Chocolate Mousse is a sophisticated, smooth and creamy dessert perfect for dinner parties or any time you are feeling fancy!!
This chocolate mousse dessert is sure to get rave reviews. It is a show-stopping treat that can elevate even a no frills weeknight! For more sophistacated treats, try Creme Brulee or simple Lemon Curd.
Easy Chocolate Mousse
I am a chocoholic! Seriously. I can’t go a day without eating some. If I have to choose between a chocolate dessert and anything else, I’ll always choose the chocolate. To think that some people are allergic just pains me.
And if you have not tried or made Chocolate Mousse before, you need to ASAP because it’s so simple. There are quite a few steps, but they are easy and take just a little bit of time – so worth it for the result!
Now, typically Chocolate Mousse is made with whipped egg whites but the egg whites are not cooked. For those who are pregnant or immune compromised consuming raw egg whites can be a gamble, so instead, I used whipped cream to create the same light, fluffy, smooth texture.
How to make Chocolate Mousse
EGGS. Beat egg yolks in the bowl of a stand mixer with the whisk attachment for 3 minutes until thick. Gradually add the sugar while beating.
CREAM. Heat 1 cup of cream in a small sauce pan until hot. With the mixer on, stream ½ of the hot cream into the eggs. Once combined, pour the mixture into the pot with the remaining ½ cup cream. Turn the heat to low and cook until thick, stirring constantly (5 minutes).
CHOCOLATE. Mix in the vanilla and then add in the chocolate in 3 batches, stirring over low heat until melted and smooth.
REFRIGERATE. Pour the mix into a large bowl, cover, and place in fridge for 1.5-2 hours, stirring every 20-30 minutes. Once no longer warm, remove from the fridge and whip up the remaining 1 ½ cups heavy cream to stiff peaks. Fold the cream into the cooled chocolate mixture.
SERVE!! Pipe or spoon the mouse into small glasses. Cover and place in fridge until ready to serve. Garnish with fresh whipped cream and shaved chocolate.
Tips + Storing Info
- Egg Yolks: Use a chilled bowl when whipping the egg yolks to get the best texture.
- Chocolate: Use bittersweet chocolate for a dark chocolate mousse, probably 70% cacao.
- Overmixing: Do not overmix the mousse once you’ve incorporated the whipped eggs, you don’t want to crush all the fluffiness you worked so hard for!
- Texture: If your mousse is gritty it might be because the sugar wasn’t absorbed into the egg yolks well enough. Make sure that mixture has thickened and come together before you mix in the cream.
- Serving: To serve, layer this with fresh raspberries/strawberries for a fruity taste that compliments the chocolate really well! You could also serve on top of cake/cupcakes.
STORE the mousse in the fridge loosely covered for 4-5 days.
To FREEZE, cover the mousse tightly/put it in an airtight container for up to 2 months.
You are going to LOVE this Chocolate Mousse. It’s so smooth and refreshing. The perfect ending to any dinner. Enjoy!
FOR MORE CHOCOLATE DESSERTS, CHECK OUT:
- Rocky Road Cookies
- Oatmeal Chocolate Fudge Chewies
- Turtle Brownies
- Chocolate Cream Pie
- Moist Sour Cream Chocolate Cake
Chocolate Mousse Recipe
Ingredients
- 4 egg yolks
- 1/4 cup sugar
- 2 1/2 cups heavy whipping cream divided
- 8 ounces semi sweet baking chocolate chopped
- 2 teaspoons vanilla extract
For the garnish:
- shaved chocolate
- whipped cream
Instructions
- Beat egg yolks in the bowl of a stand mixer with the whisk attachment for 3 minutes until thick. Gradually add the sugar while beating.
- Heat 1 cup of cream in a small sauce pan until hot. With the mixer on, stream ½ of the hot cream into the eggs. Once combined, pour the mixture into the pot with the remaining ½ cup cream. Turn the heat to low and cook until thick, stirring constantly (5 minutes).
- Mix in the vanilla and then add in the chocolate in 3 batches, stirring over low heat until melted and smooth.
