Chocolate Mousse

Don’t let the simplicity of this picture fool you. This is one of the best desserts I’ve ever had. It’s rich and creamy and light and completely delicious.  Chocolate, butter, eggs, sugar and cream – 5 ingredients that come together to create a decadent dessert that’s perfect to serve to company.

How can you go wrong by starting with this much chocolate??  The process is a little complex, but not overly difficult. And seriously, this recipe is worth it. As soon as I tasted the end result I knew I would be making this again.

The process of making a mousse has intimidated me in the past, but I just did exactly what the directions said, and it turned out great. The most difficult part was cleaning up the cream that I’d managed to splatter over everything. The rest was simple, although slightly time consuming. The best part is that you can make this dessert hours in advance and let it sit in the refrigerator until you’re ready for it. 

This is a perfect dessert for a special occasion. It has a rich and decadent chocolate flavor, and the whipped cream gives it a nice light texture. Mike gave this yet another 4.75 rating and has continued to talk about how good it is.


Chocolate Mousse

Yield: Makes 6 servings


8 (1 ounce) squares semisweet chocolate, coarsely chopped
1/2 cup water, divided
2 tablespoons butter (no substitutes)
3 egg yolks
3 tablespoons sugar
1 1/4 cups whipping cream; whipped with 1/2 tsp pure vanilla extract until stiff peaks form


In a microwave or double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Cool for 10 minutes.

In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes. (*It took me closer to 10 minutes). Remove from the heat; whisk in chocolate mixture.

Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes and refrigerate for 4 hours or overnight.