Dark Chocolate Mousse with Fresh Whipped Cream

When it came time to plan dessert for my Valentine’s Dinner Party, I knew at least one truth: There had to be chocolate. I mean, it’s Valentine’s Day, how can you not have chocolate? I landed on a chocolate mousse because it’s a classic, and something I hadn’t tried in a long, long time. In fact, I really couldn’t remember the last time I made mousse, and, I hate to admit this, but it may have even been out of a box. The horror!

This was a nice basic recipe, from Not So Humble Pie, that pleased grown-ups and little men alike. My friend “B” helped me finish mine. I take that as a seal of approval. You can see him waiting behind the mousse if you squint and tilt your head. The deep rich chocolate flavor was also a nice pairing to the Amaretto Madeleines I served alongside, as it gave a nice crunchy contrast to the creaminess of the mousse and even gave you something to dip with if you like that sort of thing.


  • 5 large egg yolks
  • 1/2 cup granulated sugar
  • 1/3 cup Frangelico hazelnut liqueur, coffee, or water
  • 8 oz. Bittersweet Chocolate (preferably 66% cacao), finely chopped
  • 2 cup Heavy Cream, chilled
  • 1 Tbsp Sugar
  • 1 tsp Vanilla Extract


  1. In a heat safe bowl, beat the eggs and sugar together until the mixture is uniform and light in color. Place over a double boiler and whisk until slightly thickened. A ribbon of the egg sugar mixture should flow back into the bowl when the whisk is lifted and the sugar should just be beginning to dissolve.
  2. Add the flavoring liquid of your choice and then continue to whisk over the simmering water until the mixture hits roughly 160°F and coats the back of a spoon. Remove from heat and add the finely chopped chocolate. Stir until your arm cramps or the mixture becomes cool to the touch, whichever comes first (roughly 10 minutes).
  3. Set the chocolate aside and beat 1 cup of the heavy cream to soft peaks. Fold the cream into the chocolate, then cover and chill for 4 hours.
  4. Prior to serving beat the remaining cup of heavy cream to soft peaks and add in the sugar and vanilla and beat for an additional 30 to 60 seconds to combine.
  5. Place about a ½ cup of the mousse in a small serving dish, or even a coffee cup. Top with the whipped cream. Enjoy!

5 thoughts on “Dark Chocolate Mousse with Fresh Whipped Cream

  1. Jeanne says:

    This looks delicious! I have never made chocolate mousse before, but I’ll have to give it a try. The fresh whipped cream is the perfect topping!

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