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    Home » Recipes » Everyday Desserts

    Chocolate Mousse

    Modified: Jul 26, '23 · Published: Feb 11, '18 · By: Beth Klosterboer · Commission earned on paid or sponsored links.

    Jump to Recipe

    This is the best chocolate mousse recipe you will ever try! This recipe with step-by-step instructions and a video is easy to follow, uses high-quality ingredients, and creates a rich and creamy, light and airy, chocolate mousse that will satisfy even the most discerning chocolate lover.

    Small glass dessert cups filled with creamy chocolate mousse topped with whipped cream, maraschino cherry, or white chocolate curls.

    If you have been searching for a recipe to make silky smooth chocolate mousse that has a decadently rich flavor, you've come to the right place.

    I learned how to make chocolate mousse from a chocolatier many years ago while taking a pastry class. He shared the process to make a simple 2-ingredient mousse using just chocolate and cream. It was delicious. Then, he made another mousse with the addition of egg yolks blended with simple syrup. It was magnificent!

    The mousse was light and airy but didn't taste like chocolate-flavored whipped cream. It had an incredible chocolate flavor.

    I've used that recipe to make many desserts including my favorite Chocolate Raspberry Mousse Cake and a Three Layer Chocolate Cherry Mousse Cake. I've also used it to make fun Chocolate Mousse Graveyards and Chocolate Mousse Flower Pots. Today, I'm going to show you the easy step-by-step process to make this delicious no-bake dessert.

    a single bowl filled with chocolate mousse topped with dark and white chocolate curls

    The trick to making perfect chocolate mousse is to start with dark chocolate that you love eating right out of the package.

    What dark chocolate makes the best mousse?

    That will really depend on your flavor preference.

    • Use semi-sweet chocolate if you prefer a delicately sweet chocolate mousse dessert.
    • Use bittersweet chocolate if you prefer a more robust, slightly bitter flavor. The higher the cocoa content in your chocolate the more robust the chocolate flavor will be.
    • Do not use unsweetened chocolate. Your mousse will be too bitter.
    • Do not use compound chocolate, also known as confectionery coating/Candy Melts/almond bark, made with partially hydrogenated palm kernel oil. The flavor is definitely not as good as pure chocolate made with cocoa butter.

    Brands of Chocolate

    • I make my chocolate mousse with Peter's Burgundy Semi-sweet Chocolate. It has a slightly fruity flavor with notes of wine. I've been using it for over 30 years for my chocolate-making business and my customers love it! Unfortunately, this chocolate only comes in 10-pound bars.
    • I also love Callebaut chocolates and have enjoyed equally amazing chocolate mousse made using their chocolate and it's available in 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.

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

    Peter's Gourmet Burgundy Di...Shop on AmazonCallebaut Finest Belgian Se...Shop on AmazonCallebaut 811 53.8% Dark Se...Shop on AmazonCallebaut 7030 70.4% Dark B...Shop on Amazon

    Ingredients

    Chocolate Mousse Ingredients including melted dark chocolate, heavy whipping cream, egg yolks, water, and sugar.

    dark chocolate - Use your favorite dark chocolate bars or callets (small chip-size chocolate pieces that melt easily.)

    heavy whipping cream - Heavy whipping cream has 36% fat and it is used to make a decadently rich yet light and airy chocolate mousse.

    egg yolks - The addition of egg yolks gives the mousse a richer flavor and creamier texture. This recipe does not use egg whites. Many mousse recipes use whipped egg whites to add volume. This recipe uses whipped cream instead.

    sugar - The egg yolks are heated with a simple syrup made from boiled sugar and water. The sugar adds a touch of sweetness and helps the mousse firm up so that it holds its shape nicely when piped into a cup.

