Chocolate mousse is an incredible French classic that is delightful on its own, pairs wonderfully with fruits, and can be used in so many other desserts!

There are lots of various methods out there to make mousse. Some recipes call for whipped egg whites instead of whipping cream and although it’s not a big deal usually since I’m currently pregnant I decided to forgo that method.

Honestly, I think this method is simple and quick and results in something absolutely incredible! It is incredibly easy to make in 30 minutes and ready to eat in an hour.

Of course if you are like me and my kiddos, you might not be willing to wait for that chill time and you’ll eat it right away. I won’t try to stop you because it was absolutely heavenly even without waiting!

If you manage to have leftovers, they keep wonderfully when covered in the fridge for up to 3 days.

Ingredients you need:

egg yolks
sugar
heavy cream
vanilla extract
bittersweet chocolate, at least 35% cocoa solids

It is amazing how a few ingredients can make something that tastes so amazing. My kids were watching me make it and kept asking if they were going to get to have some.

Sometimes being the child of a blogger can be really test in patience. But their reward was getting to eat it as an after school snack, so it’s not that bad.

How To Make Chocolate Mousse:

In a medium saucepan, whisk the egg yolks, sugar, vanilla, and 1 cup of the heavy cream.
Heat the mixture over medium-low for about 5 minutes until mixture is hot and coats the back of a spoon.
IMPORTANT: Do not boil the mixture because the eggs will scramble and the cream will curdle!
Pour the hot cream mixture over the chopped chocolate. Continue stirring the mixture until the chocolate is completely melted and the mixture is smooth. Chill until cool.
With a hand mixer or stand mixer, beat the remaining 1 1/2 cups heavy cream on medium high speed until stiff beaks form.
Fold 1/3 of the whipped cream into the chocolate mixture with a rubber spatula or metal spoon. Once the whipped cream is well incorporated, fold the remaining 2/3 of the whipped cream into the mixture.
Scoop the chocolate mousse into serving dishes, cover, and chill for at least 30 minutes.
Serve mousse at room temperature.

Ways to use chocolate mousse:

as a fruit dip
in a trifle
in a cake
topped with crushed cookies

Although you could totally serve chocolate mousse all on it’s own, it is delightful topped with whipped cream or sliced strawberries or raspberries.

Next time I want to try topping the mousse with homemade strawberry sauce! You could also use the mousse for French Silk Brownies or in an Oreo Trifle in place of the pudding.

Tips and Tricks

You can use either bittersweet or semi sweet chocolate.
Use a good quality chocolate for this mousse. Look for chocolate that is at least 35% cocoa solids. I used 55% cocoa solids semi-sweet chocolate.
If the cream is not hot enough to completely melt the chocolate, you can return the entire mixture to the saucepan and heat over medium low heat until the chocolate has melted. Pour the chocolate mixture back into the bowl to cool.
Do NOT over beat the whipped cream past stiff beaks, otherwise you will get butter.
Use a spatula or a metal spoon to gently fold in the whipped cream instead of using a wooden spoon. The thinner edges of the spatula will help the mixture incorporate better without destroying all the airiness.

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If you like this recipe you might also like:

Chocolate Mousse

Name: Chocolate Mousse
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 servings
Ingredients: 4 large egg yolks; 1/4 cup sugar; 1 tsp vanilla extract; 2 1/2 cups heavy cream (divided); 8 ounces bittersweet or semi sweet chocolate (chopped)

Two rammekins filled with chocolate mousse

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5 from 5 votes