2-Ingredient Chocolate "Magic" Mousse - Healthy Diet Recipes World

2-Ingredient Chocolate “Magic” Mousse

This recipe creates a light, airy, and creamy dessert without the need for eggs, gelatin, or heavy flour.

2 cups (500ml) Whole Milk (Full-fat works best for a creamy texture)
1/2 cup (50g) Unsweetened Cocoa Powder
Optional: 2-3 tablespoons of your preferred sweetener (honey, maple syrup, or sugar) if you prefer it less dark.
Optional: A pinch of cornstarch (1 tbsp) if you want a thicker, “pudding-like” stability.

Combine: In a medium saucepan, whisk together the cocoa powder and the milk while cold. This helps prevent the cocoa from clumping.
Heat: Place the pan over medium heat. Continue to whisk constantly. If you are using a sweetener or a bit of cornstarch for thickness, add them now.
Thicken: Bring the mixture to a very gentle simmer (do not let it reach a rolling boil). Keep whisking for about 3–5 minutes until the mixture coats the back of a spoon and starts to thicken slightly.
Aerating (The Secret Step): For that “mousse” texture seen in your photo, take the mixture off the heat and use a hand mixer or a vigorous whisk to beat it for 1-2 minutes. This incorporates tiny air bubbles.
Set: Pour the mixture into a glass bowl or individual ramekins. Let it cool to room temperature, then cover and refrigerate for at least 4 hours (overnight is best) to let it firm up into that sliceable texture.
Serve: Just before serving, dust the top with a little extra cocoa powder through a fine-mesh strainer for that professional finish.

Texture: If the mixture feels too thin while heating, a tiny “slurry” of cornstarch mixed with a teaspoon of cold milk can be stirred in to help it set firmly.
Sifting: Always sift your cocoa powder first! It loves to clump, and nobody wants a pocket of dry powder in their dessert.