New This Month

Bittersweet Chocolate Mousse


This rich, dark chocolate smoother-than-pudding treat will be devoured by all.

  • Prep:
  • Total Time:
  • Servings: 4

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 Notes

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

  • MS10233293
    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.
  • MS10250599
    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?
  • MS10250599
    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!
  • MS112630487
    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 :(