C hocolate mousse is a classic dessert that has retained its popularity through the decades. Food fads come and go but you can always count on the classics to be there for you.
There’s a reason chocolate mousse is a classic. It has a lot going for it!
Chocolate mousse is a rich and elegant dessert that is simple to make, tastes delicious, and can be prepared a day ahead, making it perfect for when having people over. And it doesn’t call for any exotic ingredients - just chocolate, butter, vanilla, eggs, sugar, and cream.
While chocolate mousse is easy, it does require familiarity with a few common kitchen techniques - melting chocolate, whipping egg whites, whipping cream, and folding ingredients together - which aren’t difficult but can go wrong if you aren’t careful.
The best way to get comfortable is to read the recipe thoroughly once or twice before beginning, pay attention to all the visual cues provided, look up anything you are not sure about, and practice. Even if your chocolate mousse isn’t perfect, it will be a whole lot better than anything you would make from a box or pick up at the market.
High-quality bittersweet or semisweet chocolate will make a big difference in this chocolate mousse recipe. Some of my favorites include Lindt, Valronha, Ghirardelli, and Hershey’s Special Dark (the only option at the local grocery store here in northern Wisconsin).
One word of caution. This chocolate mousse recipe is made in the classic way using raw eggs. If you are concerned about eating raw eggs, I have included two recipes that don’t use eggs at the end of this post.
You can serve this chocolate mousse in individual wine/dessert goblets or in a large bowl, letting everyone serve themselves.
Chocolate Mousse Recipe
6 ounces bittersweet or semisweet chocolate, chopped into coarse chunks
4 tablespoons (1/4 cup) butter
2 tablespoons strong coffee, brandy, rum, orange liqueur, or coffee liqueur
1 teaspoon vanilla extract
Pinch of salt
4 large eggs, separated
2 tablespoons sugar
1/2 cup heavy cream, chilled
Whipped cream for serving, optional
Place the chocolate and butter in a microwave safe bowl, and microwave until melted and smooth, stopping to whisk the mixture often. This will take from 30 seconds to 3 minutes. Whisk in the egg yolks one at a time, making sure that each egg is fully incorporated before adding the next one. Set aside.
Place the egg whites in a medium mixing bowl and whip with an electric mixer on low speed until they are foamy. Increase the speed to medium-high and continue to whip while slowly adding in the sugar, until the egg whites are glossy and form soft peaks. (Soft peaks will bend or droop slightly downward from the tip of the whisk or beater when it is held up.)
Whisk one-fourth of the beaten egg whites into the chocolate mixture. Then, using a rubber spatula, gently fold the remaining egg whites into the chocolate mixture, until no large streaks of egg whites remain.
Place the chilled cream in a medium mixing bowl and whip with an electric mixer set on medium speed until soft peaks form. Gently fold the whipped cream into the mousse.
Spoon the mixture into individual wine/dessert goblets or a large serving bowl. Cover with plastic wrap and refrigerate until set, about 2 hours.
Serve garnished with a dollop of whipped cream, if desired.
Yield: 6 to 8 servings of chocolate mousse
Eggless Chocolate Mousse Recipe
This is a delicious egg-free chocolate mousse recipe made with miniature marshmallows that takes just 30 minutes to make, but but needs about 6 hours in the refrigerator to set before serving.
4 cups miniature marshmallows
3/4 cup whole milk
3 ounces bittersweet or semisweet chocolate, chopped into fine pieces
3/4 cup heavy cream, chilled
2 teaspoon vanilla extract
In a medium saucepan, cook the marshmallows, milk, and chocolate over low heat, whisking constantly, until the mixture is melted and smooth, about 4 minutes.
Transfer the chocolate marshmallow mixture to a medium bowl and place it in a larger bowl filled with ice water. Whisk often until cool and thickened, about 15 minutes.
In a medium mixing bowl, whip the chilled cream and vanilla with an electric mixer on medium speed until soft peaks form, about 2 minutes. Fold the whipped cream into the chocolate mixture, until just a few white streaks remain.
Spoon the chocolate mousse into individual goblets or a large serving bowl. Cover with plastic wrap and refrigerate until set, about 6 hours and up to 2 days.
Yield: Makes 4 to 6 servings of eggless chocolate mousse
Source:The America’s Test Kitchen Family Cookbook, Heavy-Duty Revised Edition
More Chocolate Mousse Recipes from around the Web
C hocolate mousse is a classic dessert that has retained its popularity through the decades. Food fads come and go but you can always count on the classics to be there for you.
