Chocolate Mousse simple & easy

The best Chocolate Mousse! Decadently creamy, light and fluffy and Richly chocolaty. This recipe is a favorite for chocolate lovers everywhere!

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When there’s delicious chocolate mousse this good being served there is just totally no resisting it at all! Each bite melts away in your mouth and that level of unmatched richness can’t be beat! If only it could count for breakfast. I could live on this yummy treat it’s always been one of my favorites!

If only I could have this for breakfast! I love this treat so much, it’s one of my favorites! The best part is adding a little whipped cream and some thin shavings of dark chocolate on top. It makes it look fancy and tastes just amazing. Of course this is no diet friendly menu item and low calorie dessert but it’s worth every bit of it. All things in moderation

Mousse Made without Raw Eggs!

With this mousse recipe there’s no worries about any food-related illnesses because there are no raw eggs in this recipe. Here we cook the egg yolk mixture to 170 degrees to kill off any potentially harmful bacteria. So it’s a dessert you can confidently serve to guests. Everyone will adore this cup full of chocolatey goodness!

And making it is much easier than you might expect. Just a few simple steps, then the hardest part is waiting for it to chill, but it’s definitely worth the patience!

Ingredients Needed to Make Chocolate Mousse

You’ll only need 5 ingredients for this recipe!

  • Heavy cream: This rich ingredient makes the mousse light, fluffy, and decadent.
  • Egg yolks: These thicken the custard mixture in the mousse and boost its richness.
  • Granulated sugar: You can adjust this slightly to taste preferences…
  • Vanilla extract: Adds a lovely flavor that complements the chocolate.
  • Bittersweet chocolate: Use chocolate baking bars or other best quality chocolate bars.
  • Sea salt (optional): Regular table salt works fine too. Only a pinch or two is needed to enhance the flavors.

How to Store Mousse

Keep the mousse in the fridge. It is best served cold but you can let it sit at room temperature for about 30 minutes before serving for a softer consistency if it’s been refrigerated overnight.

How Long Does This Mousse Keep?

The mousse should keep well for about three days in the refrigerator. Although some of its volume (the air whipped into the cream) may escape, taste stays constant.

Can I Use This Mousse for Cake?

Yes, this mousse works great as a cake topping. But, it’s better to fill cakes with something else.

Tips for the Best Chocolate Mousse

Strain if needed: If you do have a few tiny lumps, sieve them out before putting in chocolate. Ensure the chocolate melts fully: If your chocolate doesn’t melt fully off heat, you can keep it on a low heat and stir constantly until melted.

Use high-quality chocolate:The mousse will taste as great as the kind of chocolate you use.

Chill tools for whipped cream: To make your whipped cream fluffy beat it in a bowl that has been chilled together with the beaters.

Do not over chill the chocolate mixture; it needs to be only slightly cool to avoid melting the whipped cream, yet stay warm enough that when folded into cream, it does not cause clumps by hardening like frozen ice-cream. It should come down to room temperature (70 degrees).

Chill the finished mousse: This ensures an excellent texture and refreshing flavor.

Varieties of Chocolate

Type of Chocolate: You could decide on whether you want semi-sweet or bittersweet flavored mousse depending on how strong you prefer your chocolate. You can even go for dark 70% if you want more assertive taste.

Adjusting Sugar: You may adjust sugar content slightly according to your own palate. Keep with granulated sugar for sweetening purposes.

Varying Flavors: What about putting some peppermint extract in this festive dish and then garnishing with finely crushed peppermint candies? Or perhaps add coconut extract to your whipped creams and finish up with fine coconut?

Chocolate Mousse simple & easy

Recipe by alltimecooking.comCourse: DessertCuisine: FrenchDifficulty: Medium
Servings

6

servings
Prep time

20

minutes
Cooking time

5

minutes
Calories

538

kcal

The best Chocolate Mousse! Decadently creamy, light and fluffy, and Richly chocolaty. This recipe is a favorite for chocolate lovers everywhere!

Ingredients

  • 3 large egg yolks

  • 1/4 cup (50g) granulated sugar

  • 2 cups (475ml) heavy cream, divided, plus more for topping if desired*

  • 1 pinch sea salt (optional)

  • 2 tsp (10ml) vanilla extract

  • 6 oz. bittersweet chocolate,* chopped small

Directions

  • Step 1: Whip Egg Yolks and Sugar
    In medium mixing bowl using an electric hand mixer Whip together the egg yolks and granulated sugar until the mixture is pale and fluffy, about 2 minutes.
  • Step 2: Heat 3/4 cup cream
    On the stove top under low heat, warm up ¾ cup of heavy cream in a pan.
  • Step 3: Combine Eggs with Cream Mixture
    Slowly add some of the warm cream to temper the eggs then pour the mixture back into saucepan.
  • Step 4: Cook Mixture to 160 Degrees
    The mixture should then be cooked over low heat while whisking it constantly until it thickens slightly reaching about 160 degrees on instant-read thermometer. If you see any lumps strain through sieve and return to saucepan.
  • Step 5: Melt in chocolate 
    Put chocolate and vanilla in a pot off stove. Mix up till melted.
  • Step 6: Let cool to room temp
    before chilling Pour into clean medium bowl; cover; chill; stir every ten-fifteen minutes till reaches seventy degrees (or not warm), approximately thirty-forty minutes total time.
  • Step 7: Whip Remaining Cream and Fold into Chocolate Mixture
    Whip Remaining Cream and Fold into Chocolate Mixture; fold into chocolate mixture Finally, whip remaining heavy cream until stiff peaks are formed. Fold chocolate mixture with whipped cream until combined as well.

Notes

  • Semi-sweet chocolate will give you a milder taste if you like. Reduce the sugar to 2 tablespoons if you prefer a stronger chocolate taste with less sweetness.
  • Ensure that the chocolate mixture does not cool down too much as this would cause hardening and lumps in it when the cream is folded in.
  • When whipping cream, using a chilled bowl helps because it whips faster and becomes fluffier.

Nutrition Facts

6 servings per container


  • Amount Per ServingCalories538
  • % Daily Value *
  • Total Fat 45g 70%
    • Saturated Fat 27g 135%
  • Cholesterol 234mg 78%
  • Sodium 46mg 2%
  • Potassium 259mg 8%
  • Total Carbohydrate 28g 10%
    • Dietary Fiber 3g 12%
    • Sugars 21g
  • Protein 5g 10%

  • Vitamin A 1346%
  • Vitamin C 1%
  • Calcium 87%
  • Iron 2%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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