Decadent Chocolate Mousse
“The best light-as-air chocolate mousse made with simple ingredients! So rich and creamy, you won’t believe how easy it is to make!”
Watch me make this chocolate mousse from start to finish!
The Chit-Chat
My husband and I will be celebrating our 20th wedding anniversary this year. I know you’re wondering how on earth could that be possible when I’m like…barely 25 right?! Yeah, I know, it’s crazy!
Well, out of all of these years together we’ve never really done anything extravagant for our anniversary. It falls right smack dab in the middle of holidays, birthdays, and exhaustion so we usually find great joy in just staying home and ordering in.
However this year, I am not allowing us that option. 20 years is a looooong time (although it doesn’t feel that long at all) and it’s the traditional “China” wedding anniversary. It’s the anniversary year that celebrates the beautiful life and union you’ve created together. We are celebrating in a well-deserved grand fashion with a tropical getaway!!
What does chocolate mousse have to do with my anniversary? Well, I have this special dinner I want to make to kick off our anniversary week. I’ve NEVER made this meal before so I’ve been practicing little portions here and there in secret.
I won’t discuss the full menu here because my husband is nosey and I don’t want him seeing it just yet, but the meal ends with a decadent, layered dessert. I’ve been trying to perfect every layer because it’s so over the top! I’ll post the finished recipe here later, but I’ve perfected the chocolate mousse layer and this is it!!
I didn’t have a trusted classic chocolate mousse recipe in my stash and neither did my family members. I turned to my trusty church cookbooks and the net! After trying five chocolate mousse recipes I found the BEST chocolate mouse ever by combing this recipe and this recipe!
My experimenting is over. Sold. Done. It’s a wrap. Close the shop! This chocolate mousse is so good and it checks all the picky requirements that I had in mind:
✔︎Old-fashioned flavor: I wanted my chocolate mousse to taste like old-fashioned, stove-top hot chocolate. The kind that’s made with cocoa powder and omg IT DOES!!! It’s perfectly rich and sweet, but not so sweet that you only want a spoonful, you know what I’m saying. It has such an incredible chocolate flavor.
✔︎Bomb Texture: I wanted the texture to be whipped but I didn’t want to feel like I was eating chocolate Cool Whip, yet I didn’t want it so dense that it felt like cheesecake. This texture is everything!! So light and airy, yet ultra-creamy with the perfect thickness! It just melts in your mouth. One bite will have you feeling like you’re at a luxurious restaurant!
✔︎Easy: This is by far the EASIEST mousse recipe I’ve ever tried. Especially for such amazing end results! I’ve made it three times and I think I could do it in my sleep now.
✔︎Quick- I had no idea making homemade chocolate mousse could be so quick! Sure there are a few bowls involved but it’s simple and so worth it!
So now that we have the BEST chocolate mousse ever let’s get into some details!!!
What is Chocolate Mousse?
I use to think that chocolate mousse was nothing but homemade chocolate pudding! If I saw it on the dessert menu I’d skip right over it. That is until I tried it one day and was blown away. It was so light and airy. The texture won me over immediately! Chocolate mousse hails from France and is made from eggs, cream, sugar, and chocolate. It’s whipped to perfection and chilled. The ends result is a creamy, decadent, and fluffy chocolate dessert that screams luxury and romance.
The Best Chocolate For Chocolate Mousse
Anytime you’re making chocolate mousse you want to go with high-quality chocolate or at least your favorite chocolate that has lots of cocoa butter! Now is the perfect time to visit a chocolate shop! I’ve tested this mousse with semi-sweet, milk chocolate, and dark chocolate. I prefer the taste of semi-sweet. My favorite store brought a brand of semi-sweet chocolate is Ghiradelli baking bars. Yeah I know, these are not very “high quality” but we like them in my family and I can always find them in the grocery store.
Let’s talk about the raw eggs
Yes, chocolate mousse uses raw eggs. This recipe uses only the yolks, but other recipes use yolks and egg whites. I prefer to use just the yolks. When I experimented with using the whites as well, there was a very faint “eggy” taste to the finished mousse.
