Easy Chocolate Mousse Recipe

Chocolate Mousse is sure to get rave reviews. It is a show-stopping treat that can elevate even a no-frills weeknight! For more sophisticated treats, try Creme Brulee or simple Lemon Curd.

Easy Chocolate Mousse

I am a chocoholic! Seriously. I can’t go a day without eating some. If I have to choose between a chocolate dessert and anything else, I’ll always choose chocolate – like Macarons or Chocolate Covered Strawberries. If you have not tried or made Chocolate Mousse before, you need to ASAP because it’s so simple. There are quite a few steps, but they are easy and take just a little bit of time – so worth it for the result! Now, typically this best Chocolate Mousse recipe is made with whipped egg whites, but the egg whites are not cooked. For those who are pregnant or immune compromised consuming raw egg whites can be a gamble, so instead, I used Whipped Cream to create the same light, fluffy, smooth texture.

How to make Chocolate Mousse

EGGS. Beat egg yolks in the bowl of a stand mixer with the whisk attachment for 3 minutes until thick. Gradually add the sugar while beating. CREAM. Heat 1 cup of cream in a small saucepan until hot. With the mixer on, stream ½ of the hot cream into the eggs. Once combined, pour the mixture into the pot with the remaining ½ cup of cream. Turn the heat to low and cook until thick, stirring constantly (5 minutes). CHOCOLATE. Mix in the vanilla and then add in the chocolate in 3 batches, stirring over low heat until melted and smooth. CHILL. Pour the mixture into a large bowl, cover, and chill in the fridge for 1½-2 hours, stirring every 20-30 minutes. WHIPPED CREAM. Once no longer warm, remove from the fridge and whip up the remaining 1½ cups heavy cream to stiff peaks. Fold the cream into the cooled chocolate mixture. SERVE!! Pipe or spoon the Chocolate Mousse into small glasses. Cover and place in the fridge until ready to serve. Garnish with fresh Whipped Cream and shaved chocolate.

Recipe Tips

Egg yolks. Use a chilled bowl when whipping the egg yolks to get the best texture. Baking chocolate is not the same as chocolate chips or candy chocolate. The better quality of the chocolate, the better the mousse will be. I used semi-sweet baking chocolate. Use bittersweet chocolate for a dark chocolate mousse, probably 70% cacao. Do not over-mix the mousse once you’ve incorporated the whipped eggs, you don’t want to crush all the fluffiness you worked so hard for! Texture. If mousse is gritty it might be because the sugar wasn’t absorbed into the egg yolks well enough. Make sure the mixture has thickened and comes together before mixing in the cream. Serving suggestions. To serve, layer this with Whipped Cream and fresh raspberries/strawberries for a fruity taste that compliments the chocolate really well! Or serve on top of Chocolate Cake or place a dollop on a cupcake instead of buttercream frosting. Stiff peaks. In step 4, whip the 1½ cups of heavy cream until stiff peaks form. This can take several minutes to achieve. If not whipped long enough, you could end up with a runny mousse. Test for stiff peaks by dipping the beater into the fluffy cream and pulling it up and out. The whipped cream should rise up and form a little mountain peak.

If the peak reabsorbs into the cream, then it is not ready and will cause a runny mousse. So keep whipping it. If the peak holds stiff/firm, then it is ready. Over-whipping the cream causes it to separate into butter.

Why does chocolate separate?

Adding the chocolate to the cream and egg mixture is one step that seems to be tricky and can cause the chocolate to break/seize/separate. Here are a few notes to help ensure you get the best mousse:

If chocolate gets too hot it can break. In general, dark chocolate can reach 130°F whereas lighter chocolate can only reach 115°F. Overheated chocolate is thick and muddy or lumpy looking. Remove it from the heat, add the remaining chocolate, and stir, stir, stir. Try adding up to 3 teaspoons of vegetable oil or cocoa butter. Stir to recombine. Inadequate stirring can cause chocolate to break. When adding the chocolate to the cream-egg mixture, whisk constantly. Make sure the chocolate is chopped into small pieces. It helps if they are somewhat warm and soft, but definitely not cold. If any water gets into the chocolate it can seize. Seized chocolate is gritty and rough. Ironically adding 1 teaspoon of hot water can help fix it.

Storing Info

STORE the mousse in the fridge, loosely covered, for 4-5 days. To FREEZE. Cover the Easy Chocolate Mousse tightly and put it in an airtight container for up to 2 months. Let the mousse thaw in the fridge until soft. Do not use a heat source to thaw or it will just melt. You are going to LOVE this Chocolate Mousse recipe. It’s so smooth and refreshing. The perfect ending to any dinner. Enjoy!