Easy Chocolate Mousse Recipe Without Eggs: Only Two Ingredients

This chocolate mousse only need two ingredients that you can whip and enjoy in just 5 minutes. A decadent chocolatey treat for when you’re busy ?

EEggless chocolate mousse

Eggless chocolate mousse recipe with two ingredients

Light, airy, smooth, and creamy are best to describe this easy chocolate mousse recipe without eggs. And you only need two ingredients to make it

This eggless chocolate mousse is a perfect choice for a mousse lover who doesn’t want the hassle of making it with raw eggs. It only uses two ingredients which are heavy whipping cream and chocolate. 

Two-ingredient chocolate mousse without eggs

So when you want the dessert in no time, try this recipe, as it will help you make a chocolatey dessert without hassle.

This chocolate mousse recipe will help you achieve that. You only need to whip some heavy cream quickly and end up with the smoothest chocolate mousse you can ever have.

Plus, you control how much sugar you put in the dessert. 

Types of chocolate to choose

Needless to say, chocolate is one of the main ingredients for this mousse. And you can choose any chocolate according to your liking. 

Dark, milk, and white chocolate.

Also, you can use semi-dark chocolate by mixing milk and dark chocolate.

Since the chocolate is the key ingredient for this easy recipe, I strongly recommend using the best chocolate you can get. Because the quality of your chocolate will make a big difference in the taste of your mousse. 

Besides, good quality chocolate melts and mixes nicely. 

Three different easy chocolate mousse recipes

Here are the 3 options of chocolate mousse you can make according to the type of chocolate you use.

Dark chocolate mousse

You need 200 grams of dark chocolate (semi-sweet chocolate) and chop it into small pieces. Or, you can use 200 grams of chocolate chips or chocolate couverture.

And you’ll need 300 ml of double cream. This will make the chocolate mousse with rich chocolate flavor.

Semi-sweet and milk chocolate mousse

This mousse is less chocolatey than the dark version, but it’s chocolatey enough and not ‘too milky.’ This one is my favorite. It’s less sweet but with enough chocolate in it.

2 ingredient chocolate mousse
Semi-sweet and milk chocolate mousse with raspberries

For this one, you‘ll need a mix of 100 grams of semi-sweet and milk chocolate, respectively. You can use either chocolate chips/ buttons, couverture, or an ordinary chocolate bar.

Similarly, like the above mousse, you’ll also need 300 ml of double cream for this one.

Milk chocolate mousse

This one tastes creamier and milkier due to its milk content but with a strong enough chocolate flavor.

Milk chocolate mousse with 2 ingredients
Milk chocolate mousse with raspberries and oreos

You need 200 grams of milk chocolate chips, regular or couverture. Similarly, you’ll also need 300 ml of double cream for this one.

Easy methods to make chocolate mousse without eggs

You can make this chocolate mousse dessert in two ways:

Work on the chocolate and the cream separately

Firstly, we have to melt the chocolate. You can do so by heating it in the microwave for one minute at full power. 

Stir well, so the heat will be distributed evenly to every chocolate piece. If it’s not melted enough, pop it back into the microwave for another 20-30 seconds.

Another way to do it is by using the double boiler method. Place the chocolate in a bowl and put the bowl over boiling water. Let the simmering water heat the bowl until the chocolate melts.

Leave the melted chocolate to cool while you get on with the cream.

Using either a simple hand whisk, a handheld, or a standing mixer, whisk the double cream until it reaches a stiff peak. 

Then, gently pour the melted chocolate into the cream, and mix them carefully until all blends.

I sometimes use a spatula to mix the chocolate and the cream. But you can also use the mixer or the whisk. All is good. 

Once the mixture is mixed thoroughly, spoon it into your serving glasses. Then chill the mousse in the fridge/ refrigerator for about 20-30 minutes until it sets. 

Mix the chocolate and cream together

Also, this eggless mousse can be made by heating the chocolate together with the cream until everything is liquefied.

If you use a microwave, place the chocolate in the cream and heat it at full power for about one minute. Stir well until the chocolate melts. If you feel insufficient heat, pop the bowl in the microwave again for about 30 seconds. And mix again until all the chocolate pieces are melted.

Sometimes you have to keep stirring to ensure the heat is distributed evenly. If you need to heat longer, try to do it for 30 seconds at a time. 

It usually takes me only 1 ½ minutes in total to do this recipe. 

Once it melts, let the chocolate mixture cool down. Then leave it in the fridge for about half an hour. 

Next, whip the chocolate mixture using a handheld mixer until it is fluffy and creamy.

Spoon the chocolate mousse into your serving glass and chill in the fridge for about 20 minutes. 

Ways to enjoy this decadent chocolate mousse

You can enjoy this simple chocolate mousse however you like. Top it up with raspberries, strawberries, or any other soft fruit you love. 

Fruits like mangoes or kiwis will go nicely too.

And you can add chopped nuts or dried fruits as well.  

Also, feel free to put a dollop of whipped cream on the top if you like, so it’ll be a proper indulgence.

