Easy 2 Ingredient Chocolate Mousse

This is by far the easiest and no fuss chocolate mousses out there! Even though it has 2 ingredients, they come together to make such a delicious creamy, rich mousse, and did I mention how easy it is?? Combining just chocolate and cream in such a way to create a mousse, nothing could be easier.

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What Equipment do I need to make this 2 ingredient chocolate mousse?

• Stand mixer or hand held mixer

• Chopping board

• Knife

• Spoons

• Bowls

• Microwave or stove. If you don't own a microwave, you can boil the cream and then pour over the chocolate and continue stirring until it is all melted and lump free.

• Dessert cups

Ingredients Needed

• Thickened cream. Thickened cream is used in the mousse base as well the ganache

• Dark chocolate. Please PLEASE don't cheap out when buying the chocolate, it needs to be quality for it to taste amazing.

• Freeze dried raspberries or fresh raspberries

Some tips and tricks before you get started

• Do not overwhip the cream. if you do, just add a touch of unwhipped cream back to the bowl and stir until it loosens up again a little

• the ganache should be nice and shiny and not split or grainy. It is still usable if it isn't shiny, just add a teaspoon of cold cream and stir really well

Storage.

Store the mousse covered in the fridge. The mousse will last 5 days in the fridge.

Easy 2 Ingredient Chocolate Mousse

Makes 2

Time: 15mins + 2 hrs setting time

Ingredients

250ml thickened cream

Freeze dried raspberries or fresh raspberries for decorations

Ganache ingredients

40ml thickened cream

90g dark chocolate chopped

Instructions

1. Make the ganache first to allow to cool In a microwave proof combine the dark chocolate and 40ml of thickened cream and microwave for 30 seconds, stir until completely melt. Allow to cool completely but don't let it firm up, it should still be quite runny and viscous, to add into the cream. (if you don't have a microwave- see notes)

2. In a bowl fitted to a stand mixer fitted with the whisk attachment add the 250ml thickened cream and whisk on high until it thickens up and becomes stiff.

3. Set aside approx 4 tbsp of cream.

4. Add a small amount of the whipped cream into the cooled ganache and stir until combined.

5. Fold in the remaining whipped cream gently, until there are no more white streaks.

6. Divide the mouse between 2 dessert cups. Top the mousse with remaining cream and raspberries.