Chocolate Mousse Recipe
Light and airy chocolate mousse topped with whipped cream.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chocolate Mousse
Whipped Cream
Method
Chocolate Mousse
- 1
Melt Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Place the bowl over a pot of simmering water (double boiler) and stir until melted and smooth. Remove from heat and let it cool slightly.
- 2
Prepare Egg Mixture
In a separate bowl, whisk together the large eggs, sugar, and a pinch of salt until pale and fluffy. Add the vanilla extract and mix well.
- 3
Combine Mixtures
Gradually fold the melted chocolate mixture into the egg mixture until well combined. Be gentle to maintain the fluffiness.
- 4
Whip Cream
In another bowl, whip the 200 ml of heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate-egg mixture until fully incorporated.
- 5
Chill Mousse
Spoon the mousse into serving dishes or cups and refrigerate for at least 2 hours to set.
Whipped Cream
- 6
Prepare Whipped Cream
In a chilled mixing bowl, combine the 100 ml of heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form and the mixture is fluffy.
- 7
Serve Mousse with Cream
Once the mousse has set, top each serving with a generous dollop of whipped cream before serving.