The secret to making the best two-ingredient chocolate mousse

  • Use the best chocolate you can get.
  • If you use the first method of doing the chocolate and cream separately, take the cream out of the fridge half an hour before making the mousse. So, the cream will be at room temperature when you whisk it. This helps the melted chocolate mix smoothly with the cream. Otherwise, the chocolate will go hard if the cream is cold.
  • When you make the mousse by mixing the ingredients together, you may need to leave the chocolate mixture to rest in the fridge longer before whisking it. To ensure the mixture is thick enough to whisk as the mousse.

Storage matter

This delicious chocolate mousse keeps well in the refrigerator for about three days.

I have also frozen the mousse in the past, and it turned out well. Just leave it out of the freezer and thaw it in the fridge overnight before serving.

Like any food, once you thaw the mousse, you must not refreeze it. 

More dessert recipes

Should you need more ideas for dessert recipes, try this apple and raspberry crumble, carrot cake loaf with mascarpone cheese cream frosting, apple crumble cake, dairy-free chocolate brownies traybake, agar-agar milk pudding with condensed milk and raspberry, or Brown Butter Chocolate Chip Cookies.

I hope you’re inspired to make this two-ingredient chocolate mousse. Let me know how you like it, and leave your thoughts in the comment below. 

And please follow me on Facebook, Instagram, and/or Pinterest. To sneak a peek at what’s cooking in my kitchen. 

Last but not least, don’t forget to check my other sweet recipes that you may like.

Thank you, take care, and all the best.

EEggless chocolate mousse
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4.59 from 31 votes

Chocolate Mousse With Two Ingredients

This chocolate mousse is so easy to make with just two simple ingredients. It makes a lovely chocolatey treat for when you only have 5 minutes to create. No cooking required.
Author: Devy Dar
Prep Time15 minutes
Total Time15 minutes
Course: Sweets & Desserts
Cuisine: International
Servings: 4


  • Mixing bowls.
  • Handheld mixer
  • Spatula


  • 7 ounces semi sweet chocolate chips see the note.
  • 1 ¼ cups heavy cream. (double cream).
  • Raspberries or strawberries (optional).
  • Whipping cream (optional).



Using microwave:

  • Put the chocolate in a mixing bowl. Heat it in the microwave at high power for one minute. Stir well and try distributing the heat to as many chocolate pieces as possible.
  • If the chocolate is not all melted yet, you can put it back in the microwave for about 20-30 seconds at full power. And quickly stir well until all melts.
  • Then you whisk your double cream using a handheld mixer, a standing mixer, or a hand whisk until the cream is stiff and firm.
  • Pour your slightly cooled chocolate melt into the cream and keep stirring or whisking until both cream and chocolate are mixed and become mousse.

Using double boiler:

  • Place the chocolate pieces and cream in a bowl.
  • Boil water in a pan and put the bowl over the pan. Try not to let the water touch the bowl. Let the heat from the water melt the chocolate.
  • Stir well until all chocolate is melted and the mixture becomes emulsified.
  • Take the bowl off the pan and let the mixture cool down to room temperature. Leave the chocolate mixture in the fridge for about half an hour before whisking it with a handheld mixer. Whisk it until the mixture is fluffy and creamy.
  • Spoon the mousse into your serving glass, and chill them in the fridge/ refrigerator.
  • You can enjoy the mousse with some berries (frozen or fresh), chocolate biscuits, or even whipping cream.


  • You can use a good quality chocolate bar and cut it into small pieces. Or, you can use chocolate chips or chocolate couverture. 
  • Use 7 ounces (200 grams) of dark chocolate if you prefer the stronger chocolate taste and far-less sweetness.
  • Use a mix of 3.5 ounces (100 grams) of dark chocolate and (100 grams) of milk chocolate, if you want a bit more sweetness with enough cocoa flavor.
  • And of course, you can use all 7 ounces (200 grams) of milk chocolate if you love the milky and creamy chocolate taste. 


Serving: 4portions | Calories: 539kcal | Carbohydrates: 28g | Protein: 5g | Fat: 46g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 87mg | Sodium: 25mg | Potassium: 352mg | Fiber: 4g | Sugar: 20g | Vitamin A: 1112IU | Vitamin C: 0.4mg | Calcium: 80mg | Iron: 3mg


Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.

Author: Devy Dar

Title: Food Writer, Recipe Developer, and Digital Content Creator.


Devy Dar founded So Yummy Recipes and Drizzling Flavor to share her love of food after exploring various cultures and cuisines for more than two decades. Her mission is to help others easily recreate traditional and non-traditional food with readily available ingredients. Her works have been featured in Reader’s Digest, Al Jazeera, MSN, Yahoo, Bon Appetit, and more. 

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  1. Paul Cullen says:

    We had 150ml double cream to use up so made this for dessert today with 100g chocolate. Didn’t have any plain or milk chocolate but did have a bar of white chocolate with dried strawberry pieces, so I used that. It was delicious, but a little sweet for me because of the white chocolate. Will try it again with dark chocolate.

    1. Thank you for sharing. I do find white chocolate quite sweet for my liking. Also, the different brand has different level of sweetness too. My favourite mousse is the mix of dark chocolate and milk chocolate. Hope you like the dark chocolate one.

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