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).
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:
- simmer the sugar and water until the sugar dissolves
- pour this simple syrup into whisked egg yolks
- return to the saucepan and stir in heavy whipping cream and heat until simmering and slightly thickened
- pour through a fine mesh sieve into melted chocolate
- stir until blended
- 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
The most luxuriously creamy and smooth chocolate mousse recipe you'll ever try.
- 3 tablespoons water (45 grams)
- 3 tablespoons sugar (37.5 grams)
- 3 large egg yolks
- 1/2 cup heavy whipping cream (120 ml)
- 12 ounces melted semi-sweet chocolate (340 grams)
- 2 cups whipped cream made from 1 cup heavy whipping cream (whip 240 ml of heavy whipping cream)
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Pour water into the bottom of a saucepan set over medium high heat.
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Add sugar and allow to come to a boil.
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Boil until all the sugar is dissolved, stirring if needed.
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Pour egg yolks into a mixing bowl and whisk to break up.
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Continue whisking while slowly drizzling in the sugar syrup.
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Pour 1/2 cup of heavy whipping cream into the saucepan and set it back on the stove on low heat.
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Stir in the egg mixture and continue to stir for at least 3 minutes until heated through.
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You may heat until thickened, if desired.
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Pour through a fine mesh sieve that is set over your bowl of melted semi-sweet chocolate.
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Discard anything that remains in the sieve.
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Stir the chocolate until glossy and smooth.
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Fold the whipped cream into the chocolate in two stages.
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Cover and chill until the mousse thickens.
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Spoon or pipe into bowls or chocolate cups.
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Let sit at room temperature for at least 15 minutes before serving.
This chocolate mousse recipe makes a very thick chocolate mousse that holds it's shape when piped. If you use a high percentage cocoa chocolate you may want to use either less chocolate or more cream.
If you find the mousse to be too thick once it has chilled, you can thin it by adding some stirring in some milk.
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
P.S. Sign up for my newsletter and get your FREE amazing printable here!
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.
It truly sounds so delicious, wish I could have a big bite right now!
You’d love it! I’m sure. 🙂
love all of your creations…too fun!
Thank you!
Love this recipe, I would try to cook it this weekend.
Can’t wait!
All I can say is….Oh my gosh, someone take this spoon away from me!
It’s that good!!! I’m glad you are enjoying it. 🙂
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’m so happy to hear you’ve gotten so much use out of this chocolate mousse recipe. It’s definitely one of my all time favorite desserts.
wow, the cake looks delicious and very attractive, thank you for sharing
Thanks!
never had this kind of mousse before…love to prepare it and taste…
This recipe was way too chilately. I added more whipped cream and it was much better. The recipe got very thick and not the consistency of mousse until after adding more whipped cream.
I personally love that this mousse is really chocolatey, but if you prefer a lighter mousse then adding more whipped cream is the perfect thing to do. I have done that too when I wanted to add the mousse to another dessert and wanted it to be a bit lighter.
Can i use white chocolate instead ? And can this recipe be halved ? Thank you .
The mousse looks amazing. I’m wondering if I could make it the day before and store in a bowl until my dinner party. Then could I pipe into my crystal glasses the day of the party or even right before serving?
Yes, absolutely. This mousse will stay fresh for at least 5 days in the refrigerator. It can even be frozen. Enjoy!
Will be doing the chocolate mousse for my daughter in law birthday tomorrow
1 st time doing hope it works
I hope you enjoy the mousse! It’s one of my favorite dessert recipes.
How can I get a book with your cake and mousse recipe
Hi Wadell! Unfortunately I do not have my mousse cake recipe in one of my cookbooks. You can see the different mousse cakes I’ve made going to these urls.
Raspberry Chocolate Mousse Cake – https://hungryhappenings.com/valentines-day-chocolate-raspberry/
Chocolate Peppermint Mousse Cake – https://hungryhappenings.com/gluten-free-chocolate-peppermint-mousse-cake/
Cherry Mousse Cake – https://hungryhappenings.com/three-layer-chocolate-cherry-mousse-cake/
I hope this helps.
Beth
Looks so chocolatey and decadent ♥
It definitely is!
This was the BEST chocolate mousse I’ve ever made. At first I was nervous because about heating the egg yolks, scared I would scramble them, but everything turned out great. This recipe made the most silky smooth mousse I’ve ever eaten and the chocolate flavor was amazing. I used Dove chocolates and loved this mousse. Thank you for sharing all the tips for making this great. This will be my go to recipe from now on. Oh, and my family loved it as much as I did.
That makes me so happy! I was certain that anyone who tried this recipe would agree it is the best chocolate mousse ever and I’m so glad you did!
My mom is right this is the most amazing chocolate mousse ever. She made it for us and I loved it so much that I just had to jump on to tell you. HaHa. Then I saw she left a comment. I’m glad she did. Thanks for sharing this wonderful recipe.
You and your mom just made my day! I am so happy you all loved this chocolate mousse recipe. I hope she makes it for you many more times.
Unfortunately, this recipe did not turn out for me at all. It is much, much thicker than your video or photos. Will end up throwing it all out. I followed the recipe exactly and even went back and forth with the video to make sure I was not missing anything. Very disappointed, I wanted this to work because usually the chocolate mousse recipes I try have the opposite result – they turn out just like chocolate pudding. I won’t make this one again though.
Oh, I hope you didn’t throw your recipe out! Chocolate mousse really shouldn’t be as thin as chocolate pudding, but if you want to thin it out you can add milk to the mixture to thin it out. This is a thick mousse that holds it’s shaped once piped. It has an amazing texture. I hope you gave it a try.
really awesome recipe!!!!!!!!!!!!!!!!
