Chocolate Mousse For Two Recipe - Crunchy Creamy Sweet (2024)

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Chocolate Mousse For Two - rich and silky treat for two!

Chocolate Mousse For Two Recipe - Crunchy Creamy Sweet (1)

I have been meaning to make this mousse since this cake. I knew it would be amazing. Here we are, a year later, Valentine's Day approaching. It was time to make it happen.

If you need a dessert that can be made ahead of time and is fairly quick to make, this is it. Aside from the fact that it's one of the most decadent ones! My Hubby loves chocolate mousse and he was awaiting anxiously for me to finish shooting the photos so he can have his share! 🙂

Chocolate Mousse For Two Recipe - Crunchy Creamy Sweet (2)

As for decorating it, I used chocolate shavings. You can use whipped cream or caramel sauce or hot fudge sauce. Whatever your sweet heart desires! Or you can use this mousse for dipping strawberries!

This recipe makes a perfect amount for two. This mousse is rich so don't be tempted to double the recipe (unless you are making it for 4).

--->> Craving more? Check out my NEW recipe for Chocolate MUG Cake for Two!

Chocolate Mousse For Two Recipe - Crunchy Creamy Sweet (4)

Chocolate Mousse For Two Recipe - Crunchy Creamy Sweet (5)

Chocolate Mousse For Two Recipe

Author: Anna

Chocolate Mousse For Two – rich and silky treat for two!

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 2 minutes mins

Total Time 22 minutes mins

Course Dessert

Cuisine American

Servings 2 servings

Calories 621 kcal


  • 1 tablespoon unsweetened cocoa powder
  • 2.5 tablespoon hot water
  • 3.5 oz semi-sweet chocolate
  • ¾ c cold heavy whipping cream
  • 2.5 teaspoon granulated sugar
  • dash of salt


  • In a small bowl, mix together cocoa powder and hot water. Set aside to cool slightly.

  • In a double boiler, melt chocolate. Cool 3 to 5 minutes.

  • In a large mixing bowl of a stand mixer, whip cream, sugar and salt at medium speed. Whip for 30 seconds. It should slightly thicken. Increase the speed to high and whip the cream until soft peaks form. It should happen quite fast ( 20 to 30 seconds ) so do not walk away. Set aside.

  • Whisk cocoa powder mixture with melted chocolate until smooth. At first it will look like your chocolate seized but keep whisking. It will come back together and be smooth.

  • With whisk, fold in ⅓ of the whipped cream into chocolate mixture to lighten it. Switch to a rubber spatula and gently fold in the rest of the whipped cream, until no streaks remain. It is important or the mousse won't set right.

  • Spoon the mousse into glasses.

  • Refrigerate until ready to serve or for up to two days.


Recipe source: Triple Chocolate Mousse Cake recipe


Calories: 621kcal | Carbohydrates: 35g | Protein: 5g | Fat: 52g | Saturated Fat: 31g | Cholesterol: 125mg | Sodium: 40mg | Potassium: 389mg | Fiber: 4g | Sugar: 23g | Vitamin A: 1310IU | Vitamin C: 0.6mg | Calcium: 89mg | Iron: 3.5mg

Tried this recipe?Leave a comment with rating below!

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Reader Interactions


    Did you make this recipe? Let me know!

  1. Sam says

    It says “put in the fridge until ready” do you have an estimate on how long that will take? Thanks in advance!


    • Anna says

      Hi Sam! It is best to let it set for 2 to 4 hours. Pull it out of the fridge 30 minutes before serving. Hope this helps!


  2. Cristal says

    How much baking chocolate does it take, im confused


      • Anna@CrunchyCreamySweet says

        Hi Ashley! It should say 3.5 ounces. So sorry! Let me know if you make it. Have a beautiful week! -Anna

    • ALICE KRUSE says

      Chocolate Mousse For Two Recipe - Crunchy Creamy Sweet (11)
      Baking chocolate is unsweetened chocolate. This recipe uses 3.5 ounces of semi-sweet chocolate (not the same as unsweetened), as well as 1 tablespoon of unsweetened powdered cocoa. Most chocolate chips are semi-sweet chocolate, but a better quality of chocolate will make your mousse better-quality, too.


  3. Curry and Comfort says

    I would need to eat two for quality control... okay... I just love chocolate mousse and want to eat it because it look amazing. 🙂


  4. CrunchyCreamySw says

    Sounds good to me! 🙂 Thanks, Amanda!


  5. Nancy says

    Anna, I've been a terrible blogger friend and haven't visited your lovely blog in so long! I've missed so many delicious things. Girl, this mousse. It's heavenly! And your photos are gorgeous - I'm especially loving the overhead shots. I also love how this only serves two. I mean, I would totally eat an entire vat of mousse by myself but I really shouldn't. A two person serving is perfect!


    • CrunchyCreamySw says

      You are so sweet, Nancy! xoxo


  6. kristy @ the wicked noodle says

    I love that this sweet treat is just for two! So perfect for Valentine's Day. I've missed you, my sweet friend. Your blog is looking just as lovely as ever! HUGS!


    • CrunchyCreamySw says

      Missed you too, Kristy!!! xoxo


  7. Jennie @themessybakerblog says

    This mousse looks so decadent and creamy. I love that it's a recipe made for two. Pinned!


    • CrunchyCreamySw says

      Thanks, Jennie and thanks for the pin!


  8. Karen @ The Food Charlatan says

    Anna, this is lovely! Sometimes simple is best. I really love the shots you captured!


    • CrunchyCreamySw says

      Thanks, Karen!


  9. Whitney @ The Newlywed Chefs says

    Anna, this mousse looks lovely! Perfect for Valentine's Day!


    • CrunchyCreamySw says

      Thank you, Whitney!


Chocolate Mousse For Two Recipe - Crunchy Creamy Sweet (2024)


What's the difference between chocolate pudding and chocolate mousse? ›

Traditionally, pudding gets its thick consistency from being cooked (which activates the cornstarch), while mousse is not cooked. Texture: Because these two creamy desserts use different methods of thickening, the texture also varies. Pudding is semisolid and more dense, while mousse has a lighter, airier texture.

How do you stiffen chocolate mousse? ›

You will need to add a thickening agent such as cornstarch or additional egg yolks, but be aware that it is very difficult to add just the right amount to thicken the mousse so it doesn't turn into a chocolate pudding. Don't overdo it when it comes to thickening.

What is the difference between chocolate mousse and chocolate souffle? ›

What is the difference between chocolate mousse and soufflé? While both are light and airy chocolate desserts that contain eggs, mousse is custard-based, usually contains milk or cream, and is served cold. Soufflé has fewer ingredients, and is baked and served hot.

Why is my chocolate mousse not fluffy? ›

The chocolate you used wasn't fluid enough

A three-drop chocolate has exactly the right cocoa butter content to produce the perfect end results. Chocolate with less cocoa butter in it will give the mousse too little texture. How to choose the right fluidity?

What are the four basic components of a mousse? ›

Four basic components of a Mousse

Mousse is a light and airy dessert made with eggs, sugar, heavy cream, and flavoring. All mousses have four basic components: aerated egg yolks, whipped egg whites, whipped cream, and a flavoring base.

What is the difference between chocolate mousse and Bavarian cream? ›

Bavarian creams differ from mousses in that they are usually made by thickening a custard sauce with gelatin, then folding in whipped cream (not whipped egg whites). Mousses can be served “standalone” in a dessert cup or used as filling for cakes and Charlottes.

What are common mistakes when making mousse? ›

Common mistakes when making mousse (and how to fix them)

It's easy to remelt the chocolate in the microwave until smooth and try again. A grainy mousse is also a result of overbeating so only beat for 1-2 minutes, or until the mixture resembles lightly whipped cream.

Can you over Whip mousse? ›

If you over-whip the cream, you'll end up with a grainy mousse (although you can try to remedy it by whisking in a few extra tablespoons of cream). An electric hand mixer and a nice big bowl are my tools of choice, but a big balloon whisk and a chilled mixing bowl work well, too.

What is the thickening agent for mousse? ›

The thickener:

Traditionally, mousse is made with gelatin. The gelatin should be bloomed in cool water or 5 minutes, then melted before adding to the base. The amount of gelatin can be altered depending on the desired texture.

What is Japanese chocolate mousse called? ›

The Namelaka is very delicate, and surprises those who have the pleasure of tasting it. It is similar to a white chocolate ganache, but also a white chocolate mousse, and is a very special cream that contains no eggs or flour!

What pairs with chocolate mousse? ›

Chocolate mousse and mocha are a match made in heaven.

Why is chocolate mousse so good? ›

Its texture is easy to recognize as it has a light, airy look, its chocolate flavor is intense and it's soft and melting on the palate. This dessert is a real treat and a light and simple finale to any meal.

What makes a good mousse? ›

It must be light in texture and absolutely creamy, with none of the slight grittiness you get when you overwork the chocolate. And it must have a fair amount of body and richness without being too dense.

Why is my chocolate mousse gritty? ›

Mousse can become grainy as it sets if you overwhip the heavy cream. If you take the cream too far, the milk solids will start to separate, leaving your mousse with a slightly grainy texture. Whip the heavy cream just until firm peaks hold on the whisk.

How do you make mousse firmer? ›

Cornstarch. Consider cornstarch the "nuclear option" for thickening mousse. Cornstarch, when used indiscriminately, can turn a souffle into pudding instantly. If thickening chocolate, add the cornstarch slurry to the melted chocolate.

What do mousse and pudding have in common? ›

Mousse and pudding are both creamy desserts that are made with milk or cream, sugar, and other flavorings. However, there are some key differences between the two: Texture: Mousse has a light and airy texture, while pudding is thick and creamy.

What is a substitute for chocolate pudding? ›

Quick chocolate pudding, made from scratch with cocoa, milk and cornstarch, can be a substitute for instant chocolate pudding in baking recipes. In the commercial instant pudding, the first ingredients are sugar and cocoa.

What's the difference between chocolate pudding and chocolate custard? ›

The main difference is the ingredient used as a thickening agent. Eggs are an essential ingredient in custard, as they give the dessert its gelatinous texture. Instead of egg proteins, flour or cornstarch are thickeners in puddings.

What is chocolate mousse made of? ›

Mousse is one of the most rich and decadent desserts and is often made with chocolate. Either whipped cream or beaten egg whites (sometimes both!) are folded into a mixture of melted chocolate, egg yolks, and sugar, then chilled.

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