Whip up this rich and indulgent chocolate mousse with only 5 ingredients including dark unsweetened chocolate, eggs, sugar, heavy cream, and vanilla extract.
Why this recipe works
Easy and decadent is just how we like our desserts. Much like our beloved French silk pie recipe, this chocolate mousse is creamy, rich, and airy. It’s a beautiful dessert for serving individual portions to guests, and it always makes a statement.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
EGGS – This recipe does use raw eggs, as a real mousse would. You can certainly replace them with pasteurized eggs if you have concerns or if you are pregnant. See this link on how to pasteurize eggs at home.
CHOCOLATE – We used 100% cacao, unsweetened chocolate. Use baking chocolate, found in the baking aisle at the grocery store for this recipe. You may substitute with milk chocolate for a much sweeter taste, a bar of semi-sweet chocolate, or a bittersweet at whatever percentage you prefer like 60% or 70%. You will get a much richer flavor out of the higher percentages of chocolate.
How to Make Chocolate Mousse
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Finely chop the chocolate and set aside.
- Separate the egg yolks and egg whites into two large bowls. In one bowl use a hand mixer to beat the yolks and sugar together for about 3 minutes on high until light yellow and a bit fluffy.
- In the second large bowl, beat the egg whites with a hand mixer until stiff white peaks are formed.
- On the stovetop over low, heat 1 cup of the heavy whipping cream, stirring contstantly until warm. Do not boil. Add the chopped chocolate and stir with a whisk until fully combined, plus another couple minutes to allow for thickening into a chocolate ganache. Remove from heat and allow to cool to just over room temperature.
- Drizzle the chocolate mixture into the egg yolk mixture while whisking to prevent clumping. Stir in the extract. Fold in the egg whites. Refrigerate for one hour.
- Whip the remaining heavy whipping cream, into whipped cream. After the hour of refrigeration, fold the whipped cream into the chocolate mixture and pour into choice of serving dishes or cups. Refrigerate for another 3 hours.
- Serve with fresh whipped cream and chocolate shavings.
Frequently Asked Questions & Expert Tips
Yes, absolutely. You can make this chocolate mousse a day in advance and store it in the refrigerator, covered, until you are ready to serve. Some prefer to make their mousse a day in advance so it has adequate time to set in the refrigerator.
Chocolate mousse will keep well in the refrigerator for up to 3 days. Cover it tightly with plastic wrap when storing.
Serving Suggestions
Chocolate mousse speaks for itself with its fluffy and airy chocolate base, but adding a few touches to the top makes for an even prettier presentation. Garnish with whipped cream and chocolate shavings. Serve chilled and enjoy!
More Dessert Recipes
- French Silk Pie
- Individual Tiramisu
- Avocado Chocolate Mousse Cake
- Mini Pineapple Upside Down Cakes
- Whipped Mandarin Orange Mousse
- Double Chocolate Cupcakes
- Chocolate Fudge Frosting
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Chocolate Mousse
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 4 oz unsweetened chocolate baking chocolate
- 4 eggs separated, or pasteurized eggs
- ½ cup sugar
- 2 ½ cups heavy cream
- 1 tsp vanilla extract
Things You’ll Need
Before You Begin
- You may replace regular eggs with pasteurized eggs if you have concerns or are pregnant.
- We used 100% cacao, unsweetened chocolate. Use baking chocolate, found in the baking aisle at the grocery store for this recipe. You may substitute with milk chocolate for a much sweeter taste, a bar of semi-sweet chocolate, or bittersweet at whatever percentage you prefer like 60% or 70%. You will get a much richer flavor out of the higher percentages of chocolate.
- This recipe will make 8, 1 cup servings.
Instructions
- Finely chop the chocolate and set aside.
- Separate the egg yolks and egg whites into two large bowls. In one bowl use a hand mixer to beat the yolks and sugar together for about 3 minutes on high until light yellow and a bit fluffy.
- In the second large bowl, beat the egg whites with a hand mixer until stiff white peaks are formed.
- On the stovetop over low, heat 1 cup of the heavy whipping cream, stirring contstantly until warm. Do not boil. Add the chopped chocolate and stir with a whisk until fully combined, plus another couple minutes to allow for thickening into a chocolate ganache. Remove from heat and allow to cool to just over room temperature.
- Drizzle the chocolate mixture into the egg yolk mixture while whisking to prevent clumping. Stir in the extract.
- Fold in the egg whites. Refrigerate for one hour.
- Whip the remaining heavy whipping cream, into whipped cream. After the hour of refrigeration, fold the whipped cream into the chocolate mixture and pour into choice of serving dishes or cups. Refrigerate for another 3 hours.
- Serve with fresh whipped cream and chocolate shavings.
Nutrition
Amanda Davis
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ANGELA RILEY says
i still have not tried this and i want to but no mixer or whisk so how would i make it what else can i use
Kristen Formaro says
Hi Angela, you really do need either a whisk or a mixer to make a proper mousse as it needs to be aerated in order to be fluffy and airy. Whisks are inexpensive at the store if a mixer is not an option.