An easy recipe for The Creamiest Chocolate Mousse that is deliciously loaded with deep chocolate flavor.
This decadent dessert is a rich chocolate indulgence with a creamy and fluffy texture.
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A Rich & Creamy Chocolate Mousse Recipe
Chocolate mousse is every chocolate lover's dream dessert. And this creamy chocolate mousse recipe doesn't disappoint.
A mousse can be either sweet or savory, the name simply refers to the mousse-like texture.
The main component of most mousse recipes is whipped cream or egg whites. This makes the mousse fluffy and light in texture.
Making this chocolate mousse recipe is far less intimidating than you may think. There are just a few simple steps involving six standard pantry-staple ingredients.
The hardest part about making this chocolate mousse is waiting for it to chill, but the patience is definitely worth it in the end!
A chocolate mousse normally consists of melted chocolate or cocoa powder, or a combination of both, to give the mouse a deep chocolate flavor.
Chocolate mousse can be made with dark chocolate, white chocolate, or milk chocolate.
This recipe uses dark chocolate to give the mousse a rich, decadent chocolate flavor.
Another delicious mousse recipe to try out is my Rose & White Chocolate Mousse!
Why you will love this simple chocolate mousse recipe:
This chocolate mousse is the ultimate decadent chocolate dessert. It is made with whipped cream so it is deliciously creamy and smooth in texture.
It also has beaten eggs in the recipe so it is decadently rich and the texture is extra soft and fluffy.
This recipe is called The Creamiest Chocolate Mousse for a good reason! The dark chocolate gives the mousse a rich and deep chocolate flavor, without it being too sweet.
What is a chocolate mousse made of?
Chocolate mousse is made of simple ingredients that create a soft, mousse-like texture with a rich chocolate flavor.
Chocolate Mousse is a classic recipe that doesn't require many ingredients. The four main components of any mousse are - the base, the aerator, the sweetener, and the thickener.
These components will vary in a ratio depending on different recipes but they are all crucial in achieving a creamy mousse that isn't too soft, but rather one that is fluffy and set.
A classic chocolate mousse is made of these four key mousse components, along with the addition of chocolate.
The chocolate can be added in various forms, such as cocoa powder, chocolate chips, melted chocolate, or cocoa nibs depending on the recipe and the desired end result.
Ingredients & Notes
This creamy chocolate mousse requires just six ingredients that are easy to source and work with. The simple ingredients come together to create a rich mousse that is light & creamy.
Because this recipe doesn't require many ingredients it makes each one very important. So it is recommended to use the best quality you can for each.
The ingredients you will need are:
- Whipping cream: The whipped cream makes the mousse ultra creamy and rich, as well as aerates the mousse.
- Gelatin sheets: To set the mousse and keep it a soft texture.
- Eggs: For richness and to add more aeration to the mousse.
- Dark chocolate: Adds delicious, deep dark chocolate flavor. The darker the better - I like to use 85% cocoa chocolate.
- Granulated sugar: To add the perfect balance of sweetness to the mousse. You can adjust this slightly if you prefer a sweeter mousse.
- Vanilla extract: For an extra dash of sweet vanilla flavor. It complements and enhances the chocolate mousse perfectly.
Optional Toppings
- Whipped cream
- Fresh berries and fruit
- Chopped nuts
- Cocoa nibs
- Chocolate shavings
How to make homemade creamy chocolate mousse
STEP ONE
Whip the cream. Using an electric mixer, whip the cream in a large mixing bowl until soft peaks form. Once the cream is whipped, store it in the refrigerator until needed.
STEP TWO
Melt the chocolate. Place the dark chocolate in a heat-proof bowl and microwave in 30-second intervals until melted.
STEP THREE
Prepare the gelatin. Place the gelatin sheets in a small bowl filled with cold water and allow them to sit for 5-10 minutes.
STEP FOUR
Cook the egg mixture. Mix the egg yolks, eggs, vanilla extract, and sugar together in a heat-proof bowl.
Place the bowl over a pot of simmering water. Continuously whisk the mixture until it thickens and reaches about 60ºC.
STEP FIVE
Whisk together. Place the egg mixture in a stand mixer (or in a large mixing bowl with an electric mixer) and whisk on high speed until it becomes light and fluffy.
STEP SIX
Add the gelatin. Squeeze the water out of the soaked gelatin sheets and place them in a bowl.
Place that bowl in a bigger bowl containing hot water to gently melt. Once melted, add the gelatin to the egg mixture and continue to whisk at high speed until just combined.
STEP SEVEN
Add the chocolate. Turn your mixer to low speed and slowly whisk in the melted chocolate into the egg mixture until just combined.
STEP EIGHT
Fold the chocolate mixture into the cream. Gently fold the chocolate mixture into the whipped cream, a little at a time. Do this carefully as you want to retain as much air in the mousse as possible.
STEP NINE
Pour into serving dishes. Divide the mousse between serving bowls and place in the fridge for at least 2 hours to chill, or overnight. Top with your favorite toppings before serving.
Recipe FAQ's
WHY DO YOU HAVE TO MIX MOUSSE GENTLY?
Keeping the most amount of air in your mousse is key to achieving an airy, light, fluffy mousse. When you fold in the airy foams the main trick is to do it as gently as possible.
You do not want to lose all the air when mixing all the mousse elements together so be sure to not overmix and to gently fold the mousse. It is best to use a gentle folding action with a spatula to mix your mousse together.
Is it safe to eat chocolate mousse?
If the eggs are cooked in a chocolate mousse then it is safe for anyone to consume. Like in this chocolate mousse recipe, there is no need to worry about food-borne illnesses as there are no raw eggs involved.
The egg yolk mixture is cooked to kill off any potentially harmful bacteria so it is a dessert that you don't have to worry about serving as it is safe to eat.
How long does chocolate mousse last?
It depends on the recipe, but this chocolate mousse will last for 4 - 5 days if kept refrigerated. Mine never lasts that long, but if you store this chocolate mousse airtight in a refrigerator then it should be safe to eat for up to 5 days.
I hope you love this The Creamiest Chocolate Mousse recipe as much as I do. And if you want to see more of my food adventures, follow me on Instagram or Facebook.
The Creamiest Chocolate Mousse
The Creamiest Chocolate Mousse recipe that is deliciously loaded with deep chocolate flavor. This decadent dessert is pure chocolate indulgence - rich, creamy, and oh-so fluffy!
Ingredients
- 500ml Whipping Cream
- 2 Gelatin Sheets
- 85g Eggs
- 50g Egg yolks
- 50g Granulated sugar
- 300g Dark Chocolate, roughly chopped
- 2 teaspoon Vanilla extract
Instructions
- Whip the cream. Using an electric mixer, whip the cream in a large mixing bowl until soft peaks form. Once the cream is whipped, store in the refrigerator until needed.
- Melt the chocolate. Place the dark chocolate in a heat-proof bowl and microwave in 30-second intervals.
- Prepare the gelatin. Place the gelatin sheets in a small bowl filled with cold water and allow to sit for 5 - 10 minutes.
- Cook the egg mixture. Mix the egg yolks, eggs, vanilla extract, and sugar together in a heat-proof bowl. Place the bowl over a pot of simmering water. Continuously whisk the mixture until it thickens and reaches about 60ºC.
- Whisk together. Place the egg mixture in a stand mixer (or in a large mixing bowl with an electric mixer) and whisk on high speed until it becomes light and fluffy.
- Add the gelatin. Squeeze the water out of the soaked gelatin sheets and place in a bowl. Place that bowl in a bigger bowl containing hot water to gently melt. Once melted, add the gelatin to the egg mixture and continue to whisk on high speed.
- Add the chocolate. Turn your mixer to low speed and slowly whisk in the melted chocolate into the egg mixture.
- Fold the chocolate mixture into the cream. Gently fold the chocolate mixture into the whipped cream, a little at a time. Do this carefully as you want to retain as much air in the mousse as possible.
- Pour into serving dishes. Add the mousse to serving bowls or glasses and then place in the fridge for at least 2 hours to chill
Optional garnish. This chocolate mousse is delicious as is or top with whipped cream and fresh berries or chocolate shavings.
Notes
This chocolate mousse will last for 4 - 5 days if kept refrigerated. Mine never lasts that long, but if you store this chocolate mousse airtight in a refrigerator then it should be safe to eat for up to 5 days.
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