chocolate mousse

Perfect Chocolate Mousse! Decadently creamy, light and billowy, and indulgently chocolaty. This recipe is a staple for chocolate lovers everywhere!

Chocolate Mousse

(50 grams) granulated sugar

sea salt ((optional))

tsp (10 milliliters) vanilla extract

bittersweet chocolate,** (chopped small)

In medium mixing bowl using an electric hand mixer whip together egg yolks and granulated sugar on high speed until pale and fluffy, about 2 minutes.

Warm 3/4 cup of the heavy cream and salt in a 2-quart saucepan on the stovetop over low heat (don&#039;t let it boil).

While whisking egg mixture slowly pour in warm cream mixture to temper egg yolks. Then pour  combined egg yolk and cream mixture back into saucepan.

Cook over low heat, whisking constantly, until mixture thickens just slightly and reaches 160 degrees on an instant read thermometer (this usually takes about 3 - 5 minutes). If you notice any small lumps strain through a sieve and return to saucepan.

Off heat add in chocolate and vanilla. Stir well until chocolate is melted.

Pour mixture into a clean medium bowl, cover and chill, stirring about every 10 - 15 minutes until it reaches 70 degrees (or no longer warm), about 30 - 40 minutes total.***

Whip remaining heavy cream until very stiff peaks form.**** Fold whipped cream into chocolate mixture until combined.

Pipe or spoon into dessert cups. Chill 2 hours. Top with sweetened whipped cream if desired and garnish with shaved or grated chocolate.

Easy Chocolate Mousse

eggs

sugar

heavy whipping cream, divided

oz semi-sweet chocolate (about 1 cup semi-sweet chips)

Beat eggs and granulated sugar with your mixer for about 3 minutes.

Meanwhile heat 1 cup heavy whipping cream in a small saucepan until just hot, not boiling. With mixer on low pour the hot cream into the egg mixture slowly until combined.

Next, add the egg/cream mixture back into the saucepan and over low heat, stir for five minutes constantly until thickened. Do not boil.

Remove from heat and stir in chocolate until melted. Cover and refrigerate for 2 hours, until chilled, stirring occasionally.

When the mixture is completely chilled and firm use your whisk attachment on your stand mixer to whip the remaining heavy cream until stiff peaks form. Remove chocolate from fridge and using the paddle attachment or a spoon fold/stir the whipped cream into the chocolate until incorporated and smooth. I found using the paddle attachment on low speed worked best.

Serve immediately as-is, or refrigerate until ready to use.

Recipe video above. Light and airy yet rich, this is a Chocolate Mousse made the classic French way, as served in fine dining restaurants. Less cream, richer mouth feel, true chocolate flavour. It&#039;s actually quite straight forward to make! For those of you concerned about the use of raw eggs in this recipe, just know that it&#039;s impossible to achieve as good a result using any recipe that does not use eggs. It will be denser, or be like eating whipped cream, or have a weird jelly like texture.Read in post for information about use of raw eggs in this recipe, not advisable for pregnant women or babies to consume.

eggs ((~55 grams/2 oz each))

/ 4.5 oz dark chocolate (, bittersweet / 70% cocoa (Note 1))

/ 0.3 oz unsalted butter

cream (, full fat (Note 2))

tbsp caster sugar ((superfine white sugar))

whipped cream

Chocolate shavings ((Note 3))

Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients. (Note 4)

Yolks: Whisk yolks.

Melt Chocolate: Place chocolate and butter in a bowl. Melt in the microwave in 30 second bursts, stirring in between, until smooth. Set aside to cool - proceed with other steps.

Cream: Beat cream until stiff peaks form (see video).

Whites: Add sugar. Beat whites until firm peaks form (see video, Note 5)

Fold egg yolks into cream using a rubber spatula - 8 folds max. Streaks is ok.

Check Chocolate Temp: Touch the chocolate. Should still be runny but only lukewarm. If too thick, microwave 2 x 3 seconds until runny.

Pour chocolate into cream yolk mixture. Fold through - 8 folds max. Streaks ok.

