2-Ingredient Chocolate Mousse Cake

Introduction

Welcome to the world of ultra-simple yet incredibly luxurious desserts! This 2-Ingredient Chocolate Mousse Cake is a game-changer for anyone who loves rich, silky chocolate mousse without the hassle of complicated recipes. Whether you’re short on time, new to baking, or just looking for an easy dessert that impresses every time, this cake is your go-to treat. It’s perfect for dinner parties, weekend indulgences, or even a quick after-dinner dessert when cravings hit.

The History

While traditional chocolate mousse recipes often include multiple ingredients like eggs, cream, and sugar, the 2-ingredient version has gained popularity in recent years as a healthier, easier alternative. The magic lies in using just chocolate and a can of whipped coconut cream or aquafaba (the liquid from a can of chickpeas), which whips up into a light, airy texture similar to traditional mousse bases. This modern twist allows people with dietary restrictions or minimal pantry space to enjoy a classic dessert without compromise.

Ingredients Breakdown

• Dark Chocolate: Use high-quality dark chocolate with at least 60% cocoa solids for the best flavor and structure. It melts smoothly and gives the mousse its rich base.
• Canned Coconut Cream or Aquafaba: Coconut cream adds richness and body, while aquafaba offers a lighter, vegan option that still whips up beautifully. Both options provide the creamy texture essential for a successful mousse.

Step-by-Step Recipe

1. Melt the chocolate using a double boiler or microwave, stirring until smooth.
2. If using coconut cream, chill the can overnight and scoop out the solid part, leaving the liquid behind. If using aquafaba, ensure it’s at room temperature.
3. Whip the coconut cream or aquafaba until stiff peaks form.
4. Fold the melted chocolate into the whipped base gently but thoroughly.
5. Pour the mixture into a prepared cake pan or individual serving dishes.
6. Chill in the refrigerator for at least 4 hours or overnight until set.
7. Serve chilled, optionally topped with berries, chocolate shavings, or a dusting of cocoa powder.

Tips

• Ensure the chocolate is fully melted and slightly cooled before folding into the whipped base to avoid deflating the mixture.
• Use a spatula to fold gently—overmixing can lead to a denser mousse.
• For best results, chill the mousse cake for at least 6 hours to allow it to firm up properly.
• You can add a splash of vanilla extract or a pinch of salt for extra flavor depth.

Variations and Customizations

• Add-ins: Fold in chopped nuts, dried fruit, or mini chocolate chips for added texture.
• Flavor Twists: Add a few drops of peppermint extract, orange zest, or espresso powder to enhance the chocolate flavor.
• Layered Dessert: Layer the mousse over a simple cookie crust or alternate with fresh berries for a trifle-style dessert.
• Chocolate Swap: Use white or milk chocolate instead of dark for a different flavor profile.

Health Considerations and Nutritional Value

This 2-ingredient chocolate mousse cake is not only simple but also surprisingly healthy, especially when made with dark chocolate and full-fat coconut cream or aquafaba. Dark chocolate contains antioxidants and may improve heart health in moderation. Coconut cream provides healthy fats and a creamy texture without dairy, while aquafaba is low in calories and fat-free, making it ideal for those watching their intake. Always be mindful of portion sizes and choose unsweetened chocolate if you’re managing sugar levels.

Ingredients

• 8 oz (225g) dark chocolate, chopped
• 1 can (13.5 oz / 400ml) full-fat coconut cream, chilled overnight OR ¾ cup (180ml) aquafaba (liquid from canned chickpeas)

Directions

1. Melt the chocolate in a heatproof bowl placed over a pot of simmering water (double boiler), or in 30-second intervals in the microwave, stirring between each interval until completely melted and smooth. Allow it to cool slightly.
2. If using coconut cream: Open the chilled can of coconut cream and scoop out only the solidified cream, leaving the liquid behind. Place the cream in a mixing bowl and whip with a hand mixer or stand mixer until fluffy and holds stiff peaks.
3. If using aquafaba: Pour the aquafaba into a clean mixing bowl and whip with a hand mixer or stand mixer until stiff glossy peaks form, about 5–7 minutes.
4. Gradually fold the melted chocolate into the whipped coconut cream or aquafaba using a spatula, being careful not to deflate the mixture.
5. Pour the mousse into a cake pan lined with parchment paper or into individual ramekins.
6. Refrigerate for at least 4–6 hours or overnight until firm.
7. Before serving, garnish with fresh berries, shaved chocolate, mint leaves, or a sprinkle of cocoa powder if desired.

FAQ

Can I use regular coconut milk instead of coconut cream?

No, regular coconut milk doesn’t have the same fat content needed to whip into a mousse-like texture. Always use full-fat canned coconut cream that’s been chilled overnight.

How long can I store the mousse cake?

Store the mousse cake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2 months—just thaw in the fridge overnight before serving.

Is this recipe vegan-friendly?

Yes, if using aquafaba or coconut cream and ensuring your chocolate is vegan (check for dairy-free labels).

Why didn’t my aquafaba whip up properly?

Aquafaba needs to be at room temperature and free from any trace of oil or grease. Make sure your mixing bowl and whisk are impeccably clean and dry before whipping.

Can I sweeten the mousse further?

If your chocolate isn’t sweet enough, you can add 2–3 tablespoons of maple syrup, honey, or powdered sugar while melting the chocolate.

Summary

This 2-Ingredient Chocolate Mousse Cake is a silky, rich dessert made effortlessly with just chocolate and whipped coconut cream or aquafaba. Perfectly creamy, naturally gluten-free, and ready in minutes, it’s the ultimate guilt-free indulgence for any occasion.