Delicious Chocolate Mousse {Recipe}

A while back I posted Almost Too Easy Chocolate Mousse, which is simply a store mix, dressed up.  I’ve been feeling guilty for never posting a “real” chocolate mousse recipe, although most of you seemed grateful for the quickie version!  So if you’re feeling extra domestic, then here is a “real” chocolate mousse that is light (in texture), delicious and still quite easy.  This delicious chocolate mousse recipe can be made several hours in advance, and refrigerated until ready to serve.

Chocolate Mousse-

2 eggs

1/4 cup sugar

1 cup heavy whipping cream, or half and half


1 1/2 cups heavy whipping cream

6 ounces semisweet chocolate

A few chocolate cookies, crushed (optional)


* Beat eggs with an electric mixer on high about 3 minutes.  Gradually beat in sugar.

* Heat 1 cup whipping cream in a saucepan, over medium heat, just until hot.

* Gradually stir about half of the hot cream into the egg mixture.  Then add egg/cream mixture to the saucepan.  Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).

* Remove from heat and add chocolate.  Stir until chocolate is melted.  Cover and refrigerate about 2 hours, stirring occasionally.

* When chocolate mixture has chilled, beat 1 1/2 cups whipping cream in a chilled bowl with an electric mixer.  Beat on high until stiff.  Fold chocolate mixture into whipping cream.  Pipe or spoon mixture into cups.

* Serve immediately or refrigerate until ready to serve.  Top with crushed chocolate cookie crumbs, if desired.

Makes 8 (moderate sized) servings.

Recipe source:  Betty Crocker’s New Cookbook (1996).



  1. This looks so sinfully delish!

  2. This really made me have a craving! Better go buy the box version, and whipped cream! I'm having a desert moment!

  3. Can this be used to fill a cake?

  4. 'Yum' is all I can say 🙂

  5. These look so yummy! If I were you I might not have shared with my family! Love you!

  6. Mousse is really one of my favourite desserts! And I don't have even one recipe for it! This is so helpful. Thanks!

  7. Can't wait to try this recipe! By the way, it would be much easier to read your blog if you aligned your text like in a book to the left instead of centering it. It'd be much easier on the eyes+brain. 🙂

  8. I love you blog
    Lovely hugs

  9. The Chocolate Mousse recipe on the original Martha Stewart cookbook is absolutely delicious as well. I've varied the recipe at times and add only chilled whipping cream for a more dense mousse.

  10. Thanks for this one, I love chocolate mousse but have never made it from scratch…so now it will be my next new recipe to try 🙂

  11. Oh my Gawd. This would never make it into individual serving dishes. I would eat the entire bowl with a big wooden spoon. Then I'd regret it. Then I'd make it again!

  12. This looks amazing!!! I want it NOW.

  13. Oh WOW! This looks wonderful!

  14. These look absolutely delicious! And the pretty single servings would be perfect for a bridal shower party. 🙂

  15. looks like a perfect dessert! i absolutely love chocolate mousse.. and i love how this recipe actually cooks the eggs (most of the mousse recipes i've seen use raw eggs which i feel a bit freaked about using).. thanks for posting!

  16. do you think i could use this type of mousse for a filling? A layered chocolate cake with mousse filling?

  17. @Tracy- I've never used this as a cake filling, but I don't know any reason for you not to try it. I would recommend it for a cake you plan to eat the same day it's made. Go for it! =)

  18. OH my! that looks very tempting.. makes me drool.

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  20. Mine came out runny. Taste fantastic. Letting it sit Iin fridge for an hour or 2! Hopefully it’ll thicken up.

  21. Pingback: Thin Mints Chocolate Mousse

  22. Perfect timing, I was craving some chocolate!

  23. This was soooooooo good ! Thanks for sharing. I have bookmarked this recipe and will be making again and again!!!

  24. Is it the entire egg or just the egg whites for this recipe

  25. Help please! I tried the recipe but the chocolate did not set even after chilling it in the fridge overnight. It is still liquidy. Do I put it back on the stove to thicken over low heat?

  26. I make this far more frequently than I should because it is delicious!! I have taken to using Lily’s chocolate chips (sweetened with Stevia) and subbing the sugar for an erythritol blend. This makes the dessert sugar free and then it doesn’t disrupt your blood sugar the same way!! So if you have diabetics in your life, this is a great way to do this dessert for them decadent dessert with a low glycemic index  

    • Thanks so much for the lovely comment! So glad you’re enjoying the recipe and have found some adjustments that work for your family!

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