Kirbie's Cravings

2 Ingredient Chocolate Mousse

You only need two ingredients for this chocolate mousse and it doesn’t require any cooking. All you do is blend the ingredients, chill the mousse, and serve.

photo of two bowls with Chocolate Mousse

You only need two ingredients for this chocolate mousse and it’s healthier than regular chocolate mousse. It doesn’t contain egg yolks, heavy cream, or the other fattening ingredients usually found in a chocolate mousse recipe, but you’d never guess! It’s so rich and chocolatey no one will even know it’s a healthy version.

I’ve made this chocolate mousse many times and it’s great year-round but especially during the summer because it doesn’t require any cooking. You simply blend the two ingredients and place it in the fridge until it’s set.

overhead photo of two bowls of chocolate mousse

Chocolate Mousse made with Silken Tofu

The secret to this incredibly easy mousse is silken tofu. Silken tofu has a delicate, soft texture. When blended, it becomes a creamy base for dressings, sauces, puddings and mousse. You do need to make sure you choose silken tofu. Other styles of tofu (i.e. firm, soft) will not be soft enough.

The second ingredient is chocolate and you can use whatever type of chocolate you prefer. I like using semisweet chocolate chips because I favor dark chocolate, but I have also used milk chocolate and it works well, too.

I love how easy this dessert is to make and it’s so delicious!

close-up photo of a spoonful of chocolate mousse

Did you know you can also use avocados to make chocolate pudding? It’s so delicious, too.

photo of chocolate mousse

Chocolate Mousse

Servings: 3
Prep Time: 10 minutes
Cook Time: 1 minute
Course: Dessert
Cuisine: American
The chocolate mousse does not involve any cooking. You simply blend the two ingredients and place it into the fridge to let it set. The tofu is the secret in getting the best texture for the mousse and you won't taste it at all!


  • 8 oz silken tofu
  • 8 oz semisweet or milk chocolate chips


  • Microwave chocolate at 30 second intervals and stir until all chocolate is melted and smooth. Mine needed just one minute. Scoop into food processor along with tofu and blend on high speed until thick mousse forms. Make sure all the tofu is blended into the chocolate. Scoop into ramekins and rap bottoms of ramekins on hard surface to settle the mousse. Refrigerate for several hours to set.


Serving: 0.33of recipe, Calories: 479kcal, Carbohydrates: 41g, Protein: 8g, Fat: 31g, Saturated Fat: 16g, Sodium: 11mg, Potassium: 564mg, Fiber: 6g, Sugar: 28g, NET CARBS: 35g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

More Easy Dessert Recipes

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Microwave Custard Pudding  | A single-serving microwave version of purin pudding, a Japanese-style custard pudding. This silky, creamy pudding is an easy dessert that’s perfect for one or two people.

Three Ingredient Flourless Chocolate Cake  | This rich and dense chocolate cake is so easy to make with just three ingredients.

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8 comments on “2 Ingredient Chocolate Mousse”

  1. I made this today for my Grandma, who is a big lover of all things chocolate. I used the silken tofu and the chocolate chips like you said. Instead of 8 oz of tofu, I used 12. I did the same for the chocolate since it’s equal quantities in the original recipe. Blending it was a bit hard on the blender, but when it was mixed, it had a nice texture. The chocolate was really rich and overpowering though. I’m thinking maybe less chocolate next time. It was also a bit dense, but I think that was just from the way I made it. I’m definitely going to try this again. I love how it’s tofu! That makes it nice and healthy 🙂

    • Hmm, yeah you can try a little less chocolate next time. I think it’s easier to blend in a food processor if you have one. Glad you like it though!

  2. Made it – and i used silken tofu, “lite” firm. Tastes just like the chocolate chips used & great texture right out of the food processor. No need to first refrigerate to set.

    I wonder if it would taste good, to add a TBL of light rum?

    • Mmm, that sounds good. I tried once with soft tofu, and yeah the texture if perfect right after it’s done. I like silken for presentation because you can smooth it out since it starts out slightly runnier.

  3. 2 ingredients, this is my kind of recipe. Do grocery stores have silken tofu ? Or I have to go to a specialty store?

  4. excellent – i will make this, this weekend for a buffet style meal for a group of friends. low calorie (or, lower calorie) desserts are always welcome! thx

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