Chocolate Mousse

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.

Chocolate Mousse on glass dishes

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.

Chocolate Mousse topped with whipped cream.

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

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.

Use a chilled bowl when whipping the egg yolks to get the best texture

Use bittersweet chocolate for a dark chocolate mousse, probably 70% cacao 

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!

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.

Easy Chocolate Mousse topped with whipped cream and sprinkled with chocolate shavings.

You are going to LOVE this Chocolate Mousse. It’s so smooth and refreshing. The perfect ending to any dinner. Enjoy!

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Chocolate Mousse Recipe

5 from 12 votes
Chocolate Mousse is a sophisticated, smooth and creamy dessert perfect for dinner parties or any time you are feeling fancy!!
Course Dessert
Cuisine French
Prep Time 10 minutes
Cook Time 10 minutes
cooling time 2 hours
Total Time 2 hours 20 minutes
Servings 6
Calories 636 kcal
Author Lil' Luna

Ingredients

  • 4 egg yolks
  • 1/4 cup granulated sugar
  • 2 1/2 cups 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 1/2 of the hot cream into the eggs. Once combined, pour the mixture into the pot with the remaining 1/2 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 1/2 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.

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About the Author

Melanie Dueck

Melanie is the cook and photographer behind the blog Garnish & Glaze. When she’s not playing princesses with her two little girls, she’s experimenting in the kitchen. She takes simple ingredients and creates everything from healthy dinners to indulgent desserts.

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Comments:

  1. 5 stars
    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!

  2. 5 stars
    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.

      1. 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?

  3. 5 stars
    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!

  4. 5 stars
    Thank you for this gluten free dessert!!! It was so delicious. I’m going to try substituting the sugar to make it Keto friendly.

  5. 5 stars
    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?

  6. 5 stars
    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!

  7. 5 stars
    This choColAte mousse was So easy to make! On top of that, very delicious for a last minute dessert. Family was imPressed, great recipe!

  8. 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!

    1. 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?

      1. 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