Description
This Easy Chocolate Mousse recipe yields a rich, creamy, and silky dessert made with egg yolks, sugar, heavy cream, and fine Belgian semisweet chocolate. The method involves gently cooking the egg mixture with hot cream to create a luxurious base, then folding in whipped cream to achieve the perfect light and airy texture. Perfect for any occasion, this classic French-inspired dessert is simple to prepare but feels indulgently special.
Ingredients
Scale
Chocolate Mousse Base
- 4 large egg yolks (room temperature)
- 1/2 cup white granulated sugar
- 1 cup heavy whipping cream
- 12 ounces semisweet Belgian chocolate (very finely chopped)
Whipped Cream Topping
- 2 cups heavy whipping cream (chilled)
- 1 1/2 teaspoon vanilla extract
Instructions
- Mix egg yolks and sugar: In a large mixing bowl, using a hand mixer, whisk the sugar and egg yolks for about 3 minutes until light, creamy, and well combined.
- Heat cream: In a medium saucepan over medium heat, add 1 cup of heavy whipping cream. Stir continuously and heat until it just starts to simmer, taking care to avoid burning.
- Temper eggs with hot cream: Gradually pour about 1/4 of the hot cream into the egg and sugar mixture in a slow, steady stream while whisking constantly to prevent curdling. Slowly add the remaining hot cream while continuing to whisk.
- Cook the mixture: Pour the tempered egg mixture back into the saucepan. Over medium heat, whisk constantly for about 4-5 minutes until the mixture thickens and coats the back of a spoon.
- Add chocolate: Remove the saucepan from heat. Stir in the finely chopped semisweet Belgian chocolate until fully melted and the mixture is smooth and shiny.
- Chill the base: Cover the chocolate mixture with plastic wrap and refrigerate for at least 2 hours to set properly.
- Prepare whipped cream: In a chilled bowl, whip the remaining 2 cups of heavy cream and 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 well incorporated and light.
- Serve: Distribute the mousse into serving glasses and chill for an additional 30 minutes before serving. Optionally, top with a dollop of whipped cream and chocolate shavings for garnish.
Notes
- Ensure the egg yolks are at room temperature to prevent curdling during tempering.
- Use fine Belgian semisweet chocolate for a smooth texture and authentic chocolate flavor.
- Whip the cream just until stiff peaks form to avoid over-beating which can alter the mousse texture.
- Tempering the eggs with hot cream is crucial to avoid scrambling the eggs.
- The mousse can be made a day ahead and stored covered in the refrigerator.
- For a richer flavor, use heavy cream with at least 36% fat content.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Keywords: chocolate mousse, easy chocolate dessert, chocolate mousse recipe, creamy chocolate mousse, French dessert
