Chocolate Mousse Heaven

I’m a chocolate addict. If it were socially acceptable, I would drape myself in chocolate. One of my favorite varieties of chocolate is mousse. Silky smooth and doesn’t leave you overly stuffed.

I spotted this recipe in the Joy of Baking catalog. From everything I’ve seen, this is the best and purest mousse recipe on the planet.  While it’s not exactly healthy, it’s not terrible for you, either.  I think you can easily stretch this recipe to 6 servings or more, assuming you can get you hands on some small serving bowls or containers (shot glass?). The chocolate is very rich and a few spoonfuls is more than satisfying.


Serving Size (4 people)

Estimated time: 60 minutes (30 minutes prep, 30 minutes wait)


  • 4 oz semi-sweet or bittersweet chocolate  (or a combination of your choice); 4 oz is 1 baking bar; again, I prefer Ghiradelli brand
  • 2 tablespoons unsalted butter
  • 2 large eggs, separated
  • 3 tablespoons powdered (confectioners) sugar
  • 1/2 teaspoon cream of tartar 
  • 1/2 teaspoon vanilla extract
  • 3/4 cup heavy cream
  • chocolate shavings

*green highlight denotes ingredients you will likely need to buy fresh while black text includes ingredients you should either have stocked in your pantry or ingredients that have a lengthy shelf life.

What You’ll Need:

  • whisk and/or mixer (stand or hand)
  • 3 bowls
  • 1 pot


  1. create a double broiler: pour 1/2 inch of water into a pot and place a bowl (glass or metal) on top of it so the bowl does not touch the water
  2. turn on low heat just enough to get the water hot
  3. break chocolate into small pieces and throw into the double broiler bowl along with the butter (preferably cut into smaller pieces, too)
  4. the butter/chocolate mixture will begin to melt. keep an eye on it and stir occasionally (this will take 5-10 minutes in total)
  5. once butter/chocolate is melted and combined, remove from heat and let cool for a few minutes. stir in 2 egg yolks and place in fridge while you whip up the egg whites and whipped cream (in separate bowls)
  6. in a separate bowl, take 2 egg whites and mix with cream of tartar until foamy. best if you use a hand mixer here, but you can use a whisk, too
  7. once foamy, slowly add 2 tablespoons of sugar and mix/whisk until you reach soft peaks (again, using a hand mixer of whisk manually)
  8. in a another bowl, whisk (or using a hand mixer) 1/2 cup of heavy cream, 1 tablespoon sugar and vanilla extract until you reach soft peaks
  9. remove chocolate mixture from fridge and stir in a few tablespoons of the egg white mixture. fold in the remaining egg whites. (video on folding)
  10. fold in the whipped cream using the same technique
  11. spoon the mousse into serving cups and refrigerate for at least 30 minutes before serving
  12. to garnish, you can whip up some more whipped cream (same process as before) and place on top of mousse
  13. you can also create some chocolate shavings. to do so, take a vegetable peeler and peel the edge of a chocolate  bar with shavings falling into a bowl
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One Comment on “Chocolate Mousse Heaven”

  1. How have I not found you before! Your space is gorgeous!

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