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If you are looking for an elegant and delightful tasting chocolate dessert, then this chocolate mousse will quickly become your favorite! Smooth and creamy, you will scrape out every last bite!
You can’t go wrong with a chocolate dessert! Just about everyone loves them, and there are SO MANY out there to choose from! My favorite chocolate desserts are these homemade Reese’s peanut butter cups, this fantastic chocolate pie, or this death by chocolate cheesecake!
Chocolate Mousse
Chocolate mousse is so good. So good that did you know that there is even a day in April dedicated to it?? Yep, that’s right. This dessert is known as one of the best chocolate desserts ever, and once you make this recipe, you will see why! It doesn’t get much better than this. A creamy, decadent mousse that has a deep, rich chocolate flavor. It’s topped with whipped cream and a juicy raspberry.
You can’t beat one of those flavors all by themselves, let alone once you combine that trio together! I’ll admit, I have no shame in saying that I wanted to scrape that mixing bowl clean and eat every last bite that I could when I made this! And the only reason that I didn’t was because my kids got to it before I could! This chocolate mousse looks so elegant in its small, beautiful glass that you MUST host a party to serve this at! Your guests will love it!!
Ingredients You Need to Make Chocolate Mousse
This ingredients list is actually really simple! So impress your guests with what looks like a very complicated dessert and whip this up! Check out the recipe card at the bottom of the post for exact measurements.
- Granulated Sugar: The sugar sweetens this right up.
- Egg Yolks: I used large eggs and got the egg yolks ready to go before I started into making the mousse.
- Coffee: Don’t worry, this mousse doesn’t have a coffee flavor! The coffee brings out the chocolate flavor!
- Semi-Sweet Chocolate: Chop this up into fine pieces so that it mixes and melts well.
- Butter: I used unsalted butter for this mousse.
- Whipping Cream: This not only completes this mousse but it tastes so good with the chocolate!
- Fresh Mint, Additional Whipped Cream and Raspberries: Use these to garnish the top of the mousse.
How to Make Chocolate Mousse
This chocolate mousse isn’t hard, but it does require some patience! Plan on making this ahead of time so that it can chill in your fridge, and then you can just pull it out when you are ready to serve it!
- Cook: In a double boiler, or in a metal bowl over a simmering pot of water, combine the egg yolks, sugar, and coffee. Be sure to keep the water at just a simmer. Whisk the egg mixture constantly until thickened and the sugar has all dissolved, about 7 minutes. On a thermometer it should reach 160°. Remove from the heat and set aside.
- Melt the Chocolate: Melt the chocolate and butter in the microwave in 20 second intervals until fully melted. Add the chocolate into the egg mixture and whisk until smooth. Set aside to cool to room temperature.
- Chill: When the mixture is cooled, whip the heavy cream until stiff peaks form. Fold 1/3 of the whipped cream into the chocolate mixture and then fold the chocolate mixture into the remaining whipped cream until no streaks of white remain. Transfer to a large ziplock bag and snip off the corner. Pipe into six 4-ounce dessert cups or ramekins. Cover the cups with plastic wrap and chill for at least 4 hours before serving.
- Garnish: Garnish with a dollop of whipped cream, a raspberry and a mint leaf.
Chocolate Mousse Tips
You need to do a few key things when making chocolate mousse. Don’t skip these steps, and it will turn out perfectly!
- Room Temperature Ingredients: Make sure that your eggs are at room temperature when you start mixing them. Set them out on your counter about 30 minutes before you plan on starting. The reason that you want room temperature egg yolks is because then the yolks break more easily allowing them to mix more evenly with the other ingredients.
- Let it Chill: Don’t skip this part! In order for your mousse to set up properly you MUST chill it in the fridge for at least 4 hours. This is a great dessert to make the day before and put it in your fridge, ready for the next day!
- Gently Fold: When it’s time to add in the whipped cream, gently fold it in. You don’t want to stir it up too much and overmix the mousse.
How Long Doe Chocolate Mousse Last?
If you have leftovers, then just make sure to store them in your fridge! Chocolate mousse is best eaten within a day or 2 of making it.
More Recipes for Chocolate Lovers
If you are a chocolate lover then you know that no matter how many recipes you try, it’s never enough! Here are a few that I’ve rounded up that you must keep on hand. They are the best go-to desserts and treats that you can eat anytime, anywhere!
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Chocolate Mousse
Ingredients
- ¼ cup granulated sugar
- 3 egg yolks
- ¼ cups coffee
- 6 ounces (quality) semi-sweet chocolate finely chopped
- 3 Tablespoons unsalted butter
- 1 ½ cup whipping cream
- Additional whipped cream for garnish optional
- Fresh Mint Leaves optional
Instructions
- In a double boiler, or in a metal bowl over a simmering pot of water, combine the egg yolks, sugar, and coffee. Be sure to keep the water at just a simmer. Whisk the egg mixture constantly until thickened and the sugar has all dissolved, about 7 minutes. On a thermometer, it should reach 160°. Remove from the heat and set aside.
- Melt the chocolate and butter in the microwave in 20 second intervals until fully melted. Add the chocolate into the egg mixture and whisk until smooth. Set aside to cool to room temperature.
- When the mixture is cooled, whip the heavy cream until stiff peaks form. Fold 1/3 of the whipped cream into the chocolate mixture and then fold the chocolate mixture into the remaining whipped cream until no streaks of white remain. Transfer to a large ziplock bag and snip off the corner. Pipe into six 4-ounce dessert cups or ramekins. Cover the cups with plastic wrap and chill for at least 4 hours before serving.
- Garnish with a dollop of whipped cream and a mint leaf.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This came out tasting strongly of coffee, as well as gritty from the coffee grinds. Going to try again without the coffee
If I want to use erythromycin instead of sugar will that work ?
I’ve never tried that before! Let me know how it turns out!