Chocolate Mousse

The best Chocolate Mousse! Decadently creamy, light and billowy, and indulgently chocolaty. This recipe is a staple for chocolate lovers everywhere!
Looking for more heavenly desserts? Then also try my classic CheesecakeChocolate Covered Strawberries, or Molten Chocolate Lava Cakes.
Glass full of chocolate mousse topped with whipped cream and chocolate shavings.
When there’s chocolate mousse this good being served there is just absolutely no resisting! Each bite melts away in your mouth and that level of unparalleled richness can’t be matched!

If only it could qualify for breakfast. I could live on this delicious treat, it’s always been one of my favorites!
The perfect finishing touch for this mousse is simple and delicate whipped cream and thin shavings of dark chocolate. Not only does it make it look elegant and add visually appealing variation but it just compliments and finishes it off as it should be.
Of course this is no diet friendly menu item and low calorie dessert but it’s worth every bit of it. All things in moderation.

Mousse Made without Raw Eggs!

With this mousse recipe there’s no worries about food borne illness since there are no raw eggs in this recipe. Here we cook the egg yolk mixture to 160 degrees to kill off any potentially harmful bacteria.
So it’s a dessert you don’t have to worry about serving to guests. Everyone will be smitten with this cup full of chocolate bliss!
And it really is less intimidating to make than you may think. Just a few simple steps, then the hardest part is the wait times while chilling, but the patience is worth it!
6 servings of chocolate mousse in small glass cups.

Ingredients Needed to Make Chocolate Mousse

You’ll only need 5 ingredients for this recipe!
  • Heavy cream – this rich ingredient makes the mousse light and fluffy and amazingly decadent.
  • Egg yolks – this thickens up custard mixture in the mousse and boosts richness.
  • Granulated sugar – you can adjust this slightly to taste.
  • Vanilla extract – I usually like to add a fair amount of vanilla to chocolate desserts. It compliments those flavors so nicely.
  • Bittersweet chocolate – use chocolate baking bars or other good quality chocolate bars.
  • Sea salt (optional) – regular table salt works fine too. You only need to add a pinch or two, and honestly it can even be omitted. It just picks up the flavors a bit.
Ingredients to make chocolate mousse shown in this image.

How to Make Chocolate Mousse

  • 1. Whip egg yolks and sugar: In medium mixing bowl using an electric hand mixer whip together egg yolks and granulated sugar on high speed until pale and fluffy, about 2 minutes.
  • 2. Heat 3/4 cup cream: Warm 3/4 cup of the heavy cream in a 2-quart saucepan on the stovetop over low heat until hot.
  • 3. Temper eggs with cream mixture: While whisking egg mixture slowly pour in warm cream mixture to temper egg yolks. Then pour combined egg yolk and cream mixture back into saucepan.
  • 4. Cook mixture to 160 degrees: Cook over low heat, whisking constantly, until mixture thickens just slightly and reaches 160 degrees on an instant read thermometer. If you notice any clumps strain through a sieve and return to saucepan.
Mixing egg yolks and sugar with electric mixer.Tempering egg yolks in mixing bowl for mousse and cooking mixture in saucepan.

Chocolate Mousse

Perfect Chocolate Mousse! Decadently creamy, light and billowy, and indulgently chocolaty. This recipe is a staple for chocolate lovers everywhere!
Servings: 6
Prep Time20 minutes
Cook Time5 minutes
Resting Time2 hours 30 minutes
Total Time2 hours 55 minutes

Ingredients

  • 2 cups (475ml) heavy cream, divided, plus more for topping if desired*
  • 4 large egg yolks
  • 1/4 cup (50g) granulated sugar
  • 2 tsp (10ml) vanilla extract
  • oz. bittersweet chocolate,** chopped small
  • 1 pinch sea salt (optional)

Instructions

  1. In medium mixing bowl using an electric hand mixer whip together egg yolks and granulated sugar on high speed until pale and fluffy, about 2 minutes.
  2. Warm 3/4 cup of the heavy cream in a 2-quart saucepan on the stovetop over low heat (don't let it boil).
  3. While whisking egg mixture slowly pour in warm cream mixture to temper egg yolks. Then pour combined egg yolk and cream mixture back into saucepan.
  4. Cook over low heat, whisking constantly, until mixture thickens just slightly and reaches 160 degrees on an instant read thermometer (this usually takes about 3 - 5 minutes). If you notice any small lumps strain through a sieve and return to saucepan.
  5. Off heat add in chocolate and vanilla. Stir well until chocolate is melted.
  6. Pour mixture into a clean medium bowl, cover and chill, stirring about every 10 - 15 minutes until it reaches 70 degrees (or no longer warm), about 30 - 40 minutes total.***
  7. Whip remaining heavy cream until very stiff peaks form.**** Fold whipped cream into chocolate mixture until combined.
  8. Pipe or spoon into dessert cups. Chill 2 hours. Top with sweetened whipped cream if desired and garnish with shaved or grated chocolate.

Recipe Notes

  • *If you want whipped cream for topping I used about 1/2 cup cream, whipped with 1 Tbsp sugar.
  • **If you'd like it less intensely chocolatey you can use semi-sweet chocolate, if you'd like it more intensely chocolate and less sweet then you can reduce sugar to 2 Tbsp.
  • ***Don't let chocolate mixture get too cold or it can start to harden and set and mixture will end up lumpy when folding in whipped cream.
  • ****Using a chilled bowl is helpful when whipping cream, it whips faster and ends up fluffier.
  • Nutrition estimate is for mousse only, no added toppings.

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