Easy Dark Chocolate Mousse
This creamy dark chocolate mousse is so easy to make, and uses just 4 simple ingredients! The light and fluffy texture perfectly compliments the rich chocolate flavour making this an irresistible dessert for any occasion.
Early on in our marriage we would make it a point to go to a fancy restaurant for special occasions like Valentine’s Day or our anniversary, but as the years have passed, I am just as happy enjoying a delicious homemade dinner and dessert, like this simple Strawberry Vanilla Cake, right at home,
This decadent chocolate mousse is an easy dessert that is fancy enough for a special occasion yet simple enough for family dinner! It starts with a simple pâte à bombe that is combined with rich, melted dark chocolate, and fresh whipped cream.
What is pâte à bombe?
Don’t let the fancy, schmancy term intimidate you! Pâte à bombe is simply eggs and sugar that have been whipped up until pale in colour, thick and creamy. There are two methods for pâte à bombe. One is to add hot simple syrup into whipped eggs, and the second is to heat the sugar and eggs together and then whip. I use the latter method.
What you’ll love about this recipe:
Kitchen Tools You will Need
- double boiler, or sauce pan and heat proof bowl
- candy thermometer (this is required to ensure egg/sugar mixture is heated to a safe temperature, and result in a nice thick creamy texture
- stand mixer with whisk attachment, or hand mixer and mixing bowl
- hand whisk
- rubber or silicone spatula
Ingredients
- sugar
- eggs
- dark chocolate (at least 70%)
- whipping cream
How to Make Dark Chocolate Mousse
See the full recipe and instructions in the printable recipe card below.
Beat egg, egg yolks and sugar with a whisk, heat over double boiler stirring constantly until temperature reaches 140-145 degrees Fahrenheit (60 degrees Celsius). Transfer to bowl of electric mixer and whip until smooth, thickened and pale in colour. This will take several minutes.
Melt chopped chocolate over double boiler, add to whipped egg/sugar mixture and fold in until completely combined. Be sure to scrape the bottom of the bowl as. you fold to fully incorporate.
Whip cream, add one third to the egg/chocolate mixture and beat until combined. Add remaining whipped cream and fold in with spatula until fully blended. Transfer to serving dishes. Garnish with a piece of chocolate or additional whipped cream.
How to serve Mousse
I choose coupe glasses to serve this dark chocolate mousse, but you could easily use simple dessert bowls or even simple glass jars if you like.
Top with a thin square of dark or milk chocolate, or add an extra dollop of fresh whipped cream.
More Dessert Recipes
Dark Chocolate Mousse
Equipment
- sauce pan
- 2 metal or glass mixing bowls Or use double boiler in place of sauce pan and one mixing bowl.
- stand mixer with whisk attachment Or hand mixer
- candy thermometer
Ingredients
- ½ cup granulated sugar
- 1 large egg
- 4 large egg yolks
- 8 ounces dark chocolate (70% minimum), chopped
- 2 cups heavy cream (whipping cream)
Instructions
- Place 1 mixing bowl into the freezer to chill. Chop chocolate and set aside.
Prepare pâte à bombe
- Fill sauce pan with about 2 inches of water and place 2nd mixing bowl over top, so that it is not touching the water below. Bring to a simmer.
- Add sugar, egg, and egg yolks to the bowl and whisk beat with a wire whisk, using a spatula continue to stir mixture constantly until it reaches 140 to 145 degrees on a candy thermometer.
- Transfer mixture to bowl of electric mixer and beat with wire whisk until pale in colour and thickened.
Melt chocolate
- While egg mixture is whipping, clean the bowl and reuse to melt the chocolate over the simmering water. Once melted, remove from heat and fold into the whipped egg mixture, using a rubber spatula, until well blended.
Whip Cream and Assemble
- Remove the bowl from the freezer, add the heavy cream and whip with a hand mixer until stiff peaks form.
- Beat ⅓ of the whipped cream into the chocolate mixture, then using a spatula, gently fold in remaining whipped cream until no streaks of whipped cream remain. Divide between 4 to 6 serving dishes and refrigerate until ready to serve.
Notes
- Create a double boiler by heating a small amount of water in a saucepan and placing a bowl over top to heat egg/sugar mixture, and to melt chocolate. Be sure the water does not touch the bottom of the bowl.
- Be sure to heat egg/sugar mixture to 140-145 degrees, stirring constantly.
- After transferring eggs to mixer, wash bowl throughly, dry and use it to melt the chocolate.
- If you don’t have a stand mixer, use a hand mixer to whip the eggs.
- Chilling the bowl and beaters help the whipped cream to beat to nice stiff peaks.
That’s such a simple yet pretty and delicious looking dessert. I love chocolate mousse and am going to make your recipe this week. 🙂 Have a great week, Maureen.