Add 1/4 of beaten egg whites into chocolate mixture. Fold through until incorporated - "smear" the spatular across surface to blend white lumps in - aim for 10 folds.&nbsp;

Pour chocolate mixture into egg whites. Fold through until incorporated and no more white lumps remain - aim for 12 folds max.

Divide mixture between 4 small glasses or pots. Refrigerate for at least 5 hours, preferably overnight.

To serve, garnish with cream and chocolate shavings. Raspberries and a tiny sprig of mint for colour would also be lovely!

Folding:

Rich chocolate mousse that's naturally-sweetened! Just 7 ingredients required, thick, rich chocolate flavor, and so delicious! Entirely vegan and gluten-free.

Naturally-Sweetened Vegan Chocolate Mousse

+ 1 Tbsp unsweetened cocoa powder or cacao powder

Tbsp carob powder ((optional // deepens the chocolate flavor and sweetens))

cocoa butter (or sub vegan bittersweet/dark chocolate)

sea salt

tsp pure vanilla extract

dates

Whipped Cream

vegan dark chocolate ((or store-bought))

Raspberries

In a small saucepan, combine cocoa or cacao powder, carob powder (optional), cocoa butter, salt, and 3/4 cup coconut milk (180 ml // as recipe is written // if altering batch size, use approximately 2/3 of the coconut milk for this step). Begin warming over medium-low heat, whisking to combine.

Once the mixture is melted, add remaining coconut milk and whisk until fully combined. Then remove from heat and add vanilla and stevia to taste (or just add more dates).

Transfer the mixture to a blender (I used a Magic Bullet, but any smaller high-speed blender should also work). Add dates (start with 5 and increase to taste), and blend on high until creamy and smooth. (At this time, you could also add other flavors, such as peppermint oil for chocolate-mint or peanut butter for peanut butter-chocolate.)

Taste and adjust flavor as needed, adding more cacao powder for rich chocolate flavor, dates for sweetness, or sea salt for saltiness.

Transfer to a bowl and cover. Refrigerate until cold and thickened - at least 4 hours, preferably overnight.

To serve, enjoy as is or divide between serving glasses and top with coconut whipped cream, raspberries, and chopped vegan dark chocolate or cacao/cocoa powder (optional).

Store leftovers covered in the refrigerator up to 5 days.

https://www.youtube.com/watch?v=tk8Pssney4k

Rich chocolate mousse that's naturally-sweetened! Just 7 ingredients required, thick, rich chocolate flavor, and so delicious! Entirely vegan and gluten-free.

Full Recipe: https://minimalistbaker.com/naturally-sweetened-vegan-chocolate-mousse/

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Naturally Sweetened Vegan Chocolate Mousse | Minimalist Baker Recipes

Make this classic chocolate dessert in minutes with just a few ingredients – light yet delicious. Perfect for fuss-free entertaining to end a rich meal

Easy chocolate mousse

70% dark chocolate,plus extra to serve

golden caster sugar

Melt the chocolate in the microwave in a microwaveable bowl, stirring every 30 seconds until just melted. Whisk the egg whites to soft peaks, scatter in the sugar and whisk again until the mixture forms stiff peaks when you lift the whisk out (around 30 seconds).

Add a big tablespoon of the egg white to the melted chocolate and mix vigorously, working fast so the chocolate doesn’t cool and harden. Then fold in the remaining egg whites carefully using a spatula or large metal spoon. Spoon into 4 glasses or ramekins and set in the fridge for 2-3 hours. Serve each with a dollop of crème fraiche and shavings of dark chocolate.

This super moist dark chocolate cake combines unsweetened natural cocoa powder and dark cocoa powder for an extra rich flavor. Fill the cake with a simplified chocolate mousse and cover it with semi-sweet chocolate ganache. If needed, you can prepare the ganache and mousse ahead of time. See notes.

Dark Chocolate Mousse Cake

(65 grams) unsweetened natural cocoa powder* (see note)

baking soda

baking powder

salt

espresso powder (optional)*

(120 milliliters) canola or vegetable oil

eggs,

(180 grams) full fat sour cream,

(120 milliliters) buttermilk, at room temperature*

vanilla extract

(120 milliliters) hot water

(180 grams) mini chocolate chips

berries chocolate

(22 grams) unsweetened cocoa powder* (see note)

(480 milliliters) heavy cream cream

Tablespoons (15 grams) confectioners’ sugar

chocolate

(240 milliliters) heavy cream cream

Preheat oven to 350°F (177°C). Grease four 8-inch or 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.

