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Chocolate mousse

  • 100 g Dark Chocolate (62% cacao)
  • 1 T Unsalted Butter
  • 2 Egg Yolks
  • 1 T White Sugar
  • 60 g Water
  • 1/4 t Medium-Grain Salt
  • 120 g Heavy Whipping Cream, chilled

These amounts yield 2 servings.

  1. Prep chocolate. Break up or chop chocolate into small pieces and set aside with butter.
  2. Cook yolk mixture. Add egg yolks, sugar, water, and salt to a metal mixing bowl. Cook, whisking, directly over medium-low heat until thick, foamy, and hot to the touch (63 to 65ºC / 145 to 150ºF).
  3. Melt chocolate. Add chocolate and butter to yolk mixture and whisk until all chocolate is melted. Rest a few minutes, whisking occasionally, until cooled to just above room temperature.
  4. Whip cream until medium stiff peaks form. Do not over-whip or the final texture will be grainy.
  5. Fold. Transfer about 1/3 of chocolate mixture into whipped cream and fold with a spatula until almost incorporated. Gently fold in remaining chocolate, keeping as much air in the mixture as possible.
  6. Chill. Transfer into 4 serving dishes, wrap, and chill at least 1 hour before serving.

Water substitutions

Replace part of the water with cold coffee (30 g water + 30 g coffee) or rum (45 g water + 15 g rum) for a different flavor profile.

  1. Mitzewich, John. "Chocolate Mousse for Beginners - And Also Experts." Food Wishes. 16 February 2024. ↩

  2. Mitzewich, John. "Chocolate Mousse for Beginners." All Recipes. 7 February 2025. ↩