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Chocolate Mousse
4.9 from 72 votes

Chocolate Mousse

This Chocolate Mousse features whipped egg yolks combined with warmed heavy cream and bittersweet chocolate to create a rich, silky dessert. The mixture is tempered and cooked gently to thicken before chilling and folding in stiffly whipped cream, resulting in a light yet creamy texture. Optional whipped cream topping adds extra softness.

Prep Time
20 mins
Cook Time
5 mins
Additional Time
2 hrs 30 mins
Total Time
2 hrs 55 mins
Servings: 6
Course: Dessert
Cuisine: French

Ingredients

  • 4 large egg yolk
  • 1/4 cup (50g) granulated sugar
  • 2 cups (475ml) heavy cream divided, plus more for topping if desired
  • 1 pinch salt optional, sea salt
  • 2 tsp (10ml) vanilla extract
  • 7 oz. bittersweet chocolate chopped small

Instructions

    Cup of Yum
  1. In medium mixing bowl using an electric hand mixer whip together egg yolks and granulated sugar on high speed until pale and fluffy, about 2 minutes.
  2. Warm 3/4 cup of the heavy cream and salt in a 2-quart saucepan on the stovetop over low heat (don't let it boil).
  3. While whisking egg mixture slowly pour in warm cream mixture to temper egg yolks. Then pour combined egg yolk and cream mixture back into saucepan.
  4. Cook over low heat, whisking constantly, until mixture thickens just slightly and reaches 160 degrees on an instant read thermometer (this usually takes about 3 - 5 minutes). If you notice any small lumps strain through a sieve and return to saucepan.
  5. Off heat add in chocolate and vanilla. Stir well until chocolate is melted.
  6. Pour mixture into a clean medium bowl, cover and chill, stirring about every 10 - 15 minutes until it reaches 70 degrees (or no longer warm), about 30 - 40 minutes total.***
  7. Whip remaining heavy cream until very stiff peaks form.**** Fold whipped cream into chocolate mixture until combined.
  8. Pipe or spoon into dessert cups. Chill 2 hours. Top with sweetened whipped cream if desired and garnish with shaved or grated chocolate.

Notes

  • Use semi-sweet chocolate if you prefer a less intense chocolate flavor or adjust sugar to taste.
  • Whip heavy cream in a chilled bowl for better volume and fluffiness.
  • Caution not to over-cool the chocolate mixture before folding in whipped cream to prevent lumps.
  • Whip additional cream with a tablespoon of sugar for a topping if desired.
  • Nutrition estimates exclude any toppings.