The BEST Chocolate Mousse Recipe You’ll Ever Try!

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.

Best Chocolate Mousse Recipe

I shared this chocolate mousse recipe with you a few weeks ago as part of my Chocolate Mousse Heart Cups Recipe tutorial, but I had to share it again because it seriously is the Best Chocolate Mousse Recipe you’ll ever try. I wanted to make sure you didn’t pass up this amazing mousse recipe because you were intimidated by making heart shaped chocolate cups. I know that was a bit daunting for some of you.

The chocolate mousse I put into those chocolate heart cups is so silky smooth and incredibly chocolatey that I just know you’ll love it. Plus it’s pretty easy to make.

You can also use this amazing chocolate mousse to make a Chocolate Raspberry Mousse Cake, Three Layer Chocolate Cherry Mousse Cake, Chocolate Mousse Graveyards, or even Chocolate Mousse Flower Pots.

The trick to making the absolute best chocolate mousse is to start with your favorite dark chocolate.

• use semi-sweet chocolate if you prefer a delicately sweet chocolate mousse dessert
• use bittersweet chocolate if you prefer a more robust and slightly bitter chocolate mousse
• the higher the cocoa content in your chocolate the more robust the chocolate flavor will be

Just pick a chocolate bar that you love to eat and you will be sure to enjoy the flavor of your homemade chocolate mousse.

What Brand of Chocolate Should I use to Make the Best Chocolate Mousse?

• 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 or a 50 lb. case.
  • I would totally recommend getting a bar if you like to make a lot of chocolate desserts.
  • Peter’s Burgundy Chocolate is a reddish semisweet chocolate with a fruity flavor with notes of wine and I’ve been using it for over 30 years for my business and my customers all say it’s the best dark chocolate they’ve ever tasted.
• I also love Callebaut chocolates and have enjoyed equally amazing chocolate mousse made using their chocolate and it’s available in much smaller quantities.
  • You can find Callebaut chocolates in gourmet grocery  and kitchen wares stores, at Trader Joe’s, and at cake and candy decorating shops.
• 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 and they aren’t as flavorful as other chocolates.
• Don’t use confectionery coating/Candy Melts (made with partially hydrogenated palm kernel oil). The flavor is definitely not as good as a pure chocolate made with cocoa butter.
• 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.)

You can find my favorite chocolates on amazon.com (commission earned for sales).

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Serve your chocolate mousse is chocolate cups to make this an extra special dessert.

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.

How to make Chocolate Mousse

I’m sure you’ve seen mousse recipes that only call for two ingredients: chocolate and heavy whipping cream. That recipe 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, and a simple syrup (boiled sugar and water), which adds a touch of sweetness.

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 safety of 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.

To make the chocolate mousse:

1. simmer the sugar and water until the sugar dissolves
2. pour this simple syrup into whisked egg yolks
3. return to the saucepan and stir in heavy whipping cream and heat until simmering and slightly thickened
4. pour through a fine mesh sieve into melted chocolate
5. stir until blended
6. fold in whipped cream

Notes about heating the egg yolks and simple syrup:

• In the video below you’ll see that I heated the egg yolk, simple syrup, and cream mixture on the stove top and allowed it to simmer until slightly thickened.
  • The temperature of my egg yolk mixture registered about 160 degrees F.
  • The egg yolks are heated through at this point and are safe.
• You can continue to heat, stirring constantly, until the mixture thickens into a custard.
  • If you stir this thick custard into your melted chocolate your mousse will set more quickly but may be slightly more challenging to blend with the melted chocolate.

Why are there eggs in this chocolate mousse?

• Egg yolks add richness and creaminess to a chocolate mousse.
• This recipe does not use egg whites for volume, instead heavy whipping cream is used which also adds adds to the richness and creamy texture.

Notes about making custard:

• Stir the custard constantly. Do not walk away from the stove.
• If you overheat the custard, do not pour boiling custard over the chocolate or the cocoa butter will separate from the chocolate. Allow it to cool to at least 170 degrees F.
  • If your chocolate separates and becomes greasy pour a tablespoon of cold heavy whipping cream (not whipped) into the chocolate and stir until glossy and smooth. If needed, add a bit more cream.
  • To maintain the correct ratio in your recipe reduce the whipped cream by 2 tablespoons for each tablespoon of cream you add to your separated chocolate.

What type of cream should be used to make chocolate mousse?

