chocolate mousse recipe

This Chocolate Truffle Pie is a delicious, mousse-like pie made with chocolate ganache and mascarpone cheese! It's an easy no-bake dessert that everyone will fall in love with!

Chocolate Truffle Pie Recipe

oreo crumbs

tbsp butter, melted

heavy whipping cream, divided

sugar

tsp vanilla extract

chocolate chocolate

salted butter

oz mascarpone cheese, room temperature

chocolate shavings,

2. In a medium sized bowl, add melted butter to cookie crumbs and mix until combined.

3. Press cookie mixture evenly into the bottom and up the sides of the pie pan, then set aside.

4. Place 1 1/2 cups of heavy whipping cream into a large mixer bowl and whip on high until it begins to thicken.

5. Add powdered sugar and vanilla extract and continue whipping until stiff peaks form. Set whipped cream aside.

6. Place chocolate pieces, remaining 1/2 cup of heavy cream and butter into a microwave safe bowl or measuring cup. Heavy cream should mostly cover the chocolate chips.

7. Microwave mixture until cream begins to boil, about 1-2 minutes.

8. Whisk mixture until chocolate is completely melted.

9. Add mascarpone cheese to chocolate and stir until smooth.

10. Fold half of the whipped cream into the chocolate mixture.

11. Spread chocolate mixture evenly into pie crust.

12. Top pie with remaining whipped cream and chocolate shavings, if desired.

This mousse with the most brings together all three varieties of chocolate - dark, milk and white - in one irresistibly creamy dessert.

Two-tone chocolate mousse

milliliters (1 cup) thickened cream

pkt dark cooking chocolate, coarsely chopped

eggs,

good-quality milk chocolate,

(1/3 cup) caster sugar

White chocolate, shaved, to serve

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5348771529001-5603829826001

This Triple Chocolate Mousse Cake is an amazing combination of chocolate cake, chocolate fudge, and chocolate and white chocolate mousse! Smooth and creamy layers of mousse on top of a rich, moist cake. It's so freaking good!

Triple Chocolate Mousse Cake

(56 grams) unsalted butter, room temperature

(104 grams) sugar

(58 grams) sour cream, room temperature

+ 2 tbsp (81 grams) all purpose flour

+ 2 tbsp (43 grams) Hershey’s special dark cocoa

baking powder

tsp salt

(60 milliliters) milk, room temperature

tbsp water, room temperature

oz (170 grams) semi sweet chocolate chips

tbsp (30 milliliters) light corn syrup

(120 milliliters) heavy whipping cream

(52 grams) sugar

(420 milliliters) heavy whipping cream, divided

oz (227 grams) semi sweet chocolate chips

(86 grams) powdered sugar

tsp gelatin

tbsp (23 milliliters) water

(255 grams) white chocolate chips

(420 milliliters) heavy whipping cream, cold, divided

(38 grams) powdered sugar

Preheat oven to 350°F (176°C) and prepare an 8 inch cake pan with parchment paper in the bottom and grease the sides.

. In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.

. Add sour cream and vanilla extract mix until well combined.

. Add egg whites one at a time, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Combine dry ingredients in a separate bowl, then combine milk and water in a small measuring cup.

. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined.

. Spread the batter evenly into the prepared pan and bake for 19-21 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.

. Remove cakes from oven and allow to cool for 3-4 minutes, then remove to cooling rack to cool completely.

. One the cake is cooled, prepare the cake pan for layering. To set up your cake pan, line an 8×3 inch springform pan with parchment paper that goes about 2 inches above the top edge of the pan. A springform pan is best so that you can easily remove the cake once it’s been assembled. If you only have a regular 8×3 inch cake pan, line the cake pan with plastic wrap (which can later be used to lift your cake out of the pan once it’s assembled), then add the parchment paper. You can also place a cardboard cake circle in the bottom of the pan, on top of the clear wrap. In lou of using a cake pan to build the cake, you could also use cake collars.
10. Cut the

dome off of the cake, then place it in your pan or cake collar.
11. To make

the fudge layer, add the chocolate chips, corn syrup and vanilla extract to a medium heat-proof bowl.
12. Heat th

heavy whipping cream until it just starts to boil, then pour it over the chocolate chips. Cover the bowl with clear wrap and allow to sit for 3-5 minutes, then whisk until smooth.
13. Pour th

chocolate on top of the cake and spread into an even layer. Place the cake in the fridge while the ganache firms, about 1 hour.
TO MAKE THE CHOCOLATE MOUSSE:

uction-step-15&#8243;>1. Combine egg yolks, sugar and 1/2 cup (120ml) of heavy whipping cream in the top of a double boiler. If you don’t have a double boiler, you can use a mixing bowl set over a pot with simmering water in it. I use my mixer bowl. Do not let the water boil, or it will be too hot. To ensure that the steam cooking the eggs doesn’t get too hot, occasionally lift the bowl to release the steam.
2. Cook mixture

whisking constantly. The mixture will thin out at first, then begin to thicken. The egg mixture will be ready when is has thickened, lightened in color and has more volume. It should take about 7-10 minutes and reach 160°F (71°C). Do not boil. When done, remove egg mixture from heat and set aside.
3. Place the choc

late chips for mousse in a medium sized bowl and melt in the microwave in intervals of about 10-15 seconds, stirring well between each interval, until smooth. You could also melt them in a double boiler, if you prefer.
4. Vigorously whi

k the egg mixture into the melted chocolate until smooth. Set aside to cool to about room temperature.
5. In another bow

, whip remaining 1 1/4 cups (300ml) of heavy whipping cream and powdered sugar until stiff peaks form.
6. Fold about a ¼

cup of the whipped cream into the chocolate mixture until , then fold about a 1/4 of the chocolate mixture into the whipped cream. Slowly fold the remaining chocolate mixture into the whipped cream.
7. Spread the choc

late mousse into an even layer on top of the chocolate fudge. Refrigerate for about an hour.
TO MAKE THE WHITE CHOCOLATE MOUSSE:

step-22&#8243;>1. In a small bowl, sprinkle the powdered gelatin over the water, making sure the powder is all touching water. Let stand for about 5 minutes.
2. Place the white

chocolate chips in a medium glass bowl. Microwave 1/2 cup (120ml) of heavy cream in a medium measuring cup until it comes to a boil.
3. Add the gelatin

mixture to the hot heavy cream mixture and whisk until the gelatin is dissolved.
4. Pour the hot cr

am over the white chocolate chips and let stand, covered, for 3-5 minutes. Whisk the white chocolate mixture until the chocolate is melted and the mixture is smooth. If it doesn’t completely melt, microwave in 10-15 second intervals, whisking well between each, until smooth. Set aside to cool to about room temperature.
5. Whip remaining 1

/4 cups (300ml) heavy cream and powdered sugar at high speed with a mixer until stiff peaks form.
6. Gently fold about

a third of the cooled white chocolate mixture into the whipped cream until combined. Add the second third of the cooled white chocolate and gently fold into the whipped cream. Add the remaining white chocolate and fold together until completely combined.
7. Spread the white

hocolate mousse into an even layer on top of the chocolate mousse. Refrigerate until completely firm, at least 3-4 hours.
TO FINISH OFF THE CAKE:

ep-29&#8243;>1. Once firm, remove the cake from the pan or remove the cake collar from the sides. If needed, smooth the sides of the cake using an offset spatula, and place cake on a serving plate.
2. Finish off the ca

e with chocolate curls and a sprinkle of cocoa powder. Keep cake refrigerated until ready to serve.

I made this cake for my birthday, and I can say it is the best cake I’ve had in my entire life (and I turned 52!) there are NO APPROPRIATE WORDS to describe the luscious, decadent and delicious cake! Thank you for this recipe!!

Cardamom is the perfect compliment to the classic combination of chocolate and orange. This mousse is so rich and decadent, no one will suspect that it's dairy-free!

Orange Cardamom Chocolate Mousse (Dairy-Free!)

oz chocolate

12.3 oz package shelf-stable firm silken tofu (like Mori-Nu), cut into large chunks

orange juice

tbsp unsweetened cocoa powder

tbsp agave nectar (maple syrup,

cardamom

orange

Place chocolate bar pieces in a microwave-safe bowl and microwave at 20 second intervals until melted (stirring after each interval). You can use a double-boiler instead if you prefer.

Combine tofu and orange juice in a blender or food processor; process until smooth. Add remaining ingredients and process until well-combined. Chill in refrigerator for 1 hour before serving.

Whip up this delicious chocolate mousse recipe in 10 minutes. 

3-Ingredient Chocolate Mousse

bittersweet chocolate (70% cacao chocolate shavings

regular-size marshmallows

heavy cream

In large bowl, combine chocolate, marshmallows and 1/2 cup heavy cream. Microwave on High 2 minutes; stir until marshmallows are melted and mixture is smooth (if not melted after 2 minutes, microwave in 15-second intervals, stirring in between). Let cool to room temp, about 45 minutes.

Once mixture is cool, whip remaining cream in bowl until soft peaks form; transfer 1/2 cup to small bowl for topping. Refrigerate.

Stir half of remaining whipped cream into cooled chocolate mixture until fully incorporated, then gently fold in the rest. Spoon into eight 4-ounce ramekins. Refrigerate until set, at least 2 hours and up to overnight.

