This chocolate mousse is luxuriously smooth, rich, and airy, yet surprisingly easy to prepare at home. Made with simple ingredients and a classic technique, it delivers deep chocolate flavor with a light, creamy texture that feels elegant enough for special occasions but easy enough for any day.

Why You’ll Love This Recipe

This recipe creates a perfectly balanced mousse that is both rich and light at the same time. It uses real chocolate for a deep flavor, egg yolks for a silky custard base, and whipped cream for an airy finish. It’s an excellent make-ahead dessert, requires no baking, and is ideal for dinner parties, celebrations, or when you want an impressive dessert with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chocolate mousse
4 large egg yolks
1/4 cup (50 grams) granulated sugar
2 cups (480 ml) cold heavy whipping cream, divided
8 ounces (226 grams) semi-sweet chocolate, finely chopped
1/2 teaspoon pure vanilla extract

For the whipped cream topping
1/2 cup (120 ml) cold heavy whipping cream
2 tablespoons (15 grams) powdered sugar
1/2 teaspoon pure vanilla extract

Directions

In a large mixing bowl, beat the egg yolks on medium-high speed for 3 to 4 minutes until thickened and pale in color. Gradually add the granulated sugar and continue mixing until fully incorporated. Set aside.

Heat 3/4 cup (180 ml) of the heavy whipping cream in a saucepan over medium heat until hot but not boiling. Slowly pour about half of the hot cream into the egg mixture while whisking constantly to temper the eggs.

Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over medium-low heat for 3 to 4 minutes, stirring continuously, until the mixture thickens slightly and coats the back of a spoon. Do not allow it to boil.

Remove from heat and strain the custard through a fine-mesh strainer into a heat-safe bowl.

Place the chopped chocolate in a microwave-safe bowl and heat in 20–30 second intervals, stirring between each, until fully melted and smooth. Add the warm custard to the melted chocolate, stir until combined, then mix in the vanilla extract. Allow the mixture to cool completely at room temperature.

In a separate bowl, whip the remaining 1 1/4 cups (300 ml) cold heavy whipping cream to stiff peaks. Fold about one-quarter of the whipped cream into the cooled chocolate mixture to lighten it, then gently fold in the remaining whipped cream until smooth and uniform.

Divide the mousse evenly into serving glasses or ramekins. Cover and refrigerate for at least 2 hours to set.

For the topping, whip the cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spoon or pipe over the chilled mousse before serving.

Servings and timing

This recipe makes 8 servings.
Preparation time: approximately 50 minutes
Cooling and chilling time: about 3 hours
Total time: around 4 hours

Variations

You can use dark chocolate for a more intense chocolate flavor or milk chocolate for a sweeter, milder mousse. For added texture, fold in finely chopped chocolate just before chilling. A touch of espresso powder can be added to enhance the chocolate flavor without making it taste like coffee.

Storage/Reheating

Chocolate mousse should be stored covered in the refrigerator. It will keep well for up to 4 days. This dessert is not suitable for freezing, as it can lose its smooth texture once thawed. Reheating is not recommended.

FAQs

Can I make this mousse ahead of time?

Yes, this mousse is ideal for making ahead and can be prepared up to two days in advance.

Does this recipe contain raw eggs?

The egg yolks are gently cooked with hot cream, making them safe to eat.

Can I skip the whipped cream topping?

Yes, the mousse is delicious on its own without the topping.

What kind of chocolate works best?

High-quality semi-sweet chocolate bars give the smoothest and richest result.

Can I make this without a mixer?

Yes, but whipping by hand will require more time and effort.

Why do I need to strain the custard?

Straining ensures a perfectly smooth texture by removing any cooked egg bits.

How long does the mousse need to chill?

At least 2 hours, but longer chilling will give a firmer texture.

Can I halve the recipe?

Yes, all ingredients can be easily divided in half.

What size cups should I use?

Six-ounce glasses or ramekins work best for individual servings.

Can I add flavorings?

Yes, small amounts of orange zest or coffee can complement the chocolate nicely.

Conclusion

This chocolate mousse is a timeless dessert that combines simplicity with elegance. With its silky texture, deep chocolate flavor, and make-ahead convenience, it’s a recipe you’ll return to again and again whenever you want a truly satisfying dessert.

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