• Use heavy whipping cream to make the creamiest, richest chocolate mousse.
  • Heavy whipping cream has about 36% fat and produces amazing whipped cream.
  • If you want to lighten this recipe you can use a lighter whipping cream.
• You can also add more whipping cream if you want a fluffier mousse. This particular recipe does make a thick chocolate mousse.

Can I use Cool Whip or Frozen Whipped Topping?

• Yes, but your mousse will be sweeter if you use Cool Whip being this frozen whipped topping has already been sweetened.
• You’ll need 2 cups of Cool Whip, or about 2/3 of one 8 ounce tub.
• Thaw the whipped topping before folding it into the mousse.

Watch this video to see how you can make the BEST Chocolate Mousse you’ve ever tasted.

Chocolate Mousse Video

Chocolate Mousse Recipe

4.86 from 7 votes

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The BEST Chocolate Mousse Recipe

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

The most luxuriously creamy and smooth chocolate mousse recipe you'll ever try. 

Course: Dessert

Cuisine: French

Keyword: chocolate mousse, homemade mousse

Servings: 8

Author: Beth Jackson Klosterboer

Ingredients

• 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

Instructions

1. Pour water into the bottom of a saucepan set over medium high heat.
2. Add sugar and allow to come to a boil.
3. Boil until all the sugar is dissolved, stirring if needed.
4. Pour egg yolks into a mixing bowl and whisk to break up.
5. Continue whisking while slowly drizzling in the sugar syrup.
6. Pour 1/2 cup of heavy whipping cream into the saucepan and set it back on the stove on low heat.
7. Stir in the egg mixture and continue to stir for at least 3 minutes until heated through.
8. You may heat until thickened, if desired.
9. Pour through a fine mesh sieve that is set over your bowl of melted semi-sweet chocolate.
10. Discard anything that remains in the sieve.
11. Stir the chocolate until glossy and smooth.
12. Fold the whipped cream into the chocolate in two stages.
13. Cover and chill until the mousse thickens.
14. Spoon or pipe into bowls or chocolate cups.
15. Let sit at room temperature for at least 15 minutes before serving.

Did you make this recipe or do you just think it is super cute? Let me know by leaving a comment and rating the recipe below.

How to serve your Chocolate Mousse:

• 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.
• Pour the chocolate mousse into dessert cups and top with shaved white chocolate.
• Serve the mousse in chocolate bowls or chocolate cups and add strawberries, raspberries, and chocolate decorations for an extra special touch.
• Turn the mousse into a pie or layer it in a cake.

How long does chocolate mousse last?

• You can keep chocolate mousse in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Can chocolate mousse be frozen?

• Yes! You can freeze chocolate mousse.
• I suggest you spoon the mousse into an airtight plastic container, press a piece of plastic wrap up against the surface of the mousse, close the lid, and place in the freezer for up to 3 months.
• I like to fill large disposable pastry bags with the mousse then I twist tie the end and pop it in the freezer. When I’m ready to serve the chocolate mousse I just snip off the tip of the bag and pipe the mousse into my cups.

Can chocolate mousse be left out at room temperature?

• Chocolate may be left at room temperature for up to a few hours during a party.
  • When I am hosting a party, I always set out my chocolate mousse cups just before the party begins and most are eaten within 2 or 3 hours.
  • At the end of the party I throw any left overs away. I don’t suggest refrigerating and eating mousse that has been left at room temperature for more than an hour.

Can chocolate mousse be made in advance?

• Yes, absolutely! I love that I can make this chocolate mousse days, if kept refrigerated, or even months, if kept frozen, before a party.

More Mousse Desserts

• Cheesecake Mousse with Caramelized Bananas
• Lemon Mousse is White Chocolate Daffodil Cups
• White Chocolate Mousse in Cocoa Almond Nougatine Cups

What other types of mousse do you enjoy eating? Leave me a comment below. 

Fun food for parties and special occasions. Cuz I love being in my kitchen making decadent chocolate desserts more than I like doing just about anything else!

~ Beth

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If you love this chocolate mousse then you might want to try…

Swirl this decadent chocolate mousse with cheesecake mousse to make this pretty Black and White Mousse. The flavors balance so well together to create a beautiful and delicious dessert for Valentine’s Day, New Year’s Eve, or any dinner party.

Or make heart shaped chocolate bowls and fill them with this chocolate mousse. You can top these Chocolate Mousse Heart Cups with fresh raspberries to make an elegant Valentine’s Day dessert for your sweetheart.

I’ve used the BEST Chocolate Mousse recipe to make other decadent desserts like triple layer mousse cakes, chocolate  mousse cups filled 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.