Decadent Chocolate Mousse Recipe
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Delicately rich and chocolatey, this Chocolate Mousse is a smooth and creamy dessert, perfect for any occasion.
Although not every recipe comes out perfectly, (this one got off to a bit of a rough start) as long as the final result is yummy, that’s all that matters isn’t it?
Rough Start (My Chocolate Separated!)
I made a few substitutions to this recipe which may or may not have attributed my chocolate separating just a bit, (hubby and I have been trying to eat low carb, so I substituted generic splenda and 100% cacao for the sugar and semi-sweet chocolate chips.) Luckily, when I mixed everything together toward the end, the chocolate come back together.
Even though the chocolate separated, it was still unbelievably decadent tasting and delicious. (You might notice that this mouse is a little light in color- my assistant and I may or may not have tasted a few too many spoonfuls of the chocolate. It was so good, we couldn’t help ourselves!)
Once the chocolate cooled, I just scraped off the separated fat and continued with the recipe. Once I mixed the chocolate in with the whipped cream, you would never know it had separated!
UPDATE: Tips to Keep Your Chocolate From Separating!
- Do not overheat the cream! It is important that the cream gets just warm enough to start melting the chocolate. All you have to do is keep stirring and the chocolate will eventually melt.
- Make sure your egg yolks are room temperature. Cool eggs into the warm chocolate is a no no.
Ingredients in this Chocolate Mousse
- 4 egg yolks | Make Sure the yolks are room temperature!
- 1/4 cup sugar | Granulated sugar is what you want here, and yes, you can sub any cup for cup sweetener here if you want to make your recipe low carb.
- 2.5 cups heavy whipping cream, divided | You will use one cup in the chocolate mixture and 1.5 cups whipped at the end. I recommend heavy whipping cream over regular whipping cream. Heavy cream will whip better and hold its shape longer than whipping cream, plus the higher fat content makes for a more decadent chocolate mousse.
- 6 ounces semisweet chocolate chips | Look for the best Chocolate you can find! 6 oz is about about 1 cup, but you will want a few extra to chop as a garnish (plus a few extra chopped up for garnish)
Ways to Jazz Up Your Chocolate Mousse:
- Spoon it over pound cake. Yum, the kids loved this
- Use it as a dip for strawberries.
- Use it as a base for Chocolate Parfaits or an Icebox Pie
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Decadent Chocolate Mousse Recipe
Description
Delicately rich and chocolatey, this Chocolate Mousse is a smooth and creamy dessert, perfect for any occasion.
Ingredients
- 4 egg yolks (room temp)
- 1/4 cup sugar
- 1 cup heavy whipping cream
- 6 ounces semisweet chocolate chips- about 1 cup (plus a few extra chopped up for garnish)
- 1 1/2 cups heavy whipping cream
Instructions
- Beat room temp egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
- Heat 1 cup whipping cream in 2-quart saucepan over medium heat until just hot. DO NOT OVER HEAT!
- Temper the eggs by gradually stirring at least half of the warm whipping cream into egg yolk mixture. Then stir the the mixture back into hot cream in saucepan. (keeps the eggs from scrambling…)
- Cook over very low heat (about 3 to 5 minutes), stirring constantly, until mixture thickens (do not boil). This will cook the eggs to a safe temperature. Let cool for about 5 minutes.
- Stir in chocolate chips until melted.
- Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
- Beat 1 1/2 cups whipping cream in chilled bowl with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream.
- Pipe or spoon mixture into serving bowls and top with chopped chocolate chips.
Enjoy!
Want more chocolate? You might also like these recipes:
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( I am a brand ambassador for Davidson’s Safest Choice® and a member of their Darling Dozen. This post is sponsored but all opinions are 100% my own.)
