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Chocolate Mousse

Name: Chocolate Mousse
Prep time: 30 min
Total time: 1 h
Yield: 6 servings
Ingredients: 4 large egg yolks; 4 tablespoons sugar; 2 cups heavy cream; 8 ounces bittersweet chocolate, melted; 1 teaspoon vanilla extract

Recipe photo courtesy of Minh + Wass

Chocolate mousse is the ultimate dessert for any chocolate lover. We like to make ours using bittersweet chocolate, which is high in pure chocolate (at least 35 percent cocoa solids) and makes for a deep chocolate flavor. (Plus, it's also a great eating chocolate.) If you prefer semisweet chocolate, which has more sugar and fewer cocoa solids than bittersweet, know that it can often be substituted in recipes without significantly affecting the flavor or texture.

Source: Everyday Food, December 2003

1 hour 30 mins 6

Total Time Prep Servings

Ingredients

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

Directions

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.

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Reviews

399

How would you rate this recipe?

399

debbiasurman

27 MAY, 2018

I have made this twice. The first time was to see how it turned out. I followed the recipe, except I followed the video instructions and she lets the chocolate melt in the hot custard, whereas in the written instructions it says to melt the chocolate first. I used a 73% cacao bar the first time and the taste was incredible, but it was missing the springiness of a mousse, though it did look like the picture, so I'm sure it was correct. The second time I made it I used 60% semi sweet delux baking chocolate chips. This time I followed the written instructions but I melted the chocolate in a bowl over boiling water. I added a package of unflavored gelatin to the cream/egg mixture. I put it all through a strainer and then put it back on the stove over boiling water because I realized that one of the egg yolks didn't make it in and since it's a chilled dish I didn't think raw yolk would go over well. I whisked constantly until the yolk was incorporated and it was creamy. I put it through a strainer again and it was so smooth that there was nothing left behind in the strainer. While I was making that I had my stand mixer's metal bowl in the freezer with the cream and sugar chilling. I find that it gives a much nicer whipped cream if it's really cold. I let the chocolate cool in the fridge for about a half hour before I made the whipped cream. I stirred a little of the whipped cream into the chocolate and then folded the chocolate into the whipped cream. I got 6 servings out of it both times. Both ways tasted great, but my small changes made it feel more like a gourmet mousse with a little more stability. I learned from a local restaurant that basil is a good compliment to chocolate so I served mine with a sprig of mint and a sprig of basil. It was a hit.
Reply
- jibergen538
  
  17 NOV, 2018
  
  When I made my chocolate custard it was very thick. I used one box 250g of Bakers chocolate. Not light and airy as indicated in the video. Any suggestions?
matiheitner

7 JUL, 2018

It was really good!
Reply
- cherylmiles913
  
  10 OCT, 2018
  
  The ingredients state 2 cups cream but the recipe only uses 1 cup. Also it doesn’t warn about your egg yolk cooking if you don’t keep whisking. Not a good recipe!
janaross41108583

14 SEP, 2018

Easy to make and it is really light. Very delicious 😋
Reply
- cary885
  
  26 SEP, 2018
  
  Is it necessary to strain??
Helen Baucke

30 MAR, 2013

Fantastic recipe, and easy as pie! Beautifully smooth and creamy.
Reply
- debbiasurman
  
  27 MAY, 2018
  
  Oooh, chocolate mousse pie over a chocolate sandwich cookie crust with a dollops of whipped cream on top. You are a genius!!
Rachel5683

11 JAN, 2014

Terrible. Ended up with chocolate soup.
Reply
- debbiasurman
  
  27 MAY, 2018
  
  That happens if you mix or whip instead of fold in the chocolate or if the chocolate mixture isn't cooled enough. It can be room temperature or colder, but not warm or hot because it will melt the whipped cream. I hope you try again, but follow the instructions completely. I think you will have success.
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.
Reply
- debbiasurman
  
  27 MAY, 2018
  
  If you use it withing a day it will still be the same consistency, but I wouldn't go much longer than one day. I'd also store the bag on the top shelf of the refrigerator where it's the coldest. Just make sure you whip the cream and sugar to very stiff peaks first and gently fold in the chocolate so you don't liquefy the cream. You could also refrigerate it in a large bowl and then put it in the piping bag right before you need it.
MS11699937

8 MAY, 2018

can i freeze this mousse?
Reply
- debbiasurman
  
  27 MAY, 2018
  
  @chiarabig Funny how so many other people made this and they had no problem. I get it, sometimes recipes are a fail. I have come across quite a few in my time that were horrible and did not yield the results promised. But never did I contemplate killing myself. Nor have I ever referred to someone else as stupid because I didn't use the right ingredients or follow instructions correctly. You are a someone looking for attention. But instead of focusing on being a kind person and getting the right kind of attention, you are acting like a child and getting attention by being inconsiderate. I assume you have a very low self esteem and the only way to make yourself feel superior is to put other people down. Hopefully you learn kindness by witnessing it in others. To MS116999: Yes. You can freeze this mousse. Just let it sit in the fridge for a few hours before serving. But I recommend freezing it in small single servings instead of in one larger container.
- chiarabig
  
  25 MAY, 2018
  
  this recipe is so bad it literally made me want to kms so badly that i attempted suicide but I am as bad at kms as you are at making mousse so im still alive to write this comment for anyone still reading never make another one of martha stupids recipes because they never work and leave you with a shitty chocolate soup that gives you explosive chocolate soup out your ass for the next 666 days love martha stupidwart
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!
Reply
- chiarabig
  
  25 MAY, 2018
  
  this recipe is so bad it literally made me want to kms so badly that i attempted suicide but I am as bad at kms as you are at making mousse so im still alive to write this comment for anyone still reading never make another one of martha stupids recipes because they never work and leave you with a shitty chocolate soup that gives you explosive chocolate soup out your ass for the next 666 days love martha stupidwart
thatchickgabrielle

19 JAN, 2008

I am a caterer in Chicago
Reply
- cwall002
  
  12 JAN, 2018
  
  this was pretty litty. Ooooouuuuuu. Slay
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!
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