Normally, recipes using raw eggs would cause me to immediately type into google ” eggless chocolate mousse recipe” but I wanted to really get the full, decadent rich experience that is true to authentic chocolate mousse. And let’s face it, there are just some textures and rich flavors that only raw eggs can create.
Even though contracting salmonella from raw eggs isn’t on the super high side….pasteurized eggs may make you feel more comfortable.
What are pasteurized eggs?
Pasteurized eggs are eggs that have been heated to kill/reduce any food-borne bacteria that could be inside of the egg. You can find pasteurized whole eggs in your grocery store (Davidson is a good brand) or you can pasteurize your own eggs at home by heating them in water at 140 F. for 3 minutes. Since this recipe requires only the yolks, pasteurized yolks are easily found at most grocery stores. For this recipe, I pasteurized my own eggs using the technique from this video.
How to garnish & serve chocolate mousse
Chocolate mousse is one of the ultimate desserts to serve after a savory elegant dinner! It just caps off the entire meal experience to perfection. Serve the mousse when set completely. When you are ready to present the dessert, there are so many ways to add a pop of fun to it. Here are a few ways to garnish chocolate mousse.
- A dollop of homemade whipped cream
- Shaved chocolate (white, semi-sweet, milk chocolate, or flavored chocolate)
- Fresh mint leaves
- Raspberries, strawberries, or blackberries
- Pistachios, slivered almonds,
- Shredded coconut
- Crushed cookies & brownie pieces
Chocolate Mousse Ingredients:
- Semi-Sweet Chocolate
- Unsalted Butter
- Pasteurized, room temperature egg yolks
- Granulated sugar
- Heavy Whipping Cream
- Vanilla Extract
- Salt
- Powdered Sugar
- Garnishes: Whipped cream, shaved chocolate, mint leaves, raspberries, strawberries
How to make Chocolate Mousse..in a nutshell.
- In a microwave-safe bowl, add the broken chocolate bars chocolate, and butter. Melt in the microwave (using intervals) until creamy. Set aside.
- In a medium bowl, using an electric mixer, mix egg yolks and granulated sugar until pale yellow and frothy. Set aside.
- In a large deep skillet, heat the heavy whipping cream until steaming over low heat.
- Slowly stir the steaming whipping cream into the egg yolk mixture while stirring constantly.
- Once mixed in, pour the mixture back into the pan.
- Heat until 160 F. while stirring constantly. Do not allow the mixture to boil or simmer.
- Remove from heat and stir in the melted chocolate until combined using a rubber spatula.
- Stir in the vanilla extract and a pinch of salt.
- Place the saucepan on a tray of ice or a covered ice pack, to allow it to cool quickly. (Continue to stir this mixture regularly to help it cool faster while also doing the next step)
- Meanwhile, add the remaining heavy cream and powdered sugar to a bowl.
- Mix until stiff peaks form when the beaters are lifted.
- Once the chocolate mixture has cooled down to about 74 F. carefully fold in the whipped cream. Spoon chocolate mixture into serving dishes. Cover and place in the fridge for at least 4 hours. Overnight for the firmest set.
- When ready to serve top with whipped cream. Garnish with shaved chocolate, mint leaf, and raspberries/strawberries.
How to Make Whipped Cream Topping
When you are ready to serve your mousse, whipped cream makes a traditional topping! Although you can serve this mousse without any toppings and it will still be divine! You can buy remade Cool Whip, but fresh whipped cream is the way to go! Here’s how I make mine.
- Place large mixing bowl in the freezer until it’s chilled
- Pour cold heavy whipping cream, powdered sugar, and vanilla extract into the bowl.
- Mix on low speed until the mixture can hold stiff peaks when the beaters are lifted.
When making homemade whipped cream remember these two tips:
- Make sure the bowls (and even the beaters if possible) are clean and super cold. Coldness creates wonderful whipped cream.
- Do not overbeat the whipping cream or the mixture will begin to look curdled and chunky instead of light and fluffy. Keep your mixer moving and don’t turn up the speed too much. Low/low-medium is perfect. Be patient.
Tips for making the perfect chocolate mousse:
- Use a thermometer: A thermometer will be your best friend when it comes to making a perfect, no-fail chocolate mouse. From pasteurizing the eggs to heating the yolk mixture, it takes all the guesswork out.
- Taste your chocolate. Use quality chocolate that you love the taste of when creating chocolate mousse since that will play a huge part in the finished taste. Chocolate with high cocoa butter will create the best mouse. I love using Ghiradelli baking chocolate.
FAQs
Can I make this a dark chocolate mousse? Yes, use high-quality dark chocolate.
Can I use bittersweet chocolates? Sure can!
Do I have to refrigerate overnight? Usually, 3-4 hours is needed to chill and set the mousse to a soft set. However, letting it set overnight gives it a firmer texture (if that’s what you prefer) and allows the flavors to intensify.
What dish should I serve my chocolate mousse in? There are no rules here so feel free to get creative! Small glasses, ramekins, wine glasses, and even small mugs can be used. Remember chocolate mousse is rich, so small serving containers work best.
Can I freeze this mousse? Yes, you can. The texture will be like light ice cream.
Ready to get creative?
Now that you have an amazing classic chocolate mousse recipe you might be ready to start playing around a bit! Here are some ways to change it up!
- Use flavored chocolates like raspberry, white, or orange.
- Switch the extracts! Try out coconut, peppermint, or coffee extract to change up the chocolate flavor.
- Change the toppings! Try some salted caramel or boozy-infused whipped creams.
Pssst…National Chocolate Mousse Day is April 3! Plenty of time to get ready. Happy Chocolate Mouse Making!
Get the Recipe: Fluffiest Chocolate Mousse
Ingredients
- 6 oz semi-sweet chocolate (I used Ghiradelli premium baking bar and Ghirardelli semi-sweet chocolate chips)
- 2 tablespoons unsalted butter
- 3 pasteurized egg yolks, room temperature
- ¼ cup granulated sugar
- 1 cup cold heavy whipping cream, divided
- 1 teaspoon vanilla extract
- salt, pinch
- Garnishes: Whipped cream, mint leaves, raspberries, shaved chocolate (see note)
Instructions
- In a microwave-safe bowl, add the chocolate (break the bar into pieces), and butter. Melt in the microwave (stirring between 10-20 second intervals) until smooth and creamy. Be careful not to scorch the chocolate. Set aside.
- In a medium bowl, using an electric mixer, mix egg yolks and granulated sugar until pale yellow and frothy. Set aside.
- In a large, deep nonstick skillet, heat the heavy whipping cream just until steaming over low heat.
- Slowly stir the steaming whipping cream into the egg yolk mixture while stirring constantly.
- Once mixed in, pour the mixture back into the pan.
- Heat mixture until it reaches 160 F. while stirring constantly. Do not allow the mixture to boil or simmer.
- Remove from heat and stir in the melted chocolate until combined using a rubber spatula.
- Stir in the vanilla extract and a pinch of salt.
- Place the saucepan on a tray of ice or a covered ice pack, to allow it to cool quickly. (Continue to stir it while also proceeding to the next step)
- Meanwhile, add the remaining cold heavy whipping cream (1/2 cup) and powdered sugar to a clean bowl. (Having any traces of oil or water can ruin this step.)
- At low speed, mix the heavy whipping cream until it is fluffy and it holds stiff peaks when you remove the beaters.
- Once the chocolate mixture has cooled down (mine was about 74 F.) carefully fold in the whipped cream.
- Spoon chocolate mixture into serving dishes. ( I used 4 ramekins).
- Cover and place in the fridge for at least 4 hours. Overnight is best for a firmer set if that's what you like.
- When ready to serve, top with whipped cream topping if desired. (I highly recommend it) *see note. Garnish with shaved chocolate, mint leaf, and raspberries/strawberries, if desired.
Video
Notes
- Start with a large super clean, dry bowl and mixer beaters that are free of any oil or water. (This could affect the finished product)
- Place the bowl and mixer beaters into the freezer until it's chilled.
- Pour 1/2 cup cold heavy whipping cream, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla extract into the bowl.
- Mix on low speed until the mixture can hold stiff peaks when the beaters are lifted. (NOTE: If your speed is too high the cream will overmix and become curdled and chunky instead of light and fluffy. FYI: Even the lowest speed option on my black & decker mixer is too strong to make the good whipped cream. I have used my kitchen aid mixer when I want to make whipped cream.)
