Description
This Easy Chocolate Mousse recipe is a silky, rich dessert made with silky egg yolks, melted Belgian chocolate, and freshly whipped cream. Perfect for an elegant treat that takes a few hours to chill but only minutes to prepare, this classic French dessert combines smooth chocolate flavor with a light, airy texture. It’s ideal for chocolate lovers seeking a decadent yet simple homemade mousse.
Ingredients
Scale
Egg Mixture
- 4 large egg yolks (room temperature)
- 1/2 cup white granulated sugar
Chocolate Cream Base
- 3 cups heavy whipping cream (divided)
- 12 ounces semisweet Belgian chocolate (very finely chopped)
- 1 1/2 teaspoon vanilla extract
Instructions
- Whisk egg yolks and sugar: In a large mixing bowl, use a hand mixer to whisk together the egg yolks and white granulated sugar for about 3 minutes until the mixture is light, creamy, and fully combined.
- Heat the cream: Place a medium saucepan over medium heat and add 1 cup of the heavy whipping cream. Heat the cream until it starts to simmer, stirring constantly to prevent burning.
- Temper the egg mixture: Quickly pour a quarter of the hot cream in a steady stream into the egg yolk mixture, whisking constantly to prevent curdling or cooking the eggs. Gradually add the remaining hot cream while continuing to whisk.
- Thicken the mixture: Pour the tempered egg and cream mixture back into the saucepan and return to medium heat. Whisk constantly for about 4 to 5 minutes until the mixture thickens slightly.
- Add the chocolate: Remove the saucepan from heat and immediately stir in the finely chopped Belgian chocolate until fully melted and the mixture is shiny and smooth.
- Chill the mixture: Cover the chocolate mixture with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours to chill and set.
- Whip remaining cream: In a chilled medium bowl, combine the remaining 2 cups of heavy whipping cream with the vanilla extract. Use a hand mixer to whip the cream until stiff peaks form.
- Fold in whipped cream: Gently fold the whipped cream into the chilled chocolate base using a spatula until fully combined and smooth.
- Serve: Spoon the mousse into serving glasses and chill for another 30 minutes before serving. Optionally, garnish with a dollop of whipped cream and chocolate shavings.
Notes
- Make sure egg yolks are at room temperature to help prevent curdling when adding hot cream.
- Constant whisking when tempering the eggs and thickening the mixture is crucial to avoid scrambling the eggs.
- Use high-quality Belgian semisweet chocolate for the best rich chocolate flavor.
- Chilling the mousse thoroughly helps it set and develop its light, airy texture.
- For a stronger chocolate flavor, you can add a tablespoon of cocoa powder or espresso powder with the chocolate.
- Leftovers can be stored covered in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Keywords: Chocolate mousse, easy chocolate dessert, French dessert, chocolate cream mousse, homemade mousse
