Ingredients for Chocolate Mousse
- Dark Chocolate: I recommend opting for high-quality chocolate such as Ghirardelli or Lindt instead of chocolate chips. Choose a bittersweet chocolate with a cocoa content ranging from 60% to 78% to ensure a rich yet balanced sweetness in the mousse.
- Egg Yolks: No need to fret about raw eggs here; the yolks are cooked in the custard mixture. Ensure your eggs are at room temperature. Save the egg whites for another recipe requiring whipped egg whites.
- Granulated Sugar: A small amount is used to sweeten the dessert. For a sweeter mousse, consider using semi-sweet chocolate instead of bittersweet.
- Heavy Cream: Also known as heavy whipping cream, use it in both the mousse filling and the whipped cream topping. Avoid substituting with milk or half-and-half.
- Vanilla Extract: Opt for high-quality REAL vanilla extract rather than imitation for the best flavor.
- Espresso Powder: This ingredient deepens and intensifies the chocolate flavor without imparting a coffee taste. If unavailable, it can be omitted.
- Salt: Fine sea salt is preferred, but table salt works in a pinch.
Confectioners’ Sugar: Essential for perfectly whipped cream, also known as powdered sugar
How to Make Chocolate Mousse
- Prepare the Whipped Cream: Utilize an electric mixer to whip the remaining heavy cream until it forms stiff peaks. Then gently fold this whipped cream into the chilled chocolate mixture. Additionally, you can prepare a separate batch of whipped cream for topping.
- Serve and Enjoy: Transfer the mousse into individual dessert cups, garnish with whipped cream and chocolate shavings, and serve immediately
Equipment for this Recipe
- Quality dark chocolate
- Electric hand mixer
- Dessert cups
- Heatproof bowls
The Best Chocolate Mousse Recipe
PREP TIME15minutes mins
COOK TIME15minutes mins
CHILL TIME2hours hrs
TOTAL TIME2hours hrs 30minutes mins
COURSEDessert
CUISINEChocolate, French
SERVINGS8 servings
Ingredients
For the Chocolate Mousse:
- 14 ounces 72% dark chocolate finely chopped
- 8 large egg yolks
- 1/2 cup (99g) granulated sugar
- 4 cups (908ml) heavy cream divided (steps 3,4,and,6)
- 1 Tablespoon vanilla extract
- 2 teaspoons espresso powder optional
- 1/2 teaspoon salt
For the Whipped Cream Topping:
- 1 and 1/2 cups (340ml) heavy cream
- 1/2 cup (57g) confectioners’ sugar
- chocolate shavings garnish, optional
Instructions
For the Chocolate Mousse:
- Place the chopped chocolate in a large heatproof bowl and set it aside.
- In another large bowl, use a handheld electric mixer to beat the egg yolks and granulated sugar on medium-high speed until the mixture becomes thick, smooth, and deeply yellow. Set this mixture aside.
- In a medium saucepan over medium heat, warm two cups (454ml) of the cream until it just begins to simmer. Remove the saucepan from the heat and slowly whisk half of the hot cream into the egg yolk/sugar mixture. Continuously whisk while gradually adding the cream to temper the mixture.
- Slowly pour another half cup of cream (113ml) into the bowl and whisk thoroughly to combine. Transfer this mixture back to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon easily. This should take about 5 minutes, but do not let the mixture come to a boil.
- Slowly pour the warm mixture over the chopped chocolate. Stir until the chocolate melts and becomes smooth, then whisk in the vanilla, espresso powder, and salt. Cover the bowl with plastic wrap and refrigerate until cold, approximately 1 to 2 hours.
- Once the chocolate mixture is chilled, use the remaining 1 and 1/2 cups of cream (340ml) to beat until stiff peaks form.
- Gently fold the whipped cream into the chocolate mixture, ensuring thorough but soft mixing until evenly combined.
- Spoon the mousse into dessert cups, top with whipped cream and chocolate shavings, and serve immediately!
For the Whipped Cream Topping:
- In a large bowl using a handheld electric mixer, beat the heavy cream and confectioners’ sugar together until medium-stiff peaks form (it should be silky and lusciously smooth, but stiff enough to spoon on top of the mousse).
- Spoon on top of the mousse, top with chocolate shavings, and serve at once!
NOTES
If you prefer not to serve immediately, you can store the chocolate mousse in the refrigerator for up to 24 hours. Prepare the whipped cream topping just before serving.
The total amount of heavy cream is divided into three steps: Step 3, Step 4, and Step 6. All four cups are used in the mousse, with 2 and 1/2 cups incorporated into the chocolate mixture, and the remaining 1 and 1/2 cups used in the whipped cream mixture that is folded into the mousse.