    Instructions

    a bowl of sugar and a skillet filled with water

    Pour 3 tablespoons of water and 3 tablespoons of granulated sugar into a saucepan or skillet set over medium-high heat.

    sugar and water in a skillet

    Heat, stirring occasionally, until the sugar begins to dissolve.

    boiling sugar syrup in a skillet

    Bring the sugar syrup to a boil then remove the pan from the heat.

    3 egg yolks in a mixing bowl

    Pour the egg yolks into a heat-proof mixing bowl. Whisk to break up the yolks.

    pouring sugar syrup into beaten egg yolks

    Whisk constantly, while slowly drizzling the simple syrup down the side of the bowl until all the syrup is incorporated into the yolks.

    pouring eggs yolks mixed with sugar syrup into cream in a skillet

    Pour ½ cup of heavy whipping cream into your saucepan. Pour the egg yolk mixture into the pan. Set the pan over low heat.

    stirring the egg custard with a whisk in a skillet

    Whisk constantly until the egg mixture (custard) thickens slightly.

    custard cooking in a stainless steel skillet

    This should take about 3 minutes.

    melted chocolate in a mixing bowl set next to a fine mesh sieve

    Your warm (100 to 115 degrees F), melted chocolate should be in a large mixing bowl. You'll need enough space to add a lot of whipped cream.

    pouring egg custard through a sieve into a bowl filled with melted chocolate

    Start by pouring the egg custard over the chocolate through a fine-mesh sieve. Any lumps of cooked eggs will remain in the strainer. Discard them.

    stirring the egg custard into melted chocolate using a whisk

    Use a whisk to combine the egg custard and chocolate.

    custard mixed into chocolate

    Whisk until well blended.

    Do you have to heat the eggs on the stove?

    No. You can pour the hot simple syrup into the egg yolks which will warm the eggs, then pour them directly over your chocolate.

    Being a top-notch pastry chef taught me this recipe, I have no reservations about the safety of the eggs and often just add them to my chocolate without cooking them on the stove.

    But, several of my readers worried about the safety of the eggs, so I developed this method of heating the egg yolks and sugar syrup with some cream a bit longer just to ensure the eggs are heated thoroughly.

    whipping cream in a mixing bowl using a hand-held mixer

    Pour 1 cup of heavy whipping cream into a large mixing bowl. Beat on low speed for 30 seconds, then increase the speed to high.

    whipped cream in a mixing bowl next to a hand-held mixer

    Beat until the whipped cream holds stiff peaks. When you lift the beaters out of the cream, the whipped cream will hold its shape. Do not overmix!

    whipped cream in a mixing bowl next to a bowl of chocolate topped with some whipped cream

    Add ⅔ cup of whipped cream to the bowl of chocolate custard.

    whisking whipped cream and chocolate together

    Whisk the whipped cream into the chocolate custard to lighten it.

    Whipped cream added the chocolate mousse.

    Add another ⅔ cup of whipped cream.

    folding whipped cream into melted chocolate using a whisk

    Fold slowly to incorporate the chocolate and cream together.

    More whipped cream added to chocolate mousse.

    Add the remaining ⅔ cup of whipped cream.

    mixing whipped cream into chocolate mousse to make it light and airy

    Fold gently until combined. You do not want to deflate the whipped cream.

    Chocolate mousse blended with a whisk in a mixing bowl.

    The mixture may seem very thin at this point. Don't worry, it will firm up into a light and airy mousse once it has cooled.

    Pouring chocolate mousse into small bowls and cups.

    Being it is thin at the moment, you can easily pour it into cups. You can use plastic shot glasses, ramekins, small dessert cups, or glasses.

    Chocolate mousse in a variety of cups and bowls.

    Cover the mousse with plastic wrap and chill in the refrigerator for a few hours either in serving cups or your mixing bowl.

    filling a disposable pastry bag with dark chocolate mousse

    If you've chilled the entire bowl of mousse, it will be nice and fluffy. You can spoon it into a disposable pastry bag.

    piping dark chocolate mousse into a small glass dessert cup

    Then, pipe it into glass dessert cups. It flows out of the pastry bag just like frosting and will hold its shape nicely.

