The best food is sometimes the simplest food. Think of the perfect roast chicken, a beautifully seared steak or, on the sweeter side of things, a rich bowl of chocolate mousse. One of our most decadent chocolate desserts, mousse is a study in contrasts: both intensely rich and impossibly airy. It’s the perfect finishing note to a special dinner, not to mention a perennial favorite Valentine’s Day recipe. Best of all, it’s simple for home cooks—even ones who don’t love baking. Here’s how to make our favorite chocolate mousse recipe, with some troubleshooting tips to help you along the way.
Ingredients for Chocolate Mousse
- Chocolate: This is the star ingredient of mousse, so use a high-quality brand. The recipe calls for semisweet, which has a nice balance of bitter and sweet, but you may use another type of chocolate if you prefer. We like a darker chocolate, ideally between 60% and 80% cacao. Any higher and the mousse may taste bitter; any lighter and the mousse will be very sweet. You can use chips or chopped up bars.
- Egg yolk: An egg yolk adds richness and body to the dessert.
- Vanilla extract: A hint of vanilla adds a layer of flavor.
- Cream: Heavy whipping cream adds volume to the chocolate custard mix, giving the mousse its famous airy texture. You should use good-quality cream; don’t substitute milk or half-and-half. Here’s how to use up leftover heavy cream.
- Sugar: Sugar sweetens the whipped cream that gets folded into the chocolate.
Directions
Step 1: Melt the chocolate
In a small saucepan, melt the chocolate chips with water, and stir until smooth.
Step 2: Make the custard
Stir a small amount of the chocolate mixture into the egg yolk. (This will gently warm the egg so it won’t curdle when added to the pot.)
Return the egg and chocolate back into the pan, stirring constantly. Cook and stir it for two minutes or until the mixture is slightly thickened.
Remove the pot from the heat and stir in the vanilla. Quickly transfer the mixture to a small bowl, stirring occasionally until it’s completely cooled.
Step 3: Whip the cream
In a small bowl, beat the whipping cream until it begins to thicken. Add the sugar and beat until soft peaks form. (The cream will be glossy, fluffy and voluminous, but when you pull up the beaters, they’ll still gently flop over.)
Step 4: Fold in the whipped cream
With a large spoon or spatula, gently fold the whipped cream into the cooled chocolate mixture.
Editor’s Tip: Folding is a method of gently mixing with scooping and folding motions, so as to preserve the air incorporated into the ingredients. Here’s the best way to fold ingredients.
Step 5: Chill the mousse
Cover and refrigerate for at least two hours. If desired, garnish with whipped cream and raspberries before serving.
Recipe Variations
- Add a gelatin packet: Want an even more voluminous, creamy mousse? Beat a packet of unflavored gelatin in with the cream and sugar.
- Garnish with green: Top servings of mousse with sprigs of herbs. Mint is classic, and basil is surprisingly delicious.
- Decorate with chocolate: Garnish the mousse with chocolate curls to wow guests. Take a large chocolate bar and, with a vegetable peeler, shave large strips down the length of the bar. They’ll curl up a bit naturally; use your fingertips to arrange them over the top of the mousse.
How to Store Chocolate Mousse
Once the mousse has cooled, cover it with storage wrap and keep it in the refrigerator for up to four days. The flavor will continue to develop over time.
Can you make chocolate mousse ahead of time?
Chocolate mousse is a great make-ahead dessert. It keeps well in the fridge for several days. You can also make mousse and freeze it.
How to Freeze Chocolate Mousse
You may freeze chocolate mousse—some even enjoy frozen mousse as a frosty treat! Cover the cooled mousse tightly with storage wrap and seal in an airtight freezer bag. It will keep for about one month, though it may become grainy if frozen any longer.
Chocolate Mousse Tips
What’s the difference between chocolate pudding and chocolate mousse?
The recipes are similar, but chocolate pudding is dense and thick. Chocolate mousse has a lighter, airier texture thanks to the whipped cream.
Are there raw eggs in this chocolate mousse recipe?
Stirring the egg yolk into the pan of melted chocolate cooks it, so this dessert does not contain raw eggs. When the mixture thickens, it means the egg is fully cooked.
Why is my chocolate mousse not fluffy?
There are a few possible explanations. First, you might not have whipped the cream adequately before folding it into the chocolate mix. Or you may have stirred too vigorously and lost some of the air in the cream. Finally, it’s possible that you folded the whipped cream before the chocolate mix was completely cooled. Chocolate that’s too warm will deflate whipped cream.
The good news is that you may be able to revive your chocolate mousse. Transfer it to a large bowl and beat it with a large whisk, making large, exaggerated movements to work some air into the mousse. If this doesn’t work, you may also fold additional whipped cream into the mousse to lighten it. It will taste slightly less chocolaty, but will still delicious.
What kind of dish can you use to serve chocolate mousse?
Chocolate mousse is fun to serve with a dramatic presentation. Using clear glass shows off the rich color and creamy texture. Serving it in individual dishes, bowls or even wine glasses gives it the elegant feel of a restaurant dessert.
