Easy Chocolate Mousse
When I want to treat myself to something creamy and decadent, I make this easy Chocolate Mousse. It only needs five ingredients: heavy cream, sugar, egg yolks, vanilla, plus chocolate, which makes it even better since there is no gelatin, agar agar, or cornstarch involved. The prep takes me about 30 minutes, and then I pop it in the fridge to develop that rich and airy texture I love.
In my house, we all love chocolate, and whenever we stop by an ice cream shop or go out for dinner, we always pick a chocolate dessert first and then we look at the other flavors. If you are like us and want something easy to make at home and chocolatey without turning on the oven, you have to try my 2 ingredient chocolate truffles along with my chocolate whipped cream. My kids ask for that whipped cream on almost everything, and I happily say yes because it is homemade and so tasty.
Table of contents
Joining the club of chocolate lovers, making my classic chocolate mousse at home is actually quite simple as long as you follow a few easy steps. There is no need to worry about eating raw eggs because the yolks get tempered with warm cream, and then the mixture is simmered to fully cook them so it is safe to eat. The one thing I always keep in mind is to use the best chocolate I can find because it makes a noticeable difference in taste. This is a perfect dessert when I want something impressive without turning on the oven. It only takes a few minutes to prepare, and honestly, it tastes better than most chocolate mousse I have ordered in restaurants.
Why you will love this recipe
- Budget friendly treat: I love making this mousse because it uses affordable ingredients I already have in my kitchen, so I do not need a big shopping trip. It is a nice way to make dessert on a regular weeknight without spending much at all.
- No oven involved: I like that I can make this dessert on the stove and let the fridge do the rest. I spend about 30 minutes prepping it, then let it chill while I finish cooking dinner.
- Simple five ingredient recipe: I only need sugar, cream, egg yolks, vanilla, and chocolate to make this classic mousse. These are basic ingredients I usually have in the kitchen, so I can make it anytime a chocolate craving hits.
- Better than restaurant mousse: I use high quality chocolate for the richest flavor, and it always tastes more delicious than the versions I have ordered when dining out.
What you will need
- White granulated sugar: I use a bit of sugar to sweeten the mousse.
- Heavy whipping cream: This is what makes the mousse rich and silky.
- Vanilla extract: I add vanilla for a warm and sweet flavor.
- Egg yolks: I use yolks to thicken the mousse and give it a creamy texture.
- Chocolate: I melt real chocolate for a rich flavor.
How to make
1. Beat the egg yolks: I add the egg yolks and sugar to a medium bowl and beat them until the mixture looks light and fluffy.
2. Heat the cream and combine: I warm the cream in a medium saucepan over medium heat, stirring as it comes to a simmer. Then I slowly pour the hot cream into the egg mixture, whisking the whole time so the eggs blend smoothly without curdling.
3. Heat the mixture: I pour the egg mixture back into the saucepan and cook it over medium heat, whisking for about 5 minutes until it thickens.
4. Add the chocolate and chill: I take the saucepan off the heat and stir in the chopped chocolate until it melts and the mixture is smooth. Then I cover the bowl and let it chill in the fridge for about 2 hours.
5. Add whipped cream and serve: I pour the remaining heavy cream and vanilla into a chilled mixing bowl and whip until stiff peaks form. Then I gently fold the whipped cream into the chilled chocolate mixture with a spatula and divide the mousse into serving glasses. After a quick 30 minute chill, I top each glass with a spoonful of whipped cream and a sprinkle of chocolate shavings before serving.
Expert tip
Let chocolate mixture cool completely
The key tip to achieve the best chocolate mousse is to always make sure the chocolate mixture is completely cool for at least 2 hours before folding in the whipped cream. Why? Because this helps keep the mousse light and airy, and it lets the cream stay firm instead of melting into warm chocolate. Do not skip it!
More tips to consider:
- I use high quality chocolate preferably Belgian dark or milk chocolate because it makes the mousse richer and smoother.
- I always chill the mixing bowl and beaters before whipping the cream, so the cream whips faster and stays fluffy.
- I whisk the egg mixture constantly when adding the warm cream to prevent the eggs from clumping or cooking too fast.
- I let the mousse chill in the fridge for at least a few hours before serving, so it sets nicely.
- I use a spatula to fold in the whipped cream gently, so I do not lose the air in the mousse
- Do NOT rush through the step of tempering the eggs, as they may curd and you will have to start all over again.
Recipe variations and add-ins:
- Deep dark chocolate: I use 6 ounces of dark chocolate that is 70% cocoa or higher for a stronger cocoa taste. It makes the mousse richer and less sweet.
