How to make two ingredient chocolate mousse

Two ingredient chocolate mousse

I eat a lot of chocolate. In fact, I can’t remember the last time I went a day without chocolate, which is probably something I need to address because eating a pack of Justin’s dark chocolate peanut butter cups (or half a Chocolove almond and sea salt dark chocolate bar) every single day is a bit on the excessive side. Not to mention, expensive. But no thanks to this recipe, my diehard chocolate habit won’t be changing anytime soon. And despite the fact that Thom doesn’t really care for chocolate (MORE FOR US!) or spoonable desserts that aren’t frozen, he’s ditched his late night bowl of Ben & Jerry’s for this two ingredient chocolate mousse because it’s just that good.

But before you ditch your late night ice cream habit, too, there are a few things we need to sort out before you get started. The first is that this recipe requires the use of a double boiler. If you don’t have a double boiler (or an insert), simply place a large bowl over your pot of boiling water to serve as the insert. If you live near an IKEA, I highly recommend this double boiler insert as it’s become one of the most useful items in my kitchen (if you don’t live near an IKEA, there’s a similar melting pot on Amazon). If you couldn’t give two shits about a fancy double boiler insert, just go the large bowl route. Or zap the chocolate in a microwave. Just figure out a way to melt the chocolate without burning it, ok?

Once the chocolate is melted you’re going to need to mix it with the almondmilk. Using a hand mixer is the preferred method but isn’t absolutely necessary. If you don’t have a hand mixer, you’ll have to use a whisk to beat the crap out of the mixture for a good 5-7 minutes. But look on the bright side – your dominate whisking arm is going to get a killer workout. I also recommend letting the chocolate cool for a few minutes (after you remove it from the stove) and decreasing the almondmilk to 2/3 cup so you’re not mixing nearly as long.

Lastly, the quality of your chocolate will play a huge role in the outcome of your mousse; good quality chocolate = good quality mousse. If you want something sweet and just barely rich, go for 55-65% cocoa solids. For something with a balance of sweet and rich, go for 65-75% cocoa solids, and for something intensely rich (my favorite), 75%+ will be ace (this was far too bitter for Thom, who doesn’t care for chocolate all that much). Anything over 80% will compromise the sweetness so you’ll want to use Califia’s vanilla almondmilk to balance that out.

ChocoloveMelted chocoloveCalifia Farms toasted coconut almondmilsTwo ingredient chocolate mousseToasted coconutTwo ingredient chocolate mousseShaved chocolateTwo ingredient chocolate mousseTwo ingredient chocolate mousseTwo ingredient chocolate mousseTwo ingredient chocolate mousseTwo ingredient chocolate mousse

In the event you’re not a fan of toasted coconut chocolate mousse (you craaaaaaazy), I’ve got you covered – from boozy and caffeinated varieties to chocolate hazelnut and creamy peanut butter.

VARIATIONS
Double espresso chocolate mousse - Use at least 75% dark chocolate. Replace the almondmilk with Califia’s double espresso iced coffee. Dust with equal parts espresso powder and cocoa powder.
Early grey chocolate mousse – Infuse almondmilk with a bag of earl grey tea (or your favorite tea). Top with a dash of cinnamon and a handful of cacao nibs.
Boozy chocolate mousse – Replace up to 2 tablespoons of the almondmilk with your favorite liquor (whiskey and hazelnut liqueur were my favorite) and top with coconut whipped cream and cocoa powder.
Peanut butter chocolate mousse – Stir 2 tablespoons of creamy peanut butter into the melted chocolate, just before adding the almondmilk. Top with peanut butter coconut whipped cream and a drizzle of melted peanut butter.
Maple chocolate mousse – Use at least 75% dark chocolate. Replace 2 tablespoons of almondmilk with 2 tablespoons of grade B maple syrup. If you have maple extract on hand, throw in 1/2 teaspoon of that. Top with shaved chocolate.
Chocolate hazelnut mousse – Stir 2 tablespoons of creamy chocolate hazelnut spread into the melted chocolate, just before adding the almondmilk. Replace 1 tablespoon of almondmilk with 1 tablespoon of hazelnut liqueur. Top with coconut whipped cream, roasted hazelnuts, and shaved chocolate.
Irish cream chocolate mousse – Use at least 75% dark chocolate. Replace the almondmilk with Califia’s café latte iced coffee and substitute up to 2 tablespoons of whiskey for the iced coffee. Top with a dollop of coconut whipped cream and espresso powder.

