This rich and decadent chocolate mousse is made with four simple ingredients and is a smooth and creamy dessert for any occasion.
I can’t decide if the reason I love chocolate mousse so much is that it is so scrumptious or because it is so easy to make! Either way (or probably a combination of both), this creamy chocolate mousse is one of my favorite desserts and I think you’ll be pretty fond of it, too.
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Where Did Mousse Come From?
Mousse means “foam” in French. Its origin dates back to 18th century France, where the French were creating wonderful dishes out of chocolate since being introduced to it by Spaniards a century earlier.
The first published chocolate mousse recipe in the US was from the Boston Daily Globe’s Housekeeper’s Column in 1897. It’s fair to say that this luscious dessert has been around for a while and will continue to be an after-dinner delight for generations to come.
If you are a fan of mousse, don’t miss my luscious Pumpkin Mouse with Homemade Maple Whipped Cream—there are only 4 simple ingredients!
Creamy Chocolate Mousse
No fancy ingredients are needed for this creamy chocolate mousse recipe, just a few pantry staples.
semi-sweet chocolate chips or bakers chocolate
Making Chocolate Mousse
In a heavy saucepan, heat up one cup of heavy cream along with 8 ounces of chocolate chips over medium-low heat. Stir constantly until melted and smooth, then remove from heat and set aside.
While mixing on medium speed again, slowly add in the melted chocolate mixture to the egg mixture. If desired, adding in a teaspoon of orange zest gives the mousse a nice pop of flavor.
Once it is thoroughly combined, pour it back into your heavy saucepan from before. Heat that over medium heat, again stirring constantly, until thickened.
For an even thicker mousse, livestrong.com suggests adding in ½ tablespoon of cornstarch and ½ tablespoon of cold milk until reaching your desired consistency.
Remove from heat and cool slightly before transferring it to the refrigerator to chill for 2 hours.
Once completely chilled, whip the remaining heavy cream until stiff peaks form. Gently fold the chilled chocolate into the whipped cream until well mixed. You’re going to want it to be fluffy.
Spoon the chocolate mousse into a piping bag and pipe into small dessert dishes. Garnish with your favorite toppings and serve.
Some of my favorite ways to serve chocolate mousse are topped with fresh raspberries, sliced mandarin oranges, maraschino cherries, whipped cream, or my homemade caramel sauce. There’s really no wrong way – it’s even delicious as is, without any extra toppings at all.
This delightfully rich and creamy chocolate mousse is a quick and easy dessert for any occasion – or no occasion at all.
Did you give this creamy chocolate mousse a try? Let me know in the comments below or snap a photo and tag @coolbeanliving on Instagram. I’d love to see it!
- 2½ cups heavy cream divided
- 8 oz semi-sweet chocolate chips or bakers chocolate
- ¼ cup granulated sugar
- 2 large eggs
- Heat 1 cup of heavy cream with chocolate over medium-low heat, stirring constantly until melted. Set aside.
- In a medium bowl, beat eggs and sugar with a hand-held mixer at medium speed for 3-minutes.
- While mixing on the same setting as above, slowly add the melted chocolate mixture to the egg mixture. Once combined, pour back into the pan used to melt the chocolate. Heat over medium heat, stirring constantly, until thickened.
- Remove from heat and cool slightly before transferring to the refrigerator to chill for 2 hours.
- Once chilled, whip the remaining heavy cream until stiff peaks form. Gently fold the chilled chocolate into the whipped cream until thoroughly combined. The mixture should have a fluffy consistency.
- Spoon chocolate mousse into a piping bag and pipe into small dessert dishes. Garnish with your favorite toppings and serve.