Light and airy Chocolate Mousse is rich, decadent, and unfussy but still sophisticated finish to any meal! This easy dessert recipe is great for making ahead for elegant entertaining, and divine with a dollop of whipped cream and some fresh raspberries or strawberries served with it!
Servings: 8 servings
- 4 large egg yolks
- ¼ cup granulated sugar 50 grams
- 2 ¼ cups cold heavy whipping cream, divided 540 ml
- 8 ounces chopped semisweet chocolate 226 grams
- 2 teaspoons vanilla extract
- shaved chocolate
- sweetened whipped cream
- fresh raspberries or sliced strawberries
Beat the egg yolks in a large bowl with a hand mixer on medium-high speed for 3-4 minutes until they have turned a light yellow color and thickened. Gradually add the sugar while beating, then set aside.
Heat 1 cup of the cream in a medium saucepan over medium heat just until hot and small bubbles begin to form around the edges of the pan. Do not let the cream boil.
Remove from heat and slowly pour half of the hot liquid into the egg yolks while whisking to gently raise the temperature of the eggs without scrambling them.
Add the tempered egg yolks to the saucepan with the remaining cream and return to medium-low heat. Continue to cook and stir for 3-4 minutes until the mixture is thick enough to coat the back of a spoon and reaches 160 degrees F on a thermometer.
Add the chopped chocolate and stir with a sturdy spatula until it is completely melted and combined with the cream mixture. Stir in the vanilla extract. Let cool completely at room temperature (about 1 hour).
Once the chocolate mixture has cooled, beat the remaining cream in a bowl with a hand mixer or a stand mixer fitted with the whisk attachment until it reaches stiff peaks. Add ⅓ of the whipped cream to the chocolate mixture, folding it in gently. Add the remaining whipped cream and fold this in as well.
Transfer the chocolate mousse mixture of a piping bag fitted with a large open tip and pipe it into eight 6-ounce glasses or dessert cups. You could spoon the mousse in if you prefer not to pipe, but the presentation is neater with piping.
Cover and refrigerate for 1-2 hours to set. Top with sweetened whipped cream, shaved chocolate, and fresh berries to garnish before serving.
- Make-ahead: Chocolate mousse can be made up to 4 days in advance and stored, covered tightly, in the fridge until ready to serve.
- Chocolate: I recommend using the best quality chocolate you can for best results. Chocolate chips can be used if they are very good quality.
- Don't scramble the egg yolks. Temper them by adding a small amount of hot cream to the eggs to gently bring up their temperature without scrambling them.
- Freezing: You can freeze chocolate mousse for up to 2 months. It freezes best in individual portions. Let it thaw completely in the fridge or on the counter before enjoying, but do not attempt to heat it in the microwave.
- Don't burn the cream. Avoid cooking the cream too quickly over too high of heat, which can cause it to scald on the bottom of the pan.
Calories: 450kcal | Carbohydrates: 23g | Protein: 4g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 33mg | Potassium: 222mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1121IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg