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. This smooth and silky homemade chocolate mousse is made by combining homemade whipped cream, melted chocolate, and sweetened egg yolks.
Chocolate Mousse
It’s time that I share my favorite recipe for Chocolate Mousse with you.
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 timing for me to 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!
Tips and Tricks To Make It The Best
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.
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Chocolate Mousse
Ingredients
- 8 oz bittersweet baking chocolate
- 1/2 cup of water split in two
- 2 Tbsp unsalted butter
- 1 tsp vanilla extract
- 3 egg yolks
- 1/4 cup sugar
- 1 1/4 cup heavy whipping cream
Instructions
- 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, 1/4 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, 1/4 cup of water and 1/4 cup of sugar together. Cook stirring slowly but constantly, until the mixture reaches 160° (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.
Video
Notes
Nutrition
Originally published on Will Cook For Smiles on November 23, 2014.
Melinda says
I just made your Chocolate Mousse recipe and it is fabulous!! What a rich creamy chocolate flavor!
Thank you very much!
Happy New Year 2019!
lyuba says
I’m so happy to hear it, Melinda!
Happy New Year!
linda lilly says
hello , i was wandering if i could use semisweet choc olate? if so would i decrease sugar amt? also am i actually adding water in with the chocolate or just in the pan undereath? also is this airy and light or heavy like pudding? and also
when do i strain the mix to make sure i didnt scramble eggs?
lyuba says
Hi Linda! Yes, you can substitute semi-sweet as long as you use baking chocolate and not chocolate chips. As far as adding or taking away sugar, that it up to you based on how sweet you like your desserts.
You are melting chocolate over water in a double boiler, so there will be water in the bottom part of the double boiler. Then in the top pot, you will be combining the chocolate and 1/4 cup of water. So really it’s both.
The texture is light and creamy, kind of like a thicker whipped cream.
There is nothing to strain actually. The best way not to cook the eggs but bring them to temperature is to do it low and slow. Slowly stir the whole time as the eggs are heating up. If you would feel better, you can do the eggs in a double boiler as well, just wash it first.
I hope this helps!
John says
Thank you for this. For anyone interested, I made this Saturday for Mother’s Day on Sunday. I used Guittard Extra Dark Chocolate (63% Cacao). It was a HIT! It was rich and smooth and SO. VERY. GOOD.
LyubaB says
John, I am so glad you liked it!
Karly says
This looks so delicious! My problem is that I eat too much. Thanks for sharing!
lyuba says
Oh yes, I run into this problem a lot as well 😀 That’s why I make sure someone is here to help me eat it!
Thank you, Karly!
Maria says
Hi this looks goid! Did you use the double broiler in cooking eggs or straight from the stove?
LyubaB says
Hi, Maria! Yes, you will cook the eggs using the double broiler or you can use a glass mixing bowl if you don’t have a double boiler and place it over a pot of water.
Lucinda says
My daughter and I love this recipe and are resolved to eat more of it this year! Your photos are as decadent as your recipe!
LyubaB says
Thank you so much, Lucinda!
Beth says
Hi, I want to make this, do you have any ideas how to transport it for a few hour car ride? In a cooler with ice, maybe a bowl or gallon ziploc, or something else?
Jennifer says
Can I use a metal whisk and get the same results?
LyubaB says
Sure, it will be a workout you need to keep a steady pace but you can do that.
Aneesa says
Hi I just wanted to know if this could be used as a topping on a cake. I’d like to make mousse for a chocolate cake so I just want to know if this would work
LyubaB says
I think that would be delicious! Because it is light and fluffy and porous it won’t be as smoothed as cream cheese or buttercream so it will not spread as well so you should use a piping bag instead of spreading it. And if your cake layers are not too heavy you can add it in the middle as well. Let me know how it goes.
Mindy says
How long will this last after making? Need to take it to the cabin but don’t want to bring all the tools with so was going to make it in advance.
Cindy says
How does the chocolate not seize up from the water being added during the melting process? I have never not had that happen when even the smallest drop of water gets in chocolate I’m melting.