Active Time
45 minutes
Total Time
7 hours (includes chilling)
You might be tempted to save this rich and silky chocolate mousse recipe for a French-themed dinner party. But chocolate mousse is for every day in our book. If it’s your first time making it, just think of it as a simple dark chocolate custard and whipped cream mixed together and allowed to chill for several hours.
Making the custard is the trickiest part of this chocolate dessert, but if you stand by the pot until it’s done, gently whisking the entire time—especially along the edges, where the custard will start to set first—you’ll have no problems. Strain the custard to ensure it’s creamy and even throughout; add vanilla extract, and whisk in the melted bittersweet chocolate.
Next up: Beat heavy whipping cream in a large bowl until stiff peaks form, and gently fold them into the chocolate mixture with a rubber spatula. Now, all you need is another dollop of whipped cream—and maybe some raspberries or chocolate shavings on top if you’re feeling fancy.
With the leftover raw egg whites, try these three-ingredient hazelnut cookies, which are great served alongside the mousse.
Take it one step further with a cookie-crusted Chocolate Mousse Pie →
Ingredients
8 servings
Special Equipment
Preparation
Step 1
Heat ¾ cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
Step 2
Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.
Step 3
Beat remaining 1¼ cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
Step 4
Spoon mousse into eight (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.
Do ahead: Mousse can be chilled up to 1 day.
You can replace the 1 teaspoon vanilla with 2 teaspoons instant espresso powder (dissolve it in the hot cream); or 3 tablespoons Grand Marnier or 2 tablespoons cognac (either one whisked into the strained custard).
Editor’s note: This recipe was originally printed in the December 2002 issue of ‘Gourmet’ and first appeared on Epicurious in August 2004. Head this way for more of our best party desserts →
Leave a Review
Reviews (209)
Back to TopSuper easy and simple chocolate mousse. I like that it doesn't involve egg whites, which can be a no no for some, just a few simple ingredients. It also isn't too sweet or too rich and dense. I didn't strain the custard, and had no problems with lumps. I can see how this recipe could be altered or added to and made more complex. Great recipe!
Sherri
Sacramento, CA
3/31/2024
This recipe ended up in a very smooth, quite chocolately pudding, but without the whipped egg whites, it doesn't have the lovely airiness that I would want. I also think it could have a stronger chocolate flavour.
eloves
Australia
2/15/2021
Followed the recipe as written and it is delicious!! Several people commented on the custard temperature. I took it to 155 degrees, but slowly. Light, chocolatey fabulous!! I will make this again.
kim.motes5112
Minneapolis, Mn
2/14/2021
It was my first time making mousse and I have no idea whether I made the custard correctly, but wow, it turned out delicious. Like some other people, I also skipped the straining step. There were a few small lumps that were long gone by the time I chilled the mousse.
jkronstadt
Gaithersburg, MD
12/28/2019
This is so a keeper! I understand that there’s no egg white but with the issues we have with contamination I can live with the compromise. I swear I have never had a problem with this recipe. The only problem is cutting in the whipped cream...it can take a strong arm💪. I’ve made it with bittersweet and semisweet chocolate and both have been dreamy. What really has blown me away is the possibility of adding flavorings...alcohol, fruit whatever goes with chocolate and what doesn’t? 😁. The point is follow the recipe and don’t be intimidated it works! Friends will love it ❤️
beadgean
San Francisco, CA
8/16/2019
This is delish. I didn't alter the ingredients at all but I did change the methodology. For reviewers who complained about using too many dishes: I made the custard and cooked it to 150 degrees. Instead of melting the chocolate, I put chopped chocolate directly into the custard, no straining required. Once the custard cooled I folded it into the whipped cream and then chilled as directed. An easy make ahead dessert. Perfectly smooth and silky.
ditte61
college park, md
4/21/2019
Just made this BEST Chocolate Mousse Recipe EVER!!! I HATE egg whites in chocolate mousse so this is my keeper thank you!
reginabee
nj
4/12/2019
I made this about 8 years ago. I signed up to epicurious again to get this recipe. It's great!
djgaines
New Zealand
3/18/2018
I've never made a mousse of any kind before, so this one was way easy. I looked at a lot of recipes over the past week trying to find a traditional recipe, not one made with pudding and Cool Whip, that didn't read like heart surgery instructions. Well it hasn't set yet, but the fact that I basically licked the mixing bowl clean after means it should come out just fine.
