The Best Chocolate Mousse Recipe
This classic chocolate mousse recipe is thick, creamy, and loaded with chocolate flavor! Use good quality chocolate for the best texture and flavor. This is a great "make-ahead" chocolate dessert recipe!
Ingredients
For the Chocolate Mousse:
- 14 ounces 60% 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. Set aside.
- In a large-bowl, using a handheld electric mixer, beat the egg yolks and granulated sugar on medium-high speed until the mixture is thick, smooth, and deeply yellow. Set aside.
- In a medium saucepan over medium-heat, warm two cups (454ml) of the cream just until it comes to a simmer.
- Remove the pan from heat and slowly whisk half of the hot cream into the egg yolk /sugar mixture, whisking constantly and adding it gradually, to temper the mixture.
- Slowly add another half cup of the hot cream (113ml) into the bowl and whisk well to combine. Leave the remaining cream in the pan.
- Transfer the tempered cream mixture back to the pan and cook over medium-heat, stirring constantly, until it's thick enough to coat the back of a spoon, about 5 minutes (do not bring the mixture to a boil).
- Slowly pour the warm mixture over the chopped chocolate. Stir until the chocolate is smooth and melted, then whisk in the vanilla, espresso powder, and salt. Cover with plastic wrap and refrigerate until cold, about 1 to 2 hours.
- Once the chocolate mixture is chilled, beat the remaining 1 and 1/2 cups of the heavy cream (340ml) with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the chocolate mixture, mixing softly but thoroughly, until evenly combined.
- Spoon the mousse into dessert cups, top with whipped cream and chocolate shavings, and serve at once!
For the Whipped Cream Topping:
- In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the whisk attachment ,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 don't want to serve right away, store the chocolate mousse in the fridge for up to 24 hours. Make whipped cream topping right before serving.
The heavy cream is divided among 3 steps: Step 3, 4, and 6. You use all 4 cups in the mousse. 2 and 1/2 cups in the chocolate mixture, then 1 and 1/2 cups in the whipped cream mixture that is folded into the mousse.
This is a bittersweet chocolate mousse. For a sweeter mousse, use a semi-sweet chocolate.
The heavy cream called for in the mousse recipe is separate than the heavy cream called for for the whipped cream topping.
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