Chocolate Mousse Recipe
Chocolate mousse is a delicate, light, and yet rich chocolate dessert perfect for any occasion. This smooth and silky mousse is made from scratch by combining homemade whipped cream, melted chocolate, and sweetened tempered egg yolks to 160°F for a safe custard base. It takes about 30 minutes active time and then just let it chill!
Servings: 6 servings
Calories: 457kcal
Ingredients
- 8 oz bittersweet baking chocolate 60%-70%
- 1/2 cup water split in two
- 2 Tbsp unsalted butter
- 1 tsp vanilla extract
- 3 egg yolks from large eggs
- 1/4 cup white granulated sugar
- 1 1/4 cup heavy whipping cream
Instructions
Whipped Cream:
- Using a cold whisk attachment, beat cold heavy cream in the cold bowl of an electric mixer, until soft peaks appear. Set it in the refrigerator until ready to use.
Melting Chocolate:
- Preheat water in the double boiler over medium heat. Add chocolate, 1/4 cup of water, butter and vanilla extract.
- Let it start melting and then stir with a silicone covered whisk until all melted and smooth. Take off heat and set aside.
Egg Yolks:
- In a small, heavy-bottom sauce pot, over medium-low (to low) heat, whisk egg yolks, 1/4 cup of water and 1/4 cup of sugar together. Cook stirring slowly but constantly, until the mixture reaches 160° (F). This could take up to 10 minutes but don't walk away or you will cook your eggs. The eggs will look still completely liquid and bright yellow, just warmed to safe temperature. Take off heat.
Cool and Combine:
- Stir egg mixture into chocolate mixture until all combined and smooth.
- Place ice into a large mixing bowl, about half way. Set the sauce pot into the ice bath. Let chocolate cool, while slowly stirring, for 5-7 minutes. The chocolate mixture should be completely cooled (no longer warm) throughout before adding whipped cream.
- Fold whipped cream into cooled chocolate mixture until all smooth. Take you time folding with a spatula, you don't want to whip or it will flatten.
- At this time, you can divide chocolate mousse among dessert cups, cover air-tight, and refrigerate for at least 4 hours before serving.
Video
Notes
- Baking chocolate - make sure to use baking/cooking chocolate bar and choose either dark or semi-sweet. Get the chocolate from the baking isle, not the candy isle!
- Heavy whipping cream – do not substitute this ingredient! It’s important to use heavy whipping cream to make whipped cream.
- Adding liqueur - Feel free to stir in a tablespoon or two of amaretto, Kahlua, Bailey’s or crème de cocoa. Make sure to stir the liqueur into the egg yolk mixture, after you’ve brought it to temperature and before mixing it with the melted chocolate mixture.
- Storing - Make sure to store chocolate mousse in an air-tight container in the refrigerator. Properly stored, it will last 5-7 days.
- Make ahead - feel free to make this chocolate mousse 1-2 days ahead of time and store air-tight in the refrigerator!
Nutrition
Calories: 457kcal | Carbohydrates: 21g | Protein: 7g | Fat: 44g | Saturated Fat: 26g | Cholesterol: 175mg | Sodium: 33mg | Potassium: 360mg | Fiber: 6g | Sugar: 8g | Vitamin A: 975IU | Vitamin C: 0.3mg | Calcium: 82mg | Iron: 6.8mg