Chocolate Mousse Recipe
Rich 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 Topping
Method
Chocolate Mousse
- 1
Melt the 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.
- 2
Whip the Eggs
In a separate bowl, whisk the eggs and granulated sugar together until the mixture is pale and thick. This should take about 5 minutes using an electric mixer.
- 3
Combine Mixtures
Once the chocolate mixture has cooled slightly, stir in the vanilla extract and a pinch of salt. Then, gently fold the egg mixture into the chocolate mixture until fully incorporated.
- 4
Whip the Cream
In another large bowl, whip the 300 ml of heavy cream until soft peaks form. Be careful not to overwhip.
- 5
Fold in the Whipped Cream
Gently fold the whipped cream into the chocolate mixture in three additions until smooth and no streaks remain.
- 6
Chill the Mousse
Pour the mousse into individual serving dishes or a large bowl. Cover with plastic wrap and refrigerate for at least 2 hours, or until set.
Whipped Cream Topping
- 7
Prepare the Whipped Cream
In a mixing bowl, combine 100 ml of heavy cream, powdered sugar, and vanilla extract. Whip until stiff peaks form.
- 8
Serve
Once the mousse has set, top each serving with a generous dollop of whipped cream before serving.