A good Chocolate Mousse, I simply can not resist! Each bite melts in your mouth and this unique richness can’t be matched. Do you feel the same way?
This chocolate mousse is light yet intensely chocolatey. Plus, it’s so airy and fluffy, which is why one serving is satisfying, but always leaves me wanting more.
It’s quickly prepared and one of the easiest desserts to make. For this chocolate mousse recipe, you only need four simple ingredients: Egg yolks, heavy cream, sugar, and high-quality chocolate. The trick is to gently mix the ingredients together or more accurately, just fold them in.
For me, the perfect finishing touch for this mousse is some cocoa sprinkled on top, along with a couple of raspberries and small chocolate chunks. It looks great and fits together quite well.
Tools & Equipment
- 4-5 ramekins
- Medium heatproof bowl
- Medium saucepan
- Silicone spatula
- Stand mixer fitted with the whisk attachment
Chocolate: Melt the chocolate over a water bath. The water should not boil and the bowl should not touch the water. Another method is to melt the chocolate in the microwave in 20-second intervals. Stir in between. I used a combo of semi-sweet and milk chocolate. You can also use dark chocolate. Use high quality chocolate, because you will taste the difference. I use belgian chocolate from the Callebaut brand.
Eggs: You only need the egg yolks for this recipe. Separate the eggs when they are cold, as it is the easiest way to separate them when they come straight from the fridge. You can freeze the egg whites in an airtight container or a ziploc bag for up to 3 months and use them later.
Egg Yolks: mix sugar and egg yolks together just before beating. When you leave it unstirred, you will end up with lumps.
Fold, Not Stir: Gently fold the egg yolk mixture and whipped cream into the chocolate mousse to make sure that the mousse becomes fluffy.
Ingredients for Chocolate Mousse
Step by Step Guide – How to Make Chocolate Mousse
Add water to a medium saucepan and bring to a simmer. Lower the heat slightly. Place the chocolate on the water bath. Stir constantly until the chocolate is completely melted. Remove from the water bath and set aside.
In the bowl of a stand mixer fitted beat the heavy cream on medium until semi stiff, for about 2 minutes. Store the whipped cream in the fridge until needed.
Beat egg yolks and sugar in the bowl of a stand mixer fitted on medium speed until fluffy, for about 3 minutes. Set aside.
Remove the whipped cream from the fridge and add about 1/3 of the cream to the melted chocolate, fold in with a silicone spatula to combine.
Add the egg mixture and fold in with a silicone spatula.
Finally fold in the remaining whipped cream. Divide the chocolate mousse into ramekins and place in the fridge for at least 4h, better overnight, to allow the mousse to set.
Storage: Keep the chocolate mousse in the fridge. You can store the mousse in the ramekins covered with plastic for up to 3 days. It may lose some of its volume, but the flavor will remain the same.
It is best served cold, but if chilled overnight or longer, let it sit at room temperature for about 30 minutes before serving for a softer texture. Garnish as desired. I used some frozen raspberries, chocolate chunks and cocoa powder.
My Summary for Chocolate Mousse
Taste: This chocolate mousse has a rich chocolate flavor, needless to say. The better the quality of the chocolate you use, the better this mousse will taste.
Texture: The mousse has a dreamy texture. It’s light, airy and so creamy. Like heaven, it’s absolutely delicious.
Time: Preparation time takes about 40 minutes. To allow the chocolate mousse to set, it needs to chill in the fridge for at least 4 hours, preferably overnight.
More “CHOCOLATE” Recipes
- Chewy Fudgy Brownies
- Chocolate Pistachio Babka
- Malted Chocolate Chip Cookies
- Meringue Cookies with Chocolate
- Mousse au Chocolat
- 230g semi-sweet & milk chocolate chips, melted
- 120g (6-7) egg yolks
- 65g granulated sugar
- 400g heavy cream, cold
- Add water to a medium saucepan, 1/3 full, and bring to a simmer over medium heat. Lower the heat slightly.
- Place the chocolate in a heatproof bowl and put on the water bath.
- Stir constantly with a silicone spatula until the chocolate is completely melted. Remove from the water bath and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream on medium until semi stiff, for about 2 minutes. Put the whipped cream in the fridge until needed.
- Beat egg yolks and sugar in the bowl of a stand mixer fitted with the whisk attachment on medium speed until fluffy, for about 3 minutes. Set aside.
- Remove the whipped cream from the fridge and add about 1/3 of the cream to the melted chocolate, fold in with a silicone spatula to combine.
- Add the egg mixture and fold in with a silicone spatula.
- Finally fold in the remaining whipped cream.
- Divide the chocolate mousse into 4-5 ramekins and place in the fridge for at least 4h, better overnight, to allow the mousse to set.
- If chilled overnight, let the mousse sit at room temperature for about 30 minutes before serving. Garnish as desired.