(Serves ~4-6 depending on portion size)
Basic version (Chocolate + Hot Liquid)
~2 cups broken/diced dark chocolate (70% cocoa or higher recommended) — quality matters. PlantYou+1
~1 cup hot coffee or tea (or very hot water) — use decaf if you prefer no caffeine. Joyful Platters+1
That’s it for the two-ingredient version.
Alternative version (Chocolate + Aquafaba / Chickpea Liquid)
~200-250 g dark chocolate (approx) Cooking With Elo+1
~120 ml aquafaba (liquid from canned chickpeas) Yasmeen's Kitchen Diary
(Some recipes add a small pinch of cream of tartar or vanilla extract, but these are optional and don’t count as major extra ingredients.)
Optional toppings / garnishes (not counted toward the “two ingredients” core):
Fresh berries (raspberries, strawberries)
Shaved dark chocolate or cocoa powder
Sea salt flakes or a little espresso powder
Orange zest, chopped nuts or toasted coconut
These add flavour and visual appeal but are optional.
👩🍳 Equipment & Preparation
Equipment you’ll need:
Two medium-sized mixing bowls (one fits inside/over the other for ice bath)
A hand whisk (or electric hand mixer)
A spatula
Ice cubes + cold water for ice bath
Serving glasses/bowls, ramekins or jars
Knife & board for chopping chocolate
Kettle/microwave to heat the liquid
Prep steps:
Break the chocolate into small pieces so it melts smoothly.
Arrange an ice bath: fill one medium bowl with ice + cold water. Place a second bowl (for the chocolate mixture) so that its base sits in the ice bath — this allows rapid cooling while you whisk.
Heat your hot liquid (coffee/tea/water) until very hot (just off boil) or measure your aquafaba if using that version.
Set out your whisk and serving vessels so you’re ready to whisk promptly.
🧪 Step-by-Step Method
Version A: Chocolate + Hot Liquid (Coffee/Tea/Water)
Melt the chocolate: Place the chocolate pieces in a medium bowl. Pour the hot liquid over the chocolate and stir gently until fully melted and smooth. (Some sources say “Pour hot coffee or tea over the chocolate; stir until fully melted and smooth.”) Joyful Platters+1
Chill and whisk: Place the bowl with melted chocolate into the ice bath (the second bowl). Begin whisking vigorously by hand (or with a hand mixer) for about 4-5 minutes, until the mixture thickens noticeably, color lightens slightly and it begins to hold a ribbon when the whisk is lifted. وصفات نباتية طبيعية+1
Finish whisking & set: Remove the bowl from the ice bath, continue whisking for another minute or so until the mousse becomes light and fluffy (but still holds shape). Immediately spoon into serving bowls or glasses. If you prefer a firmer texture, refrigerate for ~30 minutes (or up to 4 days) before serving. PlantYou+1
Serve or chill: When ready, garnish if desired. Serve either at cool room temperature or chilled. The texture should be airy yet rich.
Version B: Chocolate + Aquafaba
Whip the aquafaba: Drain the chickpeas and reserve the liquid (aquafaba). Use a mixer to whip the aquafaba until soft peaks form (roughly ~15-20 minutes by hand, less with mixer) according to one recipe. NeuroticMommy
Melt the chocolate: Meanwhile melt the dark chocolate (via double boiler or microwave) until smooth.
Fold together: Pour the melted chocolate into whipped aquafaba (or vice versa, depending on method). Gently fold to combine — some deflation may occur but that’s fine. Cookpad+1
Chill to set: Transfer into serving cups and refrigerate for several hours (e.g., 3-4 hours or overnight) to fully set. Serve chilled. Cooking With Elo
Choose whichever version you prefer based on your ingredients and equipment. Both yield excellent results.
🍽 Serving Suggestions & Presentation
Serve in small glass bowls or stemmed dessert glasses so the rich chocolate colour shows.
Garnish just before serving with: fresh berries (raspberries or blueberries), orange zest, shaved chocolate, a sprinkle of sea salt, toasted coconut flakes or chopped nuts.
For an extra touch: pipe the mousse into the glasses using a piping bag (especially if wipped to stiffer peaks) for a elegant finish.
Pair with a strong coffee or espresso, or a light dessert wine; or serve alongside fresh fruit for contrast.
Timing tip: If serving later, allow to chill in fridge until just before serving so the top remains soft and velvety rather than hard.
🔄 Variations & Customisations
While the core is two ingredients, you can do variations by swapping elements or adding a tiny extra ingredient (though strictly you’ll deviate from “two”). Some ideas:
Orange-chocolate version: Add a little orange zest to the melted chocolate, or serve with candied orange peel on top.
Spiced version: Stir in a pinch of cinnamon, chili powder or espresso powder to the melted chocolate before whisking. (The minimalist method notes optional additions like cinnamon or espresso. cookist.com)
Coconut milk version (slightly more than two ingredients): Use full-fat coconut milk + melted chocolate, whip until thick. Some recipes call this “two ingredients” (chocolate + coconut milk) albeit texture differs. Pastry Wishes
Nut-butter version: For a slightly richer flavour, melt chocolate then stir in 1-2 tablespoons of almond or peanut butter before whisking (this adds a third ingredient).
Mini parfaits: Layer the mousse with fruit compote, whipped coconut cream or chopped nuts for more complex dessert.
Sugar-free/keto version: Use high-cocoa chocolate (85%+) and possibly sweeten with stevia or erythritol (note this adds an ingredient).
Frozen mousse / semifreddo style: Pour mousse into silicone molds, freeze, then unmold for a frozen chocolate treat. (Some sources mention freeze version. cookist.com)
🧩 Science & Technique: Why the Texture Works
Understanding a bit of the science helps appreciate how this simple technique produces such a good result:
In Version A (chocolate + hot liquid): When you pour hot liquid (coffee/tea/water) over the chopped chocolate, the chocolate melts and forms an emulsion. Then, placing over an ice bath while whisking quickly cools the mixture and helps air get incorporated. The result: the chocolate fats and cocoa butter create structure around the trapped air bubbles — giving a mousse-like lightness. As one source explains: “If you add a large enough quantity of water … then slowly cool the chocolate down while whisking … the bonds begin to form again and trap air inside the fat molecules, thereby creating a mousse.” وصفات نباتية طبيعية
In Version B (aquafaba + chocolate): Aquafaba behaves akin to egg whites because of proteins and saponins in chick-pea brine. When whipped, it traps air and forms a foam. Folding in melted chocolate gives structure and flavour; and chilling sets it into a mousse. The Guardian+1
Key technique tips:
Use good chocolate with sufficient cocoa butter (helps with texture).
Use hot liquid to melt the chocolate smoothly (avoid seizing).
Use ice bath / chilling to firm the mixture quickly.
Whisk or beat sufficiently to incorporate air; insufficient air = dense texture.
Sere or chill promptly to preserve airy texture.
If you skip or rush any step, you may end up with denser texture or melted chocolate rather than mousse.
📋 Full Consolidated Recipe (Version A: Chocolate + Hot Liquid)
Yield: about 4 servings (adjust up/down)
Prep time: ~10 minutes
Total time: ~10-15 minutes (plus optional chilling)
Ingredients:
2 cups (≈300 g) dark chocolate (70% cocoa or higher), chopped
1 cup hot coffee (or tea) or very hot water
Instructions:
see continuation on next page