- Coffee and cocoa: I add one teaspoon of instant coffee to the melted chocolate for a mocha flavor. It adds a light coffee note that blends well with the cream.
- Bright orange zest: I stir in one teaspoon of orange zest and a splash of orange extract to the chocolate.
- Cool mint mousse: I add a few drops of peppermint extract to the cream before folding it in. The chocolate and mint combo is great for a classic winter treat.
- White chocolate mix: I swap the regular chocolate for 6 ounces of white chocolate. It makes the mousse extra sweet and perfect for topping with fresh fruit.
Serving suggestions
I have to confess that my favorite way to enjoy chocolate mousse is after an Italian style meal. It goes so well after savory dishes like my Italian chicken and potatoes or even a simple Italian chopped salad with creamy cheese, fresh vegetables, and crunchy seeds.
The other night when I made my chicken spinach lasagna and finished the meal with this sweet mousse. Highly recommended! Also, my kids like this chocolate mousse with something light on the side, like a fresh fruit salad or crispy Italian butter cookies.
How to store leftovers:
- Refrigerate: I keep the chocolate mousse covered in the fridge, and it stays fresh for up to 3 days. I store it in serving glasses or an airtight container so it is ready to grab and enjoy.
- Freezing: I do not usually freeze chocolate mousse because the texture changes after thawing.
- Reheating: This dessert is best served cold, so I do not reheat it.
Frequently asked questions
Yes, the egg yolks get cooked gently when I mix them with the warm cream and simmer the mixture on the stove. This step makes the mousse safe to eat, and it also helps create that creamy texture I love.
When chocolate gets too hot or cooks too quickly, it can separate and look grainy, and that changes the whole texture of the mousse. I take my time melting it on low heat and stir gently until it is smooth and shiny.
When the whipped cream gets mixed in too roughly, the mousse can lose that soft texture and end up a bit heavy. I learned to use a spatula and fold it in slowly, taking my time so the cream stays fluffy and blends in gently. It might seems like an extra step, but it is worth it because the mousse stays light, exactly as it should be.
More chocolate dessert recipes:
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Easy Chocolate Mousse
Ingredients
- 4 large egg yolks room temperature
- 1/2 cup white granulated sugar
- 3 cups heavy whipping cream divided
- 12 ounces semisweet Belgian chocolate very finely chopped
- 1 1/2 teaspoon vanilla extract
Instructions
- In a large mixing bowl, using a hand mixer, whisk the sugar and egg yolks for about 3 minutes or until well combined, light, and creamy.
- Place a medium saucepan, over medium heat, and add 1 cup of whipping cream. Heat until it starts to simmer and make sure you stir it all the time to avoid burning it.
- Once the cream has reached a simmer, working VERY quickly pour 1/4 of the hot cream, in a steady stream into the egg mixture, while whisking CONSTANTLY to avoid curdling or cooking the eggs. Little by little, while whisking all the time, add the rest of the hot cream.
- Once fully combined, immediately pour the egg mixture back into the saucepan, still whisking constantly. Return over medium heat and whisk constantly until it thickens, for about 4-5 minutes.
- Remove from heat and immediately stir in the chopped chocolate until the chocolate has fully melted, and the mixture is shiny and smooth.
- Cover with plastic wrap and refrigerate for at least 2 hours.
- In a chilled medium-sized mixing bowl, add the remaining 2 cups of heavy whipping cream and the vanilla extract. Whip the mixture with a hand mixer until stiff peaks form.
- Using a spatula, fold the whipped cream into the chilled chocolate mixture until well combined. Distribute into serving glasses and chill for at least 30 minutes before serving.
- Serve the mousse topped with a dollop of whipped cream and chocolate shavings.
Notes
Let chocolate mixture cool completely
The key tip to achieve the best chocolate mousse is to always make sure the chocolate mixture is completely cool for at least 2 hours before folding in the whipped cream. Why? Because this helps keep the mousse light and airy, and it lets the cream stay firm instead of melting into warm chocolate. Do not skip it!More tips to consider:
- I use high quality chocolate preferably Belgian dark or milk chocolate because it makes the mousse richer and smoother.
- I always chill the mixing bowl and beaters before whipping the cream, so the cream whips faster and stays fluffy.
- I whisk the egg mixture constantly when adding the warm cream to prevent the eggs from clumping or cooking too fast.
- I let the mousse chill in the fridge for at least a few hours before serving, so it sets nicely.
- I use a spatula to fold in the whipped cream gently, so I do not lose the air in the mousse
- Do NOT rush through the step of tempering the eggs, as they may curd and you will have to start all over again.