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! Make this two ingredient whipped chocolate mousse pudding in just 5 minutes with ingredients I bet you already have on hand.
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What’s so great about 2 Ingredient Chocolate Mousse
First and foremost, two ingredients. That’s it. That’s pretty great on it’s own, right?
This easy chocolate mousse is great in so many forms. You can make it in just 5 minutes to satisfy your sweet tooth after dinner, or make it in advance to serve on it’s own at a party. Put it into small ice cream dishes with small spoons, add a garnish, and you will look like the hostess with the mostest. And it’s so simple.
The other best thing is that you can make this recipe a few days ahead of time. Making the mousse ahead of time is ideal when you are not using it as a stand alone dessert, but rather as an ingredient in other recipes.
Ingredients
A few notes on the ingredients:
- Instant Pudding: I have only tested this recipe with Jell-O instant chocolate pudding. Other chocolate pudding mixes will likely work, but be sure they say “instant”, not “cook & serve”.
- Heavy whipping cream: It’s a must. No substitutions this time.
How to make chocolate mousse (step by step instructions)
To make things even simpler, here are step-by-step photos to help you every step of the way.
This recipe has two simple ingredients and the directions to make it are just as simple.
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.
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.
Frequently Asked Questions
I like to put the mouse into small glass ice cream dishes or even 4oz mason jars. You can serve it with fun toppings like crushed chocolate sandwich cookies, graham crackers, mini chocolate chips, chopped nuts...the sky is the limit.
This chocolate mousse can be turned into a simple chocolate pie or is great as a filling for a donut. It would also make a great frosting for filled cakes or cupcakes.
If you are feeling extra creative, use a mason jar and layer it with chocolate mousse, cool whip, and some crunchy topping (like graham crackers or chocolate cookies). Keep layering till you reach the top of a fun chocolate parfait.
How to store the mousse for later
This chocolate mousse recipe is great to make ahead of time. Mix it all up and then put into an airtight container and store in the refrigerator for up to one week. I like to use glass containers when I store this recipe. It keeps the chocolate flavor pure and these containers tend to keep their seal a little bit tighter than some of the plastic ones.
One more simple tip
If you don’t like chocolate, you can easily swap the pudding flavor. Here’s a recipe for vanilla mousse that you can try first and then start playing with flavor combinations from there.
Want the mousse to be even fluffier? Fold in some cool whip at the end and you’ll have chocolate mousse that tastes like a cloud!
Looking for more simple recipes to satisfy your chocolate craving? Try these:
When you try this recipe and love it 😍 let me know by leaving a comment below or 5 ⭐ rating!
📖 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.
Notes
Nutrition
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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 🙂