Chocolate mousse is a decadent dessert, but let me tell you about a life changing dessert hack so you can have this sweet treat anytime you like! Grab your instant pudding and some heavy cream to make this 2-ingredient whipped chocolate mousse pudding in just 5 minutes!
TL;DR - 2-Ingredient Chocolate Mousse
- 💛Why you'll love it: Like my super popular vanilla mousse recipe, this chocolate mousse is super easy to make, utterly delicious and endlessly versatile.
- #️⃣Number of Ingredients: 7
- ⏲️Prep Time: 5 minutes
- ⏰Make Ahead Friendly: Mix up the mousse ahead of time and store it for up to 5 days in an airtight container in the fridge.
- 🍰Favorite way to use: Other than just eating it straight from the bowl, double the recipe and use as the filling in my chocolate pudding pie or sandwich it between two brownie cookies for the ultimate chocolate dessert.
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Key Ingredients
- Instant Pudding: I have only tested this recipe with Jell-O instant chocolate pudding. If using another brand be sure they say "Instant", not "Cook & Serve".
- Heavy whipping cream: It's a must. No substitutions this time.
How to make 2 Ingredient chocolate mousse
Step 1: Pour the instant chocolate pudding mix in a medium sized mixing bowl. To that add the heavy whipping cream.
Step 2: With a hand mixer, start mixing slowly at first (so you don't get pudding mix powder everywhere) and then once the two ingredients are combined, beat until you get a light and fluffy whipped pudding mixture.
Step 3: The consistency should be close to a thick buttercream frosting. Once you are done mixing it's ready to use.
For all measurements and full directions, check out the recipe card at the bottom of this page.
Favorite ways to serve chocolate mousse
- As a substitute for peanut butter in my no-bake apple donuts.
- As a dip for wafer cookies, pretzel rods or sliced fruit. Much like my brownie batter dip it's super versatile.
- As a filling for sufganiyot at Hanukkah. Make any donut recipe you like and use the chocolate mousse as a filling. For variety mix and match the fillings with my vanilla mousse.
- In a pudding parfait layered with espresso soaked lady fingers and chocolate chips for a twist on tiramisu.
Chocolate Mousse FAQs
Absolutely! Try white chocolate, dark chocolate, or even cookies-and-cream pudding for fun twists.
Use a plant-based whipping cream and a pudding mix that sets with non-dairy milk (some instant mixes don't, so read the label). The texture might be a little lighter, but the flavor stays decadent.
To make your chocolate mousse even lighter and airier, fold in some cool whip or homemade whipped cream after you've finished with the beaters.
If it's too thick, add a splash of milk or cream and gently fold until smooth. Too soft? Keep whipping for another minute or chill it for 10-15 minutes to help it firm up.
Storage Tips
Mix the chocolate mousse up put into an airtight container and store in the refrigerator for up to 5 days.
- To store in individual portions: Spoon the mousse into 4oz mason jars, put the lid on and pop into the fridge.
- To store in your serving container: Place a layer of plastic wrap directly on the chocolate mousse to keep it from getting a layer of film on the top. Then cover the container with a lid or another piece of plastic wrap.
More Chocolate Desserts to satisfy your cravings
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📖 Recipe
2 Ingredient Chocolate Mousse
Ingredients
- 1 package instant chocolate pudding (3.4-3.9 oz package)
- 2 cups heavy whipping cream
Instructions
- Pour the instant chocolate pudding mix in a medium sized mixing bowl. To that, add the heavy whipping cream.
- With a hand mixer, start mixing slowly at first (so you don't get pudding mix powder everywhere) and then once the two ingredients are combined, beat until you get a light and fluffy whipped pudding mixture.
- Once you are done mixing it's ready to use. It should be the consistency of a thick buttercream.
- If you aren't enjoying it right away, store in the fridge until you are ready to eat.
Penny says
Can I use the 5.9 oz box with heavy cream for a larger amount?
Marni Katz says
Yes, absolutely. Just add the extra heavy cream in slowly until you get the consistency you want. The recipe is very forgiving 🙂