Chocolate Mousse Recipe
Rich chocolate dessert
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 Base
Whipped Cream
Method
Chocolate Mousse Base
Melt the Chocolate
In a heatproof bowl, combine the dark chocolate and unsalted butter. Place the bowl over a pot of simmering water (double boiler method) and stir until melted and smooth. Remove from heat and let it cool slightly.
Whisk the Eggs
In a separate bowl, whisk the eggs and granulated sugar together until the mixture is pale and fluffy, about 5-7 minutes, using an electric mixer on medium speed.
Combine Mixtures
Carefully fold the melted chocolate mixture into the egg mixture using a spatula. Add the vanilla extract and gently mix until just combined. Be careful not to deflate the mixture.
Whipped Cream
Whip the Cream
In a chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip the cream on medium-high speed until soft peaks form.
Fold Whipped Cream into Mousse
Gently fold the whipped cream into the chocolate mixture in three additions, being careful not to deflate the mousse. The mixture should be light and airy.
Chill and Serve
Chill the Mousse
Spoon the mousse into individual serving dishes or glasses. Cover with plastic wrap and refrigerate for at least 2 hours, or until set.
Serve
Once set, serve the chocolate mousse chilled. You can top it with additional whipped cream or chocolate shavings if desired.