5 minute chocolate mousse for two is my gift to you this Valentine’s Day.
If you can melt chocolate in the microwave, whip heavy cream, and stir in an egg yolk, you have mousse.
Rich chocolate mousse for two. It’s so much easier than you thought, right?
Of course, this recipe isn’t entirely authentic. I’m using heavy cream instead of egg whites here, and my technique of melting chocolate and butter in the microwave would make any French chef angry. But I’ve had the super complicated fancy mousse, and I still like this 5 minute chocolate mousse version more. It’s darker and richer.
Plus, anytime a recipe comes together in 5 minutes instead of 30, and uses less dishes, I always call it a win.
The recipe that I use the most on this site is my 15-minute puff pastry recipe, but I have a feeling that this 5-minute chocolate mousse is about to take its place.
If you want to make a slightly fancier version of this mousse, I made this chocolate mousse for two last year with a tart cherry reduction and crushed peanut butter pretzels on top. It’s still one of my favorites. This easy strawberry mousse for two is great if you don’t love chocolate. Plus, it’s made in the blender.
I like to make this easy chocolate mousse for Sunday supper dessert, but it will also be on my Valentine’s Day dinner table. Since Valentine’s Day is on a weekday this year, what are you guys doing? If you’re staying in, have you checked out my Romantic Dinners for Two?
Let’s go over the steps for the recipe:
- Melt chocolate chips and butter in the microwave at 50% power.
- Separate the egg and have the egg yolk ready to go. Use the leftover egg white in any of my recipes that use an egg white.
- Whip the heavy cream and powdered sugar with an electric hand mixer until light and fluffy.
- Stir the egg yolk into the melted chocolate mixture, and then fold everything into the whipped cream.
- Scoop into these cute heart dishes, and serve immediately. If you want to refrigerate it, you can, but let it come to room temperature on the counter for at least 45 minutes. It will harden in the fridge, just so you know!
- 1 large egg yolk
- 1 tablespoon powdered sugar
- 1/2 cup heavy cream
- 5 ounces milk chocolate chips (heaping 3/4 cup)
- 1 tablespoon unsalted butter
- First, separate the egg and have the egg yolk ready in a bowl nearby.
- Next, pour the heavy cream in a medium bowl, and place it in the fridge with the electric beaters. (We’re pre-chilling to speed up whipping time).
- The rest of the recipe needs to be completely quickly.
- Next, melt the chocolate: In a medium glass bowl, add the chocolate chips and butter. Turn the microwave power down to 50%, and microwave for 20 seconds. Stop and stir. Repeat until about 2/3 of the chocolate chips are melted. For the remaining chips to melt, slowly and gently stir the mixture with a wooden spoon. The residual heat of the bowl will melt the rest. The mixture should be smooth. (If the mixture is pasty or grainy, you have burned the chocolate, and you must start over). Stir in the egg yolk.
- Once the chocolate is melted: work quickly! Whip the cream in the pre-chilled bowl using an electric mixer on high with the pre-chilled beaters. Once the cream has soft peaks, add the powdered sugar and add all of the melted chocolate. If the chocolate has started to firm up slightly, you’re fine–just work fast.
- Beat the chocolate into the cream mixture until fully incorporated, about 15 seconds maximum.
- Divide the mousse between two serving dishes.
- Serve immediately, or chill it for up to 3 days but bring it to room temperature for an hour before serving (it will harden as it chills).
Amount Per Serving:
Calories: 1303 Total Fat: 97g Saturated Fat: 61g Cholesterol: 199mg Sodium: 146mg Carbohydrates: 97g Sugar: 85g Protein: 14g