Hamdi Saidani This Easy Chocolate Mousse is a rich and creamy dessert, which is made with good quality semisweet chocolate and heavy cream. It’s the ultimate dessert recipe, ready in about 3 hours, including chilling time.
Easy Chocolate Mousse Ingredients
- 4 large egg yolks
- 3 tablespoons granulated sugar
- 2 1/2 cups heavy cream, divided
- 6 ounces good quality semisweet chocolate, chopped
- 1 teaspoon vanilla extract
- Pinch kosher salt
- 2 tablespoons confectioners’ sugar
- 8 chocolate covered almonds, roughly chopped
How To Make Easy Chocolate Mousse
- Make the custard base: In a medium bowl, beat the egg yolks and granulated sugar with an electric mixer until thick and bright yellow. Heat 1 cup of the heavy cream in a saucepan until it just begins to simmer.
- Temper the eggs: Slowly whisk about half of the hot cream into the egg yolk mixture. Pour this tempered mixture back into the saucepan and cook over low heat, stirring constantly, for about 5 minutes until it has thickened enough to coat the back of a spoon. Do not let it boil.
- Melt the chocolate and chill: Place the chopped semisweet chocolate in a bowl. Pour the hot custard over the chocolate and stir until the chocolate is completely melted and the mixture is smooth. Stir in the vanilla and salt. Cover with plastic wrap and refrigerate for about 2 hours, until cold.
- Whip the cream and combine: In a separate bowl, beat the remaining 1 ½ cups of heavy cream with the confectioners’ sugar until it just holds stiff peaks. Reserve about ½ cup of this whipped cream for garnish.
- Fold and serve: Gently but thoroughly fold the remaining whipped cream into the chilled chocolate mixture. Spoon or pipe the mousse into 6 teacups or dessert glasses. Dollop with the reserved whipped cream, refrigerate for at least 1 more hour to set, then sprinkle with chopped chocolate-covered almonds to serve.
Recipe Tips
- How to get the smoothest mousse? The key is to temper the eggs properly. Adding the hot cream to the egg yolks very slowly while whisking constantly prevents the eggs from scrambling and ensures a silky-smooth custard base.
- Can I make this ahead of time? This is a perfect make-ahead dessert. You can prepare the mousse, portion it into individual dishes, cover, and refrigerate for up to 2 days. Add the garnishes just before serving.
- What kind of chocolate is best? Since chocolate is the star of the show, using a good quality semisweet chocolate (between 60-70% cacao) will give you the best, richest flavor.
- How to get a light and airy texture? Be very gentle when folding the whipped cream into the chocolate base. Use a large spatula and a gentle folding motion to keep as much air in the mixture as possible.
What To Serve With Chocolate Mousse
This rich and elegant dessert is a classic that needs very little accompaniment.
- A side of fresh raspberries or strawberries
- A crisp, buttery cookie like a shortbread or a pizzelle
- A cup of hot espresso or a cappuccino
How To Store Chocolate Mousse
- Refrigerate: Store the mousse in an airtight container or in individual covered dishes in the refrigerator for up to 3 days.
Chocolate Mousse Nutrition Facts
- Serving Size: 1 serving
- Calories: 480 kcal
- Fat: 38g
- Carbohydrates: 32g
- Protein: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why did my mousse not set?
This can happen if the custard base was not cooked long enough to thicken, or if the whipped cream was not beaten to stiff enough peaks. It also needs the full chilling time in the refrigerator to firm up properly.
Can I make this without a mixer?
You can whisk the egg yolks and sugar by hand, but you will need an electric hand mixer or a stand mixer to whip the heavy cream to stiff peaks.
Is this recipe very sweet?
It has a rich, deep chocolate flavor that is moderately sweet. Using a good quality semisweet or bittersweet chocolate will prevent it from being overly sugary.
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Easy Chocolate Mousse Recipe
Description
A classic, rich, and airy chocolate mousse with a deep chocolate flavor and a silky smooth texture.
Ingredients
Instructions
- Beat egg yolks and granulated sugar until thick.
- Heat 1 cup of the heavy cream until simmering. Slowly temper the hot cream into the egg yolk mixture, then return it all to the saucepan and cook, stirring, for 5 minutes until thickened.
- Pour the hot custard over the chopped chocolate and stir until smooth. Add vanilla and salt. Chill for 2 hours.
- Whip the remaining 1 ½ cups of cream with the confectioners’ sugar until stiff peaks form. Reserve ½ cup for garnish.
- Fold the remaining whipped cream into the chilled chocolate mixture.
- Pipe or spoon the mousse into 6 dessert glasses and chill for at least 1 more hour to set.
- Top with the reserved whipped cream and chopped almonds before serving.
Notes
- Tempering the eggs slowly is the most important step for a smooth, creamy custard base.
- For the best results, make sure the chocolate mixture is completely cold before you fold in the whipped cream.
- This is a fantastic make-ahead dessert for a dinner party.
- Don’t be afraid to be generous with the toppings!
Easy Chocolate Mousse Recipe