Notes: If you’re not into flavored chocolate mousse, feel free to replace the toasted coconut almondmilk with Califia’s unsweetened almondmilk. If you want a mousse that’s a bit thicker (this one is seriously light but other variations use considerably less liquid), decrease the almondmilk to 1/2 or 2/3 cup. If you’re in the mood for chocolate mousse pie, double the mousse recipe and pair it with this pie crust and top with coconut whipped cream. And shaved chocolate, just because. But if you can wait a few weeks, there will be a delicious chocolate mousse pie coming your way toward the beginning of April.

This post is sponsored by Califia Farms. All opinions are my own, and I think Califia rules.

TOASTED COCONUT CHOCOLATE MOUSSE

Mousse
6 oz good quality dark chocolate, 65% dark
3/4 cup Califia Farms toasted coconut almondmilk

Toppings
Coconut whipped cream
Toasted coconut flakes
Shaved chocolate

Halfway fill a large mixing bowl with ice cubes; set aside. Place four small jars (or 6 if you’d prefer smaller portions) near your work area. Fill a medium size pot with an inch or two of water; place a double boiler insert, or a large bowl, over the pot. Add the chocolate and melt completely. Once it’s melted, remove from heat and set the double boiler insert over the prepared bowl of ice cubes. Add the milk and stir with a spatula until mostly combined (make sure to scrape the bottom and edges of the insert while you’re mixing). Using a hand mixer on medium-low speed, beat the mixture for 3-5 minutes. During this time it’s going to be super bubbly, then fine lines will start to appear. Once the bubbles have diminished and all you can see are lines, mix for an additional 10 seconds then work quickly to pour the mousse into the jars. Tap each jar on the counter to remove any trapped air bubbles, top with lid, then refrigerate for at least 2 hours, or until set. Mousse will keep in the refrigerator for up to 5 days.

If you happen to overmix the the mousse and it cannot be poured into the jars, return the double boiler insert to the pot of water, melt the mixture completely, then set insert over the bowl of ice cubes and start the mixing process again. 

When you’re ready to serve, top with coconut whipped cream, toasted coconut flakes, and chocolate shavings.

Yield: 4 servings

  • Anna March 7, 2014 at 7:30 AM

    YOU RULE. We don’t have Califia here, but I’ll try to make this with what I have on hand.

    Btw, thanks for the IKEA double boiler tip! I must have walked through there blindly for so many years.

  • Katie @ Veggie and the Beast March 7, 2014 at 8:27 AM

    That peanut butter variety is calling my name! I REALLY love that wood board you shot this post on. Photos are beautiful as always.

  • Alexa March 7, 2014 at 8:30 AM

    This looks delicious! I don’t have any almond milk on hand, but do you think I could make this with canned coconut milk? I have both full fat and lite.

    • Ashlae March 7, 2014 at 8:34 AM

      Hi Alexa –

      Absolutely! Both will work. The lite coconut milk will produce a softer mousse, while the full fat will yield something a bit heavier. Enjoy!

  • Sini | my blue&white kitchen March 7, 2014 at 9:15 AM

    Oh my…this post is crazy good. I’m sure the mousse does not only sound and look delicious but really is to die for. I need to get my head around the fact that this is made of just two ingredients. Okay, I’m officially lost for words. I’m done.

    Happy Friday! xo, Sini

  • Meg Sylvia March 7, 2014 at 9:29 AM

    These couldn’t get any more adorable and my goodness, anything with coconut and I’m in. HAVE to try this!

  • erin March 7, 2014 at 10:45 AM

    love those jars- – -can you share where they are from? thank you

    • Ashlae March 7, 2014 at 11:37 AM

      Hi Karen –

      They’re Weck jars and are available at weckjars.com :)

      • Julie March 16, 2014 at 3:26 PM

        Love those Weck canning jars! I make fresh asian pickles and I love to use these jars. They have 2 unique clips that hold the top in place,and a rubber gasket–cost-about 5 dollars each.

  • Dixya @ Food, Pleasure, and Health March 7, 2014 at 10:58 AM

    this looks very good and love different versions.

  • dana March 7, 2014 at 11:48 AM

    you are adorable. these photos make me happy. I need to try that almond milk. k, that’s all. bye.

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  • Rochelle @ Oh So Sweet Baker March 7, 2014 at 12:38 PM

    That mousse sounds absolutely delicious. I have to try this!

  • Katrina @ Warm Vanilla Sugar March 7, 2014 at 1:11 PM

    Two ingredients?! I absolutely love this!

  • The Vegan Cookie Fairy March 7, 2014 at 1:13 PM

    Earl Grey chocolate mousse sounds amaaaaaazing!!!

  • The Vegan Cookie Fairy March 7, 2014 at 1:13 PM

    Btw, would this work with any other kind of almond milk? I don’t think I can get Califia almond milk in the UK.

    • Ashlae March 7, 2014 at 1:52 PM

      Hi lady –

      Absolutely, let me know how it turns out. :)

  • sarah@thesweetlife March 7, 2014 at 1:19 PM

    I just heard about this toasted coconut milk… I need to give it a try…especially for this recipe. I am a little addicted to Justin’s PB cups as well and damn, that can get expensive after awhile.

  • Tereza March 7, 2014 at 1:23 PM

    This is exactly the recipe I’ve been searching for! Love it!

  • mimi March 7, 2014 at 2:01 PM

    wow!!! toasted coconut almond milk??? I doubt i can find it locally, but I’d sure like to. This is one beautiful mousse!!!

  • Gemma March 7, 2014 at 3:59 PM

    Oh my!!! The pictures say it all! What a delicious, decadent and super-duper tasty chocolate mousse! I’ll go for the intense (75%) option, I’m a dark-chocolate junkie so I relate to your words. Can’t live without my daily dose of chocolate.

    Happy weekend!
    xo

  • Stefanie March 7, 2014 at 4:46 PM

    Yes! This is so appropriate for me right now- I cannot get enough chocolate lately and the Justin’s PB cups really are an expensive habit! THANK YOU.

  • Katie @ Produce on Parade March 7, 2014 at 5:18 PM

    Omg this looks incredible, and your photos are gorgeous…as always. I’m the type of “couldn’t give two shits” (funny I say that too) about a double broiler. I just use a glass pyrex and it works beautifully :) Though I do have an electric steamer…go figure…

  • Chrissy March 7, 2014 at 7:50 PM

    You may have just changed my life. Thanks!

  • cheri March 7, 2014 at 8:40 PM

    Peanut butter!

  • Stephanie March 7, 2014 at 8:54 PM

    Oh my goodness, YES to all 2 ingredients of this stuff (not counting the equally delicious toppings of course)! Sitting here on my computer, no idea how that is even possible really, after re-designing my blog with my eyeballs basically hanging on my lap…yet still manage to ogle this gorgeous chocolate mousse! Totally didn’t mean for that come across as gross creepy but I hope you get what I mean. :) I’ll have to really check out on that double boiler situation. I’ve used bowls in the past but sometimes they move around a bit on the pot and it’s a pain to hold onto it because it’s hot. The microwave option is convenient but can also be cumbersome since mine is below the counter and I have to keep bending over to grab the thing a million times to stir and put back in. Oh the things we do for chocolate!

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  • Renate March 8, 2014 at 8:03 AM

    This looks amazing…perfect for a rainy Saturday afternoon..

    Thanks

  • Barbara March 8, 2014 at 4:50 PM

    oh man I love this recipe but I found a way around the double boiler part. I just warmed up the milk in a saucepan, tossed the chocolate in the food processor to be chopped up and then added the warm milk (I used coconut milk because I didn’t have any almond on hand) to the food processor and whirled it around till all the chocolate melted and poured the resulting silky chocolate into little cups to chill . Now I’m going to try some variations!

    • Ashlae March 8, 2014 at 4:52 PM

      YOU GO, BARBARA! :)

  • Bow March 8, 2014 at 10:33 PM

    Great tip about the double-boiler. I ruined two of my Revere Wear pots because I was too lazy to get my double boiler insert. Instead I put one regular pot into the other. Guess what happened? The two got stuck together permanently. There is no fix except buying new pots it is very annoying.

    A chocolate bar I love is one that comes from Cafe Pasqual in Santa Fe. It is called the Collabaration Bar and is fabulous. I can’t have cow milk, but I can do goat milk and it has goat milk in it and other goodies! http://pasquals.com/Online_Store/Coffee_and_other_goodies/index.html

  • lynn @ the actor’s diet March 9, 2014 at 2:07 PM

    I love Califia Farms’ almond milk – had no clue they made coconut now. YES.

  • Jay March 9, 2014 at 3:52 PM

    Those Chocolove bars…Same boat. Same variety. I always think, “one square.” Such a fool.

    But this…this could be a new problem.

  • cynthia | two red bowls March 9, 2014 at 8:05 PM

    Ashlae, I just tried this last night and it was SO. GOOD. Actually, I put it in the fridge to chill overnight, and this morning I tried it and it was so good that I finished an entire mousse before I knew what was happening. At 9 AM. Chocolate mousse for breakfast … hey, it happened and I’m okay with it. Thanks so much for sharing this! And beautiful photos :)

  • Lisa @ Simple Pairings March 10, 2014 at 5:38 AM

    This is awesome! I love the simplicity here – definitely want to try this! Pinned right this second :)

  • Melissa @ Treats With a Twist March 10, 2014 at 12:40 PM

    These pictures are GORGEOUS! And Califia is my favorite. And toasted coconut is my favorite flavor of anything and everything. And you’re my favorite :)

  • Jenny @ BAKE March 10, 2014 at 1:26 PM

    I can’t believe this is only 2 ingredients!

