Chocolate Mousse Recipe – For all your Valentines
Valentines week is here to spoil every sweetheart in your life who is deserving of this chocolate mousse recipe. A little whipped cream, strawberries and huge dollop of silky chocolate mousse says it all to show you care. We’ve already started celebrating and this sweet treat never gets dull. In fact, it’s a little too easy to eat and don’t be surprised if you inhaled a huge bowl of this chocolate mousse in less than a minute!
Chocolate Mousse Recipe
Our chocolate mousse recipe is luscious. The soft, billowy, creamy texture given to chocolate by folding in whipped cream and swiss meringue is absolute heaven. Combine the chocolate mousse with some fresh whipped cream and ripe berries (although this time of year it may be better to go sans berries or use some brandied cherries) and you have a dessert that will make your love purr.
How to Make Chocolate Mousse: (photos below)
- Make the egg yolk mis. Fold chocolate into egg yolk mix
- Use heavy heavy whipping cream and whip until nearly stiff peaks. Fold in whipped cream
- Fold in Swiss Meringue. All recipe details are in the recipe box below
If it seems complex, do not worry, because chocolate mousse is easy to make. You are merely whipping and folding. That’s it. Even better, is that you are able to make the chocolate mousse a couple days ahead of time and it won’t deteriorate in quality. Make extra and enjoy for days.
Can you make this ahead?
Yes! This is the perfect dessert to make ahead of time. We dish the mousse out in individual serving cups. Then let the mousse chill. When it comes times to serving, we add some fresh berries on top and dessert is served. Super easy peasy.
Chocolate Mousse Recipe
Ingredients
Chocolate Mousse Ingredients
- 1 cup (240ml) heavy cream
- 2 large eggs , separated
- 1/4 cup (50g) sugar
- 1/4 cup (60ml) warm water
- 1/3 cup (40g) cocoa powder
- 1 1/2 tablespoons (25ml) dark rum (or vanilla extract)
- 3 ounces (85g) dark chocolate , cut into small pieces
- 1 1/2 tablespoons (25ml) corn syrup
Whipped Cream Ingredients
- 1 cup (240ml) heavy cream
- 1 teaspoon (5 ml) vanilla extract
- 2 tablespoons (30ml) confectioner's sugar
Optional
- Strawberries, raspberries, or blackberries for layering into finished dessert
Instructions
- Whip the heavy cream for the mousse to until nearly at stiff peaks and set aside in the fridge.
- Combine egg whites and sugar in a bowl (preferably your mixer bowl) and place bowl over pot of simmering water. Whipping constantly to keep egg whites from cooking, heat and whip until the sugar is completely dissolved (test by rubbing between your fingers) until temperature reaches 140º F. Remove from heat and whip until completely cool. Set aside.
- In another bowl, combine warm water, cocoa powder, and rum and mix until completely smooth. Melt dark chocolate in a bowl over the simmering water and combine with cocoa mix. Set aside and keep warm.
- Whip egg yolks in a medium-large bowl just to break them up. Heat corn syrup to a boil and slowly add to the egg yolks, whipping constantly. Whip until thick and fluffy.
- Fold chocolate base into egg yolk mix until incorporated. Next, fold in the plain whipped cream from step 1. until incorporated. Fold in the whipped egg whites until incorporated. Store chocolate mousse in fridge until ready to dish and serve.
- Combine the whipped cream ingredients (heavy cream, vanilla extract and powdered sugar) for the finished dessert's whipped cream layer and whip to until nearly stiff peaks then set aside covered in the fridge.
- Final Presentation: Slice berries. If chocolate mousse and whipped cream have sat for a day or more, stir them up to a creamy consistency. In a glass vessel (dessert bowl, Champagne glass, wine glass, etc.) layer in chocolate mousse, berries, and whipped cream.
Nutrition Information per Serving
Enjoy more of our Dessert recipes here. And if you want more inspiration check out this super easy chocolate pie recipe.
Hello, I did the mouse it was wonderful, I was just wondering how can I storage the mouse without loosing the silky fluffyness? when I put it in the fridge it tends to get hard and is not silky anymore like the first time.
thank you
Glad you liked the mousse. It doesn’t store too long. Up to about three days or so. We usually store them in a bowl, put a layer of wax on top of the mousse, then tightly plastic wrap the bowl and store in the fridge. Hope that helps.
Todd
I love the individual sizes, just enough for two 🙂 I love chocolate mousse: it has all the benefits of a difficult-to-make dessert and the added bonus of being pretty simple, once you get the hang of it.
I just made this and it was amazing. I used a wine glass and made thinner, neater rows and put a truffle and a mini chocolate bar on top with the slice of strawberry, and it was gorgeous as well as tasty. Thanks!
yum yum yum!
that looks so tasty 🙂
Mmmmm, chocolate mousse makes me weak in the knees. I have ZERO self-control when it comes to these types of things. I can’t wait to hear about the photography workshops! Where do I sign… LOL
Fuji Mama- thanks! we’ll be announcing our workshops this week!
Gorgeous!! I love the layering of the mousse and the strawberries and cream.
Yum, what a gorgeous looking pudding. Almost too perfect to eat….actually I think I might just dig in anyway! Love your photos.
WOW incredible looking – Your photo jumps right off the screen! Cannot wait to make this one 🙂
You guys are just so awesome! The photography is something – I tell ya! I want to reach thru the screen and just taste.
I run a catering company in Rochester, NY and we are getting ready to launch our new website.
Do you sell any of your photos – as stock?
Also, i want to become a better food photographer – do you have on-line classes – or – have you ever thought about it?
Love to hear from you!
All My Best…
Julia Khoury
Sarkis Caterers
Julia- yes, we have a whole series of photography workshops that we’ll share soon.