This traditional recipe for chocolate mousse is rich, creamy, and chock full of chocolate flavor! Use premium chocolate for the greatest flavor and texture. This is a fantastic “make-ahead” Chocolate Mousse Recipe !
Ingredients:
For the Chocolate Mousse:
- 14 ounces 72% dark chocolate finely chopped
- 8 large egg yolks
- 1/2 cup (99g) granulated sugar
- 3 and 1/2 cups (794ml) heavy cream divided
- 1 Tablespoon vanilla extract
- 2 teaspoons espresso powder optional
- 1/2 teaspoon salt
For the Whipped Cream Topping:
- 1 and 1/2 cups (340ml) heavy cream
- 1/2 cup (57g) confectioners’ sugar
- chocolate shavings garnish, optional
Instructions:
For the Chocolate Mousse:
Put the chocolate chunks in a large heat-resistant bowl.
The egg yolks and granulated sugar should be beaten together in a large bowl with a handheld electric mixer on medium-high speed until the mixture is thick, smooth, and intensely yellow.
Just bring two cups (454 ml) of the cream to a simmer in a medium saucepan over medium heat. In order to temper the mixture, turn off the heat under the pan and gently whisk half of the hot cream into the egg yolk/sugar combination.
Whisk the remaining cream into the bowl while gradually adding it.
Return the mixture to the saucepan, and simmer it over medium heat, stirring frequently, for approximately 5 minutes, or until it is thick enough to coat the back of a spoon without any effort. Do not bring the mixture to a boil during this time.
Pour the hot mixture gradually over the chopped chocolate. Whisk in the salt, vanilla, and espresso powder after stirring the chocolate until it is smooth and melted. Wrap in plastic and chill for one to two hours, or until cold.
Beat the remaining 1 and 1/2 cups of cream (340 ml) with an electric mixer once the chocolate mixture has cold until firm peaks form.
When the whipped cream and chocolate mixture are well blended, gently fold them together.
Place a spoonful of the mousse in each dessert cup, cover with whipped cream, and immediately serve.
For the Whipped Cream Topping:
Heavy cream and confectioners’ sugar should be combined in a large bowl and whipped until medium-firm peaks form (the mixture should be silky and lusciously smooth yet firm enough to dollop on top of the mousse).
Sprinkle chocolate shavings on top of the mousse, then immediately serve!
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