The best Chocolate Mousse! Decadently creamy, light together with billowy, as well as indulgently chocolaty. This recipe is a staple for chocolate lovers everywhere!
Looking for more than heavenly desserts? Then too try my classic Cheesecake, Chocolate Covered Strawberries, or Molten Chocolate Lava Cakes.
When there’sec chocolate mousse this practiced existence served at that place is only absolutely no resisting! Each bite melts away in your oral fissure in addition to that level of unparalleled richness tin’t live matched!
If entirely it could qualify for breakfast. I could alive on this delicious process, it’second ever been 1 of my favorites!
The perfect finishing touch on for this mousse is unproblematic too delicate whipped cream and sparse shavings of night chocolate. Not exclusively does it arrive look elegant and add together visually appealing variation only it but compliments and finishes it off equally it should be.
Of form this is no diet friendly card particular and depression calorie dessert simply it’second worth every scrap of it. All things inwards moderation.
Mousse Made without Raw Eggs!
With this mousse recipe there’second no worries well-nigh food borne disease since at that place are no raw eggs inward this recipe. Here nosotros ready the egg yolk mixture to 160 degrees to kill off any potentially harmful bacteria.
So it’second a dessert you don’t take to worry nigh serving to guests. Everyone will be smitten with this loving cup full of chocolate bliss!
And it really is less intimidating to brand than you lot may think. Just a few unproblematic steps, and so the hardest part is the await times while chilling, simply the patience is worth it!
Ingredients Needed to Make Chocolate Mousse
You’ll entirely require v ingredients for this recipe!
- Heavy cream – this rich component makes the mousse lite together with fluffy together with amazingly decadent.
- Egg yolks – this thickens upwards custard mixture in the mousse as well as boosts richness.
- Granulated saccharide – y'all tin adjust this slightly to taste.
- Vanilla extract – I ordinarily like to add a fair total of vanilla to chocolate desserts. It compliments those flavors and then nicely.
- Bittersweet chocolate – use chocolate baking bars or other proficient character chocolate bars.
- Sea table salt (optional) – regular table table salt industrial plant fine also. You entirely require to add a pinch or ii, in addition to honestly it tin can even live omitted. It just picks up the flavors a scrap.
How to Make Chocolate Mousse
- ane. Whip egg yolks together with sugar: In medium mixing bowl using an electrical manus mixer whip together egg yolks too granulated saccharide on high speed until pale together with fluffy, almost ii minutes.
- ii. Heat 3/4 loving cup cream: Warm 3/4 cup of the heavy cream inward a two-quart saucepan on the stovetop over depression estrus until hot.
- three. Temper eggs alongside cream mixture: While whisking egg mixture slow pour inwards warm cream mixture to temper egg yolks. Then pour combined egg yolk too cream mixture back into saucepan.
- 4. Cook mixture to 160 degrees: Cook over depression rut, whisking constantly, until mixture thickens just slightly in addition to reaches 160 degrees on an moment read thermometer. If you notice any clumps strain through a sieve and return to saucepan.
- five. Melt inward chocolate: Off heat add together inwards chocolate, stir until melted.
- half dozen. Let cool to room temp: Pour mixture into a clean medium bowl, embrace too chill, stirring about every ten – 15 minutes until it reaches seventy degrees (or no longer warm), nigh thirty – 40 minutes total.
- vii. Whip remaining cream, flexure into chocolate mixture: Whip remaining heavy cream until real potent peaks form. Fold whipped cream into chocolate mixture until combined.
- 8. Divide mixture amidst dessert cups, chill: Pipe or spoon into dessert cups. Chill two hours. Top alongside sweetened whipped cream if desired as well as garnish alongside shaved or grated chocolate.
How to Store Mousse:
Keep mousse inwards the refrigerator. It is best served cold simply if it has been refrigerated overnight, for a softer consistency you tin permit it sit at room temperature for almost 30 minutes before serving.
How Long Does This Mousse Keep?
It should proceed good for near three days inwards the refrigerator, it will lose or so of it’s book (that air whipped into the cream) only the gustation volition remain the same.
Can I Use This Mousse for Cake?
This mousse should also operate good added to cakes, I would add it every bit a topping rather than a filling.
