Classic Dark Chocolate Mousse
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Classic Dark Chocolate Mousse…the perfect light, silky, chocolate-y dessert to make all year long! Made with only SIX ingredients, this classic chocolate mousse is so much easier to make than you might think. Sugar, eggs, gelatin, water, cream, and plenty of chocolate! After each glass is set, be sure to serve each with a dollop of Chantilly Cream on top, lots of chocolate curls, or even fresh berries. It’s the perfect fancy dessert when you’re craving something extra chocolate-y, but not too terribly difficult to make. Bonus? It’s a naturally gluten-free dessert that’s sure to impress!
About The Recipe
Mondays need a pick-me-up and there’s no better way to finish the day than with a spoonful (or two!) of chocolate mousse. After sharing a few chocolate mousse recipes on the blog, we thought it would be fun to share traditional mousse!
No fancy choux pastry, no baked elements, just a delicious chocolate-y dessert that everyone is guaranteed love!
It’s so simple, but so elegant. I mean, it’s just one big bowl of light, fluffy, silky, and delicious chocolate. What’s not the love?!
It works as a fun treat at Halloween, a decadent dessert for Thanksgiving or Christmas, handheld desserts for parties like New Years Eve, even as a romantic treat at Valentine’s. This dessert really has it all and is a wonderful addition to your rotation of holiday recipes.
Plus, it’s naturally gluten-free!
What is a Chocolate Mousse?
A chocolate mousse is a dessert that traditionally consists of whipped cream, raw eggs, and chocolate. Our recipe is similar to a traditional chocolate mousse, but instead of consuming raw eggs, we cook the eggs over a bain-marie to ensure that everyone can enjoy this recipe!
Reasons You Will Love This Chocolate Mousse
- Easier to make than you might think.
- Only 6 ingredients!
- Can easily be made into other desserts or enjoyed on its own.
- Highly impressive with not a lot of effort.
- Comes together in 30 minutes or less!
A Note on Chocolate
Before beginning this recipe, we highly recommend using a high quality chocolate. Baking chocolate chips or a chocolate candy bar will not work for this recipe. Ghirardelli or Guittard, which are available at the grocery store, are wonderful higher quality chocolates to use in this recipe.
We recommend either one of those brands’ bittersweet or dark chocolate. Just be sure that you don’t grab an unsweetened baking bar! You will need sweetened chocolate for this recipe.
Ingredients
(*Note that the image below doesn’t reflect the actual amount of ingredients you will need. Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)
- Heavy Cream
- Dark Chocolate
- Powdered Gelatin
- Water
- Egg
- Egg Yolk
- Granulated Sugar
How To Make Chocolate Mousse
Step 1: Whip cream
With an electric mixer, whip cream to stiff peaks. Refrigerate until needed.
Step 2: Dissolve gelatin
In a small bowl, stir together gelatin and water. Set aside.
Step 3: Cook eggs
In a small bowl, whisk together egg, egg yolk, and sugar.
Place over pot of simmering water. Continue to whisk while heating to 135°F. Remove from heat.
Step 4: Mix in gelatin
Add gelatin and beat with an electric mixer for 3-4 minutes.
Step 5: Melt chocolate
In a microwave proof bowl, melt chocolate in 15 second increments, stirring after each, until chocolate is melted and smooth.
Step 6: Stir and fold
Add to egg mixture and mix thoroughy.
Fold in whipped cream in three parts.
Step 7: Serve
Spoon or pipe mousse into individual serving glasses.
Topping Ideas
Chocolate mousse is delicious on it’s own, but with toppings…it’s even better! Here’s a few of our favorite ways to finish these mousse cups.
- Chantilly Cream
- Chocolate Curls
- Chocolate Cookie Crumbles
- Brownie Crumbles
- Chocolate Sauce
- Caramel Sauce
- Fresh Berries (strawberries and raspberries are a favorite!)
What To Make With Chocolate Mousse
If you’re looking for a way to change this traditional chocolate mousse into a different dessert, we’ve got you covered!
- Cream Puffs
- Chocolate Mousse Pie
- Filling a layer cake or cupcakes (like our Dark Chocolate Mousse Cake!)
- Chocolate Trifle
How To Store
Once the chocolate mousse is made, you can cover the individual glasses with plastic wrap and keep in the fridge for 4-5 days. You can also freeze this chocolate mousse for up to 2 months!
Looking for more recipes like this? Here are a few you may like: Chocolate Mousse Filled Cream Puffs, Chocolate Mousse Pie, Ultimate Chocolate Cake
When you make this Classic Dark Chocolate Mousse, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Classic Dark Chocolate Mousse
Ingredients
- 1 cup heavy cream, cold
- ¾ teaspoon powdered gelatin
- 1 Tablespoon water
- 1 large egg
- 1 large egg yolk
- 1 ½ Tablespoons granulated sugar
- ⅔ cup dark chocolate pieces
Instructions
- Using an electric mixer with whisk attachment, whip cream to stiff peaks.
- Refrigerate.
- In a small bowl, stir together gelatin and water. Set aside.
- Bring a small pot with about 1" of water to a simmer.
- In a small bowl, whisk together egg, egg yolk, and sugar.
- Place over pot of simmering water.
- Continue to whisk while heating to 135°F/57℃.
- Remove from heat.
- Stir in gelatin.
- Beat with an electric mixer until light and fluffy, about 3-4 minutes.
- In a microwave proof bowl, melt chocolate in 15 second increments, stirring after each, until chocolate is melted and smooth.
- Add to egg mixture.
- Mix thoroughly.
- Fold in whipped cream in three parts.
- Spoon into individual serving glasses.
Notes + Tips!
- When making the chocolate mousse, be sure that the gelatin is entirely dissolved into the egg mixture before moving forward. You don’t want chunks of gelatin in your mousse!
- If using sheet gelatin rather than powdered gelatin, you will need 1/2 sheet.
- If you melted the chocolate early, you may need to reheat it before mixing it with the eggs.
- The melted chocolate NEEDS to be warm for this recipe. If it gets cold by the time you add it to the egg mixture, you will have chunks of chocolate in your mousse.
- Be careful to not over-whip your cream!
- When folding in the whipped cream, do not over fold. You don’t want to deflate the mousse.
- After spooning into glasses, the mousse can be refrigerated up to 4 days, if covered with plastic wrap.
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