2-Ingredient Chocolate Mousse (or Ganache Ice Cream)
A rich and silky chocolate mousse made with just dark chocolate and heavy cream. This easy dessert can also be frozen into a creamy ganache-style ice cream for an indulgent treat with minimal effort.
Ingredients
Scale
- 200 grams dark chocolate, finely chopped
- 1 cup (240 milliliters) heavy cream, cold
Instructions
- Finely chop the dark chocolate and melt it gently using a double boiler or microwave in short intervals, stirring until smooth. Let it cool slightly.
- In a separate mixing bowl, whip the cold heavy cream to medium peaks using a whisk or hand mixer.
- Fold one third of the whipped cream into the melted chocolate to lighten the mixture.
- Gently fold in the remaining whipped cream using a spatula until fully combined and airy.
- Spoon the mousse into serving glasses and refrigerate for at least 2 hours until set.
- For a ganache ice cream texture, freeze the mixture for about 3 hours, then let it sit at room temperature for 10 minutes before scooping.
Notes
- Use good quality dark chocolate, around 60 to 70 percent cocoa, for the best flavor.
- Do not overwhip the cream, medium peaks create the perfect airy texture.
- Allow the melted chocolate to cool slightly before folding to prevent deflating the cream.