This simple chocolate mousse recipe delivers a dessert that’s light as a cloud with an intense chocolate taste. You’ll love how easy it is to make a dessert that looks and tastes like something from a fancy restaurant. It’s a family favorite that you can enjoy on its own or use to elevate cakes and tarts.
What You Will Need:
- 4 ounces of good dark chocolate
- 1 tablespoon of butter
- 4 tablespoons of water divided
- 1/2 teaspoon of sea salt
- 2 large egg yolks
- 1 tablespoon of granulated sugar
- 1/2 cup of very cold heavy whipping cream
Melting the Chocolate
Over a double boiler, or a heat resistant bowl resting over a pot with water on medium heat, mix the butter, 2 tablespoons of water, and the chocolate. Start mixing when you see the chocolate and butter start to melt. The mixture will look odd at first but will eventually come together in a smooth and silky blend. Let the mixture cool once the mixture has come together.
Warming the Egg Mixture
The same double boiler used for the chocolate mixture will be used for the egg mixture. Mix the egg yolks, water, and sugar. Keep mixing until the mixture reaches about 160 degrees F or is very warm to the touch. Remove from the heat and let the mixture cool a bit once you have reached this point. After the mixture has cooled combine the egg mixture and the chocolate mixture until well blended and smooth. Set aside to cool.
The Whipped Cream
The heavy whipping cream must be very cold when you make the whipped cream. Why? Whipping cream needs to be cold because the fat in the cream needs to be solid to effectively trap air and create a stable, fluffy texture. When cold, the fat molecules in the cream form a structure that can hold the air bubbles introduced during whipping. If the cream is too warm, the fat melts, making it unable to support the air, resulting in a less voluminous and less stable whipped cream. I chill the bowl, whisk, and the cream to make sure to get the best results. Now, make sure to whip the cream to soft peaks for the chocolate mousse recipe. Please watch the video above to see what stage of whipping soft peaks are.
Bringing It All Together
Fold in the whipped cream into the chocolate in two stages. Keep folding until you do not see any white streaks from the whipped cream. Keep the chocolate mousse in the same bowl and cover with plastic wrap if you plan on using it for another recipe. If you plan on serving it in custard cups or other bowls, now is the time to spoon it into the other bowls and cover with plastic wrap. Enjoy!
Please try some of my other dessert recipes! Try my whipped peanut butter frosting!
Yes, you can use milk chocolate or white chocolate, but the flavor will be less intense. I recommend using good-quality dark chocolate for the best results.
Yes, chocolate mousse is a wonderful make-ahead dessert. You can prepare it up to two days in advance and store it covered in the refrigerator.
This is usually due to the whipped cream not reaching soft peaks or the chocolate mixture being too warm when the whipped cream is folded in. Make sure your cream is very cold and the chocolate mixture has cooled to room temperature.
You can serve it in individual cups, small bowls, or even use it as a filling for tarts, cakes, or pies. Garnish with a sprinkle of cocoa powder, chocolate shavings, or fresh berries.
A double boiler is the easiest way to melt the chocolate and warm the eggs without scorching them. You can also create a makeshift one by placing a heat-resistant bowl over a saucepan of simmering water.
Easy Chocolate Mousse Recipe
Equipment
- 1 Double boiler
Ingredients
- 4 ounces of good dark chocolate
- 1 tablespoon of butter
- 4 tablespoons of water divided
- ⅛ teaspoon of sea salt
- 2 large egg yolks
- 1 tablespoon of granulated sugar
- ½ cup of very cold heavy whipping cream
Instructions
- Over a double boiler, or a heat resistant bowl over water heated at medium heat, melt 2 tablespoons of water, chocolate, salt, and butter together. (see notes)
- Keep stirring until the mixture is combined and smooth.
- Set aside and let cool.
- Over the same double boiler, Heat the 2 egg yolks, sugar, and the remaining 2 tablespoons of water.
- Keep whisking the mixture until it reaches 160-170 degrees F or is very warm to the touch. Do not let the eggs scramble.
- Combine egg mixture and chocolate mixture until well combined. Let the mixture cool to about room temperature. (see notes)
- Whisk the very cold heavy whipping cream to soft peaks. (see notes)
- Next, fold the whipped cream into the chocolate mixture one half at a time.
- Once mixed, spoon into desired bowls and cover with plastic wrap. Let chill for at least 2 hours before serving.
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