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–+ servings

Homemade Chocolate Mousse

This homemade chocolate mousse is one of my favorite things I have ever made and one of the best desserts on the blog. It is fluffy, creamy, melts in your mouth, wonderfully decadent and has the perfect chocolate flavor. Not only is it delicious, but it is easier to make than you think.
5 from 1 vote
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Prep Time 20 minutes
Setting Time 3 hours
Total Time 3 hours 20 minutes
Servings 8 servings

Ingredients
 

Chocolate Mousse

  • 4 egg yolks
  • ¼ cup (50 grams) granulated sugar
  • ¼ teaspoon salt
  • 2 cups (480 grams) heavy whipping cream divided
  • ¾ teaspoon vanilla extract
  • 2 4 oz semi-sweet chocolate bars chopped

Whipped Cream

  • ½ cup (120 grams) heavy whipping cream cold
  • 2 tablespoons powdered sugar
  • ¼ teaspoon vanilla extract

Instructions

Chocolate Mousse

  • Pour 2 cups (480 grams) of heavy whipping cream into a measuring cup. Pour ¾ cup (180 grams) of that 2 cups into a separate cup/bowl, and put the 1 ¼ cups (300 grams) of heavy cream back into the fridge. You will use this later.
  • Chop your chocolate and set aside.
  • Fill a sauce pan with two inches of water and bring to a simmer over medium heat.
  • In a medium-sized heat proof bowl, whisk together the egg yolks, granulated sugar, and salt until smooth. Place the bowl on the pot over the simmering water and continuously whisk while the mixture heats up. It should get to about 160F, although you don’t actually need to use a thermometer if you don’t have one. This should take about 4 minutes on medium heat.
  • Meanwhile, microwave the ¾ cup (180 grams) of heavy cream that you set aside for 30-45 seconds. It should be luke warm. Once the egg mixture has reached 160F or it has been 4-5 minutes, slowly pour the warmed heavy cream into the eggs while continuously whisking. Keep whisking the mixture for another 2 minutes. Remove the bowl from on top of the saucepan, add the vanilla extract, and stir to combine.
  • Add the chopped chocolate to a microwave safe bowl and microwave it in 30 second increments, stirring in between each increment until completely melted and smooth. You can also do this over the stove using a double boiler.
  • Add the melted chocolate to the egg mixture and whisk until completely combined. Set aside.
  • Remove the 1 ¼ cups (300 grams) of heavy cream you put in the fridge and pour it into the bowl of a stand mixer fitted with the whisk attachment or a large bowl if using a handheld mixer. Beat the heavy cream on medium-high speed for 3-4 minutes until medium peaks form. Medium peaks are in between soft peaks and stiff peaks - so not fully formed into whipped cream yet, but not super soft either.
  • Pour the chocolate/egg mixture into the whipped cream and fold them together using a rubber spatula until combined. Avoid over mixing, as the whipped cream can lose all the air you just whipped into it and deflate.
  • Pour the mixture into a large bowl, or serving cups, and place in the fridge for 3 hours or until set. It normally looks set sooner than 3 hours, but I like to do at least 3 hours just to be safe.

Whipped Cream

  • Once the mousse has set, make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, or a large bowl if using a handheld mixer, beat together the whipped cream, powdered sugar, and vanilla extract until combined and stiff peaks form. About 3-4 minutes on high speed.
  • Dollop the whipped cream on top of mousse. Add chocolate shavings, fruit, etc., and enjoy!
Tried this recipe?Let us know how it was!