Chocolate Mousse with Whipped Cream (Printable Version)

A light, rich chocolate dessert layered with smooth whipped cream for a creamy finish.

# What You Need:

→ Chocolate Mousse Base

01 - 5.3 oz bittersweet chocolate (60–70% cacao), chopped
02 - 3 large eggs, separated
03 - 1.4 oz granulated sugar
04 - 1 pinch salt
05 - 0.85 cup heavy cream, cold
06 - 1 tsp vanilla extract

→ Whipped Cream Topping

07 - 0.63 cup heavy cream, cold
08 - 1 tbsp powdered sugar
09 - 0.5 tsp vanilla extract

→ Garnish

10 - Chocolate shavings or cocoa powder (optional)

# How To Make:

01 - Place the chopped chocolate in a heatproof bowl over a pan of simmering water, creating a double boiler. Stir continuously until completely melted and smooth. Remove from heat and allow to cool slightly while preparing the egg mixture.
02 - In a large mixing bowl, whisk the egg yolks with half of the granulated sugar (approximately 0.7 oz) until the mixture becomes pale, thick, and creamy in texture.
03 - Stir the melted chocolate and vanilla extract into the prepared egg yolk mixture, folding gently until completely incorporated and smooth.
04 - Using a clean, dry bowl and electric mixer or whisk, beat the egg whites with salt until soft peaks form. Gradually add the remaining granulated sugar and continue beating until stiff, glossy peaks form.
05 - Gently fold the whipped egg whites into the chocolate base in three separate additions, using a spatula with light, lifting motions to preserve the airy texture without deflating the mixture.
06 - In a separate chilled bowl, whip 0.85 cup cold heavy cream until soft peaks form. Carefully fold the whipped cream into the chocolate mixture until fully incorporated with no visible streaks remaining.
07 - Evenly distribute the chocolate mousse among four individual serving glasses. Cover with plastic wrap and refrigerate for at least 2 hours, or until completely set and firm.
08 - Just before serving, whip 0.63 cup cold heavy cream with powdered sugar and vanilla extract until soft peaks form, being careful not to overbeat.
09 - Top each chilled mousse with a generous dollop of freshly whipped cream. Garnish with chocolate shavings or a dusting of cocoa powder if desired, and serve immediately.

# Expert Advice:

01 -
  • The texture is impossibly light yet intensely chocolatey, like eating a chocolate cloud
  • It looks stunning in clear glasses but takes surprisingly little effort
  • You can make it ahead and it actually improves after a few hours in the fridge
02 -
  • Pasteurized eggs are worth using here since this recipe uses raw eggs—you can find them at most grocery stores
  • If your chocolate seizes (gets grainy), add a teaspoon of warm cream and stir until smooth again
  • The mousse can be made up to 24 hours ahead, but add the whipped cream topping right before serving
03 -
  • Set your mixing bowl and beaters in the freezer for 10 minutes before whipping cream—it makes a surprising difference
  • If you overwhip the cream, fold in a little unwhipped cream to bring it back to soft peaks

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