- Pour the mix into a large bowl, cover, and place in fridge for 1.5-2 hours, stirring every 20-30 minutes. Once no longer warm, remove from the fridge and whip up the remaining 1 ½ cups heavy cream to stiff peaks. Fold the cream into the cooled chocolate mixture.
- Pipe or spoon the mouse into small glasses. Cover and place in fridge until ready to serve.
- Garnish with fresh whipped cream and shaved chocolate.
I had to test this out, prior to Christmas & all I can say is, delicious!! It is velvety smooth & decadent! I love chocolate & i’m usually in charge of the chocolate dessert at my in-laws home. I can’t wait to make this for them for Christmas!
This is a dessert you have to try. Its All chocolate and creaminess with the texture oF puDding. It will be great to serve for an elegant dessert without much effort.
This recipe is so easy and delicious!
Thank you so much 🙂
This chocolate mousse is so light and delicious! Love it!
Thank you so much for sharing that!
Hi, I tried the recipe. I was on the third step, added chocolate in 3 batches.. but the mixture now looks split. Did everything exactly as it’s mentioned in the recipe. Any suggestions?
this was so easy and so delicious
I am happy that you think so! Thank you so much 🙂
This looks like such a simple but elegant dessert for Christmas dinner parties add a little-crushed candy cane on top and perfection! thanks for sharing!
Perfect! Thank you for sharing 🙂
Light and fluffy and amazing!
Thank you for this gluten free dessert!!! It was so delicious. I’m going to try substituting the sugar to make it Keto friendly.
Delicious Mousse! Love the flavor and texture!
Can i use white chocolate for this recipe?. I wanted to make a trifle with this recipe and white chocolate mousse.
Haven’t tried, but I think that would be good, too!
Can i make this the day before and serve it the following day for dessert after dinner?
Should be ok 🙂 I would just make sure I cover them with plastic wrap or something.
I’m almost done but the 1.5 cups of whipping cream isn’t whipping into peaks. How long is it supposed to keep going in the mixer? Do I add anything to it?
Did they form into peaks? It takes a while of mixing to form. Hope it turned out!
It looked delicious and it was my turn to bring dessert to our Euchre card club. I got soooo many compliments. They compared it to restaurant quality because of the smoothness and the perfect amount of chocolate. I will certainly make this again!
Yay!! I’ll take that! Thank you so much for sharing the recipe with your friends!
This choColAte mousse was So easy to make! On top of that, very delicious for a last minute dessert. Family was imPressed, great recipe!
Yay. I am glad to hear that! Thank you for letting me know 🙂
Hi! This is my second attempt at this recipe and both times my chocolate mixture has separated right as I’m finishing melting the last bit of chocolate. I keep it over low heat and gradually add the chocolate. I have used different brands Of chocolate both times, but 70% premium chocolate . Any idea what the issue might be? Thanks!
I really wish I knew. Google suggests a few reasons it could separate, but it’s hard for me to know, since I wasn’t there to see. You followed the recipe exactly?
Hey I just did this recipe and came here to post the same problem. I followed the recipe exactly and everything was going smoothly. My cream/egg mixture thickened over low heat, and then I added the first chocolate batch which melted and looked smooth. I add the second chocolate batch and it suddenly separated even though I mixed with a spatula continuously.
It looks like this (after adding all the chocolate).
https://imgur.com/a/5Ts4F7L
I am so sorry it did! I wish I knew why it did that. I haven’t had that happen before. This recipe is from my friend, Melanie at https://www.garnishandglaze.com/. You may want to see if that’s happened to her before.
Made twice because the first time went wrong. Second time with changes went wrong as well in the end. Followed directions to a tea and it still ended up grainy after only half the chocolate was added. Flavor is good but cannot get it to be smooth.
Sorry to hear about the troubles. If your mousse is still gritty, it might be because the sugar wasn’t absorbed into the egg yolks well enough. Make sure that mixture has thickened and come together before you mix in the cream. Hopefully that will help!