Amazing One-Ingredient Chocolate Mousse

one-ingredient chocolate mousse

This Amazing One Ingredient Chocolate Mousse is not quite El Bulli territory, but it’s close. Would you believe that pure chocolate and a little water whip up into a dense, unadulterated, magically spoon-able mousse? And it’s probably the best mousse you’ve ever had. Naturally vegan, too, and we already know that a little bit of dark chocolate each day is healthy for us. I think I’ll take my daily dose in this form, thanks.

A decadent chocolate mousse using just chocolate and…tap water!

I’ve been reading about this mousse technique so I decided to give it a try. After all, it’s just 4 ounces of chocolate and some water. I didn’t have much to lose.

How is it possible to make a one ingredient chocolate mousse?

What’s the bottom line? The short version is that when you melt good quality chocolate with water, and then whip it over ice, it turns into mousse. I think the process is distantly related to the frustrating phenomenon we’ve all experienced when chocolate suddenly ‘seizes’ when we’re trying to melt it. But in this case we’re harnessing that power for good. Real good.

The flavor of this chocolate mousse is intense because there’s no cream to dilute it!

Yes you can eat it right away, and yes you can store it in the fridge and it will still be good. Yes you can flavor it if you want to, with vanilla, Amaretto, whatever. Yes it’s rich, and yes, you should probably serve it in small bowls. Yes, you could eat the whole thing yourself. Any other questions? Ok then, let’s get right to it.

The origins of this amazing one ingredient chocolate mousse is in dispute.

I’ve read several conflicting stories, so I won’t repeat them, just assume it was some French food physicist, or chef or other who was tinkering around one day and figured this out. The important thing is, it’s delicious.

What do you think? I think it’s pretty cool, and if I’m ever sitting around with nothing sweet in the house I am definitely making this again. I think I’ll try it with Amaretto next. Without any cream or sugar, and lots of antioxidants in the dark chocolate, it’s actually not that bad for you, in moderation.

TIP: If you whip your mousse a little too long it will become stiff, but guess what? You can actually re-melt the chocolate and whip it again! Ain’t science wonderful?

 If you’re a serious dark chocolate lover and you’re willing to use a few more ingredients, I suggest you try my DEATH BY CHOCOLATE ZUCCHINI BREAD, or my CHOCOLATE POUND CAKE. And if you need more reassurance that dark chocolate is, indeed, good for you, read up on it in my 11 REASONS TO EAT MORE DARK CHOCOLATE post.

one-ingredient chocolate mousse
3.75 from 32 votes

Amazing One-Ingredient Chocolate Mousse

Course Dessert
Cuisine American
Diet Gluten Free
Yield 4 servings
Calories 170kcal
Author Sue Moran


  • electric beaters


  • 4 ounces good quality dark chocolate (I used Baker's Semi Sweet Baking Chocolate)
  • 3 ounces (scant 1/3 cup) water


  • Place ice in a large mixing bowl, and place a smaller bowl inside it.
  • Put the chocolate and water in a sauce pan and heat gently on the stove until the chocolate melts and the water and chocolate are combined.
  • Pour the chocolate into the small bowl, and whip with an electric beater until thickened. This will take anywhere from 3 to 5 minutes. The trick is to stop beating just as the mixture becomes thick and glossy, like frosting. The minute you stop beating it will firm up, so stop beating as soon as it starts to look thick. Quickly spoon it into serving bowls or cups.
  • If you beat the mousse a little bit too long, it will have a grainy kind of stiff texture, like in the photo below. It will still taste good, though, so eat it as is, or remelt the chocolate in the saucepan and whip it again.
  • Serve immediately, or refrigerate.


Calories: 170kcal | Carbohydrates: 13g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 6mg | Potassium: 203mg | Fiber: 3g | Sugar: 7g | Vitamin A: 11IU | Calcium: 21mg | Iron: 3mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


  • After finishing off the last of the mouse the next night, my husband and I both agree that this is one truly amazing recipe. The mousse keeps perfectly in the fridge, no change in texture at all, and it doesn’t get hard when it’s cold like a truffle would. I highly recommend you try this!!!
  • This mousse joins my Tangerine Sorbet on my growing list of ONE-INGREDIENT dishes. Anybody got any more one-ingredient wonders?

chocolate mousse pin

Watch it being made here…

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    Leave a Reply

    Please rate this recipe!

  • Reply
    From Beyond My Kitchen Window
    April 21, 2013 at 12:44 pm

    I can’t stand it, I am making this one this afternoon. So easy!

  • Reply
    April 21, 2013 at 4:55 am

    Brilliant, Sue!!!!

  • Reply
    Averie @ Averie Cooks
    April 21, 2013 at 12:06 am

    Now THIS is pretty ingenious! WOW!! I would have thought you’d have to add sugar or an egg or let the choc cool a bit; anything. But straight from being melted to mixer to puffy mousse. Incredible!

    • Reply
      Sue/the view from great island
      April 21, 2013 at 2:37 pm

      It is incredible, and if you try it you’ll see that it has this finely aerated texture that is just crazy good.

  • Reply
    April 21, 2013 at 3:01 am

    This looks like the perfect dessert. Chocolate and water. Who Knew!! Thanks for sharing.

  • Reply
    the gardener's cottage
    April 21, 2013 at 2:25 am

    this looks fab sue. what chocolate did you use?

    • Reply
      Sue/the view from great island
      April 21, 2013 at 2:35 pm

      I actually just used Baker’s semi-sweet squares, I think I’ll update the post with that info, thanks. But I assume any good quality dark chocolate would work.

  • Reply
    Brigitta Huegel
    April 20, 2013 at 5:11 pm

    Wonderful, thank you! Here in Berlin a very, very fine Café serves this kind of mousse, together with hot milk on a tea warmer – and then you can celebrate making your own cup of cocoa – and all the other guests with ‘only’ cappuccino are staring 🙂

  • Reply
    April 20, 2013 at 11:56 pm

    Only one ingredient, that is amazing Sue.

  • Reply
    The Café Sucré Farine
    April 20, 2013 at 3:03 pm

    What a fun and delicious looking mousse, Sue! I might not have believed it had it not come from you but I’ll HAVE to try this! Love your pretty glasses!

  • Reply
    Ginger Kline
    April 20, 2013 at 7:38 pm

    Oh Yeah! I can do this! I’m on a low carb diet, and I think this will do for my chocolate cravings. (in moderation, of course) Thank you.

  • Reply
    Mary Younkin
    April 20, 2013 at 3:15 pm

    I’ve seen this idea floating around too, but yours looks the best of any I’ve seen. What a gorgeous mousse!

    • Reply
      Mary Younkin
      April 20, 2013 at 3:15 pm

      P.S. Any chance you want to ship me one of those blackberry crumble squares? They look AMAZING and I totally want one for breakfast now!

    • Reply
      Sue/the view from great island
      April 20, 2013 at 4:21 pm

      You know, the unappealing images online turned me off at first, and I’m glad I made it because now I can tell that most of the people who tried it over-whipped it.
      And those blackberry squares were so good, I wanted them again when I saw the link.

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