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DessertsDurban Indian
2 Ingredient Chocolate Mousse
Make authentic 2 Ingredient Chocolate Mousse with this foolproof recipe. Packed with rich traditional flavor, step-by-step photos, and cooking tips by Denisiya on EatMee Recipes.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
ServingsServes 4
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Scale:
Base Yield: Serves 4
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13 StepsStep-by-Step Instructions
- Step 1
Break the chocolate into pieces & place into a microwave safe bowl. I’m using Cadbury Milk Chocolate but you may use your favourite.
- Step 2
To the chocolate, add 125 ml of fresh cream.
- Step 3
Heat in the microwave for 30 seconds.
- Step 4
Stir until all the chocolate has melted & it forms a ganache. If the chocolate isn’t melted as much, pop it in the microwave for a further 30 seconds.
- Step 5
Set aside to cool.
- Step 6
To another bowl, pour in the 375 ml of fresh cream.
- Step 7
Using an electric whisk, whisk until the cream forms stiff peaks.
- Step 8
Pour the cooled chocolate ganache into the bowl of whipped cream.
- Step 9
Gently fold together until combined.
- Step 10
At this point the mousse can be piped into serving bowls or simply spooned into them. I used an ice cream scoop to neatly add them into the bowls.
- Step 11
If spooning them into the bowls, use the back of a spoon to smoothen the tops.
- Step 12
Top it off with flake or whatever you prefer – this is optional as the mousse can also be served without toppings.
- Step 13
Refrigerate for 3 hours & serve.
Video Tutorial
Watch How It's Made
Follow along with Denisiya's step-by-step video guide for 2 Ingredient Chocolate Mousse.
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Frequently Asked Questions & Cooking Tips
Expert kitchen guidance and troubleshooting for making the best 2 Ingredient Chocolate Mousse
How should I store 2 Ingredient Chocolate Mousse to maintain freshness?
Store in an airtight container at room temperature for up to 1 to 2 weeks. For milk-based sweetmeats like burfee or soji, refrigerate in an airtight container for up to 7 to 10 days.
Can I substitute butter with margarine or oil?
Pure butter or ghee provides the authentic rich aroma and texture characteristic of traditional Indian sweetmeats and bakes. Margarine can be used in a pinch, but butter delivers superior flavor.
About the Creator
Meet Denisiya
Hi, I'm Denisiya! Food lover, recipe developer, and founder of EatMee Recipes. I specialize in authentic South African Durban Indian cuisine, comforting curries, and modern Instant Pot adaptations. Every recipe on this site is tested in my personal kitchen to ensure you get mouth-watering, foolproof results every time.
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