    To make an easy decoration, shave white chocolate curls using a vegetable peeler and sprinkle them over the mousse.

    best chocolate mousse topped with white chocolate shavings and served in clear dessert cups

    The off-white color contrasts nicely with the dark chocolate. Plus the flavors pair beautifully.

    two clear cups filled with chocolate mousse each topped with dark and white chocolate curls are sitting next to two small white spoons on a marble counter top

    You can insert a large open-star pastry tip into your pastry bag before filling it with mousse. When you pipe it out, the mousse will have a pretty texture.

    Pin this recipe for later.

    Variations

    Chocolate mousse in chocolate bowls and cups topped with berries and colorful chocolate decorations.

    Top your mousse with whipped cream, berries, maraschino cherries, chocolate shavings, chocolate straws, chocolate decorations, sprinkles, or nuts.

    To make your chocolate mousse dessert even more spectacular, serve it in homemade chocolate cups or the Mona Lisa Chocolate Cups pictured above. These elegant mousse cups are perfect for parties.

    You might also like these other recipe variations.

    • Chocolate Raspberry Mousse
      Chocolate Raspberry Mousse - with sugar-free recipe option
    • chocolate cheesecake mousse with swirls of chocolate mousse and cheesecake mousse topped with a maraschino cherry in a glass dessert cup with a white spoon
      Chocolate Cheesecake Mousse
    • Chocolate Raspberry Mousse Cake with a layer of flourless chocolate cake topped with chocolate mousse and white chocolate raspberry mousse
      Chocolate Raspberry Mousse Cake
    • Chocolate Mousse Cup Hearts
      Chocolate Mousse Cup Hearts

    You can see all my mousse recipes, here.

    Substitutions

    Cool Whip or Frozen Whipped Topping

    You can make chocolate mousse using Cool Whip or Frozen Whipped Topping but your mousse will be a bit sweeter.

    Just skip the step of the recipe where you cook the egg yolks and cream over the stove. Just combine the warmed egg yolks with your chocolate, and then fold 3 cups (8 ounces) of thawed Cool Whip into the chocolate.

    Milk Chocolate

    Milk chocolate is softer so you need to add 16 ounces in place of the 12 ounces of dark chocolate.

    White Chocolate

    You can make mousse using white chocolate but the recipe is slightly different. Be sure to check out my White Chocolate Peppermint Mousse Recipe. Use vanilla instead of peppermint extract for a plain white chocolate mousse.

    Chocolate Mousse Recipe

    Tips

    How to serve 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.

    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. Just be sure it is in an airtight container or a bowl that is covered with a tight-fitting piece of plastic wrap to keep out any odors.

    Can chocolate mousse be frozen?

    Yes! You can freeze chocolate mousse.

    I like to fill large disposable pastry bags with the mousse then I twist tie the end and pop it in the freezer. The day before I plan to serve the mousse, I thaw it in the refrigerator. Just before serving, I 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 leftovers away. I don't suggest refrigerating and eating mousse that has been left at room temperature for more than a few hours.

    Can chocolate mousse be made in advance?

    Yes, absolutely! I love that I can make this chocolate mousse days ahead of my party if kept refrigerated, or even months ahead if kept frozen.

    Video

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

    [adthrive-in-post-video-player video-id="EkP3GQSq" upload-date="2018-02-13T12:25:20.000Z" name="Best Chocolate Mousse Recipe" description="Best Chocolate Mousse Recipe" player-type="default" override-embed="default"]

    Recipe

    4.94 from 16 votes
    Small glass dessert cups filled with creamy chocolate mousse topped with whipped cream, maraschino cherry, or white chocolate curls.
    Print
    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
    Calories: 340 kcal
    Author: Beth Klosterboer
    Ingredients
    • 1 ½ cups heavy whipping cream, divided (360 ml)
    • 3 tablespoons water (45 grams)
    • 3 tablespoons sugar (37.5 grams)
    • 3 large egg yolks
    • 12 ounces melted semi-sweet chocolate (340 grams)
    Instructions
    1. Beat 1 cup of heavy whipping cream using a hand-held mixer for 30 seconds on low speed. Then, increase the speed to high and beat until the cream holds stiff peaks. Do not overmix! Set aside.

