Two ingredient chocolate mousse


Living in the land of chocolate certainly has its benefits. The chocolate section of the grocery store probably accounts for 10% of the overall merchandise and no one bats an eyelash if you purchase several pounds of rich chocolat.

I love Cailler Chocolat.

In fact, all of Geneva–from toddling babies to elegantly dressed grandmamas–can be found nibbling on a piece of chocolate around four in the afternoon. I can almost hear the bells from St. Pierre Cathedral ringing as nannies lovingly unwrap chocolate bars to outstretched hands.

This is the unofficial time of day known as goûter when it is customary to stop at a patisserie or chocolaterie for a sweet. A little something to satiate you. A little something to hold you over until dinner. Goûter is both a verb “to taste” and a noun “a little taste.”


It is a custom I’ve picked up while living in Geneva. That said, a daily goûter can be taxing on the wallet and waistline–so I was intrigued by this recipe for two ingredient chocolate mousse.

Using just dark chocolate and almond milk, this dessert has all the decadence of a slice of chocolate cake without the added sugar and fat. It’s also simple to make, store and enjoy later.



Two Ingredient Chocolate Mousse from Oh Ladycakes

  • 6 oz dark chocolate (at least 65% cacao)
  • 3/4 cup of almond milk

If you have a double boiler and a hand mixer this recipe will be very easy for you. If you don’t (like me), the chocolate mousse will taste just as delicious.

Prepare your workspace by filling a large mixing bowl halfway with ice cubes and setting it aside. Also set aside four small jars or containers with lids. Place water in your double boiler and turn it on medium-low heat. If you do not have a double boiler, fill a small pot with two to three inches of water and place a heat-safe mixing bowl on top of it–also on medium-low heat.

Chop the chocolate roughly and place it in the top of the double boiler. Allow the chocolate to melt, stirring it occasionally to make sure it is not burning. Once the chocolate is completely melted, remove it from the heat. Place the double boiler insert into the mixing bowl filled with ice (see photo below).

Stir the almond milk into the chocolate with a spatula. Using a hand mixer, beat the chocolate mixture on medium-low speed for four to five minutes. The mixture will become bubbly and then the bubbles will subside and fine lines will appear. Do not over mix!

If you do not have a hand mixer, whisk the heck out of the chocolate mixture for about seven minutes, watching for bubbles and then fine lines. It will be tough, but you will have burned off the calories you likely consumed testing the chocolate throughout the recipe.

Quickly pour the mousse into the four jars, using a spatula to scrape the sides of the pot. Tap each jar on the counter to remove any trapped air bubbles. Top the jars with lids and refrigerate for at least two hours. The mousse will keep for up to five days.


There are so many flavor variations on this recipe–from espresso to earl grey, peanut butter to hazelnut liqueur–check out the original recipe’s website for more ideas.



I hope you can find time for a little goûter this weekend. Meanwhile, check out these links:

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