Navybass2
Dallas, TX
1/20/2018
It was easy and quick. I took the advice of a few reviewers and added some of the egg whites, whipped with cream of tartar, to make it lighter. It was for my brother's birthday. He gave it a thumbs up "Perfect. Delicious, light, and not too sweet."
pweeks
New JerseyNewPrincetonNew Jersey
11/13/2017
Don't be afraid to make this recipe! If you have or can create 2 double boilers this recipe is almost full proof. The technique is like a sabignon except the cream needs to be hot. Melt the chocolate as you prefer remembering that you can have small chunks of chocolate left after the active heating and they will continue to melt with residual heat. Ok for the custard heat the cream in one double boiler. I've never had any problems with over heating. You probably want to do this as you mix egg yolks,salt and sugar. Now set the egg mixture on the second double boiler and whisk in hot cream. At this point I do use a temperature probe. This method should remove the major problems for this mousse. The only other thing I can think to note is don't over mix the whipped cream into the chocolate base. It needs all the air to keep it light. NOW for the easy part...try to leave some for someone else! This is delicious!
beadgean
San Francisco
4/13/2017
I have made this many times. It is not the easiest recipe - I have messed up several times too. Every step has to be perfectly timed and the correct temperature - if too hot or too cool it can go wrong. It also uses a LOT of dishes and bowls. That being said, it's worth the trouble. 160 F is too high for the custard... it always ends up scrambled if you try to reach that temp. I heat to 140 which is when it coats the back of the spoon, and lower heat is better but it takes longer. I have salvaged custard that was looking a bit scrambled by using a stick blender at high speed. I have also salvaged the chocolate that looked a bit grainy using the same technique. Make sure you have everything ready with the whipping cream and the egg whites (I also always whip the egg whites and use 3/4 of them folded in with the whipped cream to lighten the texture) because I find the custard and chocolate mixture cools fast. Straining the custard is an absolute must to get a perfectly creamy texture. I have added different flavours - cinnamon and/or cayenne pepper to the mousse, I have also added pure peppermint essential oil (not peppermint extract) to very lightly sweetened whipped cream served on top and garnished with a fresh mint sprig. Wonderful Christmas time dessert. The real peppermint oil adds an amazing, authentic cool minty flavour. Pure essential oil is very strong, you only need a few drops. I personally find it's better when you use a more bitter chocolate vs. a milk chocolate. I usually use 70% cocoa chocolate for 3/4 and add 1/4 milk chocolate. It's delicious and everyone loves it.
oakvillejen
Oakville, Ontario
12/13/2016
This is way too complicated and some steps are superfluous. Eggs should be cooked over steam to prevent lumps and then the chocolate should be added to the custard. No need for straining and messing extra dishes.
Anonymous
NJ
7/31/2016
Good, though some trouble-shooting items: 1. To prevent egg scrambling, I would recommend against cooking mixture to 160 (unless maybe you're pregnant and need to be careful about undercooked eggs). Instead, I would cook it, stirring constantly, until it coats the back of a spoon. I would do this over low heat only (not medium-low). Never let your custard mixture come to simmer. Straining it is a good idea. 2. I would not cook the chocolate in the microwave for 3 minutes. That's a recipe for burnt, seized chocolate. If you're going to use a microwave, I'd do 20 seconds at a time, giving things a quick stir in between. Once it's *almost* completely melted (i.e. mostly melted with a few chunks still in there), I'd take it out and add the still-hot egg mixture-- it'll do the job of melting things the rest of the way. 3. I used 60% cacao chocolate, and while the mousse was good, I think it was not quite sweet enough. I would consider adding another tbsp of sugar. Or perhaps substituting honey for sugar, since it tastes sweeter. I don't tend to like overly sweet desserts, but this one could use a tiny bit more sweetness.
KMangan12
Burlington, VT
7/9/2016
Fantastic recipe; first time making this! I used 60% bittersweet Ghirardelli baking bar. Scalded heavy cream with vanilla, then allowed it to cool to 110 degrees. I added half of this to the beaten egg yolks/sugar mixture. Then added back to other half of heavy cream on stove top. Kept the heat on simmer, and cooked just before boiling; constantly stiring entire time. Added pieces of chocolate bar to custard; mixed until all choclate was melted and blended in. I placed this is the fridge to cool over night, however it was too hard in the morning so I placed in microwave for 30 seconds. This brought it back to about room temperature. Folded in remaining cream(stiff peaks). I thought it was too rich, so I beat an additional cup of heavy cream to stiff peaks and added to mousse. This made it very light and fluffy with an excellent, rich taste.
ShellyV2
New York, NY
5/29/2016
See Related Recipes and Cooking Tips
47 Mother’s Day Desserts for a Sweet Celebration
Strawberry shortcake, chocolate desserts, and a showstopper of a cheesecake to complete your Mother’s Day feast.What to Cook in April
These are the best recipes for early-spring cooking.53 Chocolate Desserts for the Cocoa-Obsessed
What do we want? Chocolate. When do we want it? All the time.67 December Recipes to Cook Before 2023 Is Done
Preheat the oven, turn up the heat on the frying oil, and truss those turkeys—these recipes are here to get you through December and to the new year.23 Hanukkah Desserts More Valuable Than Gelt
The Festival of Lights lasts for eight nights, so you have plenty of time to fry jelly doughnuts, decorate star-shaped sugar cookies, *and* bake nutty rugelach.59 Christmas Eve Dinner Ideas for Holly Jolly Comfort
Yes, there’s fruitcake.37 5-Ingredient Desserts That Will Save You a Trip to the Grocery Store
These recipes turn the contents of your pantry, fridge, and freezer into desserts to hit every craving.43 Make-Ahead Desserts for Effortless Entertaining
These desserts mean one less thing to worry about at your next gathering.23 No-Bake Desserts You Can Assemble Without Breaking a Sweat
Fill your kitchen with sweets, not heat.