Tips:
- Don’t skip the tempering pace (when whisking warm mixture into egg yolks) this keeps them from scrambling. Also once inwards pan yous must whisk constantly to avoid lumps together with scrambling.
- If you lot make terminate upwards amongst a few tiny lumps the sieve the mixture before adding the chocolate.
- If chocolate doesn’t melt fully off rut y'all tin render to warm rut in addition to stir constantly to melt.
- Use existent chocolate in addition to adept character chocolate. It volition exclusively sense of taste equally proficient every bit what yous lay into it.
- For fluffiest whipped cream endeavour using a chilled bowl and beater blades when whipping.
- Don’t let chocolate mixture chill through, it should simply go well-nigh to room temp (seventy degrees). Cool enough that it doesn’t melt the whipped cream but non so cold the chocolate starts to harden together with mixture ends upward clumpy when folding inwards the cream.
- Chill finished mousse before serving for groovy texture in addition to refreshing taste.
Variations:
- With this recipe yous tin function semi-sugariness or bittersweet chocolate depending on how potent y'all’d like the chocolate season to live. Even dark similar seventy% if yous like it bold would run.
- You tin adjust sugar amount slightly to gustatory modality. Stick amongst granulated carbohydrate hither to sweeten.
- Try amongst a trivial peppermint extract for a festive season together with finish amongst fine crushed peppermint candies or add together coconut extract to the whipped cream together with complete with fine kokosnoot.
- Finish alongside a garnish of fine chopped slivered almonds or macadamia nuts for some other layer of decadence as well as texture.
- Sometimes I serve these inward mini cups and brand 12 servings instead of half dozen. A fun size process for parties.
More Mousse Recipes You’ll Love!
- Easy Chocolate Mousse (this quick as well as slowly mousse doesn’t involve cooking amongst eggs, it uses marshmallows instead)
- Chocolate Mousse Pie
- Lemon Mousse
- Mint Chip Mousse
- Raspberry Mousse
Chocolate Mousse
Ingredients
- four large egg yolks
- ane/four loving cup (50g) granulated sugar
- ii cups (475ml) heavy cream, divided, summation more than for topping if desired*
- 1 pinch body of water common salt (optional)
- 2 tsp (10ml) vanilla extract
- 7 oz. bittersweet chocolate,** chopped small
Instructions
- In medium mixing bowl using an electric mitt mixer whip together egg yolks as well as granulated carbohydrate on high speed until pale together with fluffy, virtually 2 minutes.
- Warm iii/four cup of the heavy cream in addition to table salt in a 2-quart saucepan on the stovetop over depression heat (don't permit it boil).
- While whisking egg mixture slowly pour inwards warm cream mixture to temper egg yolks. Then pour combined egg yolk too cream mixture dorsum into saucepan.
- Cook over depression estrus, whisking constantly, until mixture thickens just slightly and reaches 160 degrees on an moment read thermometer (this normally takes almost 3 - five minutes). If you lot detect any minor lumps strain through a sieve together with render to saucepan.
- Off estrus add inward chocolate as well as vanilla. Stir good until chocolate is melted.
- Pour mixture into a make clean medium bowl, comprehend and chill, stirring most every ten - xv minutes until it reaches lxx degrees (or no longer warm), well-nigh xxx - xl minutes total.***
- Whip remaining heavy cream until very strong peaks grade.**** Fold whipped cream into chocolate mixture until combined.
- Pipe or spoon into dessert cups. Chill 2 hours. Top amongst sweetened whipped cream if desired together with garnish alongside shaved or grated chocolate.
Notes
- *If you want whipped cream for topping I used most one/ii loving cup cream, whipped alongside one Tbsp carbohydrate.
- **If you lot'd similar it less intensely chocolatey you tin can function semi-sweet chocolate, if y'all'd like it more intensely chocolate and less sweet and then you tin cut back sugar to ii Tbsp.
- ***Don't permit chocolate mixture get likewise cold or it tin starting time to harden in addition to set in addition to mixture volition finish upward lumpy when folding inward whipped cream.
- ****Using a chilled bowl is helpful when whipping cream, it whips faster in addition to ends up fluffier.
- Nutrition judge is for mousse solely, no added toppings.
Amount Per Serving
Calories 538
Calories from Fat 405
% Daily Value*
Recipe inspired by Gourmet and Betty Crocker