The Best Homemade Chocolate Mousse

Close-up of 3 finished chocolate mousse servings in small mason jars, topped with whipped cream and chocolate shavings.

The Best Homemade Chocolate Mousse

This Easy Chocolate Mousse Recipe is smooth, decadent, and surprisingly quick to make with just a few simple ingredients. Make this today for a homemade chocolate mousse that tastes like it came straight from a restaurant dessert menu!

Course Dessert

Cuisine American, French

Keyword Best chocolate mousse recipe, chocolate mousse recipe, easy chocolate mousse recipe, Homemade chocolate mousse

Cook Time 30

Total Time 30

Servings servings

Calories 627kcal

Ingredients

10 oz dark chocolate *can be chips or a shredded bar
3 cups heavy cream (divided)
3 egg yolks
3 oz brewed coffee
1 tsp vanilla extract

Whipped Cream Topping (optional)

1 1/2 cup heavy cream
1 tsp vanilla extract
2 tbsp maple syrup or sweetener of choice

Instructions

Gently melt the chocolate using a double boiler or microwave. Stir until smooth and glossy. Set aside to cool slightly.
Bring 1 cup of heavy cream to 145°F. Add coffee, then the egg yolks, to the heated cream and mix well.
Pour cream mix over the melted chocolate. Add the vanilla extract and whisk until smooth and glossy.
In a large bowl, beat the remaining heavy cream until soft peaks form. Slowly fold the whipped cream into the mousse, to help create the airy and smooth finished texture.
(optional) Whip another 1 1/2 cups of cream and sweeten as desired. Set aside.
Spoon into individual ramekins or bowls and refrigerate for at least 2 hours (but best if rested overnight!). Top with whipped cream, berries, or a dusting of cocoa powder before serving, if desired!

Notes

I like to serve this recipe in half-pint mason jars! They are not only adorable, but they are so easy to store! Fill the jar 1/2 to 3/4 of the way with the chocolate mousse, then fill the rest of the way with whipped cream. So easy, cute, and delicious!

Best Tips for the Perfect Chocolate Mousse!

A few tips to make sure your chocolate mousse turns out perfectly every time!

Use good quality chocolate. Since chocolate is the star of this recipe, the better your chocolate, the better your mousse! We love a 70% (or higher) dark chocolate for the richest flavor without being too bitter.
Don't skip the cooling step. After melting the chocolate, let it cool slightly before adding the cream mixture. If the chocolate is too hot, it can cause the eggs to scramble, and the finished texture will be grainy instead of smooth.
Fold, don't stir. When combining the whipped cream with the chocolate mixture, use a gentle folding motion (scoop with the flat of a spatula, then turn it over 180° repeatedly around the mix to gently incorporate) rather than stirring. Stirring will deflate the whipped cream, and you will lose that signature light and airy texture!
Don't rush the chill time. Two hours is the minimum, but overnight is really where the magic happens! The mousse firms up beautifully and the flavor deepens significantly with a longer rest in the fridge.

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