Description
This easy Chocolate Mousse recipe is a creamy, decadent dessert using simple ingredients like heavy cream, egg yolks, sugar, vanilla extract, and semisweet Belgian chocolate. Without any gelatin or cornstarch, it achieves a rich, airy texture through careful whipping and chilling, perfect for an elegant finish to any meal.
Ingredients
Scale
Egg Mixture
- 4 large egg yolks (room temperature)
- 1/2 cup white granulated sugar
Cream and Chocolate
- 3 cups heavy whipping cream (divided)
- 12 ounces semisweet Belgian chocolate (very finely chopped)
- 1 1/2 teaspoons vanilla extract
Instructions
- Whisk sugar and egg yolks: In a large mixing bowl, use a hand mixer to whisk the sugar with the egg yolks for about 3 minutes until the mixture is light, creamy, and well combined.
- Heat cream: Pour 1 cup of heavy whipping cream into a medium saucepan over medium heat. Stir constantly to avoid burning and heat until it starts to simmer.
- Temper egg yolk mixture: Slowly pour a quarter of the hot cream into the egg yolk mixture in a steady stream while whisking constantly to avoid cooking the eggs. Continue to add the remaining hot cream gradually, whisking continuously until fully combined.
- Cook mixture until thick: Pour the tempered egg yolk mixture back into the saucepan. Return to medium heat and whisk constantly for 4-5 minutes until the mixture thickens.
- Incorporate chocolate: Remove from heat immediately and stir in the finely chopped semisweet Belgian chocolate until melted and the mixture is shiny and smooth.
- Chill the chocolate base: Cover the mixture with plastic wrap and refrigerate for at least 2 hours to set and develop flavor.
- Whip remaining cream: In a chilled bowl, whip the remaining 2 cups of heavy cream with the vanilla extract using a hand mixer until stiff peaks form.
- Fold whipped cream into chocolate base: Gently fold the whipped cream into the chilled chocolate mixture using a spatula until fully incorporated and smooth.
- Chill mousse: Portion the mousse into serving glasses and refrigerate for at least 30 minutes before serving to allow it to set further.
- Serve: Garnish with a dollop of whipped cream and chocolate shavings before serving for an elegant presentation.
Notes
- Ensure egg yolks are at room temperature for best emulsification.
- Tempering the egg mixture with hot cream prevents curdling.
- Whip cream until stiff peaks form but be careful not to overwhip.
- Refrigeration time is essential for the mousse to set properly.
- Use high-quality Belgian semisweet chocolate for a richer flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Keywords: chocolate mousse, easy chocolate mousse, no bake chocolate mousse, creamy dessert, Belgian chocolate dessert, classic French mousse
