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.


Bittersweet Chocolate Mousse

For a simple garnish, shave chocolate from the side of a chocolate bar with a vegetable peeler.

  • Prep:
  • Total Time:
  • Servings: 4
Bittersweet Chocolate Mousse

Source: Everyday Food, January/February 2006


  • 4 large egg yolks
  • 1/4 cup sugar
  • Pinch of salt
  • 2 tablespoons unsweetened cocoa powder
  • 2 ounces bittersweet chocolate
  • 3/4 cup heavy cream


  1. Finely chop chocolate; reserve. In a double boiler, whisk yolks, sugar, and salt until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes. Off heat, quickly whisk in chopped chocolate until melted and cocoa until smooth (mixture will be thick). Cool to room temperature.

  2. In a medium bowl, whip cream until soft peaks form. Whisk half of whipped cream into room-temperature chocolate mixture. Gently fold in remaining whipped cream with a rubber spatula. Divide mousse among four serving dishes. Chill at least 2 hours and up to 1 day.

  3. Remove mousse from refrigerator 15 minutes before serving. Garnish with shaved chocolate.

Cook's Note

To store mousse, place a paper towel under the plastic wrap (without touching mousse) before sealing for refrigeration. The paper towel will absorb the drops of condensation that might otherwise drip onto the surface.

Reviews (17)

  • jeweles95 15 Feb, 2014

    Made this for valentine's day and it was perfect. The chocolate and egg yolk mixture is very thick, but just keep whisking the cream in and it will come together.

  • Larry Collins 10 Feb, 2014

    I always worry about dishes with raw egg. This says just cook until "warm". Is that hot enough to be safe or should this recipe require pasteurized eggs?

  • Larry Collins 10 Feb, 2014

    I always worry about dishes with raw egg. This says just cook until "warm". Is that hot enough to be safe or should this recipe require pasteurized eggs?

  • Anne Nagel 4 Mar, 2013

    I am sure this is delicious but I've made brownie batter that looked more like mouse than this does...

  • sweets_galore 4 Nov, 2012

    I didint get newsletters from Sarah Carey (or from anyother subscriptions i made for newsletters!!)for the past two weeks!! :( :(

    any one knows why this is happening???

  • hcrouch 18 Oct, 2012

    Have made this recipe several times. Absolutely delicious every time and easy! Usually I will put a thin almond wafer cookie alongside it.

  • Vickyvale 4 Aug, 2011

    I used splenda for sugar. My Dad is a diabetic. I also used zero fat cream, I was beating it for quite sometime but peaks did not's still in the ref. Hoping it turns out ok.
    Wish me luck!!!!!

  • CarmelinaCAN 6 May, 2011

    Made this last weekend. Tremendous success! Use the eggs whites to make a chocolate meringue cake and an omelette!

  • citygirl67 13 Feb, 2011

    I made this last night and it was phenomenal. Ihave never made mousse before, so I was nervous after reading some of the reviews. But for a first timer, it was awesome. I just added some fresh whip cream on top, and poured the contents into 2 10oz ramekins. The whip cream definitely evened out the rich chocolate.

  • Martina_Inglis 13 Feb, 2011

    I had my doubts since I have a previous excellent recipe that has wowed for years. Nevertheless,wanted to try new. The problem is in the lack of intensity for the chocolate. It would be better to leave out the cocoa, increase chocolate by 1 oz, melt it first, add some liquor for flavoring (I use frangelico, or cointreau) and then add egg yolk, one at a time. By whipping the eggs in the double boiler, it is a syrup consistency, which mutes the intensity of the chocolate.... sorry :(

  • Madhi 10 Sep, 2009

    I tried this recipe, it was indeed very rich but it didn't set : (

  • celest 20 Feb, 2009

    nice recipe..........

  • rankola 17 Nov, 2008

    This won't work if you freeze it...that is unless it is part of another recipe, such as layered in a cake, but the whole cake would have to be frozen. Anyway, there are 2 other recipes in Martha Stewart's Quick Cook cookbook (i think it was from the early or mid 80's). both of the recipes in the book are easy to make and are really good. You could adjust the amount of sugar so it's not overly sweet. But whipping egg whites along with whipped cream make it so much more lighter.

  • Jennie8 30 Jun, 2008

    Hi could fellow contributors tell me whether it is ok to freeze this? Thanks

  • emikochan73 23 May, 2008

    I agree that this was quite rich.
    I would have preferred something a bit lighter.
    It also kept a slight taste of egg, but not enough to keep me from devouring it!

  • Autsom 7 Apr, 2008

    where is the recipe. This looks real good.

  • SarahWaltrip 25 Feb, 2008

    My husband made this for me for Valentine's Day and wow! This is so rich and chocolaty that it took me four sittings to eat one eight ounce serving. I recommend serving this in four ounce portions.

Related Topics