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If you’re craving something rich, chocolatey, and indulgent—but still want to keep things simple and wholesome—this 2-ingredient chocolate mousse cake is perfect for you!
Made with just canned pears and dark chocolate, this recipe is naturally gluten-free, dairy-free, paleo-friendly, and refined sugar-free.
Whether you need a last-minute dessert or a delicious chocolate fix, this recipe delivers every time!
Why You’ll Love This Chocolate Mousse Cake with Pears
- No baking required—just blend and chill
- Only 2 ingredients
- Gluten-free, dairy-free, and refined sugar-free
- Ultra rich, fudgy, and creamy texture
What ingredients do I need to make this recipe?
If you want to make this chocolate mousse cake with pears, you’ll need:
- Organic pear slices, drained
- Dark chocolate (I use dairy-free and refined sugar-free chocolate, see below)
What kind of dark chocolate do you use?
I use dairy-free and refined sugar-free chocolate in my recipes and specifically love using brands like Hu Kitchen and Navitas. Many other brands now make dairy-free, refined sugar-free chocolate as well, which is amazing!
Frequently Asked Questions
Can I taste the pears?
Not really! The pears provide natural sweetness and a smooth texture, but the chocolate flavor is what stands out.
Can I use fresh pears instead of canned?
I think that should work, but they’ll need to be soft and juicy.
Variations & Add-Ins
Want to switch things up? Try these ideas:
- Sprinkle with flaky sea salt for a sweet-salty finish
- Add a splash of vanilla extract for extra depth
- Mix in a pinch of espresso powder to enhance the chocolate flavor
- Top with berries, coconut whipped cream, or chopped nuts
Can I use other fruit in this recipe?
You can use many other kinds of fruit in this recipe! I have made it with peaches, strawberries, bananas, apples and oranges! You can visit my Instagram page for all of those recipes.
Tips for the Best Texture
- Drain pears well: Too much liquid can make the cake too soft.
- Use good-quality chocolate: Since it’s one of only two ingredients, the flavor really shines.
- Blend thoroughly: This ensures a silky-smooth, mousse-like consistency.
- Chill completely: Don’t rush this step.
Storage
Store leftovers covered in the refrigerator for up to 4–5 days. The texture stays firm and fudgy, making it perfect for slicing straight from the fridge.
Looking for more chocolate cakes?
If you love chocolate cake, try some of my other delicious recipes!
- Double Chocolate Layered Cake
- Double Chocolate Cheesecake
- Chocolate Mousse Cake with Strawberries
- Peppermint Mocha Chocolate Lava Cakes
Ready to make this mousse cake? The full recipe is below!
Chocolate Mousse Cake with Pears
Ingredients
- 1 (15 oz) can organic pear slices, drained
- 9 oz dark chocolate (I use dairy-free, refined sugar-free chocolate)
Instructions
- Melt the chocolate: Melt the dark chocolate using a double boiler on the stovetop or microwave in 20–30 second intervals, stirring until smooth. Let it cool slightly.
- Blend the mixture: Drain the pears thoroughly, then add them to a high-speed blender along with the melted chocolate.
- Blend until smooth: Blend until completely smooth and creamy. The longer you blend, the lighter and more mousse-like the texture becomes.
- Transfer to a pan: Pour the mixture into a parchment-lined loaf pan and smooth the top. Optional: Sprinkle with chopped chocolate for extra texture and flavor.
- Chill: Refrigerate for several hours or overnight, until the cake is firm and sliceable.
- Slice and serve: Once fully set, remove from the pan, slice, and enjoy! Store leftovers covered in the refrigerator for up to 4–5 days.
Can I ask what brand chocolate you use. Thanks
I love using Hu Kitchen or Navitas!