Make the cake: 

Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and sour cream together on medium-high speed until combined. Add the buttermilk and vanilla and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Fold in the chocolate chips, if using.

Divide batter evenly between 4 pans. Bake for 19-23 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.

Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.

As the cakes cool, prepare the chocolate mousse

so it can chill and be ready at the same time as the cake layers. You can also prepare the mousse 1-2 days ahead of time. Whisk the hot water and cocoa powder together. Set aside. Melt the chopped chocolate bars in a double boiler or use the microwave. If using the microwave: place the chopped chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Pour hot water/cocoa mixture into melted chocolate and stir until thick and smooth. Set aside. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, confectioners&#8217; sugar, and vanilla extract together on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks. Pour in the chocolate mixture and using a spoon or rubber spatula, gently fold together. Avoid over-mixing which can deflate/thin out the mousse. Cover mousse and chill in the refrigerator for at least 2 hours and up to 2 days. Makes about 4.5 cups chocolate mousse.

Assemble layers before preparing chocolate ganache

First, level the cakes if needed: using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Using a large icing spatula, evenly cover the top with about 1.5 cups chocolate mousse. Top with 2nd layer and evenly cover the top with 1.5 cups chocolate mousse. Top with the third cake layer, then spread another 1.5 cups mousse evenly on top. Save a large spoonful of mousse for a thin crumb coat. Top with final 4th cake layer. Spread any remaining mousse around the sides as a crumb coat. Run a bench scraper around the cake to smooth out crumb coat. Refrigerate cake for at least 1 hour and up to 4 hours. Prepare the ganache as you wait.

Chocolate Ganache

Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot!) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. With a metal spoon or small rubber spatula, very slowly stir until chocolate has melted and mixture is smooth. The finer you chopped the chocolate, the quicker it will melt with the cream. If it’s not melting, do not microwave it. If needed, see Troubleshooting Chocolate Ganache. Once ganache mixture is smooth, let it cool for 20 minutes at room temperature before spreading on chilled cake.

Pour/spoon ganache on chilled cake. Smooth the top with an icing spatula and the sides with a bench scraper. Top with optional garnish such as fresh berries and/or chocolate shavings. Serve cake immediately or chill, uncovered, for up to 4-6 hours before serving. Cake can be served at room temperature or chilled.

Cover leftover cake tightly and store in the refrigerator for 5 days.

As a major chocolate lover, I absolutely loved this cake! My boyfriend and I made this cake for my birthday, and I'm very glad we chose this recipe. It was time-consuming but not too technically challenging to make, and it turned out delicious!

Hey Sally, LOVE this recipe! I have a  part question.... If I refrigerate this cake after decorating it , would the mousse harden up, and have to be room temp before serving? Or could it be Served right out of the fridge?

Chocolate lovers dream!  Made this cake for my brother-in-law's
 birthday, he requests "anything chocolate" every year.  The cake was a definite hit!  I wanted to create a Milk Bar style cake but couldn't quite get the cake pan conversion right in my head so I went ahead and made the four cakes and cut out six-inch layers with my cake ring. I added chocolate crumbs from Milk Bar recipe and layered the cakes with the addition of crumbs and a milk soak. The ganache frosting went on with such ease after freezing the cake overnight. The end result was magnificent!  Thank you so much for an excellent recipe that hit the "sweet spot" for a milestone birthday.

Hi Sally!
I really want to make this cake for my step son's birthday. He's asked for a mocha chocolate mousse cake. If I used strong coffee or espresso to replace the hot water in the mousse do you think that would be mocha enough?
Thanks so much!

OMG, I made this cake today for my mother's birthday.  It is divine and much lighter than I anticipated. I knew that I had to make it as soon as I read the recipe and it did not disappoint. Thank you.

This recipe is really good. My son and I made it for my birthday, with two changes, one intentional and one not. The intentional change was to make 50% more mousse. The unintentional change was to omit the sugar in the batter. 

