Chocolate Mousse Recipe
Rich chocolate mousse topped with whipped cream.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Chocolate Mousse
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mousse Base
Whipped Cream Topping
Method
Mousse Base Preparation
Melt the Chocolate
In a heatproof bowl, melt the dark chocolate over a pot of simmering water (double boiler method) until smooth. Remove from heat and let it cool slightly.
Separate the Eggs
Carefully separate the egg yolks from the whites. Place the yolks in a mixing bowl and the whites in another bowl.
Mix Egg Yolks and Sugar
Add granulated sugar and vanilla extract to the egg yolks. Whisk until the mixture is pale and creamy.
Combine Chocolate with Egg Yolks
Slowly mix the melted chocolate into the egg yolk mixture until fully combined.
Whip Egg Whites
Using a hand mixer or whisk, beat the egg whites until stiff peaks form.
Fold Egg Whites into Chocolate Mixture
Gently fold the whipped egg whites into the chocolate mixture in three additions, being careful not to deflate the mixture.
Whip Heavy Cream
In a separate bowl, whip 300 ml of heavy cream until soft peaks form.
Combine Cream with Chocolate Mixture
Gently fold the whipped cream into the chocolate mixture until fully incorporated.
Chill the Mousse
Divide the mousse into serving cups and refrigerate for at least 2 hours to set.
Whipped Cream Topping Preparation
Whip the Cream
In a mixing bowl, whip 100 ml of heavy cream with powdered sugar and vanilla extract until soft peaks form.
Top the Mousse
Once the mousse has set, spoon or pipe the whipped cream on top of each serving.