sized desserts as a part of a dessert bar…

    Thanks again


    • Hi Veronica, It’s been a while since I made these and looks like I didn’t keep a record of that. Just looking at the ingredients if you make milk dark and white you’ve got about 650ml unwhipped. If it increases in volume by 1.5x you’d have about 975mL. Shot glasses very in size from 20-100mL so you’ll need to measure your shot glass to see how many it will make. ?

      • Rating: 5

        Hi Ann,
        Ended up working out perfectly for 10 shot glasses! Thanks.

        • Wonderful, good to hear ?

  9. Rating: 5

    Hi can I prepare 2 day advance and store in fridge. How many hours can I place in air-con room. Will it melt ? Thanks

    • Hi Shireen, Yes you can prepare in advance and store in the fridge. It will completely melt at 37C so an aircon room should be ok but obviously it will be softer than if served from the fridge. ?

  10. Can I freeze these?

    • Hi ChanaLea, I guess you could, are you wanting to eat it frozen or defrosted? You’d need to try it out

      • It didn’t work, but I followed all of the directions! It also didn’t have vegetable fat! Help!

        • G’day Jessica, can you add some details for me here so I can help? At what step were you having trouble / what didn’t work for you? Watch through the video, did you have a smooth mixture before you put it in the freezer, was it the thickness shown in the video when you took it out?

  11. Hi! I just came across this recipe and was wondering how many does this recipe serve? I would like to try this for a potlock and don’t want to make too little.

    • Hi Sabi, It really depends on how big a serve you want to provide. As it is decadently rich, it will make 4 dessert serves.

  12. Rating: 4

    Just tried this recipe. Only issue I had with it is that I’d advise against using the plastic bag method for chilling it – the bag was flimsy and it made it very difficult to get all of the chocolate out when it was time for it to be whipped. I ended up losing a lot of it on the bag and on my hands trying to scrape it into the bowl. Spreading it out on a plate instead might’ve made that easier, or I’d even say that leaving it in the bowl would be worth the extra wait. Otherwise, though, it whipped up fine and tasted great.

    • Thanks Molly. If you use a plastic bag then you need a good quality one for sure!

      • Molly, I had the same problem and lost a lot of chocolate trying to scrape into the choc into the plastic bag and out again.It was too messy for me.. Its an amazing recipe but next time I will use bowls or small art tight plastic containers to freeze them. Love them though and will definitely make more

  13. Rating: 5

    Hi Ann,
    this chocolate mousse looks really good and obviously very simple, but I don’t have a microwave and I would like to know what other method you recommend.
    And regarding the dark chocolate do you recommend baking chocolate or regular chocolate bar?
    Thank you in advance

    • Hey, never mind I see someone asked my question already thanks anyway.

    • Hi Becky, use real chcolate and not baking choclate. This recipe is designed for the microwave but you could gently melt your chcolate over a double boiler if preffered.

  14. Can we use milk instead of water?

    • Hi Joann@, milk will not work as well as water in this case.

  15. Rating: 5

    Hi Ann. I just love your videos. Can you tell me what size glasses you used and how many servings you got please? Thank you!

    • Hi KimS, Ann made four very full servings using small latte glasses

  16. Hi Ann!
    We don’t own a microwave but we do own an oven, would an oven work the same as a microwave with this recipe?

    • Hi Mia, No this recipe is designed for a microwave.

    • I think that you could do this in a saucepan over low heat. Just let it cool before you do the rest.

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