Despite the lack of sugar in the batter (but it did have semi-sweet chocolate chips in it), it was really good. We compensated when serving by putting cherry pie filling and/or whipped cream on top. And the extra mousse helped.

We'll have to wait for my son's birthday to see just how much better it is with sugar in the batter.

This. Is. The. Best. Cake. Ever!!!! My hubby said it’s the only cake he will ever ask for again! And I’ve baked a ton of cakes!!! It’s marvelous!!!

Hi!  I was wondering would this cake taste nice with chocolate buttercream instead of chocolate mousse?

I made this for my husband for our anniversary and it was so amazing that I made him make it for my birthday (with a lot of help and a box mix for the cake, because he didn’t even know how to whip cream!)  So delicious!!!  Now, I just have to think of another occasion that requires this cake, because my birthday cake didn’t last long.

I made this cake two times last year. I made it the first time, for my daughter's 21st birthday and it was excellent!  Followed the recipe exactly, except I didn't use the optional espresso powder.  Then, I made it for my son's 19th birthday.  Out of necessity, due to Celiac Disease, I needed to use gluten free flour which was the only change.  Again, didn't use espresso powder.  Anyone who has baked gluten free knows the challenges but this cake held up excellent.  The texture was very similar to the first, gluten version I made and the taste was excellent!  I used a cup for cup gluten free flour.  I intend to make this cake again for my sister's birthday.  It is really a chocolate lovers cake.  The addition of the optional semisweet chips, in my opinion are a must, not optional. :-)   I should add my daughter loves chocolate but does not like cake.  She loved this cake!

https://www.youtube.com/watch?v=77jcM7mxqWw

This super moist dark chocolate cake combines unsweetened natural cocoa powder and dark cocoa powder for an extra rich flavor. Fill the cake with a simplified chocolate mousse and cover it with semi-sweet chocolate ganache. If needed, you can prepare the ganache and mousse ahead of time. 

Ingredients
1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
3/4 cup (65g) unsweetened natural cocoa powder* (see note)
1 and 3/4 cups (350g) granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons espresso powder (optional)*
1/2 cup (120ml) canola or vegetable oil
2 large eggs, at room temperature
3/4 cup (180g) full fat sour cream, at room temperature
1/2 cup (120ml) buttermilk, at room temperature*
2 teaspoons pure vanilla extract
1/2 cup (120ml) hot water or coffee*
optional: 1 cup (180g) mini or regular semi-sweet chocolate chips
optional garnish: fresh berries and/or chocolate shavings

Chocolate Mousse
1/2 cup (120ml) hot water
1/4 cup (22g) unsweetened cocoa powder* (see note)
two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped*
2 cups (480ml) heavy cream or heavy whipping cream
2 Tablespoons (15g) confectioners’ sugar
1/2 teaspoon pure vanilla extract

Chocolate Ganache
two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped*
1 cup (240ml) heavy cream or heavy whipping cream

Get the full recipe: https://sallysbakingaddiction.com/dark-chocolate-mousse-cake/

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Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

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Dark Chocolate Mousse Cake | Sally's Baking Addiction

Chocolate Mousse is a sophisticated, smooth and creamy dessert perfect for dinner parties or any time you are feeling fancy!!

Chocolate Mousse Recipe

whipping cream (divided)

semi sweet baking chocolate chopped

Beat egg yolks in the bowl of a stand mixer with the whisk attachment for 3 minutes until thick. Gradually add the sugar while beating.

Heat 1 cup of cream in a small sauce pan until hot. With the mixer on, stream 1/2 of the hot cream into the eggs. Once combined, pour the mixture into the pot with the remaining 1/2 cup cream. Turn the heat to low and cook until thick, stirring constantly (5 minutes).

Mix in the vanilla and then add in the chocolate in 3 batches, stirring over low heat until melted and smooth.

Pour the mix into a large bowl, cover, and place in fridge for 1.5-2 hours, stirring every 20-30 minutes. Once no longer warm, remove from the fridge and whip up the remaining 1 1/2 cups heavy cream to stiff peaks.  Fold the cream into the cooled chocolate mixture.

Pipe or spoon the mouse into small glasses. Cover and place in fridge until ready to serve.

