This Chocolate Mousse is an incredibly rich and silky dessert that requires only 5 basic ingredients and comes together faster than most people expect. Its standout trait is the combination of whipped egg yolk base and folded whipped cream, creating an airy yet decadent texture.
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Combine the egg yolks, sugar and 1/2 cup (120ml) of heavy whipping cream in the top of a double boiler (or in a metal mixing bowl set over a pot of simmering water). Cook over medium heat, whisking constantly. Do not let the water boil, or it’ll get too hot. Occasionally lift the bowl to release steam. Cook the egg mixture, whisking constantly. It’ll be ready when it has thickened, lightened a bit in color and has more volume. It should take about 7-10 minutes and reach 160°F (71°C). When done, remove it from the heat and set aside.
Place the chocolate in a medium bowl and microwave in intervals of 10-15 seconds, stirring well between each, until melted and smooth. You could also use the double boiler again.
Add the chocolate to the egg mixture and whisk until smooth. Set the mixture aside to cool to room temperature.
In a mixer bowl, whip the remaining 1 1/4 cups (300ml) of heavy whipping cream and powdered sugar until stiff peaks form.
Fold about 1/4 of the whipped cream into the chocolate mixture until combined, then fold about 1/4 of the chocolate mixture into the whipped cream. Slowly fold the remaining chocolate mixture into the whipped cream.
Divide chocolate mousse between 4-5 glass cups or serving bowls, then refrigerate until firm, at least 3-4 hours, or overnight.
To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
Pipe the whipped cream on top of each cup of chocolate mousse. Decorate with chocolate shavings, if desired.
Keep mousse refrigerated until serving. Best if eaten within 3 days.
Refrigerate mousse in an airtight container for up to 2 days; texture softens over time as whipped cream deflates.
electric mixer or whisk · double boiler or microwave-safe bowl
This recipe uses raw egg yolks. Use pasteurized eggs from the store, eggs pasteurized in-shell, or substitute with 3/4 cup heavy whipping cream whipped to soft peaks and folded in instead for an eggless version.
Keep refrigerated and serve within 2–4 hours for best texture. The whipped cream base will gradually deflate over time.
Prepare the mousse up to 2 hours ahead and refrigerate. Whip and add the final whipped cream topping just before serving for optimal fluffiness.
Semi-sweet chocolate is the recipe standard; dark chocolate will give deeper flavor, while milk chocolate will be sweeter and less rich.
Yes, double all ingredients. Mix the egg yolk mixture in a larger bowl and ensure you whip the heavy cream to the same stiff peaks for consistent texture.
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