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Chocolate Mousse

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  • Prep 20 min
  • Total 2 hr 20 min
  • Servings 8
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So you want to know how to make a chocolate mousse? You've come to the right place! Chocolate mousse is easily achievable right in your own kitchen, and anyone can make it, but you can keep that as your sweet little secret. Don’t be intimidated— ever heated milk on the stove? Then you’ll find the basic cooking principles for this chocolate mousse recipe to be very similar. Pull this chocolate mousse recipe together with four simple ingredients: eggs, cream, sugar, and semisweet baking chocolate. The only trick is taking care when combining the ingredients — but the Betty Crocker Test Kitchens have made that part easy.
Updated Oct 15, 2020
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  • 4 large egg yolks
  • 1/4 cup sugar
  • 2 1/2 cups heavy whipping cream
  • 8 oz semisweet baking chocolate, chopped


  • 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 whipped cream into chocolate mixture. Pipe or spoon mixture into serving bowls. Refrigerate until serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.
  • tip 3
    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.
  • tip 4
    It is easiest to whip cream when it’s very cold, so it’s imperative that you not only use cold cream, but that you whip it in a chilled bowl with chilled beaters. Chill your bowl and beaters by placing them in the freezer well ahead of time. Equally important, this is not the place for low-fat cream, as it is the butterfat content that allows the cream to hold air and become stiff.
  • tip 5
    For a finishing touch, garnish with candies, fresh berries or a simple dusting of cocoa powder.


430 Calories, 33g Total Fat, 5g Protein, 27g Total Carbohydrate, 24g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
Vitamin A
Vitamin C
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
*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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