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–+ servings
large bowl of chocolate mousse with a blue rubber spatula
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4.83 from 85 votes

Chocolate Mousse

For a truly decadent dessert try my Chocolate Mousse.  This is the real deal, a classic chocolate mousse recipe that will rival the best restaurants in France.  
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: French
Servings: 12
Calories: 511kcal
Author: Chef Dennis Littley

Ingredients

  • 13 oz semisweet chocolate finely cut (milk or bittersweet chocolate can be used)
  • 6 tablespoon butter softened 3 oz
  • ½ cup sugar
  • 6 egg yolks
  • ¼ cup strong black coffee or espresso
  • ¼ cup Kahlua **If you can't use alcohol, substitute with black coffee or espresso
  • 3 cups heavy cream
US Customary - Metric

Instructions

Chocolate

  • Place the chocolate in a stainless steel bowl, over a pot of simmering water, stir with a rubber spatula as the chocolate melts, if the pan starts to get too hot, remove it from the heat.
  • Continue to stir the chocolate until it has melted completely, then remove from the heat.
  • Cut the butter into 8 pieces and mix it into the melted chocolate until it has been completely absorbed by the chocolate.
  • Set the chocolate aside to cool to room temperature

Sabayon

  • Add the egg yolks to the bowl of your mixer and begin to whip them until doubled in size, then begin to slowly pour the sugar in a steady stream into the yolks. Continue to whip for another minute.
  • Add the coffee and Kahlua to the egg yolk mixture and place your mixing bowl over a pot of simmering water and whisk the yolk mixture until it becomes very thick.
  • When the egg yolks have thickened, continue to whip in your stand mixer until the mixture has cooled.

Combining

  • When the sabayon has cooled, fold it into the chocolate mixture until well blended.
  • Whip the cream in your stand mixer until it holds its shape, then fold it into the chocolate mixture.
    The secret to making perfect whipped cream is to do it slowly. Start at a low speed and increase the speed over 10 minutes until firm peaks have formed.
  • The chocolate mousse will set as it gets colder. Place the mouse in serving dishes berfore it completely chills.
    The chocolate mousse can be re-whipped if it sets before you put it into serving dishes.

Notes

* for an even more intense chocolate flavor, reduce the heavy cream by half, to 1 ½ cups.
For a lighter chocolate flavor use milk chocolate.

Nutrition

Calories: 511kcal | Carbohydrates: 29g | Protein: 5g | Fat: 42g | Saturated Fat: 25g | Cholesterol: 196mg | Sodium: 81mg | Potassium: 229mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1195IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg