Chocolate Mousse is a delicate, light, and yet rich dessert that goes perfectly for any celebration. It 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.
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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!
Baking chocolate – make sure to use baking chocolate bar and choose either dark or semi-sweet.
Heavy whipping cream – do not substitute this ingredient! It’s important to use heavy whipping cream to make whipped cream.
Egg yolks – you will need three egg yolks from a large eggs. Make sure to separate the yolks carefully and don’t leave any egg whites behind.
Vanilla extract – for the best results, use pure vanilla extract, not imitation.
See recipe card for complete information on ingredients and quantities.
Make whipped cream: Using a cold whisk attachment, beat cold heavy cream in the cold bowl of an electric mixer, until soft peaks appear (1). Set it in the fridge until ready to use.
Melt chocolate: Preheat water in the double boiler over medium heat. Add chocolate, 1/4 cup of water, butter, and vanilla extract (2). Let it start melting and then stir with a silicone covered whisk until just melted and smooth (3). Take off heat and set aside.
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). This could take up to 10 minutes but don’t walk away or stop stirring or you will cook your eggs. Take off heat.
Cool: Stir egg mixture into chocolate mixture until all combined and smooth (4). 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 (5).
Mix: Fold whipped cream into cooled chocolate mixture until all smooth (6). Don’t rush! Take you time folding with a spatula, you don’t want to whip or it will flatten.
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.
Chocolate mousse and chocolate pudding actually have a very different consistency. Chocolate mousse is not cooked while chocolate pudding is cooked. The only cooking you do with chocolate mouse is to bring the egg yolks to a safe temperature but many recipes do not do that.
Chocolate mousse is light, fluffy, and airy. Chocolate pudding is soft, spongy, and thick.
Absolutely! Feel free to stir in a tablespoon or two of amaretto, Kahlua, Bailey’s or crème de cocoa. Make sure to stir the liqueur into the egg yolk mixture, after you’ve brought it to temperature and before mixing it with the melted chocolate mixture.
It’s not a necessity but I highly recommend that you do refrigerate it! You can transfer the mousse into the food storage container or portion it into individual serving dishes. Cover it air-tight and refrigerate for about 4 hours before serving.
Make sure to store chocolate mousse in an air-tight container in the refrigerator. Properly stored, it will last 5-7 days.
Some More Recipes To Try
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Chocolate Mousse Recipe
- 8 oz bittersweet baking chocolate
- 1/2 cup water split in two
- 2 Tbsp unsalted butter
- 1 tsp vanilla extract
- 3 egg yolks from large eggs
- 1/4 cup white granulated sugar
- 1 1/4 cup heavy whipping cream
- Using a cold whisk attachment, beat cold heavy cream in the cold bowl of an electric mixer, until soft peaks appear. Set it in the refrigerator until ready to use.
- 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-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). This could take up to 10 minutes but don't walk away or you will cook your eggs. Take off heat.
Cool and Combine:
- Stir egg mixture into chocolate mixture until all combined and smooth.
- Place some ice into a large mixing bowl. Set the sauce pot into 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, cover air-tight, and refrigerate for at least 4 hours before serving.
- Baking chocolate – make sure to use baking/cooking chocolate bar and choose either dark or semi-sweet. Get the chocolate from the baking isle, not the candy isle!
- Heavy whipping cream – do not substitute this ingredient! It’s important to use heavy whipping cream to make whipped cream.
- Adding liqueur – Feel free to stir in a tablespoon or two of amaretto, Kahlua, Bailey’s or crème de cocoa. Make sure to stir the liqueur into the egg yolk mixture, after you’ve brought it to temperature and before mixing it with the melted chocolate mixture.
- Storing – Make sure to store chocolate mousse in an air-tight container in the refrigerator. Properly stored, it will last 5-7 days.
Originally published on Will Cook For Smiles on November 23, 2014.
This looks so delicious! My problem is that I eat too much. Thanks for sharing!
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!
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.
John, I am so glad you liked it!
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?
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!
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!
I’m so happy to hear it, Melinda!
Happy New Year!
Can I use cooking chocolate? Don’t really know what is bittersweet baking chocolate…
Also any other option for chocolates…brands wise
Do you mean Baker’s chocolate or chocolate chips? It’s actually Baker’s chocolate that I use here 🙂 Ghirardelli has baking chocolate and Baker’s. Those are the two brands that come to mind. They both come in bars and are found in the baking isle.
Mary Johnson says
How do I make 20 servings? Can I double/triple recipe?
Hi Mary! I would definitely triple the recipe for 20 🙂
I hope everyone enjoys them!
P.J. Murray says
This recipe was easy to make ouce the ingredients are ready and waiting. It has great texture and powerful chocolate taste … Not whimpy at all. It piped beautifully and had a great consistecy too boot. I used Guittard 70% chocolate and it smoothly melted with the water and all. Yum and Thank You for the recipe. Pamela
I see this makes 6 servings, but what is the serving size?
Rue Manny says
Do you add the chocolate to the water when melting it or do you melt it with the steam from the water?
Hey there! If using a double boiler, the water goes into the bottom pan and the chocolate goes into the top pan. I hope this helps!
This sounds so good! I’ll have to dig out the double boiler. Thank you so much for posting. I look forward to more of your recipes.
Thank you, Barbara. Enjoy!
Gina D from Texas says
I just found this today so haven’t made it yet. I can’t wait!
But …. three thimgs:
1) I’ve always shied away from recipes where you cook eggs for a dish like this because I’m afraid they will scramble. I guess I just need to try it and see what happens. Any helpful tips for first-timers?
2) Instead of an actual double boiler which I don’t have – can I put a glass bowl over a pot of water?
3) Can you share the name of the chocolate pie you mentioned at the first part of the post?
I subscribed to your blog as well. Looking forward to all your recipes.
I definitely have a few tips for not getting scrambled eggs and I am still afraid of overcooking my eggs after making the recipe many times 🙂 First of all, make sure to keep slowly stirring the whole time and do not walk away. Give it all your attention until it reaches the temperature. To take extra precaution, you can use a double boiler. It might take a bit longer but less of a chance for scrambled eggs.
With the double boiler, you can definitely substitute
a pot and a glass bowl. If it’s good enough for professional chefs, it’s good enough for us, right 🙂
I believe that it was this pie I was talking about: https://www.willcookforsmiles.com/2014/11/brownie-bottom-chocolate-mousse-pie.html
Best of luck! I hope you like it.
Just made this and it tastes loverly! Wish I had seen the liquor comment sooner; I will add some brandy next time.
See, now you have to make it again and soon 🙂
Thank you, I’m so happy you liked it!