To serve, top with reserved whipped cream and sprinkle with shaved chocolate, if desired.

This low calorie chocolate mousse is just as creamy, airy and delicious as traditional mousse but for a fraction of the calories! A perfectly indulgent and rich chocolate dessert for just 120 calories!

120 Calorie chocolate mousse

egg (separated)

stevia

g 0% fat yogurt

chocolate

Separate the egg whites from the egg yolk and set the egg whites aside. Whisk the egg yolk in a medium bowl and set aside.

Place the chocolate in a small bowl and melt in the microwave, mixing every 10 seconds until completely melted and smooth, about 30-40s. Set aside to cool.

In a separate small bowl, mix the cocoa powder and yogurt until smooth and lump free.

Once the melted chocolate is warm, fold in the yogurt mixture until fully incorporated.

Fold the chocolate yogurt mixture into the egg yolk. Set aside.

Whisk the egg white and stevia in a large bowl until stiff peaks form, about 5 minutes.

Gently fold 1/2 of the egg white mixture into the chocolate yogurt mixture. Try not to exceed 10-12 folds.

Gently fold in the chocolate yogurt mixture into the remaining egg white mix. Try not to exceed 12 folds.

Pour the mousse into two ramekins and allow to set in the fridge for at least 3 hours, overnight is better.

This chocolate mousse cake is the definition of decadence! A single layer of moist chocolate cake is piled high with homemade light and fluffy chocolate mousse and the entire cake is covered in a rich shell of chocolate ganache. It's the perfect treat for any special occasion and is sure to impress!

Chocolate Mousse Cake

(95 grams) all-purpose flour (or gf baking flour)

cornstarch

(25 grams) dutch process cocoa powder

tsp baking soda

tsp baking powder

tsp kosher salt

(100 grams) fine granulated sugar

(105 grams) dark brown sugar, packed

(112 grams) vegetable or olive oil

eggs

(120 grams) sour cream

(120 grams) hot coffee

cocoa powder

oz 70% dark chocolate, chopped

oz milk chocolate, chopped

water

gelatin

heavy cream, divided

tsp cream of tartar

(50 grams) fine granulated sugar

(180 grams) heavy cream

Preheat the oven to 350F and grease the inside of a 9&#8243; springform pan.

Then remove the ring, lay a sheet of parchment paper on the bottom plate, and close the ring on top. Some paper will be sticking out of the sides.

Now in a medium bowl, whisk together the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt. Set aside.

In a large mixing bowl, whisk together the sugar, dark brown sugar and oil. It should look like wet sand. 

Then whisk in the eggs and vanilla, followed by the sour cream.

Dump in the dry ingredients and mix until it&#8217;s halfway combined. Then pour in the hot coffee and mix until smooth. The batter will be very thin.

Pour the batter in the prepared pan and bake for 25-30 minutes or until a toothpick in the center comes out clean with a few moist crumbs.

Allow the cake to cool completely either at room temperature or in the refrigerator.

Once cooled, remove the ring from the pan and clean it off. Then level off the top of the cake using a cake leveler or a large knife.

Place the clean ring back on the pan with the cake still inside.

Now line the pan with a long sheet of acetate (AKA a cake collar), sliding it down between the cake and the sides of the pan. *See notes for parchment paper option

Chocolate Cake

Stir together the hot coffee and cocoa powder.

Spoon the mixture over the cake, evenly soaking the entire surface.

Now set the cake aside while we make the mousse.

Chocolate Cake Soak

Add the chopped chocolate to a heat safe bowl. 

Fill a saucepan with about 1/2 inch of water and place over medium heat. Then place the heat safe bowl on top, ensuring it does not touch the water.

Once simmering, the water below will slowly melt the chocolate. Stir until smooth then remove from heat. Allow the chocolate to cool slightly while you clean out the saucepan as we will be using it again. 

After a few minutes, whisk 3 egg yolks into the chocolate mixture one at a time. The chocolate will thicken significantly, but that&#8217;s ok. 

Now fill a tiny bowl with 3 tablespoons of water and sprinkle the gelatin on top. Let it sit while we heat the cream. 

Pour 3/4 cup of heavy cream into the cleaned saucepan and place it over medium-low heat. Heat just until it&#8217;s steaming but not bubbling. 

By now, the gelatin should have bloomed (AKA the powder has absorbed all the water and turned clear). Scoop the gelatin into the steaming cream and whisk to melt. 

Remove from heat and pour half of the cream into the chocolate and egg yolk mixture. Whisk until smooth, then whisk in the rest of the hot cream. The chocolate mixture should now be smooth and glossy &#8211; almost like pudding. 