Garnish with fresh whipped cream and shaved chocolate.

Chocolate Mousse Cake

unsalted butter

(100 grams) granulated sugar

+ 2 tablespoons (42 grams) unsweetened cocoa powder

(30 grams) all-purpose flour

(25 grams) granulated sugar

(240 mL) cold heavy whipping cream, divided use

chocolate (~1/2 cup, not chocolate chips)

First, preheat the oven to 325 and spray...

First, preheat the oven to 325 and spray a 6” round springform pan with cooking spray.

Dice the butter into equal pieces, and place...

Dice the butter into equal pieces, and place in a bowl with the sugar and cocoa powder. Microwave on HIGH for 30 seconds. Stop, stir, and microwave for another 30 seconds.

Carefully remove the bowl from the microwave, and...

Carefully remove the bowl from the microwave, and stir the salt and vanilla in briefly to cool the mixture. Stir the mixture for about a minute to cool off the butter. Then, add the egg and mix well.

Sprinkle the flour on top, and then stir...

Sprinkle the flour on top, and then stir vigorously for 50 strokes, using a wooden spoon. This activates the gluten and makes your brownies so chewy!

Scrape the mixture into the prepared pan, and...

Scrape the mixture into the prepared pan, and bake on a small sheet pan for 24-28 minutes. It’s okay for the brownie to stay a little gooey in the middle.

Let the brownie cool completely; you can make...

Let the brownie cool completely; you can make this a day ahead of time.

Next, make the mousse: beat the egg with...

Next, make the mousse: beat the egg with the sugar for about 2-3 minutes, until it’s pale yellow and foamy.

Beat in 1/2 cup of the heavy cream...

Beat in 1/2 cup of the heavy cream just for a few seconds to combine. Pour everything into a heavy-bottomed saucepan, and place over medium heat.

Stir constantly while the mixture starts to thicken,...

Stir constantly while the mixture starts to thicken, about 3-4 minutes. Do not let it boil or simmer. It will start to coat the back of a spoon when its thickened. Remove from heat.

Add the chopped chocolate to the pan, and...

Add the chopped chocolate to the pan, and cover. Let sit undisturbed for 1 minute.

Remove the lid, and whisk very well to...

Remove the lid, and whisk very well to dissolve the chocolate.

Pour this mixture into a bowl and chill...

Pour this mixture into a bowl and chill it for about an hour. It will start to firm up.

About an hour before you want to serve,...

About an hour before you want to serve, beat the remaining 1/2 cup of cream in a clean bowl until soft peaks are just starting to form.

Remove the chocolate mixture from the fridge, and...

Remove the chocolate mixture from the fridge, and break it up into bite-sized pieces. Begin adding these chocolate mixture pieces to the bowl while beating the cream. After a few minutes, everything should be homogenous and fluffy.

Add the vanilla extract to the mixture, and...

Add the vanilla extract to the mixture, and beat just to combine.

Scrape the mousse on top of the brownie...

Scrape the mousse on top of the brownie in the springform pan and refrigerate for an hour before serving.

When ready to serve, pop open the springform...

When ready to serve, pop open the springform pan, place one hand under the pan and let the rim of the pan fall around your arm.

Slice the cake into 4 to 6 even...

Slice the cake into 4 to 6 even slices, top with shaved chocolate or Godiva G cubes and serve.

Chocolate mousse and mocha are a match made in heaven.

Chocolate mousse cheesecake recipe

(15 grams) instant coffee

shortbread biscuits

unsalted butter, chopped

CADBURY Baking Milk Chocolate, chopped

can sweetened condensed milk

cream cheese, chopped, softened

(60 grams) pure icing sugar, sifted

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853641748001&=domain=del

5348771529001-5853641748001

Rustle up this smooth, creamy and super-chocolaty mousse in minutes, then whack it in the fridge ready to serve as a dinner-party dessert.

Dairy-free chocolate mousse

g chocolate

avocados

cocoa powder

vanilla bean paste

maple syrup

coconut cream

Is there a BEST Thermomix Chocolate Mousse recipe out? Well of course I say yes, and this is it. There are loads of 'healthy' recipes, this isn't it!

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