Chocolate mousse is a deceptively easy mouth watering dessert that is equal parts rich, luscious, and melt in the mouth amazing.
I always thought that chocolate mousse was going to be a hassle to make but I was so wrong! It is incredibly easy to make in 30 minutes and ready to eat in an hour.
Of course if you are like me and my kiddos, you might not be willing to wait for that chill time and you’ll eat it right away as an after school snack. It was absolutely heavenly!
The mousse is really rich, like Cherry Chocolate Fudge, so although you may be tempted to eat the whole batch you can feel satisfied with a small bowl.
INGREDIENTS YOU NEED:
- Egg yolks
- Sugar
- Heavy cream
- Banilla extract
- Bittersweet chocolate, at least 35% cocoa solids
It is awesome how few ingredients it takes to make something that tastes so good. Another really easy dessert like this is Nutella Poke Cake which is equally luscious!
HOW TO MAKE CHOCOLATE MOUSSE:
- In a medium sized saucepan, whisk egg yolks, sugar, vanilla, and 1 cup of heavy cream. Heat over medium-low/ medium heat for about 5 minutes until mixture is hot and coats the back of a spoon. Do not boil!
- Pour the hot cream mixture over the chopped chocolate. Continue stirring the mixture until the chocolate is completely melted and the mixture is smooth. Chill until cool.
- With a hand mixer or stand mixer, beat on medium high speed the remaining 1 1/2 cups heavy cream until stiff beaks form.
- Fold 1/3 of the whipped cream into the chocolate mixture with a rubber spatula. Once the whipped cream is well incorporated, fold the remaining 2/3 of the whipped cream into the mixture.
- Scoop the chocolate mousse into serving dishes, cover, and chill for at least 30 minutes.
- Serve mousse at room temperature.
Although you could totally serve chocolate mousse all on it’s own, it is delightful topped with whipped cream or sliced strawberries or raspberries.
Next time I want to try topping the mousse with homemade strawberry sauce! You can even use the mousse for this Chocolate Mousse Cake or for Trifle Cupcakes.
TIPS AND TRICKS:
- You can use either bittersweet or semi sweet chocolate.
- Use a good quality chocolate for this mousse. Look for chocolate that is at least 35% cocoa solids. I used 55% cocoa solids semi-sweet chocolate.
- If the cream is not hot enough to completely melt the chocolate, you can return the entire mixture to the saucepan and heat over medium low heat until the chocolate has melted. Pour the chocolate mixture back into the bowl to cool.
- Do NOT over beat the whipped cream past stiff beaks, otherwise you will get butter.
- Use a spatula or a metal spoon to gently fold in the whipped cream instead of using a wooden spoon. The thinner edges of the spatula will help the mixture incorporate better without destroying all the airiness.
If you like this recipe you might also like:
Chocolate Mousse
Ingredients
- 4 large egg yolks
- 1/4 cup sugar
- 1 tsp vanilla extract
- 2 1/2 cups heavy cream divided
- 8 ounces bittersweet or semi sweet chocolate chopped
Instructions
- In a medium sized saucepan, whisk egg yolks, sugar, vanilla, and 1 cup of heavy cream. Heat over medium-low to medium heat for about 5 minutes until mixture is hot and coats the back of a spoon. Do not boil!
- Pour the hot cream mixture over the chopped chocolate. Continue stirring the mixture until the chocolate is completely melted and the mixture is smooth. Chill until cool.
- With a hand mixer or stand mixer, beat on medium high speed the remaining 1 1/2 cups heavy cream until stiff beaks form.
- Fold 1/3 of the whipped cream into the chocolate mixture with a rubber spatula. Once the whipped cream is well incorporated, fold the remaining 2/3 of the whipped cream into the mixture.
- Scoop the chocolate mousse into serving dishes, cover, and chill for at least 30 minutes.
- Serve mousse at room temperature.
Nutrition
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