    2. Pour water into the bottom of a saucepan set over medium-high heat.

    3. Add sugar and stir occasionally until it comes to a boil.

    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 the remaining ½ 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. Whisk ⅔ cup of the whipping cream into the chocolate.

    13. Fold another ⅔ cup of whipped cream into the chocolate, then fold in the remaining whipped cream.

    14. Cover and chill until the mousse thickens.
    15. Spoon or pipe into bowls or chocolate cups.
    16. Let sit at room temperature for at least 15 minutes before serving.
    Recipe Notes

    This chocolate mousse recipe makes a decadently rich and creamy chocolate mousse. If you prefer a lighter texture, simply fold in up to 1 cup of whipped cream. 

    Melting Chocolate

    You can melt your chocolate in the microwave using 30-second bursts of power, stirring after each until melted, or using a double boiler (a bowl set over a pan filled with 1-inch of water) set over low heat. 

    Make sure your melted chocolate is still warm (100-115 degrees Fahrenheit) before adding the egg yolk mixture. 

    Storage

    Store your chocolate mousse in the refrigerator for up to 5 days or in the freezer for up to 3 months. 

    Serving

    The mousse will be thin enough to pour into cups just after it is made. Once it has been chilled, it will thicken. You can also spoon the cold chocolate mousse into a pastry bag and then pipe it into dessert cups. 

     

    • Author
    • Recent Posts
    Beth Klosterboer
    Beth Klosterboer
    Hi, I'm Beth Klosterboer, a professional chocolatier & baker, cookbook author, and event planner. I love sharing recipes for happy occasions here on Hungry Happenings. I also create easy fudge recipes to share at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes at HowToMakeEasyCookies.com
    Beth Klosterboer
    Latest posts by Beth Klosterboer (see all)
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    Comments

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    1. gaynor wall says

      December 18, 2019 at 5:35 am

      could you please give us imperial measurements for the ingrediants instead of cups. I dont know what amount of cream to use, thanks xx

      Reply
      • Beth says

        December 18, 2019 at 6:29 am

        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.

        Reply
    2. Victoria says

      December 04, 2019 at 6:58 am

      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.

      Reply
      • Beth says

        December 04, 2019 at 9:03 pm

        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.

        Reply
        • Victoria says

          December 09, 2019 at 6:53 am

          Thank you so very much!

          Reply
          • Beth says

            December 09, 2019 at 9:42 am

            You are welcome!

            Reply
    3. Melanie Palma says

      November 28, 2019 at 1:07 am

      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!

      Reply
      • Beth says

        November 28, 2019 at 5:57 am

        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.

        Reply
    4. Kevin says

      November 18, 2019 at 7:23 pm

      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

      Reply
      • Beth says

        November 19, 2019 at 8:07 am

        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.

        Reply
    5. Kristina Lynn says

      October 03, 2019 at 6:46 pm

      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.

      Reply
      • Beth says

        October 04, 2019 at 10:16 am

        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!

        Reply
        • Miriam says

          May 29, 2024 at 5:01 pm

          I plan on making this to end my romantic dinner when my husband comes home from the army. Can I add Baileys to it and if yes how much and at what point

          Reply
          • Beth Klosterboer says

            May 29, 2024 at 5:42 pm

            Hi Miriam,

            You can stir in one tablespoon of Bailey's once you have the mousse mixed which will give the mousse a mild Bailey's Flavor. If you'd like a stronger flavor, swap out 1 tablespoon Bailey's for 1 tablespoon of heavy whipping cream. Mix the additional Bailey's in at the end too.

