Classic Creamy Chocolate Mousse Recipe

Introduction

This classic creamy chocolate mousse is a luscious dessert that combines rich dark chocolate with airy whipped cream for a perfect balance of flavors and textures. It’s simple enough for home cooks yet elegant enough to impress guests.

Ingredients

• 6 oz high-quality dark chocolate (semi-sweet or bittersweet, chopped)
• 1 cup heavy whipping cream (cold)
• 2 large egg yolks (room temperature)
• ¼ cup granulated sugar
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• Optional Garnishes: whipped cream, chocolate shavings, fresh berries, cocoa powder

Instructions

1. Step 1: Melt the chopped chocolate using a double boiler or microwave. Stir occasionally until smooth, then set aside to cool slightly.
2. Step 2: In a heatproof bowl, whisk together the egg yolks, sugar, and salt until pale and thick. Place the bowl over a double boiler and whisk constantly for 2-3 minutes until the mixture becomes warm and custard-like.
3. Step 3: Gradually whisk the warm egg mixture into the melted chocolate. Allow the mixture to cool for about 10 minutes.
4. Step 4: In a large bowl, whip the heavy cream until soft peaks form, being careful not to overwhip.
5. Step 5: Gently fold one-third of the whipped cream into the chocolate mixture to lighten it. Then fold in the remaining cream in two additions, taking care not to deflate the mousse.
6. Step 6: Spoon the mousse into individual glasses or ramekins. Cover and refrigerate for at least 2 hours, preferably overnight, to set.

Tips & Variations

• Use high-quality dark chocolate for the richest flavor and smoothest texture.
• Ensure the egg yolks reach at least 160°F (71°C) during the custard step to make them safe to eat.
• For a different twist, add a splash of coffee or orange liqueur to the chocolate mixture before folding in cream.
• Top with fresh berries or a sprinkle of cocoa powder for elegant presentation.

Storage

Store the mousse covered in the refrigerator for up to 3 days. Before serving, let it sit at room temperature for 10-15 minutes for a softer texture. Avoid freezing, as it may affect the mousse’s delicate texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chocolate mousse without raw eggs?

Yes, you can use pasteurized eggs or substitute with whipped cream and gelatin for a safer alternative without compromising texture.

How do I prevent the mousse from deflating?

Fold the whipped cream gently into the chocolate mixture in thirds, using a spatula in a slow, sweeping motion to keep the airiness intact.

Classic Creamy Chocolate Mousse Recipe

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4.5 from 91 reviews

Classic Creamy Chocolate Mousse is a rich and velvety dessert that combines melted dark chocolate, a smooth egg custard, and whipped cream to create a light yet indulgent treat. Perfectly balanced with a touch of vanilla and a hint of salt, this decadent mousse is elegantly simple to prepare and ideal for any special occasion or a delightful everyday dessert.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 25 minutes (including chilling time)
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Chocolate Base

• 6 oz high-quality dark chocolate (semi-sweet or bittersweet, chopped)

Egg Custard

• 2 large egg yolks (room temperature)
• ¼ cup granulated sugar
• ¼ teaspoon salt

Whipped Cream

• 1 cup heavy whipping cream (cold)
• ½ teaspoon vanilla extract

Optional Garnishes

• Whipped cream
• Chocolate shavings
• Fresh berries
• Cocoa powder

Instructions

1. Prepare the Chocolate Base: Melt the chopped dark chocolate using a double boiler or microwave. Stir occasionally until the chocolate is completely smooth. Set it aside to cool slightly, allowing it to thicken but remain pourable.
2. Create the Egg Custard: In a heatproof bowl, whisk together the egg yolks, granulated sugar, and salt until the mixture is pale and thick. Place this bowl over a simmering double boiler and whisk continuously for 2-3 minutes until the mixture becomes warm and custard-like, ensuring the eggs cook gently without scrambling.
3. Combine and Cool: Gradually whisk the warm egg custard into the melted chocolate, stirring constantly to create a smooth, homogeneous mixture. Allow the combined mixture to cool for 10 minutes at room temperature to prevent the whipped cream from melting when folded in.
4. Whip the Cream: In a large bowl, whip the cold heavy cream with vanilla extract until soft peaks form. Take care not to overwhip, as it should maintain a light, airy texture that will integrate smoothly into the chocolate mixture.
5. Fold and Finish: Gently fold one-third of the whipped cream into the chocolate mixture to lighten it, then carefully fold in the remaining cream in two additions. Use a spatula and fold delicately to maintain the mousse’s light, fluffy texture without deflating it.
6. Chill to Perfection: Divide the mousse evenly into individual serving glasses or ramekins. Cover and refrigerate for at least 2 hours, though for best results, chill overnight. This chilling step allows the mousse to set fully and develop its characteristic creamy texture.

Notes

• Use high-quality dark chocolate for the best flavor and texture.
• Ensure egg yolks are room temperature for smoother custard.
• Whip cream to soft peaks to avoid overbeating, which can cause grainy texture.
• Chilling the mousse overnight improves texture and flavor melding.
• Optional garnishes like whipped cream, chocolate shavings, fresh berries, or a dusting of cocoa powder add visual appeal and complementary flavors.
• This recipe contains raw egg yolks gently cooked in a double boiler; ensure eggs are fresh and from a trusted source.

Keywords: chocolate mousse, creamy dessert, classic chocolate dessert, dark chocolate mousse, elegant mousse recipe