Learn how to make the best Chocolate Mousse from scratch! It's soft, airy, creamy, and melts in your mouth. The taste is rich and chocolaty and it's the perfect treat for any chocolate lover. You need 5 ingredients and 10 minutes of active hands-on preparation time to make this indulgent treat. Because the egg yolks are cooked, it's also save for pregnant and toddlers. By the way, have you tried my chocolate mousse cake?
In a heavy-bottomed pot, heat ¾ cup of heavy cream, egg yolks, and granulated sugar over medium-low heat until the back of a spoon is coated about 1-2 minutes. Whisk continuously. Do not boil at any time and do not overcook it.
This is how it looks like after 1-2 minutes:
Then remove the pot from the heat and whisk for 1-2 minutes off the heat. Then add the melted chocolate and whisk until combined.
Then transfer to a large mixing bowl and let cool to room temperature. Whisk occasionally.
In a large mixing bowl, using an electric mixer fitted with a whisk attachment, whip heavy cream on medium-high speed until soft peaks form.
Then add powdered sugar and whisk until stiff peaks form.
Remove ¼ of the whipped cream and whisk into the cooled chocolate ganache until smooth and combined.
Then add the remaining whipped cream and carefully fold into the chocolate.
Use a wooden spoon and start at one o’clock when working with the right hand and at eleven o’clock with the left hand.
Then scrape the spoon down the side of the bowl until you are at the bottom of the bowl and scrape along the side of the bowl towards you until you see the spoon again. The spoon should be at seven o’clock when folding with the right hand and at five o’clock with the left.
Then fold over the top. Turn the bowl a little and repeat. Stop immediately when the chocolate mousse is incorporated.
This is how it looks like in the end:
Expert tips for success
- Don't boil the egg yolk mixture at any time or you could either end up with scrambled eggs or the chocolate ganache splits.
- Stop folding the whipped cream into the chocolate mixture as soon as it is combined. Don't overmix it.
- I recommend chilling it in the fridge for at least 4-5 hours or overnight before serving. Give it time to chill in the fridge. Don't place it in the freezer to speed up the chilling process.
FAQs and troubleshooting
Why did my chocolate ganache split?
If the chocolate splits and you have an oily film on the surface, then the chocolate was getting too fast too hot in the pan. Make sure that you remove the egg mixture from the heat first, continue whisking for about 1-2 minutes, and then whisk in the chocolate.
How to save it? If this happened to you, the first thing you should do is to grab your electric mixer and mix until it comes together. In most cases, this will work fine and saves your ganache. It will be smooth and silky again. You can also mix in 1 tablespoon (15ml) of corn syrup or honey to smooth it.
If this didn’t help at all, heat up 1-2 tablespoon (15-30ml) of heavy cream and mix it into the ganache little by little. Stop adding heavy cream as soon as it comes together. Normally, this should help.
What is if your ganache is still broken? Well then you have to face the truth that the chocolate was way too hot, and you better start all over again.
Why is my mousse runny?
There could be different reasons if your chocolate mousse turns out runny. First, the egg yolk mixture was not thick enough that it coats the back of a spoon. Second, the whipped cream was not stiff enough.
How to avoid this? Be careful with folding the whipped cream into the chocolate that you don't destroy all the air pockets. Make also sure to use high-quality chocolate such as Lindt or Ghirardelli. And also, do not use low-fat heavy cream because it doesn't hold its stand long enough.
Why is mine foo firm?
The mousse will firm up in the fridge to a scoopable texture. That is normal. The longer it stands at room temperature, the softer it gets again though. But if it is hard and somewhat fudge-like rather than airy, then it can be that the chocolate or the whipped cream is the reason.
How to avoid this? Please don't use chocolate chips or low-quality chocolate for this recipe. The ratio of cocoa and fat in chocolate chips is different than in high-quality chocolate bars. Also, don't use whipping cream with a higher fat content than 35%. Higher than that makes it heavy and too fat.
I found a great troubleshooting resource on Callebaut.com. It explains what the possible reasons are if it turns out grainy, thick, or runny and possible solutions for those problems.
How to serve it
You could serve it right after making it if desired (will be very soft) or you chill it for a couple of hours in the fridge before serving (recommended). I prefer it when it is chilled for at least 4-5 hours. You can also do it in advance and chill it overnight.
It will be firm and scoopable straight out of the fridge, so let it stand at room temperature 10 minutes before serving or until it reaches the desired consistency.
Spoon it into individual glasses and serve it with fresh berries, pistachios, cookies, whipped cream, fudge sauce, chocolate shaves, you name it. If you don't have enough or suitable glasses, you could also store it in an airtight container until serving or spoon it onto dessert plates.
Store Chocolate Mousse in an airtight container or in individual glasses sealed with plastic foil in the fridge for up to 3 days.
I don't recommend freezing it because it changes its texture during the freezing and thawing process. Also, it can be that ice crystals develop within the air pockets and when thawing they melt and make the mousse watery.
More chocolate recipes to try
Can't get enough chocolate? I've got you covered! You will love my chocolate soufflé, brownies, chocolate milkshake, chocolate cookies, chocolate cream puffs, or chocolate cake. You also find 75 chocolate recipes in my cookbook.
Chocolate Mousse Recipe
- 1 ½ cups heavy cream
- 4 large egg yolks
- ¼ cup granulated sugar
- 9.2 oz semi-sweet chocolate, melted
- 2 tablespoon powdered sugar
- In a heavy-bottomed pot over medium heat, whisk together ¾ cup heavy cream, egg yolks, and granulated sugar and heat over medium heat for about 1-2 minutes until it coats the back of a spoon. Do not boil at any time. Remove from heat and continue whisking about 1-2 minutes.
- Add melted chocolate and whisk consistently. Transfer to a bowl and let cool completely. Stir occasionally.
- With a handheld or stand mixer fitted with a whisk attachment, whisk ¾ cup heavy cream on medium-high speed until soft peaks form about 2-3 minutes. Add powdered sugar and whisk until stiff peaks form.
- Whisk ¼ of the whipped cream into the cooled chocolate. Then gently fold in the remaining whipped cream with a wooden spoon.
- Serve immediately if desired (will be very soft) or chill in an airtight container or sealed glasses in the fridge for at least 4-5 hours or overnight (recommended). Before serving remove from the fridge for 10 minutes or until it reaches the desired consistency (will be firm and scoopable straight out of the fridge and gets softer the warmer it gets). Serve with additional toppings of your choice like berries, nuts, chocolate, or whipped cream. Store up to 3 days in the fridge.
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