This decadent chocolate mousse it delightfully dreamy, too! A bite is all you need to realize that this heavenly treat has to be made again!
There are only a few things in life which bring the kind of joy as when one hears the word “chocolate”.
At least, that’s if you love chocolate as much as I do. Dreamy and decadent are the two most fitting adjectives for this dessert. The mousse is light, fluffy and silky smooth, yet when made with good quality chocolate, the texture takes a back seat to flavor. (I don’t ever recommend using anything but good quality chocolate, by the way.)
No egg whites are used in this recipe, and the egg yolks are cooked by the hot sugary liquid. However, know that this is not an authentic French chocolate mousse. There is no cream in French mousse (and whole eggs are used). My French friend, Marie, gave me this tidbit of information.
Please don’t be afraid to try making this decadent chocolate mousse as it is quite forgiving if you aren’t a natural born gourmet chef. It really looks harder than it is, and if you follow my simple, step by step directions, you will be thinking you are a gourmet chef! A candy thermometer will help, but is not a necessity.
Here’s something my daughter learned: put it in the freezer, you end up with a delicious frozen ice cream dessert! This is actually her preferred way of eating this dessert.
So when I have a bowlful, I eat half then freeze the rest–that way I can have my mousse and eat my ice cream too!
As the mousse contains gelatine and some sugar it will not freeze completely solid. Thaw the mousses overnight in the fridge and consume within 24 hours. You may also be able to serve the mousse almost frozen, as an iced chocolate mousse.
Dreamy & Decadent Chocolate Mousse
- 2 cups (16 oz) whipping cream (heavy cream)
- 5 egg yolks
- 1 cup (8 oz) good quality chocolate, like Lindt or Callebaut (broken into pieces, or chips)
- 1/2 cup (4 oz) sugar
- 2 tbsp water
- chocolate shavings or sprinkles to decorate (optional)
First, melt the chocolate at 50% power or the defrost setting in the microwave, or over a double boiler. Make sure to use a dry bowl as any water can ruin the chocolate.
Next, whip the cream until thick, but not too stiff.
See, this is easy so far right? Now, whip the egg yolks until very pale and thick. If using a hand mixer, this will take about 5 minutes, but if using a stand mixer, it should be ready in about 3 minutes. Leave the mixer as is, as we’ll be coming back to it soon.
Now put the sugar and water in a small pot and bring to a boil.
Simmer over medium heat until the liquid reaches 235ºF (116ºC) or until a drop of liquid forms a ball in a glass of ice water.
Next, pour the hot liquid slowly and carefully into the thick egg yolks while beating them. Continue beating for about 2 minutes.
There you go! The hardest part is done!
Pour in the melted chocolate.
Then continue beating until well combined.
Remove from mixer, and add the whipped cream.
Using a spatula or large spoon, fold in the cream.
When there is no marbling left, spoon into serving dishes and refrigerate or freeze until ready to serve (at least 2 hours). You’ve just made dreamy and decadent chocolate mousse!
See, I told you it wasn’t difficult!
This is a fabulous make ahead dessert, as you can just pull it out of the fridge or freezer, sprinkle some chocolate shavings on top, and serve.
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Dreamy and Decadent Chocolate Mousse (Freeze it for Frozen Treat)!Yield:
Light and decadently creamy chocolate mousse!
- 2 cups (16 oz) whipping cream (heavy cream)
- 5 egg yolks
- 1 cup (8 oz) good quality chocolate, like Green & Blacks (broken into pieces, or chips)
- 1/2 cup (4 oz) sugar
- 2 tbsp water
- chocolate shavings or sprinkles to decorate (optional)
- First, melt the chocolate at 50% power or the defrost setting in the microwave, or over a double boiler. Make sure to use a dry bowl as any water can ruin the chocolate.
- Next, whip the cream until thick, but not too stiff.
- Now, whip the egg yolks until very pale and thick. If using a hand mixer, this will take about 5 minutes, but if using a stand mixer, it should be ready in about 3 minutes. Leave the mixer as is, as we’ll be coming back to it soon.
- Now put the sugar and water in a small pot and bring to a boil. Simmer over medium heat until the liquid reaches 235ºF (116ºC) or until a drop of liquid forms a ball in a glass of ice water.
- Next, pour the hot liquid slowly and CAREFULLY into the thick egg yolks while beating them. Continue beating for about 2 minutes.
- Pour in the melted chocolate and continue beating until well mixed. Remove from mixer, and with a spatula, add the whipped cream. With the spatula, fold in the cream.
- When there is no marbling left, spoon into serving dishes and refrigerate or freeze until ready to serve (at least 2 hours).
Freeze it for a frozen treat!
How to Make the BEST Chocolate Mousse Recipe EVER! | Tastemade Staff Picks
FAQ
Is it OK to freeze chocolate mousse?
Is frozen mousse like ice cream?
How do you stiffen mousse?
Can you freeze chocolate mousse cake?
Cut it into portions. Pop each portion into a freezer-safe container with a lid. If you don’t have enough containers, then you can wrap the chocolate mousse cake in several layers of cling film and then put the wrapped portions into a large freezer bag. Label the containers with the date and contents and pop them into the freezer and freeze.
How do you freeze chocolate mousse?
Airtight containers: Choose containers specifically designed for freezer use. They should have a secure, tight-fitting lid that forms an airtight seal. Place the wrapped portions of chocolate mousse into the container, leaving some space at the top to allow for expansion during freezing. Close the lid tightly to ensure a proper seal.
Is chocolate mousse good after freezing?
Quality and taste preservation: Chocolate mousse is at its best quality when consumed within a certain period after freezing. Over time, the texture, flavor, and overall appeal of the mousse may decline.
Can you freeze chocolate mousse with nuts?
Yes, you can freeze chocolate mousse that contains nuts or other mix-ins. However, be aware that the texture and crunchiness of the mix-ins may change slightly after freezing. Some nuts may become softer in the freezing process.