Chocolate Mousse

Name: Chocolate Mousse
Total time: 6 h 35 min
Yield: 8 servings
Ingredients: 2 cups chilled heavy cream; 4 whole large egg yolks; 3 tablespoons sugar; 1 teaspoon vanilla; 7 oz fine-quality bittersweet chocolate (not unsweetened), chopped; ½ cup whipped cream; 1 piece instant-read thermometer

A luxuriously smooth and rich chocolate mousse made with fine-quality bittersweet chocolate, eggs, and fresh cream. This classic French dessert is both elegant and decadent.

8 servings

6 hr 35 min

Published October 4, 2025

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Ingredients

•2 cups chilled heavy cream
•4 whole large egg yolks
•3 tablespoons sugar
•1 teaspoon vanilla
•7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
•½ cup whipped cream
•1 piece instant-read thermometer

Cooking Instructions

1.
Heat 3/4 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.
15 min
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.
10 min
3.
Beat remaining 1 1/4 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.
10 min
4.
Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.
360 min

Cooking Instructions

Heat 3/4 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.

15 min

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.

10 min

Beat remaining 1 1/4 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.

10 min

Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.

360 min