Decadent Chocolate Mousse

Glasses filled with chocolate mousse and topped with whipped cream and crushed peppermint pieces sitting on silver tray with container filled with whipped cream

Decadent Chocolate Mousse

Made from both dark and semi-sweet chocolate, this decadent and easy chocolate mousse recipe is perfect for Christmas! It's light, airy and so rich!

Course Dessert

Cuisine American

Difficulty Easy

Method Cooking

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 344kcal

Author Kaleb

Ingredients

4 oz semi-sweet chocolate
4 oz dark chocolate
6 egg yolks
2 ¾ cups heavy cream separated
5 tbsp white granulated sugar
1 tsp kosher salt
1 ½ tsp vanilla extract

Instructions

Break the chocolate into smaller pieces. Place in a heatproof bowl and melt in the microwave 30 seconds at a time, stirring in between until melted. Once melted and smooth, set aside.
In a 4-quart heavy-bottom kettle, whisk together the egg yolks, ¾ cup heavy cream, three tablespoons sugar, and salt. Whisk to combine and set over medium-low heat. Continue to whisk over the heat until the sugar has melted and the mixture registers 160°F. Remove from the heat.
Strain the mousse base through a sieve to remove any lumps or cooked egg.
Stir in vanilla extract and fold the mousse base with the melted chocolate until smooth. Set aside to cool to room temperature.
Using a mixer, whip the remaining 2 cups heavy cream with two tablespoons sugar to stiff peaks, about 3 minutes.
Whisk in about ⅓ of the whipped cream into the chocolate mixture. Once combined, slowly fold in the remaining whipped cream until no streaks of cream are evident.
To serve, spoon or pipe into individual serving dishes. This dessert can also be poured into one large dish.
Place in the refrigerator and chill for at least 6 hours or up to 48 hours. Once chilled, serve with a dollop of whipped cream!

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