clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chocolate Mousse with whipped cream in white ramekins.

Chocolate Mousse

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cindy @mycountrytable
  • Prep Time: 15 minutes
  • Cook Time: 3 minutes
  • Total Time: 18 minutes
  • Yield: 3 servings 1x
  • Category: Dessert
  • Method: Cook
  • Cuisine: American


This Chocolate Mousse is light, airy, and satiny smooth, and its true bittersweet flavor shines through.  A dollop of whipped cream really complements the bittersweet chocolate too! 


Units Scale
  • 2 ounces bittersweet chocolate (I use Ghirardelli)
  • 4 large egg yolks
  • 1/4 cup granulated sugar
  • Pinch of salt
  • 2 tablespoons unsweetened cocoa (I used Dutch-processed)
  • 1 1/4 cup very cold heavy whipping cream
  • Chocolate shavings for garnish


  1. Finely chop the chocolate with a serrated knife and set it aside.
  2. Add the eggs yolks, granulated sugar, and salt to a medium bowl.  Place the bowl in the top of a saucepan of 2 to 3 inches of simmering water, (doubler boiler).  Make sure the bottom of the bowl does not touch the water.  Constantly whisk the egg yolk/sugar mixture for about 3 minutes, until the sugar has totally dissolved and the mixture is very warm to the touch.  This should also slightly cook the egg yolks.
  3. Remove the pan from the hot water.  Add the chopped chocolate to the warm mixture and allow it to sit for about 30 seconds then add the cocoa.  Whisk or mix until the mixture is very smooth and free of any small clumps of chocolate.  Set aside while you whip the whipping cream.
  4. Add the whipping cream to a large mixing bowl.  Using the whisk attachment, whisk the cream until soft peaks form.  Remove 1/2 cup of the whipping cream and cover and refrigerate it.  You should have 3/4 cup left.  Using a sturdy hand whisk, whisk 1/2 of the whipped cream into the chocolate mixture, until the mixture is very smooth.   Using a spatula, gently fold in the remaining whipped cream until it’s thoroughly incorporated.
  5. Divide the mousse  equally between 3 ramekins.  Place a square of paper towel over the top of each ramekin,  making sure the paper towel doesn’t touch the mousse. Wrap the entire ramekin with plastic wrap.  The paper towel will catch any condensation from dripping onto the top of the mousse.  Refrigerate the mousse for at least 2 hours or overnight.
  6. Remove the mousse from the refrigerator about 15 minutes before seriving it, for best flavor.  Garnish with a dollop of the remaining whipped cream.
  7. Optional:  Garnish with shaved chocolate.  To shave chocolate run a vegetable peeler down the side of a bar of chocolate.


Recipe adapted from Martha Stewart.