Name: Rich Chocolate Mousse Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 6 h 30 min
Cuisine: French
Ingredients: 5 ounces (140g) semisweet or bittersweet chocolate, finely chopped; 2 large egg yolks, at room temperature; 1/4 cup (50g) granulated sugar; 1/8 teaspoon table salt; 1 1/4 cups (284g) heavy cream, cold (divided); 3/4 teaspoon King Arthur Pure Vanilla Extract; 1/8 teaspoon espresso powder (optional); 1/4 cup (57g) heavy cream, cold; Mini chocolate chips or chocolate bar shavings, for garnish

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Introduction

This rich chocolate mousse is a classic dessert that boasts a smooth, creamy texture and deep chocolate flavor. It’s perfect for special occasions or whenever you want an indulgent treat. Simple to prepare yet elegant, it will satisfy any chocolate lover’s cravings.

A deep dish of smooth chocolate mousse with a rich, dark brown top layer and a lighter brown swirled base beneath. A woman's hand holds a spoon above the dish, lifting a fluffy scoop of the mousse, showing its soft and airy texture. Next to the dish are small clear glasses filled with the same chocolate mousse, topped with tiny shavings of dark chocolate. The whole scene is set on a white marbled surface with a beige cloth under the large white dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 ounces (140g) semisweet or bittersweet chocolate, finely chopped
2 large egg yolks, at room temperature
1/4 cup (50g) granulated sugar
1/8 teaspoon table salt
1 1/4 cups (284g) heavy cream, cold; divided
3/4 teaspoon King Arthur Pure Vanilla Extract
1/8 teaspoon espresso powder, optional
Mini chocolate chips or chocolate bar shavings, for garnish

Instructions

Step 1: Place the chopped chocolate in a large heatproof bowl and set a fine mesh sieve over it.
Step 2: In a medium saucepan off the heat, whisk the egg yolks. Add sugar and salt, whisk until combined. Gradually whisk in 1/2 cup (113g) of heavy cream, making sure to reach the pan edges.
Step 3: Set the pan over medium heat and cook while whisking constantly until the mixture reaches 160°F and coats the back of a spoon.
Step 4: Pour the cooked mixture through the sieve into the bowl with the chocolate. Add vanilla and espresso powder. Discard solids caught in the sieve.
Step 5: Whisk the chocolate mixture until smooth. Let it cool to room temperature, stirring occasionally for even cooling (about 20–30 minutes).
Step 6: In a stand mixer bowl fitted with a whisk, beat the remaining 3/4 cup (170g) heavy cream to stiff peaks.
Step 7: Fold one-third of the whipped cream into the chocolate mixture to lighten it. Gently fold in the rest until fully incorporated and no white streaks remain.
Step 8: Transfer mousse to a large bowl or individual containers. Cover and chill for at least 6 hours until set.
Step 9: When ready to serve, whip remaining cream to soft peaks and top each portion with a dollop of whipped cream and a sprinkle of mini chocolate chips or chocolate shavings.

Tips & Variations

For a deeper chocolate flavor, use bittersweet chocolate or add a bit more espresso powder.
Make sure the egg yolks and cream are at the right temperature to ensure smooth mousse.
You can substitute granulated sugar with caster sugar for quicker dissolving.
Serve with fresh berries or a drizzle of raspberry sauce for a fruity contrast.

Storage

Store the mousse covered in the refrigerator without any toppings for up to 4 days. Add whipped cream and garnish just before serving to keep the topping fresh. To reheat, it’s best enjoyed chilled, so no reheating is necessary.

How to Serve

Three clear glass cups each hold two layers of chocolate mousse with a soft, fluffy, and creamy texture; the bottom layer is slightly darker and thicker, while the top layer is lighter and airy, topped with thin, dark chocolate shavings. The cup in the front center shows the mousse overflowing slightly with a smooth, rounded top, while the other two cups in the background have a similar mousse but one has a spoon inserted. The setting has a white marbled texture surface with some chocolate shavings scattered near the front cup. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of semisweet chocolate?

Milk chocolate is sweeter and less intense, so the mousse will be lighter in flavor and sweeter. It’s possible but using semisweet or bittersweet chocolate gives better richness and balance.

Is it safe to use raw egg yolks in this recipe?

This recipe cooks the egg yolks gently to 160°F, which is sufficient to safely pasteurize them. Using a thermometer is important to ensure safety while maintaining the creamy texture.