Easy Chocolate Mousse Recipe
Easy Chocolate Mousse
Heavy cream, sugar, egg yolks, vanilla, and chocolate are the only things needed to make this simple chocolate mousse recipe. It is decadently creamy, chocolatey, and rich. There is no gelatin, agar agar, or cornstarch used, and preparation just takes 30 minutes!
Make sure to try our recipes if you’re a chocoholic who craves delicious chocolate treats but doesn’t want to turn on the oven.
5 ingredients chocolate mousse
The name “chocolate mousse” conjures up images of the kind of upscale treats you would prefer order out than create yourself. Actually, if you follow a few easy procedures, creating it at home is not that difficult.
Please don’t be concerned about the eggs; we won’t be offering you dessert with raw eggs. The eggs are cooked until they are safe to eat by first tempering the yolks with the cream and simmering the resulting liquid.
First, remember that using the best chocolate is the key to producing this delicious treat. Read the recipe, then get the items ready to go. This is equally crucial since even if the procedures are simple to follow, you still need to move rapidly.
The trickiest step, in my opinion, is tempering the egg mixture, but if you maintain whisking throughout, everything will work out just fine.
This dish is my favorite since it is creamy, light, and quite rich. Additionally, since a binder is not required, the dessert’s texture depends on the decadence and richness of the heavy cream, chocolate, and eggs.
It just takes a few minutes to prepare and tastes better than most restaurant desserts, making it the ideal treat to cook without using your oven.
Like Chocolate? Try our Chocolate Pound Cake
- 4 large egg yolks (room temperature)
- 1/2 cup white granulated sugar
- 3 cups heavy whipping cream (divided)
- 12 ounces semisweet Belgian chocolate (very finely chopped)
- 1 1/2 teaspoon vanilla extract
- In a large mixing bowl, using a hand mixer, whisk the sugar and egg yolks for about 3 minutes or until well combined, light, and creamy.
- Place a medium saucepan, over medium heat, and add 1 cup of whipping cream. Heat until it starts to simmer and make sure you stir it all the time to avoid burning it.
- Once the cream has reached a simmer, working VERY quickly pour 1/4 of the hot cream, in a steady stream into the egg mixture, while whisking CONSTANTLY to avoid curdling or cooking the eggs. Little by little, while whisking all the time, add the rest of the hot cream.
- Once fully combined, immediately pour the egg mixture back into the saucepan, still whisking constantly. Return over medium heat and whisk constantly until it thickens, for about 4-5 minutes.
- Remove from heat and immediately stir in the chopped chocolate until the chocolate has fully melted, and the mixture is shiny and smooth.
- Cover with plastic wrap and refrigerate for at least 2 hours.
- In a chilled medium-sized mixing bowl, add the remaining 2 cups of heavy whipping cream and the vanilla extract. Whip the mixture with a hand mixer until stiff peaks form.
- Using a spatula, fold the whipped cream into the chilled chocolate mixture until well combined. Distribute into serving glasses and chill for at least 30 minutes before serving.
- Serve the mousse topped with a dollop of whipped cream and chocolate shavings.