Now in a large bowl using a hand or stand mixer with the whisk attachment, add the remaining 1 cup of heavy cream. Whip on high speed until light and fluffy with stiff peaks. 

Scoop the heavy cream into a smaller bowl and clean out the big mixing bowl and whisk. Make sure both are spotless and completely dry.

Now to that clean bowl, add the egg whites and cream of tartar. Whip on high speed. Once it starts to turns foamy and opaque, slowly whip in the fine sugar. Keep mixing on high speed until it turns white with soft peaks (pull the whisk away and if the meringue stands up with a little droop on the end, it&#8217;s perfect). 

Now we have our bowl of chocolate, a small bowl of whipped cream, and our large bowl of meringue (whipped egg whites + sugar).

Using a rubber spatula, scoop the whipped cream into the chocolate mixture and gently fold to combine. 

When it&#8217;s well incorporated, scoop in the meringue and repeat the process. Keep folding until the mousse is all one color with zero white streaks. The mousse should also be somewhat thin and pourable. 

Pour the mousse over the chocolate cake and chill in the refrigerator for at least 4 hours but preferably overnight. 

Chocolate Mousse

When the mousse has set, release the ring from the pan and peel back the cake collar. 

For the ganache, add the chopped chocolate to a medium-sized heat safe bowl and the heavy cream to a heat safe measuring glass. 

Microwave the cream until it&#8217;s hot and bubbling. Pour the hot cream over the chocolate, ensuring the chocolate is completely submerged.

Allow the mixture to sit for about 3 minutes, then whisk to combine. 

Pour the glossy ganache in the center of the cake and use a spoon or small overset spatula to spread it out towards the sides, allowing it to drip down. 

Chill the cake for at least 30 minutes to allow the ganache to set. Then slice and enjoy! 

Chocolate Ganache

Fantastic recipe! Saying that this cake is decadent is putting it lightly. The three layers, all while being a delicious chocolate flavor, have different textures and tastes that work extremely well together. 

The only issue with this cake is if you have never used gelatin before. Getting it to bloom correctly can be an issue, so I recommend a trial run beforehand. 

Almost too good to share with friends and family! Going to try some more cakes from this site based solely off of the results from this one.

This looks wonderful, and I’m excited to make it! Are the chocolate and cream hot enough to ensure the safety of the raw eggs?

Learn how to make the best chocolate mousse from scratch! Including detailed step-by-step instructions with photos and video. You need just 5 ingredients and 10 minutes of active hands-on preparation time.

Chocolate Mousse Recipe

9.2 oz semi-sweet chocolate, melted

In a heavy-bottomed pot over medium heat, whisk together 3/4 cup heavy cream, egg yolks, and granulated sugar and heat over medium heat for about 1-2 minutes until it coats the back of a spoon. Do not boil at any time. Remove from heat and continue whisking about 1-2 minutes. 

Add melted chocolate and whisk consistently. Transfer to a bowl and let cool completely. Stir occasionally.

With a handheld or stand mixer fitted with a whisk attachment, whisk 3/4 cup heavy cream on medium-high speed until soft peaks form about 2-3 minutes. Add powdered sugar and whisk until stiff peaks form. 

Whisk 1/4 of the whipped cream into the cooled chocolate. Then gently fold in the remaining whipped cream with a wooden spoon.

Serve immediately if desired (will be very soft) or chill in an airtight container or sealed glasses in the fridge for at least 4-5 hours or overnight (recommended). Before serving remove from the fridge for 10 minutes or until it reaches the desired consistency (will be firm and scoopable straight out of the fridge and gets softer the warmer it gets). Serve with additional toppings of your choice like berries, nuts, chocolate, or whipped cream. Store up to 3 days in the fridge.

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Learn how to make the best Chocolate Mousse with detailed step-by-step instructions + video. Just 5 ingredients.

How to make Chocolate Mousse

This chocolate ricotta mousse is so rich and creamy, it's a deliciously light way to satisfy anyone's chocolate craving. Perfect for Valentine's Day or simply dessert on any day.

Top 12 chocolate mousse recipe recipes from across the web

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Top 12 chocolate mousse recipe recipes from across the web

The most viewed chocolate mousse recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Truffle Pie Recipe

Two-tone chocolate mousse

Triple Chocolate Mousse Cake

Orange Cardamom Chocolate Mousse (D...

3-Ingredient Chocolate Mousse

120 Calorie chocolate mousse

Chocolate Mousse Cake

Chocolate Mousse Recipe

Chocolate Ricotta Mousse

How To Make Eggless Chocolate Mouss...

Amaretto Chocolate Mousse

Chocolate Mousse

The most viewed chocolate mousse recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine