BEST Chocolate Mousse Recipe (Airy & Silk-Smooth!)

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream is lower in calories and can be more affordable.

dark chocolate

🥗Healthier: dark chocolate with higher cocoa content

💰Cheaper: semi-sweet chocolate

Higher cocoa content offers more antioxidants; semi-sweet is often cheaper.

Melt dark chocolate in a saucepan over low heat until completely melted.

Set the melted chocolate aside.

In the same saucepan, add 2 tablespoons of heavy cream and sugar, and mix.

In a clean bowl, add the egg yolks and do not use egg whites.

Heat the mixture in the saucepan over medium heat until it boils completely.

Before adding the hot syrup to the yolks, mix the yolks well and add about half of the syrup first, mixing immediately.

Add the rest of the syrup and mix right away.

Pour the yolk mixture back into the saucepan and mix well, being careful not to scramble the eggs.

Once the yolk mixture is cooked enough, start whipping it immediately until it is nice and foamy and slightly cold.

Combine the slightly warm melted chocolate with the slightly cold pate a bombe, adjusting temperatures to avoid issues.

Add about half of the pate a bombe to the chocolate and fold until well combined.

Add the rest of the pate a bombe and mix until combined.

Whip heavy cream using the same whisk attachment until it reaches your desired thickness.

Add about half of the whipped cream to the chocolate mixture and fold gently.

Pour the chocolate mixture into the remaining whipped cream and fold until evenly incorporated.

Pour the mousse into glasses using a spoon or piping bag.

Chill the mousse in the fridge before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens