Enjoy the most decadently rich and wonderfully creamy chocolate dessert you’ve ever tasted. This is the BEST Chocolate Mousse Recipe you’ll ever try. I promise.
It’s elegant enough for a dinner party but simple enough to make for a weeknight dessert.
I shared this chocolate mousse recipe with you a few weeks ago as part of my Chocolate Mousse Heart Cups Recipe tutorial, but it’s so good that I had to share it again. I wanted to make sure that, those of you who felt making chocolate heart cups might be too challenging, would want to try your hand at making just the mousse. I know you’ll love it as much as I do.
It is so silky smooth and has the most amazing chocolate flavor.
When you buy your ingredients to make this mousse be sure to pick up your absolute favorite dark chocolate, either semi-sweet or bittersweet, depending on your preference. Using the best tasting chocolate will make all the difference in this recipe.
I prefer to use Peter’s Burgundy Semi-sweet Chocolate but it’s not easy to find unless, like me, you are a chocolatier who buys 50 pound cases of the chocolate at a time. I would love for someone to start selling small quantities on amazon but for now you have to buy 10 pound bars. I would totally recommend getting a bar if you like to make a lot of chocolate desserts.
I also love Callebaut chocolates and have enjoyed equally amazing chocolate mousse made using their chocolate and it’s available in much smaller quantities. Both of these chocolates are available on amazon but you might also be able to find them at a cake and candy decorating store or specialty grocery store in your area.
There are so many other wonderful chocolates that are available in grocery stores too. Just choose any that you really like. Don’t skimp here and use chocolate chips. Chocolate chips are not meant to melt at low temperatures, it’s best to use a bar of pure chocolate or to buy Callebaut callets (a bit larger than a chocolate chip but meant to melt at around 115 degrees F.)
Speaking of Callebaut chocolates. These beautiful chocolate cups are made using their chocolate. Mona Lisa, a company which creates amazing chocolate bowls, cups, and decorations used by some of the top pastry chefs in the world, sent me a box of goodies to try. I filled some with my decadent chocolate mousse and can’t wait to experiment with some other fun recipe ideas using their amazing products.
Chocolate mousse is a fairly easy dessert to make and it can simply be served in a bowl but when dressed up like those pictured above this dessert becomes the star at your dinner party.
I’m sure you’ve seen mousse recipes that only call for chocolate and heavy whipping cream. That makes a nice mousse but if you want the very BEST Chocolate Mousse then you need to add egg yolks which adds to the richness and creaminess of the mousse and a simple syrup (boiled sugar and water) which adds a touch of sweetness.
Essentially you will create a custard out of the eggs and sugar syrup to be blended with the chocolate and cream.
In my original mousse recipe that I used to create my Chocolate Raspberry Mousse Cake, a Three Layer Chocolate Cherry Mousse Cake, and even a gluten free Chocolate Peppermint Mousse cake, I simply poured the boiling simple syrup into the egg yolks then added them to melted chocolate before folding in the whipped cream.
Being a top notch pastry chef taught me this recipe I had no reservations about the eggs, but several of you did, so I developed this method of heating the eggs and simple syrup a bit longer just to ensure the eggs are heated thoroughly.
In the video below you’ll see that I heated them on the stove top until they came to a simmer and thickened just slightly. If you continue to stir it until it thickens into a custard your mousse will set up a bit more quickly but it is slightly more challenging to blend it together with the melted chocolate. Either way works well though, just don’t over-cook the custard or it can separate.
Watch this video to see how you can make the BEST Chocolate Mousse Recipe:
- 3 tablespoons water
- 3 tablespoons sugar
- 3 large egg yolks
- 1/2 cup heavy whipping cream
- 12 ounces melted semi-sweet chocolate
- 2 cups whipped cream made from 1 cup heavy whipping cream
- Pour water into the bottom of a saucepan set over medium high heat.
- Add sugar and allow to come to a boil.
- Boil until all the sugar is dissolved, stirring if needed.
- Pour egg yolks into a mixing bowl and whisk to break up.
- Continue whisking while slowly drizzling in the sugar syrup.
- Pour 1/2 cup of heavy whipping cream into the saucepan and set it back on the stove on low heat.
- Stir in the egg mixture and continue to stir for at least 3 minutes until heated through.
- You may heat until thickened, if desired.
- Pour through a fine mesh sieve that is set over your bowl of melted semi-sweet chocolate.
- Discard anything that remains in the sieve.
- Stir the chocolate until glossy and smooth.
- Fold the whipped cream into the chocolate in two stages.
- Cover and chill until the mousse thickens.
- Spoon or pipe into bowls or chocolate cups.
- Let sit at room temperature for at least 15 minutes before serving.
NOTES about making the BEST Chocolate Mousse:
- Use your favorite dark chocolate. You can use semi-sweet if you prefer more delicate chocolate flavor or use bittersweet if you like a really robust chocolate flavor. I prefer semi-sweet.
- Heat the heavy whipping cream and egg mixture on low heat until slightly thickened. Don’t over heat or you can scramble your eggs. Pour through a fine mesh sieve to remove the thicker egg particles.
- Remove the mousse from the refrigerator at least 15 minutes before serving. Allowing the chocolate mousse to come to room temperature will enhance the chocolate flavor and will amplify the creamy texture.
The BEST Chocolate Mousse Recipe
I’ve used the BEST Chocolate Mousse recipe to make other decadent desserts like triple layer mousse cakes, chocolate cups filled with mousse and more. I’ve also created many white chocolate mousse, caramel mousse, lemon mousse, and peppermint mousse variations as well. You can see all my mousse recipes, here.