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Chocolate Mousse


Because bittersweet chocolate is high in pure chocolate (at least 35 percent cocoa solids), it's best used when a deep chocolate flavor is called for. It's also a great eating chocolate. Semisweet chocolate, which has more sugar and fewer cocoa solids than bittersweet, can often be substituted in recipes without significantly affecting the flavor or texture.

  • Prep:
  • Total Time:
  • Servings: 6
chocolate mousse

Photography: Minh + Wass

Source: Everyday Food, December 2003


  • 4 large egg yolks
  • 4 tablespoons sugar
  • 2 cups heavy cream
  • 8 ounces bittersweet chocolate, melted
  • 1 teaspoon vanilla extract


  1. In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.

  2. With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.

  3. Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.

Reviews Add a comment

  • 817600DW
    16 JUL, 2017
    The recipe was easy to follow. Although for step 2 in making stiff peaks with the cream and sugar, I didn't actually get stiff peaks. But still the chocolate mousse I made was delicious. Definitely going to make it again! Thank you so much!
  • kemartineztwc
    14 JAN, 2017
    Made this for the first time about two years ago on my boyfriend's birthday and he absolutly loved it. I have made it a few more time after that and it turns out better each time. I don't really bake much, but this is an easy recipe to follow and turns out delicious. Enjoy!
  • roxanne.farrugia
    6 JAN, 2017
    Can i put the mousse in a piping bag and use it a day after making it or will it change the texture. Sry but first time making it.
  • ashleyholydoodl
    6 SEP, 2016
    I used this instead of whipped cream on a pavlova, and it was delicious!!
  • LisaW
    8 APR, 2015
    Thanks~ my 16 year old son LOVES mousse AND is the only one I know who can eat this by the pound and not gain an ounce. So not fair.
  • Sanma63
    1 JUN, 2014
    Easy and delicious !!!
  • Rachel5683
    11 JAN, 2014
    Terrible. Ended up with chocolate soup.
  • Helen Baucke
    30 MAR, 2013
    Fantastic recipe, and easy as pie! Beautifully smooth and creamy.
  • kutest
    10 FEB, 2012
    This is so easy and wonderful. Topped with a dollop of whipped cream and shaved bittersweet chocolate. Makes a perfect dessert for a special dinner. I made this a day ahead, you would never know it!
  • vmphx
    28 SEP, 2010
    We have friends come over for dinner every other week and I've never had so many compliments than when I made this mousse! Super easy. I even cheaped out and used Baker's chocolate and it still turned out great. I put the mousse in assorted ramekins and tea cups and added whipped cream on top. I made smaller portions so this recipe made 8 for me.