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.

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

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 (8)

  • 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.

  • snbtran 19 May, 2010

    This is so decadent and delicious that people won't believe how easy it was to make. I've made this many times and it never fails to make people swoon when they taste it.

  • Liketoeat 1 Feb, 2008

    This is easy and is very good. Everyone who ate it loved it.

  • thatchickgabrielle 19 Jan, 2008

    I am a caterer in Chicago

Related Topics