Heavenly Chocolate Mousse Recipe
Heavenly Chocolate Mousse Recipe photo by Taste of Home
Next Recipe

Heavenly Chocolate Mousse Recipe

Read Reviews
4.5 15 19
Publisher Photo
"Heaven on a spoon" is how one friend describes this chocolaty dessert. My husband, Allen rates it best of all the special treats I've made. The filling can also be used for a pie.
TOTAL TIME: Prep: 30 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 30 min. + cooling
MAKES: 6-8 servings


  • 8 ounces semisweet chocolate, coarsely chopped
  • 1/2 cup water, divided
  • 2 tablespoons butter
  • 3 egg yolks
  • 2 tablespoons sugar
  • 1-1/4 cups heavy whipping cream, whipped

Nutritional Facts

1/2 cup: 205 calories, 20g fat (12g saturated fat), 138mg cholesterol, 46mg sodium, 6g carbohydrate (6g sugars, 0 fiber), 2g protein.


  1. In a microwave, microwave the chocolate, 1/4 cup water and butter until the chocolate and butter are melted; stir until smooth. Cool for 10 minutes.
  2. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; whisk in chocolate mixture.
  3. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate for 4 hours or overnight. Yield: 6-8 servings.
Originally published as Heavenly Chocolate Mousse in Taste of Home February/March 1999, p31

Reviews for Heavenly Chocolate Mousse

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
christi99 User ID: 7445600 240183
Reviewed Dec. 25, 2015

"I love this recipe. Tonight when I was making it, for the second time, everything that could go wrong did. My whipping cream was frozen and had to have someone run to the store, then I failed to read and forgot to whip the cream first, que hand mixer. The point is my mousse is still perfect!"

Walwas User ID: 7471964 228570
Reviewed Jun. 26, 2015

"Could you please tell me if I can use milk chocolate with minimum intensity, instead of semisweet chocolate...

As I have got that in my pantry.
And if I add milk chocolate then do I really have to add sugar???
quick response will be highly appreciated as I have a dinner next week and really want to try this mousse."

godisbig2002 User ID: 8206966 221654
Reviewed Feb. 28, 2015

"Very good and chocolatey! My husband loved it. It made 4 small servings. I need to double it next time."

30lbs User ID: 7791851 19699
Reviewed May. 5, 2014

"This is a wonderful recipe, we are going to do it again this weekend."

ilovethemountains User ID: 5597023 23885
Reviewed Jun. 16, 2013

"I loved this recipe. It was wonderful!"

Little Miss Baker User ID: 7020377 202982
Reviewed Dec. 12, 2012

"This was the best mousse I ever tasted! It was really easy to follow and everyone at my party loved it! it was really dark (like heavenly chocolate is supposed to be) so I added whipped cream on top right before serving it (so the cram wouldn't go flat). The first time i made this recipe I refrigerated it for only 4 hrs which was not even close to enough time! overnight is good, but if your making a really big batch and putting it in one huge bowl, i suggest refrigerating it for 2 days (that's what i did)!"

joniotto User ID: 1827180 49129
Reviewed May. 2, 2012

"This is my absolute favorite recipe for chocolate mousse - not too sweet, very chocolate-y, delicious!"

dixie knutson User ID: 1526531 50942
Reviewed Feb. 13, 2012

"This is hands-down my husband's favorite recipe. I make it for him alone. No one else is allowed to have any!"

carolynstowers User ID: 4001197 49127
Reviewed Jan. 29, 2012

"I didn't care for this Mousse. I found the recipe tasting like Whipping cream with chocolate syrup added. I added 3 egg yolks. The yolks were from large eggs. I think if I ever cook this again I would add 5 yolks. Something has to be done to make this recipe taste like a mousse and I think more egg yolks is what is needed."

[email protected] User ID: 966636 85399
Reviewed Dec. 24, 2011

"We made this recipe last year for Christmas Eve and everyone asked for more! I will be making it again tonight, but doubling the recipe this time!"

Loading Image