Chocolate Mousse

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Incredibly rich and silky smooth, this Chocolate Mousse recipe is the real deal. It’s easier than you may think and requires just 5 very basic ingredients! Top with homemade whipped cream for a decadent dessert sure to impress.

Why You’ll Love This Chocolate Mousse Recipe

This recipe is for the same chocolate mousse that’s in my chocolate mousse cake. It’s such a hit in that cake that I had to share how to make just the mousse.

• It’s the real deal. It’s not a “shortcut” chocolate mousse, it’s the real deal. It’s SO good, smooth, and creamy, not to mention incredibly rich and wonderfully silky.
• Easy to make. Even though this mousse is made from scratch, it’s actually really easy to make and goes quickly. The hardest part is waiting for it to firm up in the fridge!
• Perfect texture. This mousse is both silky smooth and light and airy, just the way a good mousse should be. My mouth is watering thinking about it.
• Great for nicer occasions. Mousse is one of those desserts that I like to whip up when I really want to impress guests or just have a “fancy” dessert, without spending hours in the kitchen. The fact I can make it the night before is a bonus!

Recipe Ingredients

You’ll need just a few ingredients to make this mousse – and the whipped cream topping is made with the same ingredients, plus vanilla. Scroll down to the recipe card below for measurements.

Chocolate Mousse

• Egg yolks – These thicken the mousse and add to the rich and creamy texture.
• Sugar – Adds moisture, texture and sweetness.
• Heavy whipping cream – Should be cold in order to whip properly.
• Semi-sweet chocolate – I recommend semi-sweet chocolate. You could use dark chocolate, but your mousse may be a little firmer. Milk chocolate might also be fine, but it doesn’t firm up quite as much, so the mousse may be a little softer.
• Powdered sugar – Helps to stabilize the whipped cream and mousse.

Whipped Cream

• Heavy whipping cream – Be sure to keep it refrigerated until you need to use it. Otherwise, it won’t whip up properly.
• Powdered sugar – Sweetens and helps stabilize the heavy cream.
• Vanilla

How to Make Chocolate Mousse

Making chocolate mousse is not as difficult as you may think, though it does require some careful attention and hands-on time. You can find the printable version of the instructions in the recipe card below.

• Cook the egg mixture. Combine the egg yolks, sugar, and heavy whipping cream in the top of a double boiler. Cook for 7-10 minutes, whisking constantly, until it has thickened, lightened a bit in color, and has more volume. Once it reaches a temperature of 160F, remove from heat and set aside.

• Melt the chocolate. Microwave the chocolate chips in intervals of 10-15 seconds, stirring well between each one, until smooth. You could also melt it in the double boiler.
• Combine. Add the chocolate to the egg mixture, whisking until smooth. Cool to room temperature.

• Make the whipped cream. Whip the remaining heavy whipping cream and powdered sugar until stiff peaks form.
• Fold together. Fold 1/4 of the whipped cream into the chocolate mixture then 1/4 of the chocolate mixture into the whipped cream. Slowly fold the remaining chocolate mixture into the whipped cream.

• Refrigerate. Divide the mousse between the glass cups or serving bowls. Refrigerate for at least 3-4 hours.
• Add the whipped cream. Whip the heavy whipping cream, powdered sugar, and vanilla on high until stiff peaks form. Pipe onto the top of each mousse cup. Decorate with chocolate shavings if desired. Refrigerate until serving.

Tips for Success

One thing I’ve learned is that the small details and techniques really do make a difference with this recipe. Here are a few tips to help you make the perfect chocolate mousse every time.

• What if I don’t have a double boiler? No worries! You can easily use a metal mixing bowl over a pot of simmering water. Just be sure to occasionally lift the bowl to release steam.
• Do not let the water boil. Whether you use a double boiler or the above method, be sure to not let the water boil. You just want a gentle simmer. Otherwise, it will get too hot and cook the egg mixture too quickly.
• Let the chocolate cool. Be sure that the egg yolk-chocolate mixture has cooled to about room temperature, or just slightly warmer, before folding it into the whipped cream for the mousse. If it’s too warm, it will melt the whipped cream and knock the volume out of it. If it’s too cool, it’ll get lumpy and dense.
• Use cold heavy cream. It will whip up and hold volume better.
• Be gentle with the mousse. When folding the chocolate mixture into the whipped cream and vice versa, do so gently with a rubber spatula so as not to knock the air out of the mousse.

Serving Suggestions

I like to top my chocolate mousse with homemade whipped cream, as demonstrated in the recipe. For an extra touch, you can add shaved chocolate or try making fancy chocolate curls. Sprinkles or cookie crumbles would be another option.

Note that how many mousse cups you get depends on the size of your cups and how much you add. I used these cups.

Proper Storage

It’s important to keep your mousse refrigerated until served. I find that it’s best if eaten within 3 days, though it can last for up to 5 days – it will just get a bit more dense and not have the same light, airy texture.

More Chocolate Mousse Desserts To Try

• Triple Chocolate Mousse Cake
• Guinness Chocolate Mousse Cake
• Baileys Chocolate Mousse Brownie Cake
• Peanut Butter Chocolate Mousse Cake
• Chocolate Mousse Cake
• Strawberry White Chocolate Mousse Cups

Watch How To Make It

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