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–+ servings
overhead shot of five glasses of chocolate mousse, with bowl of chocolate curls and white flowers around on marble surface

Classic Dark Chocolate Mousse

Silky smooth, extra chocolate-y, light, and oh so impressive! This easy to make Classic Dark Chocolate Mousse is a delicious dessert that will be loved by everyone. Bonus? It's naturally gluten-free!
Course: Desserts
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 277kcal

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 for Making the Perfect Chocolate Mousse:
  • 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.

Nutrition

Serving: 6ounces | Calories: 277kcal | Carbohydrates: 16g | Protein: 5g | Fat: 22g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 46mg | Potassium: 179mg | Fiber: 1g | Sugar: 11g | Vitamin A: 671IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg