No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Individual Chocolate Mousse

This recipe makes two kinds of mousse: bittersweet chocolate and milk chocolate.

  • yield: Makes enough for 8 cakes




  • 3 1/3 cups heavy cream
  • 8 large egg yolks, room temperature
  • 1/2 cup sugar
  • 1/4 cup light corn syrup
  • 7 ounces bittersweet chocolate, melted
  • 2 teaspoons pure vanilla extract
  • Salt
  • 7 ounces milk chocolate, melted

Cook's Note

The egg yolks in this recipe are not fully cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.


  1. Step 1

    Put 1 2/3 cups cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 3 1/2 minutes. Transfer to a bowl; refrigerate 1 hour.

  2. Step 2

    Put 4 egg yolks into the clean bowl of the mixer fitted with the clean whisk attachment; beat on high speed until pale and frothy, 4 to 5 minutes. Meanwhile, bring 1/4 cup sugar, 2 tablespoons corn syrup, and 2 tablespoons water to a rolling boil in a small, heavy saucepan over high heat. Cook until clear, large bubbles form, about 1 minute. Reduce mixer speed to medium-low. Carefully pour hot syrup down side of bowl. Raise speed to medium-high. Mix until slightly thickened, about 5 minutes. Stir in bittersweet chocolate, 1 teaspoon vanilla, and a pinch of salt with a rubber spatula.

  3. Step 3

    Add one-third of bittersweet-chocolate mixture to whipped cream; whisk to combine. Add remaining bittersweet-chocolate mixture, whisking until completely combined. Press through a large-mesh sieve into a large bowl; discard any solids. Repeat entire recipe, substituting milk chocolate for the bittersweet.

Martha Stewart Living, January 2006



Reviews (6)

  • 7 Jun, 2013

    What size ramekins do you use for the cake part?

  • 25 Apr, 2013

    If you're making the mousse for the Triple Chocolate Mousse Cakes I offer some tips on my site - I usually make two batches and freeze half of them to enjoy whenever I fancy. They take about 20 to 20 minutes to thaw in the fridge.

  • 28 Feb, 2013

    For those having a problem with the milk chocolate...try increasing milk chocolate...that should help it set better

  • 10 May, 2012

    Apparently for milk chocolate you should use less cream but I haven't tried it yet

  • 5 Dec, 2011

    I love this recipe but can't get the milk chocolate mousse to set either! I want to make it again for Christmas. Anyone have any suggestions? Maybe a specific brand of milk chocolate is needed? Thanks!!

  • 28 Aug, 2011

    The mousse tastes great, but I have had a difficult time with the milk chocolate mousse being thinner and not stiff enough. Any suggestions?