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Chocolate Mousse
This chocolate mousse recipe might be my favorite dessert, I think, ever? It is creamy, thick, flavorful and oh so delicious. This is perfect for any holidays, and I am completely OBSESSED with it. What I love about this dessert, is that it’s pretty simple to come together, but it looks SO impressive, everyone will want the recipe.
I love that for any parties or entertaining, this is a great dessert to prep the night before, then it’s ready to serve as soon as it’s time to eat dessert.Â
I promise, THIS IS FOR YOU. The flavor and taste is so decadent and delicious.
If you’re looking for another mousse recipe, be sure to check out our Easy Lemon Mousse and Chocolate Coffee Mousse.Â
What ingredients do you need to make chocolate mousse?Â
Egg yolk, sugar, cream, semi-sweet chocolate (dark chocolate or bittersweet chocolates can work as well), salt and your own homemade whipped cream. Yes, it’s literally that.
All you do is melt everything down (directions below to follow), fold it over, let it set in the fridge and VOILA!
I love to top mine with chocolate shavings, but you can do anything you love, graham crackers are delicious on top too for that extra crunch, just an idea.
How do you make homemade whipped cream? Trust me, it’s easier than it seems!
When I learned how to make my own whipped cream, everything changed. It tastes so fluffy, creamy and fresh. You MUST make your own at some point if you can.
All you need is heavy cream, sugar and vanilla. Whisk or blend in an electric hand mixer, or a stand mixer, until it’s super creamy, about 10-15 minutes in the stand mixer. I would just say, to make sure you don’t over-whip, you will see this if it gets super rough and not as smooth + creamy.
If you’re whipping by hand, this takes more time and man-power, but still TOTALLY do-able. TRY IT.
Instructions to make this mousse recipe
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Start by chilling your mixing bowl for the whipped cream in the fridge. Next, chop your chocolate to make your chocolate mixture.
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In a pot, create a double broiler using a saucepan with another bowl on top. On low heat, whisk your raw egg yolk and sugar. Once it gets custardy, and doubles in size, add in your chocolate, and melt until smooth – about 15 minutes, on medium-low heat.
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Add a dash of cream and salt and stir until incorporated. Set aside.
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Remove your bowl from the fridge and make your whipped cream by whipping cream, sugar and vanilla. I use a stand mixer on the highest setting until fully whipped and soft peaks form (10-15 minutes) to stiff peaks form. You can do this with your hand, just keep whisking until it’s ready, it will take longer this way. Reserve about 1/4th cup whipped cream for topping.
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For the remaining whipped cream, slowly and gently fold in the melted chocolate in the whipped cream, scraping the sides and folding over slowly, and not over-mixing.
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Do this until the whipped cream and melted chocolate is blended together.
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Pour in your cups, and chill in the refrigerator for 3-4 hours.
- Spoon over your remaining whipped cream and chocolate shavings!
More dessert recipes to check out:
- Flourless Chocolate Cake with Salted Ganache (One of my favorite chocolate desserts!)
- Mixed Berry Cobbler
- Cheesecake Marble Brownies
- Grilled Peaches with Ice Cream
If you do make this Chocolate Mousse recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
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Updated from November 2020
Chocolate Mousse
Ingredients
For The Mousse
- 2 tablespoons sugar
- 2 tablespoons heavy cream
- 4 egg yolks
- 6 ounces of semi sweet chocolate
- pinch of salt
For The Whipped Cream
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 tablespoon vanilla extract
Instructions
- Start by chilling your mixing bowl for the whipped cream in the fridge. Next, chop your chocolate.
- In a pot, create a double broiler with another bowl on top. On low heat, whisk your egg yolk and sugar. Once it gets custardy, and doubles in size, add in your chocolate, and melt until smooth – about 15 minutes, on medium-low heat.
- Add a dash of cream and salt and stir until incorporated. Set aside.
- Remove your bowl from the fridge and make your whipped cream by whipping cream, sugar and vanilla. I use a stand mixer on the highest setting until fully whipped (10-15 minutes). You can do this with your hand, just keep whisking until it’s ready, it will take longer this way. Reserve about 1/4th cup whipped cream for topping.
- For the remaining whipped cream, slowly and gently fold in the melted chocolate in the whipped cream, scraping the sides and folding over slowly, and not over-mixing.
- Do this until the whipped cream and melted chocolate is blended together.
- Pour in your cups, and chill in the fridge for 3-4 hours.
- Top with your remaining whipped cream and chocolate shavings.
