Delicate yet rich dessert that goes perfectly for any celebration. This Chocolate Mousse is made from scratch and it’s worth every second you put into it.
I realized something this week, I don’t have a recipe for my favorite dessert on my blog!
I was talking to my friend about a big dinner she was planning and she wanted some dessert suggestions. First thing that came to mind was my chocolate mousse recipe. I went to my site to try and find it for her but quickly realized that as many times as I’ve made it, I never posted the recipe. I believe that there was even a time when I took pictures of it. I can’t go on knowing that this amazing dessert is not shared with my favorite readers, i.e. all of you!
Luckily, I was planning on making a delicious new pie to share this week and part of it is my chocolate mousse. It was perfect because now I can share chocolate mousse first and you will have to come back for the pie. And trust me, you will want to come back for the pie too. It is so good!
Chocolate Mousse has been my go-to recipe for many celebrations and holidays. It’s always a crowd-pleaser and I love the fact that it can be prepared ahead of time. It’s so nice when you can get dessert out of the way the night before you have a party planned.
This recipe may seem like a lot of steps and that it might take a long time, but it really is not that complicated and it will take you about 30 minutes to make it. Just remember to take it one part at a time because each one demands your attention. Also, do use a double boiler to melt your chocolate, if available. Every time I try to take a microwave shortcut while melting my chocolate, it ends in disaster. I end up wasting two bars of baking chocolate and have to start all over. So don’t take that chance and use a double boiler.
- 8 oz bittersweet baking chocolate
- ½ cup of water, split in two
- 2 Tbsp unsalted butter
- 1 tsp vanilla extract
- 3 egg yolks
- ¼ cup sugar
- 1¼ cup heavy whipping cream
- First, make whipped cream and set it in the fridge until ready to use: Using a cold whisk attachment, beat cold heavy cream in the cold bowl of an electric mixer, until soft peaks appear.
- Preheat water in the double boiler over medium heat. Add chocolate, ¼ cup of water, butter and vanilla extract. Let it start melting and then stir with a silicone covered whisk until all melted and smooth. Take off heat and set aside.
- In a small, heavy sauce pot, over medium-low (to low) heat, whisk egg yolks, ¼ cup of water and ¼ cup of sugar together. Cook stirring slowly but constantly, until the mixture reaches 160 degrees (F). This could take up to 10 minutes but don't walk away or you will cook your eggs. Take off heat.
- Stir egg mixture into chocolate mixture until all combined and smooth.
- Place some ice into a large mixing bowl. Set the sauce pot in the ice bath. Let chocolate cool, while slowly stirring, for 5-7 minutes.
- Fold whipped cream into cooled chocolate mixture until all smooth. Take you time folding with a spatula, you don't want to whip or it will flatten.
- At this time, you can divide chocolate mousse among dessert cups and refrigerate for at least 4 hours before serving.
Make sure you follow me through your favorite blog reader (bloglovin or other), subscribe to e-mail or follow me through social media of your choice to keep up with the recipes!
More Delicious Chocolate Treats From Me: