Chocolate Mousse

by Elizabeth Skipper | April 29th, 2015 | Chef Recipe, Recipes

ref=”×400.jpg”>dessert (400x400)My oh-so-French chef teacher would get frustrated when customers complained that chocolate mousse wasn’t on the menu. They’d demand to know why a French restaurant didn’t have it available throughout the year. Madeleine thought it was a stereotyped cliché, but it was popular year-round then and it’s popular now. Some things never go out of style, such as simple, delicious desserts like this one. If you prefer a sweeter chocolate, increase the amount of sugar. Options for melting the chocolate are discussed in this week’s Ask the Chef question about chocolate-covered pretzels.




Chocolate Mousse


  1. 2 cups heavy cream
  2. 4 egg yolks
  3. 3 tablespoons granulated sugar
  4. 1 teaspoon vanilla extract
  5. 7 ozs. bittersweet chocolate, melted and kept lukewarm
  1. Heat 2/3 cup of the heavy cream in small saucepan until it just begins to steam.
  2. In a separate bowl, whisk together the egg yolks and sugar, and then add half the hot cream, whisking constantly, until the mixture is thoroughly combined.
  3. Add the warm egg-cream blend back into the hot cream in the saucepan and cook over medium-low heat, stirring constantly, until the mixture reaches 175°F.
  4. Remove from the heat and stir in the vanilla extract and melted chocolate.
  5. Transfer the mixture to a medium size mixing bowl, cover, and chill the chocolate custard thoroughly.
  6. Beat remaining 1 1/3 cups of cream in a separate bowl until stiff peaks form.
  7. Thoroughly stir ½ cup of the whipped cream into the chilled chocolate custard, and then gently fold in the remaining cream.
  8. The chocolate mousse is ready when the chocolate custard is thoroughly incorporated into the whipped cream, and no marbling shows.
  9. Serve chilled.
Think Tasty

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