5 Ingredient Chocolate Mousse is a no-fuss version of your favorite French dessert! It is light, fluffy, and decadently delicious. Bon appétit!
No need to fear this classic, French dessert. We are bringing you a no-fuss chocolate mousse. Tempering eggs may seem a bit daunting, but we are here to walk you through it until you feel like a pro! Chocolate mousse requires only 5 ingredients, and takes just 20 minutes of hands-on time to prepare with a 2-hour chilling period. Simply let your fridge do the rest of the work chilling your mousse to perfection. The most difficult part about this recipe is deciding which cute little bowls or glasses to serve it in!
The most crucial step in chocolate mousse is tempering the eggs. Adding hot cream to raw egg yolks will just give you scrambled eggs, so we have to slowly add the hot cream. Make sure to pour a steady stream of cream into your egg yolks and whisk quickly. Once you have whisked in half of the total cream, you can then pour your tempered eggs into the remaining cream on the stovetop. Continue to whisk constantly while it cooks on the stovetop.
If you did happen to get a few lumps of egg, you can always strain it through cheesecloth to remove them.
You need to use high quality chocolate in this recipe. We love semi-sweet in chocolate mousse, but you can also use milk chocolate. Favorite brands we prefer are Guittard, Ghiradelli, and Lindt baking chocolate.
What should I serve chocolate mousse in?
There’s no need to go out and buy something special to serve chocolate mousse in, though we certainly won’t stop you if that’s your jam! You can use whatever you have on hand: small bowls, juice cups, or even champagne flutes
Make Ahead Instructions
You can make chocolate mousse up to 3 days ahead of time. Cover with plastic wrap and store in the fridge until you’re ready to serve. Make sure to wait to top your chocolate mousse with extra whipped cream and chocolate shavings until just before serving.
Store leftover chocolate mousse in the fridge for up to 3 days or in the freezer for up to 2 months. Keep in an airtight container.
If you like this recipe, you may be interested in these other delicious chocolate dessert recipes:
- Decadent Chocolate Cream Pie
- Ultimate Guide to Chocolate Ganache
- Perfect Chocolate Cheesecake with Oreo Crust
- Chocolate Sugar Cookies
5 Ingredient Chocolate Mousse
- 4 large egg yolks
- 1/2 cup granulated sugar
- 3 cups heavy whipping cream , divided
- 8 ounces semisweet baking chocolate , finely chopped
- 2 teaspoons vanilla extract
- In a large mixing bowl, use a hand mixer or whisk to whip sugar and egg yolks for 2-3 minutes until well combined and creamy.
- In a medium-sized sauce pan, heat 1 cup of the whipping cream over medium heat until it reaches a simmer. Make sure to stir as it heats up to prevent burning. Once the cream has reached a simmer, work quickly and carefully pour half of the hot whipping cream in a steady stream into the egg mixture, whisking constantly to avoid curdling or cooking the eggs.
- Immediately pour the egg mixture back into the saucepan, whisking constantly. Return to a medium heat and whisk constantly until mixture thickens, approximately 5 minutes.
- Remove from heat and stir the chocolate into the hot mixture. Stir until all the chocolate has melted.
- Cover and refrigerate for at least 2 hours.
- In a chilled medium-sized mixing bowl, add in the 2 remaining cups of whipping cream and vanilla. Whip the mixture with a hand mixer until the cream has stiff peaks. Using a spatula, fold in the chocolate mixture into the whipped cream mixture and continue to gently fold until evenly mixed.
- Serve with a dollop of whipped cream and chocolate shavings to garnish, if desired.