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 2 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 3 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. hey Ann! if my choco;ate burnt, can i continue ? JPEG

    • *chocolate

    • Oh dear! No burnt chocolate is unpleasant to taste.

  2. Rating: 5

    Hi Ann I a a very big fan of your channel I live in Australia to I live in Canberra I love cooking your cakes and desserts are awesome

  3. Hello Ann,
    I do not have a working whisk, so can I do it by hand instead, if so how long would I have to hand whisk it for?

  4. Rating: 5

    Well, I used double boiler method to melt my chocolates because I tried using a microwave the last time I wanted to melt chocolate and it was burnt. My dark and milk chocolates were perfectly melted but my white chocolate was disastrous. The chocolate did melt but it was the consistency of milky soup..tastes like condensed milk. Don’t know what I did wrong. I added the exact amount of water as dark and milk choc. Oh well, guess it’ll only be a 2 chocolate mousse 😀 Both sitting in the freezer waiting for whip time 😀 Wish me luck!

    • Hi Lyn, It sounds very strange. Did you find that the white chocolate and water mix firmed up in the freezer or not? You may need to try a different brand of white chocolate.

  5. Clarification is needed as to when the hot water should be put in. I put the hot water in all bowls at the same time as you showed in your video, but by the time my dark chocolate had melted and been put into a bag the water in my milk had gone a bit cold, and by the time I got to the white it was completely cold. The milk and white didn’t set at all in the freezer, even after 5 hours and they proceeded to split after whipping with water going to the bottom of my mousse creating a wet soppy mess. My white chocolate mixture didn’t even whip. Whilst I’m sure this recipe works it was very confusing. And also going off the above recipe it only says water not hot water, so my first try was a bust for using tap water. Great recipe Ann but maybe a bit more explanation on crucial steps. Thanks

    • Hi Caitlin, it is best to mix one type of chocolate at a time so you are working with it at the desired temperature. If the mixture has been warmed in the microwave then it shouldn’t matter if the water is hot or just at room temperature as long as it is not cold.

  6. Hi Ann. Could I use cream instead of water? Would it make a difference?? Would I use the same quantities?

    • Hi Julia, yes you can use cream but what you are making is a whipped ganache. It is yummy though!

  7. Can I leave the chocolate in the freezer for longer than one hour before whipping?

    • Hi Caitlin, yes you can.

  8. Rating: 5

    Please make a ice cream with the flavor brownies

  9. Rating: 5

    This is a simple and great recipe for chocolate mousse! Most of the chocolate mousse recipes I found require heavy whipping cream but I can’t find any where I live plus, whipping cream here is not cheap. So glad I finally found one that doesn’t need it. I will try this recipe and hopefully it will turn out. If it turns out, I’ll be using this recipe for my aunt’s cafe! 😀

  10. Rating: 4.5

    Hi Ann! Great to see another one of your delicious recipes…..but just a doubt,can I use the chocolates I made,seeing your ‘Chocolate secrets’ video? Or should I use only shop-bought ones?

    • Hi Nivethitha, for this recipe it is best to use commercial chocolate.

  11. Rating: 4.5

    Just want to thank Ann for all the beautiful recipes. I have tried several and always been successful at the first attempt. They are well explained, easy to follow and without little “hidden” secrets. I also want to leave a message to those that feel the need to say that they didn’t manage to do the desert and blame Ann for this and say that I find it really sad how people can be mean without reason and ungrateful. That is all, thanks and the mousse was delicious… made the dark chocolate one with strawberries under for a friend who is lactose intolerant and she was really happy. Cheers

    • Thanks Fran, We so appreciate your feedback.

  12. Hi Solunastra, I wouldn’t cut the recipe in half. It makes 4 dessert serves only.

  13. Never mind that, but I added the cold water before freezing. Will it come out bad? (I’m too impatient to wait and look for myself..)

  14. Hey Ann, Can i leave it in the refrigerator overnight?

    • Hi Millie, Yes it will be fine.

  15. Hi Ann, quick question, Can I put food colouring in the white chocolate one (to make it blue / red for example)? Thank you..

  16. Can I use double boiler???

    • Hi Julie, yes you can use a double boiler if you prefer. It will take longer.

  17. Rating: 5

    Thank you Ann for sharing the chocolate mousse recipe.
    Seems so easy!

  18. How many servings does this make?????

  19. Rating: 5

    Hi Ann! Big fan!
    Was just wondering, how many servings this recipe makes?
    For example the white chocolate mousse with the ingredients listed, how many servings would one batch be?
    Thanks in advanced
    Best regards and keep up the excellent work!

    • Hi Sammi, The complete recipe makes 4 servings layered up as per the picture with the different types of mousse. If you only use one type of mousse without adjusting the quantities you will really only make one serve.

  20. Rating: 5

    hey anne
    great videos out there. a small question. wont adding water to the chocolate sieze the chocolate??

    • Hi Hala, if you watch the video, Ann explains why this works. The chocolate will seize if too little water is used. The ratio of water to fat is the key.

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