There’s a reason chocolate mousse is a classic. It has a lot going for it!
Chocolate mousse is a rich and elegant dessert that is simple to make, tastes delicious, and can be prepared a day ahead, making it perfect for when having people over. And it doesn’t call for any exotic ingredients - just chocolate, butter, vanilla, eggs, sugar, and cream.
While chocolate mousse is easy, it does require familiarity with a few common kitchen techniques - melting chocolate, whipping egg whites, whipping cream, and folding ingredients together - which aren’t difficult but can go wrong if you aren’t careful.
The best way to get comfortable is to read the recipe thoroughly once or twice before beginning, pay attention to all the visual cues provided, look up anything you are not sure about, and practice. Even if your chocolate mousse isn’t perfect, it will be a whole lot better than anything you would make from a box or pick up at the market.
High-quality bittersweet or semisweet chocolate will make a big difference in this chocolate mousse recipe. Some of my favorites include Lindt, Valronha, Ghirardelli, and Hershey’s Special Dark (the only option at the local grocery store here in northern Wisconsin).
One word of caution. This chocolate mousse recipe is made in the classic way using raw eggs. If you are concerned about eating raw eggs, I have included two recipes that don’t use eggs at the end of this post.
You can serve this chocolate mousse in individual wine/dessert goblets or in a large bowl, letting everyone serve themselves.
Chocolate Mousse Recipe
6 ounces bittersweet or semisweet chocolate, chopped into coarse chunks
4 tablespoons (1/4 cup) butter
2 tablespoons strong coffee, brandy, rum, orange liqueur, or coffee liqueur
1 teaspoon vanilla extract
Pinch of salt
4 large eggs, separated
2 tablespoons sugar
1/2 cup heavy cream, chilled
Whipped cream for serving, optional
Place the chocolate and butter in a microwave safe bowl, and microwave until melted and smooth, stopping to whisk the mixture often. This will take from 30 seconds to 3 minutes. Whisk in the egg yolks one at a time, making sure that each egg is fully incorporated before adding the next one. Set aside.
Place the egg whites in a medium mixing bowl and whip with an electric mixer on low speed until they are foamy. Increase the speed to medium-high and continue to whip while slowly adding in the sugar, until the egg whites are glossy and form soft peaks. (Soft peaks will bend or droop slightly downward from the tip of the whisk or beater when it is held up.)
Whisk one-fourth of the beaten egg whites into the chocolate mixture. Then, using a rubber spatula, gently fold the remaining egg whites into the chocolate mixture, until no large streaks of egg whites remain.
Place the chilled cream in a medium mixing bowl and whip with an electric mixer set on medium speed until soft peaks form. Gently fold the whipped cream into the mousse.
Spoon the mixture into individual wine/dessert goblets or a large serving bowl. Cover with plastic wrap and refrigerate until set, about 2 hours.
Serve garnished with a dollop of whipped cream, if desired.
Yield: 6 to 8 servings of chocolate mousse
Eggless Chocolate Mousse Recipe
This is a delicious egg-free chocolate mousse recipe made with miniature marshmallows that takes just 30 minutes to make, but but needs about 6 hours in the refrigerator to set before serving.
4 cups miniature marshmallows
3/4 cup whole milk
3 ounces bittersweet or semisweet chocolate, chopped into fine pieces
3/4 cup heavy cream, chilled
2 teaspoon vanilla extract
In a medium saucepan, cook the marshmallows, milk, and chocolate over low heat, whisking constantly, until the mixture is melted and smooth, about 4 minutes.
Transfer the chocolate marshmallow mixture to a medium bowl and place it in a larger bowl filled with ice water. Whisk often until cool and thickened, about 15 minutes.
In a medium mixing bowl, whip the chilled cream and vanilla with an electric mixer on medium speed until soft peaks form, about 2 minutes. Fold the whipped cream into the chocolate mixture, until just a few white streaks remain.
Spoon the chocolate mousse into individual goblets or a large serving bowl. Cover with plastic wrap and refrigerate until set, about 6 hours and up to 2 days.
Yield: Makes 4 to 6 servings of eggless chocolate mousse
Source:The America’s Test Kitchen Family Cookbook, Heavy-Duty Revised Edition
More Chocolate Mousse Recipes from around the Web