Name: Easy Chocolate Mousse Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 3 h 45 min
Cuisine: French
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 teaspoons vanilla extract

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Introduction

This easy chocolate mousse is a creamy and decadent dessert that’s perfect for any occasion. With just a handful of simple ingredients, you can create a rich, airy treat that feels indulgent but is surprisingly straightforward to make.

This image shows a glass dessert cup filled with two visible layers of smooth, rich dark chocolate mousse. The top layer is a deep brown with a fine, velvety texture, sprinkled with small chocolate shavings and cocoa powder, adding a slightly rough look. On the very top, there is a swirl of white whipped cream, soft and fluffy, dusted lightly with cocoa powder. The glass cup stands on a white marbled surface, and two other similar mousse cups appear blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

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 teaspoons vanilla extract

Instructions

Step 1: In a large mixing bowl, use a hand mixer to whisk the sugar and egg yolks for about 3 minutes until the mixture is light, creamy, and well combined.

Step 2: Place a medium saucepan over medium heat and add 1 cup of the heavy whipping cream. Heat until it starts to simmer, stirring constantly to prevent burning.
Step 3: Working quickly, pour about 1/4 of the hot cream into the egg yolk mixture in a steady stream while whisking constantly to avoid curdling. Gradually add the rest of the hot cream, continuing to whisk throughout.
Step 4: Immediately pour the combined mixture back into the saucepan. Return to medium heat and whisk constantly until it thickens, about 4-5 minutes.

Step 5: Remove from heat and stir in the chopped chocolate until fully melted and the mixture is smooth and shiny. Cover with plastic wrap and refrigerate for at least 2 hours.
Step 6: In a chilled bowl, whip the remaining 2 cups of heavy cream with the vanilla extract until stiff peaks form.
Step 7: Gently fold the whipped cream into the chilled chocolate mixture until well combined. Spoon or pipe the mousse into serving glasses.

Step 8: Chill the mousse for at least 30 minutes before serving. Garnish with a dollop of whipped cream and chocolate shavings, if desired.

Tips & Variations

Use high-quality Belgian chocolate for the best flavor and texture.
Make sure the egg yolks are at room temperature to ensure smooth mixing and prevent curdling.

For a dairy-free version, substitute heavy cream with coconut cream and use dairy-free chocolate.
Add a splash of coffee or espresso to the chocolate mixture for a mocha twist.

Storage

Store the chocolate mousse in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed chilled. When ready to serve, you can let it sit at room temperature for a few minutes to soften slightly, but avoid leaving it out too long to maintain its texture.

How to Serve

The image shows a glass dessert cup filled with three visible layers of chocolate mousse in different shades of brown, creating a smooth, creamy texture. The top layer is a darker cocoa brown, dusted with fine cocoa powder and small pieces of dark chocolate scattered on the surface. A swirl of white whipped cream, sprinkled lightly with cocoa powder, sits in the middle on top, adding contrast to the rich brown mousse underneath. The glass is clear with a stem, placed on a white marbled surface, with other similar mousse cups and pieces of chocolate blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chocolate mousse ahead of time?

Yes, this mousse improves when chilled for several hours or overnight, allowing the flavors to meld and the texture to become perfectly airy.

Is it safe to use raw egg yolks in this recipe?

The egg yolks are gently cooked by tempering with hot cream and then thickened over heat, which significantly reduces any risk. However, if you have health concerns, use pasteurized eggs for extra safety.