Made the mousse today, my husband called it, high end restaurant quality mousse. He should know, I think he has ordered mousse in every single place he has ever eaten from east to west coast.
Hi Kristina,
I am so happy to hear that you and your husband enjoyed this chocolate mousse recipe. It is one of my absolute favorite desserts to make for any occasion and am thrilled to know your husband ranked it up there with other restaurant mousses!
Hi, I haven’t tried your recipe yet but will. I have made Chocolate Mousse over the years myself and for as many as you people.
The chocolate you recommended Peters is sold in 10# units which comes out to less than $9 per pound. Where as the Callebaut which is $13.45 per pound-in 2 pound pieces.
Eight serves using Peters is a little over $1 per serving just for chocolate. Restaurants charge $8 or more per serving and I don’t expect they had this quality of chocolate.
Your thoughts?
Kevin
Hi Kevin,
I personally love the flavor of Peter’s Burgundy and everyone that has ever tried my chocolate mousse has loved it. Many have commented that it is the best they have ever eaten. I also really enjoy the flavor of Callebaut chocolates, but there are definitely flavor differences. It all comes down to the cocoa beans and the amount of sugar and cocoa butter in the chocolate. Both Callebaut and Peter’s have a variety of chocolates all with different flavor profiles and Peter’s Burgundy is my favorite as it produces a lovely chocolate mousse with a creamy and rich chocolate flavor. I also use Callebaut 54.5% Dark Chocolate Callets for some of my candy making and it has a slightly more bitter, more acidic flavor, but overall is really wonderful chocolate. You need to find the chocolate that you enjoy the most. If you are going for price then yes, Peter’s is less expensive, but you may prefer the more robust Callebaut chocolate. It really is all a matter of personal preference.
Absolutely fantastic chocolate mousse! It was my first time making it so I was a bit nervous. I’ve never made custard either. Your detailed instructions were a dream and the tips about the temps for the custard, helped, this first timer, get it right. I will be making this recipe for Christmas dinner too. HaPpY ThanKsGiving!
Hi Melanie,
I am so happy to hear that my instructions were so helpful and that you loved this chocolate mousse recipe. It’s my favorite! I hope you have a wonderful Thanksgiving and a very Merry Christmas.
I have not yet made this recipe but will this weekend. My question is about freezing the mixture… does it not deflate the mousse? I will be making it for 25 and want to be dang sure it won’t puddle in the bottom of the glasses.
I freeze this chocolate mousse all the time, and it turns out fine. I typically fill large disposable pastry bags with the mousse before freezing. The day before I plan to serve the mousse I thaw out the bags in the refrigerator overnight. Then I can simply pipe the chocolate mousse into bowls or cups before serving. You can even pipe the mousse into cups then keep them in the refrigerator for a few hours if needed. If you want to use a star tip when piping the mousse, just put the tip into another bag then insert a filled bag, pipe out the mousse, remove that bag, then insert another and keep piping.
Thank you so very much!
You are welcome!
could you please give us imperial measurements for the ingrediants instead of cups. I dont know what amount of cream to use, thanks xx
Hi Gaynor, I went ahead and added the imperial measurements to the recipe card. You’ll heat 120 ml of the heavy whipping cream with the eggs and sugar syrup then you’ll also need 240 ml of heavy whipping cream whipped to fold into the chocolate mixture.
Hi Beth
I went to amazon and saw that Peter’s chocolate had 115 viscosity, 170 viscosity and a 65 viscosity. Which viscosity is the better one for your mousse recipe?
Love your site
Thank you
Thanks, Richard.
I usually use the 115 viscosity and it makes a pretty thick mousse which I like. If you use 65 viscosity then the mousse will be a bit thinner and if you use 170 it will be thicker. I would probably add more cream if using the 170. Enjoy!
This looks fabulous! I’m trying to stay on a low-carb diet, so are there any ways to eliminate or greatly reduce the sugar?
Thanks!
Hi Doug,
You can reduce the sugar in the recipe to 1 tablespoon if desired. You can also use a higher cocoa percentage chocolate which will also have less sugar in it. Don’t use unsweetened chocolate, however, as the mousse would be too bitter. Enjoy!
I followed this recipe to a tee and it is THE BEST MOUSSE RECIPE EVER. It came out perfect. Only thing I think I gained 5 lbs just reading your beautiful recipes 😘
Also, can’t wait to try the chocolate chip cookies with the Googly eyes. Will be making with my Grandson soon!
Thanks, Shirley! I am so happy that this recipe turned out so well for you and that you loved it. I know you’ll love the chocolate chip cookie recipe too. It’s my favorite chocolate chip recipe. Have fun making them with your grandson.
Hi, I can’t find heavy whipping cream. I live in Canada. Is 35% whipping cream ok? Thanks,
Hi Lindsay,
Yes, 35% whipping cream will work perfectly! Enjoy.
I tried this and when I added the whipped cream to the chocolate mixture, I ended up with a mess that was part lumpy and part watery. The lumpy mass all congealed so I couldn’t even stir it and more without the whole lot moving as one with the spoon. It seemed to be ok before that though the egg mixture didn’t go through the sieve very well and I had to shake the sieve to get anything to filter through. Should the egg syrup cream mixture have passed through the sieve easily?
Hi Neil, I’m sorry to hear you had trouble with this recipe. It sounds like you overcooked the eggs. They should have flowed easily through the fine-mesh sieve only leaving behind any small cooked egg pieces. As mentioned in the post: “If you overheat the custard, do not pour the boiling custard over the chocolate or the cocoa butter will separate from the chocolate. Allow it to cool to at least 170 degrees F.” It appears as though that happened to you.