Chocolate Mousse: A Delectable Treat
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Make this rich and decadent mousse for your next party or night in. Every bite is delightful!
If you love desserts, then you should also make this chocolate marshmallow s’mores pudding. It is extra-sweet and perfect for summer cookouts.
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Everything is better when it is homemade! Even though I’m a huge fan of boxed pudding, you just can’t beat this velvety and smooth chocolate mousse, It is both light and rich – the combination is unmatched.
With all whole ingredients, you can taste the difference. It’s a dessert you’ll be proud to serve at parties and a chocolate treat that you will want to snack on late at night.
I am so excited about this recipe. It was inspired by Martha Stewart’s recipe. If you make it, please let me know what you think!
How To Make Real Chocolate Mousse
It’s a lot easier to make homemade mousse than you might think. Here is a bit more information about how I made it, including the ingredients and kitchen tools I used.
- Egg Yolks
- Heavy Cream
- Bittersweet Chocolate, melted
- Vanilla Extract
Chocolate Mousse Tips:
All the exact steps are in the printable recipe card at the bottom of this post. First, here are some tips that will help you out. If you have any questions, please leave them in the comments.
Use Unsweetened Or Dark Chocolate
Basically, the less sweet the chocolate, the better. If you use really sweet milk chocolate, the mousse might turn out too sweet. You can still use milk chocolate, you will just have to cut back on how much of the granulated sugar you use.
Stir Egg Yolk Mixture Long Enough
This is a very important step if you want the mousse to come out correctly. As you heat up the egg yolk mixture, stir it constantly. Keep stirring until the mixture thickens. You will know it is ready when it coats the back of your spoon.
Use An Electric Mixer
When you are whipping up the mousse, you should use an electric mixer. It is possible to whip it with just a whisk and your hands, but it is a lot of work.
Keep whipping until you see stiff peaks form. This means that when you lift up the mixer, the mousse will pull up with the mixer and remain in small peaks.
Top With Chocolate Sprinkles and Whipped Cream
This is the fun part! Top your mousse with some whipped cream and chocolate shavings or sprinkles. You can also add some fresh fruit on top as a garnish. I bet strawberry slices would look appetizing and beautiful.
Eat Mousse Fresh
Even though you can store mousse in the refrigerator, it will begin to lose its amazingly light consistency after a day or so. Store it in the fridge for about a day in an airtight container. I really do suggest eating it as soon as you make it for the best results.
Easy Chocolate Mousse
- Medium Saucepan
- Electric Mixer
- Rubber Spatula
- 4 large Egg Yolks
- 3 tbsp Sugar
- 2 cups Heavy Cream
- 8 ounces Bittersweet Chocolate melted
- 1 tsp Vanilla Extract
- Grab your saucepan. Whisk the egg yolks, 2 tablespoons of sugar, and 3/4 a cup of heavy cream. Cook all of this together over medium-low heat.
- Keep stirring until the mixture coats the back of your spoon, which should be about 3-4 minutes. Remove it from the heat.
- Whisk in the melted chocolate and vanilla. Strain into a bowl and let it chill until it cools down.
- Use an electric mixer to beat the rest of the 1 1/4 cups heavy cream with the rest of the sugar until stiff peaks form. Stir 1/3 of whipped cream into the cooled custard mixture, then gently fold in the rest of the whipped cream with a rubber spatural.
- Spoon the mousse into serving dishes. Chil with it covered for at least 30 minutes and up to 3 days.
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More Easy Desserts
If you enjoyed this delicious chocolate mousse recipe, here are some more desserts you should make next.