Chocolate Mousse with Cream (Printable)

Airy chocolate mousse paired with smooth whipped cream for a classic elegant dessert.

# What You Need:

→ Chocolate Mousse

01 - 5 oz bittersweet chocolate (60–70% cocoa), chopped
02 - 3 large eggs, separated
03 - 1/4 cup granulated sugar
04 - 1 tsp pure vanilla extract
05 - 1 pinch salt
06 - 3/4 cup heavy cream, cold

→ Whipped Cream Topping

07 - 2/3 cup heavy cream, cold
08 - 1 tbsp powdered sugar
09 - 1/2 tsp vanilla extract

# Directions:

01 - Melt the chocolate in a heatproof bowl over simmering water (double boiler), stirring until smooth. Remove from heat and let cool slightly.
02 - In a clean bowl, beat the egg yolks with 2 tbsp sugar and vanilla extract until thick and pale.
03 - Stir the cooled, melted chocolate into the yolk mixture until well combined.
04 - In another bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the remaining 2 tbsp sugar and beat until stiff peaks form.
05 - In a separate bowl, whip 3/4 cup heavy cream until soft peaks form.
06 - Gently fold the whipped cream into the chocolate-yolk mixture.
07 - Carefully fold in the beaten egg whites in two additions, ensuring the mixture stays light and airy.
08 - Spoon the mousse into individual serving glasses or bowls. Cover and chill in the refrigerator for at least 2 hours, or until set.
09 - For the topping, whip 2/3 cup heavy cream with powdered sugar and vanilla extract until soft peaks form.
10 - Pipe or spoon the whipped cream over the chilled chocolate mousse just before serving.

# Expert Tips:

01 -
  • The texture is impossibly light yet deeply satisfying, like eating a chocolate scented cloud
  • It comes together in under 30 minutes of active work but tastes like something from a fancy patisserie
  • You can make it ahead and pull it out when you need to look like you have your life completely together
02 -
  • Raw eggs carry a small risk of salmonella, so use pasteurized eggs if you're serving anyone with a compromised immune system, pregnant women, young children, or the elderly
  • If your chocolate seizes (turns grainy and stiff) while melting, don't panic—add a teaspoon of vegetable oil and stir gently until it smooths out again
  • The mousse needs those full 2 hours to set properly, and I've learned that rushing it results in a disappointing, soupy texture that won't hold up to the whipped cream topping
03 -
  • For the silkiest texture, strain your melted chocolate through a fine-mesh sieve before combining it with the yolks—this catches any tiny lumps and guarantees absolute smoothness
  • Chill your mixing bowls and whisks in the freezer for 10 minutes before whipping cream, especially on warm days, as everything whips up faster and holds its shape better

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