Description
This Rich Chocolate Mousse recipe is a luxurious and velvety dessert made with semisweet chocolate, egg yolks, sugar, and whipped heavy cream. It features a smooth chocolate custard base combined with whipped cream for a light and airy texture. Finished with a dollop of freshly whipped cream and chocolate shavings, this mousse is perfect for elegant dinners or any occasion that calls for a decadent treat.
Ingredients
Scale
Chocolate Mousse
- 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)
Topping
- 1/4 cup (57g) heavy cream, cold
- Mini chocolate chips or chocolate bar shavings, for garnish
Instructions
- Prepare the Chocolate: Place the finely chopped chocolate in a large heatproof bowl and set a fine mesh sieve over the top.
- Make the Custard Base: In a medium saucepan off the heat, whisk together egg yolks, sugar, and salt until combined. Gradually whisk in 1/2 cup (113g) of the cold heavy cream, ensuring it reaches all creases of the pan. Heat the mixture over medium heat, whisking constantly, until it thickens and reaches 160°F on a digital thermometer, enough to coat the back of a spoon. Pour through the sieve into the bowl with chocolate to remove any solids. Stir in vanilla extract and espresso powder if using.
- Cool the Chocolate Mixture: Whisk gently until smooth, then allow the mixture to cool to room temperature, stirring occasionally over 20 to 30 minutes to ensure even cooling.
- Whip the Cream: Using a stand mixer fitted with a whisk attachment, beat the remaining 3/4 cup (170g) of heavy cream until stiff peaks form, meaning peaks stand firm without drooping.
- Combine Mixtures: Whisk one-third of the whipped cream into the cooled chocolate mixture to lighten it. Then gently fold in the remaining whipped cream until no white streaks remain, creating a light, airy mousse.
- Chill the Mousse: Transfer the mousse into a large serving bowl or individual ramekins or glasses. Cover and refrigerate for at least 6 hours until set.
- Prepare the Topping: When ready to serve, whip the reserved 1/4 cup (57g) heavy cream to soft peaks by your preferred method (electric mixer, whisk, or shaking in a Mason jar).
- Serve: Garnish each serving of mousse with a dollop of whipped cream and a sprinkle of mini chocolate chips or chocolate shavings from a bar.
- Storage: Store leftover mousse, without toppings and covered, in the refrigerator for up to 4 days.
Notes
- Ensure egg yolks are at room temperature to help achieve proper custard consistency.
- Use a digital thermometer to monitor custard temperature precisely for food safety and ideal texture.
- The espresso powder is optional but intensifies the chocolate flavor if added.
- Do not overwhip the cream to prevent grainy texture; whip to stiff peaks for light folding.
- Chilling time is essential for mousse to set properly and develop its texture.
- Consume mousse within 4 days for best freshness and safety.
- This recipe contains raw eggs that are gently cooked to 160°F to ensure safety, but individuals with egg allergies or who are immunocompromised should avoid it.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Keywords: chocolate mousse, rich chocolate dessert, French dessert, creamy mousse recipe, chocolate custard, whipped chocolate dessert
