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Silky Chocolate Mousse


Nothing says decadence like a light, airy chocolate mousse. Recipe also includes a Silky Mocha Mousse variation, yum!

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Rate this recipe 4.5/5 (28 Votes)


  • 4 ounces milk chocolate, chopped
  • 2 ounces dark chocolate, chopped
  • 1 1/2 cups whipping cream, (35%), divided
  • 4 egg yolks
  • 3 tablespoons granulated sugar
  • Pinch salt
  • 1/2 teaspoon vanilla


Servings 6
Preparation time 25mins
Cooking time 25mins


Step 1

In heatproof bowl over saucepan of hot (not boiling) water, melt milk chocolate and dark chocolate, stirring until smooth. Set aside.

In small saucepan, heat 1/2 cup of the cream over medium-high heat just until tiny bubbles form around edge of pan.

In separate heatproof bowl, whisk together egg yolks, sugar and salt; slowly whisk in hot cream. Place bowl over saucepan of gently simmering water; cook, stirring, until instant-read thermometer reads 160°F and mixture is thick enough to coat back of spoon, about 15 minutes. Remove from heat.

Whisk in melted chocolate and vanilla. Place plastic wrap directly on surface; let cool, about 15 minutes.

Whip remaining cream; fold one-quarter into chocolate mixture. Fold in remaining whipped cream. Divide among dessert dishes; cover and refrigerate until set, about 4 hours.

Make-ahead. Cover and refrigerate for up to 24 hours.

Change it up: Silky Mocha Mousse

Heat 2 tablespoons instant coffee granules with cream.

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