Chocolate Mousse is a classic dessert that never goes out of style. Smooth, creamy, and decadent, this chocolatey treat will always leave people wanting more. This recipe is simple to follow and results in a rich and luxurious chocolate mousse that will impress your friends and family.
Chocolate mousse is perfect when paired with a Chai Latte, after a dinner of Lemon Chicken, or as a sweet treat after enjoying a bowl of Tomato Basil Soup.
When it comes to decadent dessert recipes, a rich chocolate mousse can’t be beaten! If you’re looking for an impressive dessert to serve at your next dinner party or date night, look no further than this classic chocolate mousse recipe.
Chocolate mousse is a thick and creamy chocolate custard that is made with egg yolks, sugar, heavy cream, and butter. It’s a classic French dessert that has been around for centuries and remains one of the most popular chocolate desserts today.
This dessert is usually served for more special occasions such as dinner parties or holiday celebrations. It can be made ahead of time and stored in the refrigerator, making it the perfect make-ahead dessert.
How To Make Homemade Chocolate Mousse
- Prepare a double boiler: Fill the bottom of a saucepan with water and heat it over medium heat until it starts to simmer but not boil. Place a heat-safe glass or metal bowl on top of the pan above the water. Do not let the bowl touch the water.
- Fluff the egg yolks and sugar: To the bowl over the water, add the egg yolks and half of the sugar. Whisk continuously for 8-10 minutes or until the eggs start to turn a pale yellow color and have become very fluffy.
- Add chocolate, butter, and cream: To the bowl with the egg and sugar, add the chocolate in small amounts along with the butter and a small splash of the heavy cream. Continuously stir the mixture until the chocolate is melted and smooth. Then, stir in the salt.
- Adjust the thickness: If the chocolate is too thick, pour in another dash of heavy cream to make it smooth.
- Mix the whipped cream: Carefully remove the bowl from the saucepan. Use an electric mixer or stand mixer with the whisk attachment to whip the remaining heavy cream, sugar, and vanilla together in a large bowl until stiff peaks form.
- Add the whipped cream to the chocolate: Using a rubber spatula, carefully fold half of the whipped cream into the chocolate mixture until smooth. Cover and refrigerate the remaining whipped cream in the fridge for toppings.
- Distribute and chill: Pour the mixture evenly between ramekins, jars, or pudding dishes. Chill in the refrigerator for 3-4 hours or until set.
- Garnish and serve: Spoon the remaining whipped cream on top then serve chilled with fresh berries if desired.
- It’s important to make sure the bowl for mixing the eggs does not touch the water as this could cause the eggs to scramble and not blend together properly.
- When handling the bowl, make sure you use pot holders as the bowl will be extremely hot to the touch.
- When mixing the eggs and sugar, dip a spatula or spoon into the eggs and drag your finger through the middle to see if they are ready. The eggs should stay separated and not run back together.
- Dark chocolate works best in the form of a baking bar, but dark chocolate chips would work in a pinch.
Whipped cream makes a great topping for chocolate mousse, but you can also add these fun topping ideas to match the occasion!
- Chocolate shavings
- Chopped nuts
- Peanut butter
- Caramel sauce
- Fresh berries
- Chocolate chips
- Fresh mint leaves
Storing and Freezing
Storing: This chocolate mousse can be stored covered completely in the fridge for up to 1 week.
Freezing: Chocolate mousse will last in the freezer for up to 2 months if stored in an airtight container. To serve, let it thaw completely in the fridge overnight or until defrosted.
More Chocolate Dessert Recipes:
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- 6 egg yolks
- ½ cup granulated sugar divided
- 8 ounces dark chocolate chopped
- 1 tablespoon unsalted butter
- 2 cups heavy cream divided
- ⅛ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- Prepare a double boiler by filling the bottom of a saucepan with water and heat it over medium heat until it starts to simmer. Place a heat safe glass or metal bowl on top of the pan. The water should not touch the bowl, or the eggs will start to scramble.
- Add the egg yolks and half of the sugar (¼ cup; save the remaining sugar for later) to the bowl and whisk continuously for 8-10 minutes or until the eggs start to turn a pale-yellow color and have become very fluffy. To see if it’s ready, dip a spatula or spoon into the eggs and drag your finger through the middle. The eggs should stay separated on spoon and not run back together.6 egg yolks½ cup granulated sugar
- Add the chocolate a little at a time along with the butter and a small splash of the heavy cream (save the bulk of the heavy cream for a later step).8 ounces dark chocolate1 tablespoon unsalted butter
- Stir with a spatula as you continue to add the chocolate until it’s smooth and glossy. Then, stir in the salt.⅛ teaspoon kosher salt
- If the chocolate is too thick, pour in another dash of heavy cream to make it smooth. Use pot holders to carefully remove the bowl from the saucepan.
- Use an electric mixer with the whisk attachment to whip the remaining heavy cream, remaining ¼ cup of sugar and vanilla together in a large bowl until stiff peaks form.1 teaspoon pure vanilla extract2 cups heavy cream
- Fold half of the whipped cream into the chocolate mixture until smooth. Cover and refrigerate the remaining cream in the fridge for later.
- Pour the mixture evenly between 4 (8-ounce) ramekins or jars. Chill in the refrigerator for 3-4 hours or until set.
- Spoon the remaining whipped cream on top then serve with fresh berries if desired.