  • kelly March 10, 2014 at 1:46 PM

    yum, this looks so easy and tasty. beautiful photos. thanks!

  • Flo March 10, 2014 at 8:46 PM

    Good recipe of chocolate mousse!

  • Kathryn March 11, 2014 at 3:32 AM

    I think I’m going to have to try every single variation. Just in the name of science obviously.

  • Skye March 11, 2014 at 5:21 AM

    Stunning. Such truly beautiful photos. And a delightfully simple recipe – with so many delicious sounding variations.
    PS I love those little pots – may I ask where you got them from?

  • Shelly @ Vegetarian 'Ventures March 12, 2014 at 6:41 AM

    Oh my – that Irish Cream version. Need. It. Now. I have a chocolate addiction as well (all the chocolate was on sale for V-day last month and I may have stashed 10 bars in my freezer which are now almost gone). This sounds like the perfect light dessert to mix up my constant need to pop a piece of chocolate in my mouth.

  • Christine March 13, 2014 at 2:12 PM

    I whisked together some melted chocolate and toasted coconut milk for seven minutes with my right arm, took a break, and then whisked some chilled coconut milk for four minutes with my left arm — for balance, you know. The workout was tiring, the product satisfying. After I try all of the variations, I’ll have wicked guns as well as a happy belly. Thanks for the recipes!

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  • Leana Henke March 16, 2014 at 4:20 AM

    Uh – maze Balllzzzzzzz

  • jackie S March 16, 2014 at 12:20 PM

    This is amazing! I have to try this. I LOVE LOVE… Chocolate pudding with nuts and wafers. It’s delicious and this looks like it.

    I would go to TAO Restaurant in NYC (58th & Madison) every Saturday for the lunch special. The chocolate Zen Parfait (included for free) is to die for.

  • Michelle March 17, 2014 at 8:19 PM

    Can you use soy milk as a substitute for almond milk?

    • Ashlae March 17, 2014 at 8:42 PM

      Hi Michelle –

      Sure! Enjoy :)

  • Lauren March 20, 2014 at 2:39 PM

    Lovely recipe. I had been saving some Valrhona and this was the perfect recipe for it.Delicious treat this was. Thank you!

  • Anna March 23, 2014 at 11:27 AM

    These look absolutely amazing and your photography is simply stunning! Thank you for sharing!!

  • The Queen of Dreaming March 24, 2014 at 12:37 PM

    I’m dying only watching your photos, I can only imagine what would happen when I’ll eat that!

    http://justsem.wordpress.com/

  • Kathryne March 24, 2014 at 6:54 PM

    I could probably give your love for chocolate a run for your money. I baked about six batches of brownies over the past month, and in the process, realized just how allergic I am to chocolate (allergic? intolerant? not sure, but it won’t stop me). Totally ate one of those brownies today and I would gladly take a spoon to some chocolate mousse. Love your suggested variations, too. Last but not least, you just reminded me that I picked up some of that coconut almondmilk at Whole Foods, so I’m going to go pour myself a glass.

  • trisha March 25, 2014 at 4:48 PM

    i totally hear you. i feel good if i only eat one chocolate bar a day… maybe too much? i have no idea. these look absolutely amazing! x

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  • Nikolina April 6, 2014 at 5:55 AM

    In bulgaria we have only nut milk of isola bio,can you tell me if it woks?

    • Ashlae April 6, 2014 at 7:20 AM

      Hi Nokolina –

      That should work just fine. Enjoy!

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  • Dana July 20, 2014 at 6:30 AM

    Hello! Will coconut milk or just plain almond milk work as a substitute for the coconut-almond milk? Thanks!

    • Ashlae July 20, 2014 at 8:36 AM

      Hi Dana –

      Either would work, but I recommend Califia’s plain almondmilk (there are some variations in the post above).

  • Kristen July 25, 2014 at 11:39 AM

    Thanks for posting this, it looks like the recipe I’ve been looking for. Just wondered, in the unlikely situation that this remained uneaten in the fridge, how long would it keep for? I’m planning on doing some cooking/baking for some visitors and wondered how far in advance I can make it.

  • Shane July 28, 2014 at 1:49 PM

    I know it’s been a few months, bit I just wanted to thank you for posting this. Took me a little to get the consistency right from mixing, but it worked out. Also using chili chocolate (I used Lindt dark chocolate) is amazing.

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  • Franziska October 1, 2014 at 3:12 PM

    I have just stumbled upon this recipe and absolutely love the idea of two ingredient chocolate mousse!
    Brilliant!

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