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.
Table of Contents
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
DID YOU MAKE THIS RECIPE? PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below or share and tag me on social media @willcookforsmiles. DON’T FORGET to subscribe to my newsletter!
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.
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.
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.
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
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.
Can I use a metal whisk and get the same results?
Sure, it will be a workout you need to keep a steady pace but you can do that.
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?
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!
Thank you so much, Lucinda!
Hi this looks goid! Did you use the double broiler in cooking eggs or straight from the stove?
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.