Dark Chocolate Mousse

Posted: April 15

Time: 4 hours 25 minutes

Yield: 4 servings

recipe image

The richness of chocolate mousse becomes even wealthier! Dark Chocolate Mousse has even a deeper chocolate taste without sacrificing the creaminess or the delectability of its milk chocolate cousin. Sophisticated, sweet, and refreshing, Dark Chocolate Mousse is a wonderful capstone to an equally wonderful dinner. With only 25 minutes of prep time needed, this is a dessert that you can prepare ahead for a luscious and luxurious surprise for your guests.


• 3 1/2 ounces dark chocolate, chopped • 1 tablespoon butter • 4 tablespoons water, divided • salt, to taste • 2 large egg yolks • 1 tablespoon white sugar • 1/2 cup plus 1 tablespoon heavy whipping cream, chilled


Step 1

Bring a saucepan of water to a simmer over low heat.

Step 2

In a heatproof bowl, add the chocolate, butter, 2 tablespoons of water, and salt.

Step 3

Set the bowl over the saucepan of simmering water.

Step 4

Once the butter melts, stir to combine until a smooth chocolate mixture forms.

Step 5

Remove the chocolate mixture from the heat but leave the simmering water on the heat.

Step 6

Add the egg yolks, the remaining 2 tablespoons of the water, and the sugar to another heatproof bowl.

Step 7

Whisk the egg mixtures over the simmering water until foamy and hot to the touch, about 3 minutes. Remove the egg mixture from the heat.

Step 8

Pour the egg mixture into the chocolate mixture and whisk until smooth.

Step 9

Set the bowl with the mixture over a bowl of ice to chill while whisking constantly. The mixture should cool to room temperature.

Step 10

Pour the heavy cream into a separate chilled metal bowl.

Step 11

Whisk, or beat with a hand mixer, until the cream holds soft peaks.

Step 12

Place about half the whipped cream into the cooled chocolate mixture, gently folding the cream into the chocolate.

Step 13

Repeat with the remaining half of the whipped cream, folding gently until nearly all the streaks have disappeared.

Step 14

Divide the mousse into 4 6-ounce ramekins.

Step 15

Cover the ramekins and allow to refrigerate for at least 4 hours and up to overnight.

Step 16

Serve chilled.

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