            I hope you and your husband have a wonderful reunion.

            Reply
    6. Renee says

      August 23, 2019 at 5:27 pm

      really awesome recipe!!!!!!!!!!!!!!!!

      Reply
    7. Molly says

      July 29, 2019 at 11:42 am

      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.

      Reply
      • Beth says

        August 04, 2019 at 6:09 pm

        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.

        Reply
    8. Kelly Stark says

      April 21, 2019 at 5:09 pm

      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.

      Reply
      • Beth says

        April 23, 2019 at 8:32 am

        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.

        Reply
    9. Terry Stark says

      April 20, 2019 at 5:14 pm

      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.

      Reply
      • Beth says

        April 23, 2019 at 8:28 am

        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!

        Reply
    10. Natalie says

      January 01, 2019 at 11:11 am

      Looks so chocolatey and decadent ♥

      Reply
      • Beth says

        January 01, 2019 at 8:38 pm

        It definitely is!

        Reply
    11. Wadell Patton says

      December 24, 2018 at 10:50 am

      How can I get a book with your cake and mousse recipe

      Reply
      • Beth says

        December 24, 2018 at 1:40 pm

        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

        Reply
    12. Diane says

      November 09, 2018 at 4:00 pm

      Will be doing the chocolate mousse for my daughter in law birthday tomorrow
      1 st time doing hope it works

      Reply
      • Beth says

        November 09, 2018 at 4:17 pm

        I hope you enjoy the mousse! It's one of my favorite dessert recipes.

        Reply
    13. Aimee E Spring-Cecil says

      September 11, 2018 at 9:59 pm

      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?

      Reply
      • Beth says

        September 11, 2018 at 10:12 pm

        Yes, absolutely. This mousse will stay fresh for at least 5 days in the refrigerator. It can even be frozen. Enjoy!

        Reply
    14. Aina says

      August 13, 2018 at 8:26 pm

      Can i use white chocolate instead ? And can this recipe be halved ? Thank you .

      Reply
    15. albert says

      August 06, 2018 at 7:40 pm

      never had this kind of mousse before...love to prepare it and taste...

      Reply
      • Barbara says

        December 30, 2018 at 8:50 pm

        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.

        Reply
        • Beth says

          January 03, 2019 at 11:08 am

          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.

          Reply
    16. shell shockers says

      July 24, 2018 at 10:03 pm

      wow, the cake looks delicious and very attractive, thank you for sharing

      Reply
      • Beth says

        July 25, 2018 at 7:57 am

        Thanks!

        Reply
    17. y8 says

      May 28, 2018 at 6:38 am

      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.

      Reply
      • Beth says

        May 29, 2018 at 10:25 am

        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.

        Reply
    18. Colleen says

      March 04, 2018 at 9:29 am

      All I can say is....Oh my gosh, someone take this spoon away from me!

      Reply
      • Beth says

        March 04, 2018 at 9:37 am

        It's that good!!! I'm glad you are enjoying it. 🙂

        Reply
    19. run 3 says

      February 22, 2018 at 3:43 am

      love all of your creations…too fun!

      Reply
      • Beth says

        February 23, 2018 at 8:23 am

        Thank you!

        Reply
        • hermes says

          July 19, 2018 at 9:12 am

          Love this recipe, I would try to cook it this weekend.
          Can't wait!

          Reply
    20. The Partiologist says

      February 12, 2018 at 8:58 am

      It truly sounds so delicious, wish I could have a big bite right now!

      Reply
      • Beth says

        February 12, 2018 at 10:54 am

        You'd love it! I'm sure. 🙂

        Reply
    Newer Comments »
    Beth Jackson Klosterboer

    Welcome to Hungry Happenings!

    I'm Beth. I've been a professional chocolatier & baker for over 30 years, have written 5 cookbooks, and love creating fun food for holidays and special occasions.

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