Learn how to make chocolate mousse quickly and easily. We taste tested two different two-ingredient mousses, and one has become a family favorite.
I have been making the same chocolate mousse recipe for years.
I don’t even remember how I came up with it.
Maybe it was from eating some of my “batter” in my experiments in trying to make up a chocolate soufflé recipe; Maybe not.
I think I actually sort of made it up when I was on a diet years back. I was able to eat egg whites in the morning, but I don’t particularly like egg whites, so I would make them into merengues. Little by little, I added different flavorings to them. I added cocoa powder and artificial sweeteners to make a sort of chocolate mousse that had to be eaten immediately or it would separate.
Eventually, I ditched that lifestyle.
I ditched artificial sweeteners and added the yolks back into my eggs. I added in some real, dark chocolate into the mix, to help stabilize the mousse and keep it from separating, and finally got a really great dessert that my husband always begs me to make.
I make this mousse or flan whenever I want to use up a bunch of my hens’ eggs. Since part of the eggs stay raw, I like to use my fresher eggs, just in case. I’ve never had a problem with even supermarket eggs, though.
I was going to post my mousse recipe, but decided to check and see if anybody else was making my two-ingredient chocolate mousse first, out of curiosity. Even though I didn’t follow a recipe, I doubt that I am the only one who makes chocolate mousse like that.
When searching for “two ingredient chocolate mousse,” though, I found something unexpected; people weren’t using eggs and chocolate, but rather were using chocolate and water.
I had heard about whipping up chocolate and water before.
A friend of mine makes it to cover her cakes much in the same way that I make a chocolate ganache. When she told me how she made her covering, though, I was shocked. They always tell you not to let water touch chocolate!!
So, before posting, I decided to investigate. People were claiming that the chocolate and water “mousse” was the easiest, best tasting chocolate mousse ever!! I had my doubts, but I decided to give it a chance.
So, here is how it works:
Two Ingredient Chocolate “Mousse” 2
250g dark chocolate
1 cup water
1. Melt your chocolate with the water and mix it together.
2. Place the bowl over another bowl filled with ice and water, and whisk the water and chocolate together. I tried using my electric mixer, as I do with my other recipe, and only managed to make a huge mess. So, I switched back to my egg beater.
3. As it cools, it begins to solidify a bit. Whisk lightly. You don’t want to whisk it too much or it will supposedly get grainy. I wanted to whisk mine more, though, because it didn’t seem to be getting the nice, fluffy air bubbles that I’m used to seeing in my other mousse. I refrained, though.
4. Once it solidified a bit more, I spooned it into containers, covered them, and put them into the fridge, just like I do with my usual mousse.
So, the taste test began.
Neither my husband nor I (nor my friend who makes it for cakes) considered this “mousse” to be very mousse-like.
My husband said it wasn’t bad. It just tastes like a smooth chocolate dessert. There is no complexity of flavors. It basically just tastes exactly like whatever chocolate you used, slightly watered down.
He then tried my usual mousse again. Once he tried it, there was no going back. He wanted nothing to do with the water version.
My two year old tried the second mousse and spit it out!
“Ese no!! Mommy, ese no es!!” (Not that one mommy!)
So, at our house, mousse one was the universal winner.
I think the water “mousse” is OK, but think it is best suited for a cake filling or covering, and not as a stand alone “mousse.” It is just too rich, and not fluffy enough.
Plus, making the first mousse helps me use up my extra eggs, gives us a little more protein, and uses less chocolate for the resulting amount of mousse. That makes it cheaper in the end.
We have since finished my mousse (the first one), and the other is still sitting in the fridge untouched. I doubt I would ever make it again because I also prefer chocolate ganache to that for covering cakes.
So, I’m curious to hear comments from anybody who is in love with the two-ingredient, water and chocolate mousse floating around the internet.
Now I’m tempted to try making a chocolate mousse with only whipped cream and chocolate. Hmmm, I wonder if it would work.
This post is also available in Español.