Easy Chocolate Mousse Recipe

Need quick, easy desserts?
Try this chocolate mousse recipe!

This easy chocolate mousse recipe makes such a delicious dessert that one could swim in it. I’m not the biggest fan of chocolate mousse since until this recipe, I only tasted mousse that was based on gelatin which I’m not too fond of.

This easy chocolate mousse is based on whipped cream, egg yolks, and of course chocolate. If you need quick and easy to make desserts then this recipe is a must.

If you are a chocolate lover, you will love this new way of eating chocolate.

The chocolate that you use for this chocolate mousse recipe is the key to success. The original recipe recommends using Lindt Excellence 70% cocoa, but I also used Milka bittersweet chocolate that had only 43% cocoa.

If you use the Lindt Excellence chocolate the mousse will be just a tad bitter. For my tastes, I liked the Milka based one better, but you could compromise and use Lindt bittersweet that has 52% cocoa.

Also, I found that the mousse took longer to set with the Milka chocolate then with the Excellence. It had the desired consistency after a night in the fridge, so you might need to plan ahead. The mousse with the Excellence chocolate set after 2 hours in the fridge.

I really hope that you will try this easy chocolate mousse recipe. Next time you need quick easy desserts, just think of this one and just enjoy it.

Easy Chocolate Mousse Recipe

For the chocolate mousse:
1 cup of whipping cream (232 g)
• ¼ cup (50 g) sugar
• 1 tablespoon of water
• 1 large egg
• 4 large egg yolks
• 6 oz (170 g) bittersweet chocolate

How to make chocolate mousse:
• Place the chocolate in a bowl suspended over simmering water. Melt most of it (about 80%) and then remove from the heat and stir until fully melted. Stir the chocolate until it cools down to room temperature.
• Beat the cream until soft peaks form and place it in the fridge.
• In a small sauce pan (preferably non-stick) dissolve the sugar in the water and cook until the syrup is bubbling. Remove from heat.
• Beat the egg and the egg yolks until very thick and pale yellow.
• Bring the syrup to boil and cook until the syrup reaches 236°F (113°C). Pour some of the syrup to the egg mixture, but make sure to avoid hitting the beaters or the side of the bowl. Mix for 5 seconds and add more. Continue until all of the syrup is incorporated. If you are using a regular stainless steel pan, then after the syrup reaches 236°F (113°C) transfer it immediately to greased glass measuring cup to stop the cooking process.
• Take the cream out of the fridge and have it next to your mixer.
• Scrape the chocolate into the egg mixture and beat immediately on high speed for 2 seconds. Add two tablespoons of the whipped cream and blend it in.
• Remove the bowl from your mixer and with a whisk add the rest of the whipping cream. Refrigerate to cool.

This easy chocolate mousse recipe yields 4 cups of mousse – 530 g. This chocolate mousse recipe comes from “The pie and pastry Bible” by Rose Levy Beranbaum.

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