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Chocolate Mousse

chocolate mousse Dessert French
Chocolate Mousse
  • Prep 20 min
  • Total 2 hr 20 min
  • Servings 8

Don’t be intimidated by the fancy French name. If you’ve ever heated milk on the stove for hot chocolate, you’ll find that the basic cooking principles for chocolate mousse are the same. Voila! Chocolate Mousse is served! MORE+ LESS-

October 2, 2018

Ingredients

4
large egg yolks
1/4
cup sugar
2 1/2
cups whipping (heavy) cream
8
oz semisweet baking chocolate, chopped

Steps

Hide Images
  • 1
    Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
  • 2
    Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
  • 3
    Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream. Pipe or spoon mixture into serving bowls. Refrigerate until serving.

Expert Tips

  • First stirring half of the hot cream into the egg yolk mixture then returning it all to the saucepan to finish cooking prevents the yolks from being scrambled in the hot liquid—instead they act as a thickener for the sauce.
  • Cocoa butter has a low melting point, so the chopped chocolate will easily melt without a lot of added heat. Once the chocolate sauce is smooth it needs to be completely chilled before folding in the cream.
  • The folding motion for incorporating the whipped cream is easiest using a rubber spatula. Spoon a large dollop of the cream into the center of the chilled chocolate (which will be thick and slightly firm); dip the spatula down into the cream and pull it down and around into the chocolate mixture. The key is not to stir vigorously, but in a deliberate cutting down and pulling around motion until all the cream is mixed in without knocking out the air that was beaten into it.
  • Mousses are classic French recipes, often made as savory dishes filled with puréed fish, meat, or vegetables. But fruit and chocolate mousses are favorite desserts—for good reason. The techniques for making the egg yolk-enriched filling, then folding in stiffly-beaten cream take no more than a little care.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
300
% Daily Value
Total Fat
33g
51%
Saturated Fat
20g
101%
Trans Fat
1g
Cholesterol
175mg
58%
Sodium
30mg
1%
Potassium
80mg
2%
Total Carbohydrate
27g
9%
Dietary Fiber
2g
8%
Sugars
24g
Protein
5g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Did you know that “mousse” means “to foam or froth” in French? And did you know that mousse is actually a simple dessert to create in a home kitchen? It’s true! With just 10 minutes of close watching on the stove, you’ll have a chocolate mousse that is sure to be the highlight of any special-occasion meal. The most important cooking technique to remember for this easy chocolate mousse recipe is simply to pay close attention while you’re heating the mixture on the stovetop. Stir it just until it thickens, not boils. When you serve the chocolate mousse later that day, you’ll be thrilled by the airy texture, deep color and rich chocolatey taste. If you’re looking for more time-tested mousse recipes that are just as easy to pull together, check out Betty’s best desserts recipe collection.

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