2-Ingredient Chocolate Mousse

Name: 2-Ingredient Chocolate Mousse
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT8H30M0.000S
Yield: 4 servings
Ingredients: 2 3/4 pounds medium Fuji apples or Bosc pears (about 6); 12 ounces dark chocolate (60 to 70%), chopped; 1/4 teaspoon fine sea salt, optional; Mixed berries and/or whipped cream, for serving

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Level: Easy

Total: 8 hr 30 min (includes chilling time)
Active: 30 min

Yield: 4 servings

There’s no heavy cream, sugar or eggs in this light and airy 2-ingredient chocolate mousse — and you don’t even need to turn on your stove to make it! Instead, we turn fresh apples (you can use pears, too) into an ultra-smooth puree and combine it with rich dark chocolate in a high-speed blender until the mousse is as creamy and dreamy as the original.

Level: Easy

Total: 8 hr 30 min (includes chilling time)
Active: 30 min

Yield: 4 servings

Ingredients

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2 3/4 pounds medium Fuji apples or Bosc pears (about 6)

12 ounces dark chocolate (60 to 70%), chopped

1/4 teaspoon fine sea salt, optional

Mixed berries and/or whipped cream, for serving

Directions

Special equipment:

a high-speed blender; four 8-ounce ramekins

Peel and core the apples, then cut into 1/2-inch dice. Transfer the apples to a microwave-safe bowl and cover with plastic wrap. Microwave in 3-minute intervals, shaking the bowl in between intervals to toss the apples (without breaking the plastic wrap), until the juices are bubbling and the apples are translucent and very soft, about 9 minutes total. Set aside to cool at room temperature until the bubbling subsides and the apples are just cool enough to handle, about 5 minutes.
Meanwhile, microwave the dark chocolate in a medium microwave-safe bowl in 30-second intervals, stirring in between each, until smooth, about 2 minutes total.
Drain the apples and transfer them to a high-speed blender. Add the chocolate and salt, if using. Blend on high, stopping and scraping down the sides of the blender halfway through, until smooth and slightly lighter in color, about 1 minute.
Divide the chocolate mousse among four 8-ounce ramekins. Refrigerate, uncovered, until chilled and completely set, 7 to 8 hours. Top with mixed berries and/or whipped cream.