Chocolate Mousse

This Chocolate Mousse has the most silky, dreamy smooth texture that you would expect from a five-star restaurant. This is the exact recipe I used when I worked as a Pastry Chef and it is one to have in your recipe collections! I would use this Chocolate Mousse recipe to make chocolate mousse cups with whipped cream and chocolate shavings, chocolate mousse-filled pastries, or chocolate mousse parfaits layered with mousse, whipped cream, and crushed cookies.

The Chocolate Mousse recipe can be made with any kind of coffee or flavored liquor, such as orange, raspberry, or Bailey’s liquor. I prefer the non-alcoholic pure vanilla extract mixed with a little water. I like to taste only the chocolate. That being said, make sure to buy a good high-quality chocolate because that is the main ingredient. You want to showcase the decadent chocolate. It’s a divine dessert for any special occasion or for a simply delicious dessert.

INGREDIENTS TO MAKE CHOCOLATE MOUSSE

• Semisweet or bittersweet chocolate
• Unsalted butter
• Water, coffee, liquor, or liqueur
• Pure vanilla extract if using water
• Eggs, separated
• Sugar
• Cream of tartar
• Cold heavy cream
• Powdered sugar

HOW TO MAKE CHOCOLATE MOUSSE

• Mousse: 
• Fill a medium saucepan with 1-inch of water and bring to a boil; turn heat to a low simmer.
• In a large heat proof bowl, add 6 oz. chopped chocolate, 3 Tbsps butter, 2 Tbsps water plus 1 tsp of vanilla (or 2 Tbsps coffee or liqueur).
• Place the bowl on top of the water bath, stirring with a spatula until chocolate is melted.
• Remove from the water bath; set aside.
• In a medium heat proof bowl, add 3 egg yolks, 3 Tbsp water or coffee, and 3 Tbsp sugar. 
• Place the bowl on top of the water bath, whisking constantly until thick fluffy.
• Remove from heat and whisk into the melted chocolate.
• Set aside to cool.
• In a mixing bowl with a handheld mixer or a stand mixer, whisk 3 egg whites on medium speed until foamy.
• Add the cream of tartar, whisk until soft peaks form, then gradually add in 4 Tbsps sugar. Increase speed to high and whisk until stiff peaks form.
• Fold ¼ of the egg whites into the chocolate mixture before gently folding in the rest.
• (Wash the mixing bowl, if necessary, and dry very thoroughly to use for heavy cream).
• In another mixing bowl, whisk ½ cup heavy cream on medium-high until soft peaks form.
• Fold into the chocolate mixture. Spoon into serving dishes.
• Refrigerate for 2 hours or up to 24 hours.
• Top with whipped cream and desired garnish, such as chocolate shavings. 
• Whipped Cream: 
• In a mixer, whisk heavy cream, powdered sugar, and vanilla until stiff peaks form.
• Dollop or pipe on top of mousse.
• Garish with chocolate shavings.

CAUTION! This recipe is made with uncooked eggs.

OTHER CHOCOLATE RECIPES TO ENJOY:

• The BEST Brownies
• Easy Brownies
• Kisses Triple Chocolate Blossoms
• Macaroon Brownie Cupcakes