Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, two ingredients chocolate mousse. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

How to Make Two Ingredient Chocolate Mousse. The first step in making Two Ingredient Chocolate Mousse is to melt the chocolate pieces. Chocolate mousse is the definitely decadent dessert that you will look on any dinner night or party.

Two Ingredients chocolate mousse is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Two Ingredients chocolate mousse is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook two ingredients chocolate mousse using 2 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Two Ingredients chocolate mousse:

1. Take 250 gms dark chocolate
2. Take 250 gms heavy whipping cream

And that's if you move at half speed. Serve it after a delicious meal of our Italian sausage soup recipe! Melt the chocolate in a large bowl with the water. Place the bowl over another bowl filled with ice and water, and whisk the water and chocolate together.

Instructions to make Two Ingredients chocolate mousse:

1. Melt chocolate and cream together in microvave for 30 secs and again repeat for 30 secs..
2. Cool it and keep it in fridge for 4 to 5 hours..
3. Remove from fridge and beat with a egg beater till it becomes soft and creamy..
4. Fill it in a piping bag and fill in shot glasses or cups..
5. This you can also use on cakes as frosting..

With just whipping cream and chocolate, this mousse simple and easy to prepare. I saw this one as a layer in another dessert and wanted to try the mousse alone for long time. This easy chocolate mousse makes the most of its two ingredients by using the cream three different ways. You'll melt the chocolate with some of the cream to create a soft ganache, whip more cream to soft peaks for garnishing, and then whip the rest to medium peaks for the mousse. Hervé This, a French physical chemist with a PHD in molecular gastronomy, invented the recipe.

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