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Dark chocolate mousse topped whipped cream and fresh raspberries in a white ramekin.

Chocolate mousse

This easy chocolate mousse recipe is for real chocolate lovers. Its rich, delicious, dark chocolate flavor mixed with whipped heavy cream gives this dessert a light texture that won't leave you disappointed.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Chilling time: 5 hours
Total Time: 5 hours 15 minutes
Servings: 4 servings
Calories: 495kcal
Author: Anna

Equipment

  • Digital kitchen scale
  • Stand mixer or a hand mixer
  • Instant read thermometer

Ingredients

  • 125 ml heavy whipping cream
  • 150 g semi-sweet chocolate 55-60% cocoa
  • Pinch of salt
  • ½ teaspoon vanilla extract optional
  • 2 egg yolks of large eggs
  • 35 g white granulated sugar
  • 10 ml water
  • 125 ml heavy whipping cream cold

Instructions

  • Place the chocolate into a heat-safe bowl and set aside.
  • Add 125ml of the cream into a saucepan and heat over medium heat until simmering. Pour the cream into the chocolate and let it sit for 2 minutes. Then, mix until the chocolate has melted and formed a homogenous consistency with the hot cream. Add the vanilla extract and salt and mix. Set aside to cool down to around 38C (100F).
  • Meanwhile, place the egg yolks, sugar, and water into a heat-safe bowl and place it over a pot with lightly simmering water (double-boiler). Heat, mixing consistently, until the mixture reaches 75C (165F). Use an instant-read thermometer to check the temperature.
  • Remove from the heat and beat on medium-high for about 5 minutes with a hand mixer or a stand mixer fitted with a whisk attachment. Whip to ribbon stage (if you lift the whisk, the pale mixture should slowly run down, leaving a ribbon on top of the mixture) or until tripled in size and pale.
  • Combine the egg mixture and the chocolate ganache using a rubber spatula to a homogenous consistency.
  • In a bowl, add 125ml of cold whipping heavy cream and whip to soft peaks, then add to the chocolate ganache. Fold in using a rubber spatula until fully combined.
  • Pour into clean and dry dishes that you will use to serve the mousse (I use 4 standard-sized ramekins).
  • Refrigerate overnight or for at least 5 hours (or freeze for 1-2 hours), or until set. Decorate with fresh raspberries, whipped cream, cocoa powder, or shaved chocolate, and serve.

Notes

Store it in the fridge for up to 4 days.
You can freeze it for up to 2 months. Before freezing, let the mousse set, and then cover the ramekins with plastic wrap and a piece of foil. Thaw in the fridge overnight before serving.

Nutrition

Nutrition Facts
Chocolate mousse
Serving Size
 
1 serving
Amount per Serving
Calories
495
% Daily Value*
Fat
 
39
g
60
%
Saturated Fat
 
24
g
150
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Cholesterol
 
170
mg
57
%
Sodium
 
25
mg
1
%
Potassium
 
283
mg
8
%
Carbohydrates
 
31
g
10
%
Fiber
 
3
g
13
%
Sugar
 
24
g
27
%
Protein
 
6
g
12
%
Vitamin A
 
1073
IU
21
%
Vitamin C
 
0.4
mg
0
%
Calcium
 
77
mg
8
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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