Decadent Chocolate Mousse Recipe
Introduction
This rich and creamy chocolate mousse is a classic dessert that melts in your mouth. Made with whipped cream, egg yolks, and bittersweet chocolate, it’s both elegant and surprisingly easy to prepare. Perfect for special occasions or a decadent treat any day.
Ingredients
- 4 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
- 7 oz. bittersweet chocolate, chopped small
Instructions
- Step 1: In a medium mixing bowl, use an electric hand mixer to whip together the egg yolks and granulated sugar on high speed until pale and fluffy, about 2 minutes.
- Step 2: Warm 3/4 cup of the heavy cream and the sea salt (if using) in a 2-quart saucepan over low heat. Do not let it boil.
- Step 3: While whisking the egg yolk mixture, slowly pour in the warm cream to temper the yolks. Then pour the combined mixture back into the saucepan.
- Step 4: Cook over low heat, whisking constantly, until the mixture thickens slightly and reaches 160°F (71°C) on an instant read thermometer, about 3 to 5 minutes. If lumps appear, strain through a sieve and return to the saucepan.
- Step 5: Remove from heat and stir in the chopped chocolate and vanilla extract until the chocolate melts and the mixture is smooth.
- Step 6: Pour the mixture into a clean medium bowl, cover, and chill. Stir every 10 to 15 minutes until the mixture is no longer warm and reaches about 70°F (21°C), roughly 30 to 40 minutes total.
- Step 7: Whip the remaining heavy cream until very stiff peaks form.
- Step 8: Gently fold the whipped cream into the chocolate mixture until fully combined.
- Step 9: Spoon or pipe the mousse into dessert cups. Chill for at least 2 hours before serving.
- Step 10: If desired, top with additional sweetened whipped cream and garnish with shaved or grated chocolate.
Tips & Variations
- Use high-quality bittersweet chocolate for the best flavor and a smooth texture.
- For a dairy-free version, substitute coconut cream for the heavy cream and use dairy-free chocolate.
- Add a splash of liqueur like Grand Marnier or Kahlúa to the chocolate mixture for an adult twist.
- Be patient while chilling the egg and cream mixture to avoid curdling and ensure a silky mousse.
Storage
Store the chocolate mousse covered in the refrigerator for up to 3 days. Before serving, allow it to sit at room temperature for about 10 minutes for easier scooping. Leftovers can be gently stirred to restore creaminess after refrigeration.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Is it safe to use raw egg yolks in this recipe?
This recipe cooks the egg yolks gently to 160°F (71°C), which is hot enough to kill harmful bacteria, making it safe to eat.
Can I make the mousse ahead of time?
Yes, chocolate mousse can be made a day ahead. Just cover and refrigerate it, then add any whipped cream toppings before serving.
PrintDecadent Chocolate Mousse Recipe
This rich and creamy Chocolate Mousse features a luscious blend of bittersweet chocolate and whipped cream, layered with a silky egg yolk custard base. Perfectly balanced with a hint of vanilla, this classic French dessert is elegantly simple to prepare and makes an impressive treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours (including chilling time)
- Yield: 6 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
Custard Base
- 4 large egg yolks
- 1/4 cup (50g) granulated sugar
- 3/4 cup (180ml) heavy cream
- 1 pinch sea salt (optional)
- 2 tsp (10ml) vanilla extract
- 7 oz (200g) bittersweet chocolate, chopped small
Whipped Cream
- 1 1/4 cup (295ml) heavy cream, divided
- Additional whipped cream for topping (optional)
Instructions
- Whip Egg Yolks and Sugar: In a medium mixing bowl, use an electric hand mixer to whip together the egg yolks and granulated sugar on high speed until the mixture becomes pale and fluffy, approximately 2 minutes.
- Warm Cream and Salt: In a 2-quart saucepan over low heat, gently warm 3/4 cup of the heavy cream with a pinch of sea salt, being careful not to let it boil.
- Temper Egg Yolks: Slowly pour the warm cream mixture into the whipped egg yolks while whisking continuously to temper the eggs, preventing them from curdling.
- Cook Custard: Pour the combined mixture back into the saucepan and cook over low heat, whisking constantly, until it thickens slightly and reaches 160°F (71°C) on an instant-read thermometer, about 3 to 5 minutes. If lumps form, strain the mixture through a sieve and return to the pan.
- Add Chocolate and Vanilla: Remove from heat and stir in the chopped bittersweet chocolate and vanilla extract until the chocolate is fully melted and the mixture is smooth.
- Chill Mixture: Transfer the mixture to a clean medium bowl, cover, and chill, stirring every 10 to 15 minutes, until it cools down to about 70°F (21°C) or is no longer warm, approximately 30 to 40 minutes total.
- Whip Remaining Cream: Using an electric mixer, whip the remaining 1 1/4 cups of heavy cream until very stiff peaks form.
- Fold in Whipped Cream: Gently fold the whipped cream into the cooled chocolate mixture until fully combined and smooth.
- Chill Mousse: Spoon or pipe the mousse into dessert cups and refrigerate for at least 2 hours to set.
- Serve: Optionally top with sweetened whipped cream and garnish with shaved or grated chocolate before serving.
Notes
- For a richer flavor, use high-quality bittersweet chocolate with at least 60% cocoa content.
- Make sure to temper the egg yolks properly to avoid scrambling during the cooking process.
- Stirring while chilling helps achieve an even texture.
- Can be prepared a day ahead and stored covered in the refrigerator.
- For an extra touch, garnish with fresh berries or a sprinkle of cocoa powder.
Keywords: chocolate mousse, creamy dessert, French dessert, chocolate recipe, whipped cream mousse
