Chocolate Mousse Recipe

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Why I’ve Been Making This Chocolate Mousse for 20 Years!

This is my absolute favorite recipe for a chocolate mousse made from scratch. Homemade mousse is so much better in texture and flavor, it’s worth a little extra effort that you have to put in.

• It’s really not a difficult process, it takes about 30 minutes to prepare and then it’s just chill time.
• Much like the classic tiramisu recipe, this is an easy make ahead recipe where you just follow the steps to put it together, and then just wait for it to set in the refrigerator.
• No baking, and no need to go back and forth to work on it.
• MOST Importantly: I make sure to get the egg yolks to a safe temperature first! I’ve gotten many “thank you” messages for this safety step.

Key Ingredient Notes

• Chocolate (60-70% cacao, baking BAR) – For the best balance of deep chocolate flavor and gentle bitterness, use bittersweet or dark baking bars in the 60–70% cacao range. Chop the bar finely so it melts smoothly. If using a higher % bar (70%+), the mousse will taste more intense and slightly less sweet. (You can balance it with a touch more sugar.)
  • Avoid chocolate chips (I will repeat that I do NOT recommend it) their stabilizers resist melting and can make the mousse grainy. It’s also prone to breaking when trying to melt.
• Heavy whipping cream (NO substitutes) – Use heavy whipping cream only, it has about 36-40% milk fat, and this is what whips to stable, silky peaks.
  • Do not substitute half-and-half, light cream, or milk; they won’t whip properly and will deflate the mousse. For fastest, fluffiest peaks, keep the cream very cold and chill the bowl and beaters for 10 minutes before whipping.

Equipment (Minimal Gear)

• Hand mixer or stand mixer (whisk attachment) – for whipping cream to soft/medium peaks.
• Double boiler or a heatproof bowl + saucepan (to create a simple double boiler for gently melting chocolate).
• Instant-read thermometer – to confirm egg yolks reach 160°F for a safe custard base.
• Silicone spatula – for folding without deflating the mousse.
• Knife & cutting board – to finely chop baking-bar chocolate for even melting.
• Optional: piping bag + 1M large star tip (for neat swirl).

How To Make Chocolate Mousse: Visual Step-by-Step

1. Make whipped cream: Using a cold whisk attachment, beat cold heavy cream in the cold bowl of an electric mixer, until soft peaks appear. Soft peaks are gentle and not sharp looking but still hold up and don’t deflate (image 1). Set it in the fridge until ready to use.
2. Melt chocolate: Preheat water in the double boiler over medium heat. Add chocolate, 1/4 cup of water, butter, and vanilla extract. Let it start melting and then stir with a silicone covered whisk until just melted, smooth and glossy (image 3). Take off heat and set aside.
3. Egg yolks: In a small, heavy-bottom sauce pot, over medium-low (to low) heat, whisk egg yolks, 1/4 cup of water and 1/4 cup of sugar together. Cook stirring slowly but constantly, until the mixture reaches 160°F in the center. This could take up to 10 minutes but don’t walk away or stop slowly stirring or you will cook your eggs. The eggs will be still completely liquid, bright yellow, and smooth, just warmed to a safe temperature. Take them off heat.
4. Stir egg mixture into chocolate mixture until all combined and smooth (image 4).
5. COOL the mousse: Place some ice into a large mixing bowl. Set the sauce pot in the ice bath. Let chocolate cool, while slowly stirring from time to time, for 5-7 minutes (image 5). Make sure chocolate is cooled before adding whipped cream!
6. Finish: Gently fold whipped cream into cooled chocolate mixture until all smooth and no more white or dark streaks are showing (image 6). Don’t rush! Take you time folding with a spatula, you don’t want to whip or it will flatten.

Tips To Make The Best Chocolate Mousse

• 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.
• 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.
• If you don’t have a double boiler, set a glass mixing bowl over a pot filled about half way with water. Water should not be touching the bowl on top. Melt chocolate in and butter in the glass bowl once the water starts to simmer.
• Make sure to bring the egg yolks mixture to a safe temperate of 160°-165°. Use a thermometer to track the temperature while cooking the eggs. Cook them low and slow and remember to stir constantly so you don’t end up with scrambled eggs.

Storing Chocolate Mousse

• Storage: Use individual jars or small, airtight containers, (you can also press plastic wrap directly onto the surface). Make sure to store it in the refrigerator and air-tight. Properly stored, it will last 5-7 days.
• To freeze: Portion into (freezer-friendly) ramekins or a lidded container. Press plastic wrap directly onto the surface, seal, and freeze up to 1-2 months.
• Thawing: Move from the freezer to the refrigerator overnight (8-12) hours. Avoid heating it, because this will break down the texture.
• Texture: While freezing is safe, it may cause some air bubbles to deflate and there will be a slight textural difference once thawed.
• Revive texture: If slightly loose after thawing, whisk by hand 10-20 seconds or fold in 1-2 tsp of cold whipped cream.

Recipe FAQs

Some More Recipes To Try

If you love this mousse, try a few more chocolatey favorites from my site:

• my ultra-smooth chocolate cheesecake with an Oreo crust,
• the nostalgic brownie bottom chocolate mousse pie that layers fudgy brownie with mousse.
• the Oreo Double Chocolate Mousse Parfaits (plus a fruity twist in the Raspberry White Chocolate Mousse Parfait) for easy make-ahead cups.
• for a classic chocolate mousse pie, try my French Silk Pie.
• and another chocolate fan-favorite, is my hot chocolate cake roll or death by chocolate cake roll.

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Originally published on Will Cook For Smiles on November 23, 2014.

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