Chocolate Moussey-Moussey!

The other night I made my very first chocolate mousse. We devoured the rich chocolate pudding-like goodness so fast my camera didn’t stand a chance to document the successful recipe attempt! I plan to make it many times again in the future because it turned out so well. It was basically a chocolate custard with whipped cream folded in – how can one go wrong!?  So I want to switch it up and see if I can make my lemon curd into a mousse using a similar method.

In the meantime, here is the recipe, I recommend trying it because it was super easy and it was a very rich chocolate dessert that would be a fine-dining-experience in any restaurant; why not try to recreate it at home. Fine Dining at Home:

CHOCOLATE MOUSSE! Recipe courtesy of Martha Stewart Living’s Fresh Flavour Fast (one of my many favourite cookbooks – with a photo of each recipe and easy instructions with simple ingredients).

Chocolate Mousse: Fresh Flavour Fast cookbook

Chocolate Mousse: Fresh Flavour Fast cookbook

Serves 6 | Prep Time: 30 Minutes | Total time including chilling – 2 hours


8 ounces bittersweet chocolate, finely chopped
4 large egg yolks
4 tablespoons sugar
2 cups heavy cream
1 tablespoon pure vanilla extract

TIP: you have to use real heavy cream or at minimum whipping cream – you can’t go light on the dairy as this is what gives it the light fluffy texture!


1. Place chocolate in a heatproof bowl set over (not in) a pan of simmering water, stirring occasionally, until melted. Remove from heat.

2. In a medium saucepan, whisk together egg yolks, 2 tablespoons of sugar, and 3/4 cup of heavy cream. Cook over medium-low heat, stirring, until mixture coats the back of a spoon, 3-4 minutes (do not let it boil though). Remove from heat; whisk in melted chocolate and vanilla until completely smooth. Strain through a fine sieve into a bowl (this is an important step because it discards any solids from the process of cooking the yolks). Refrigerate, covered, until cool.

3. With an electric mixer on medium speed, beat remaining 1 1/4 cups heavy cream and 2 tablespoons sugar until stiff peaks form. Stir one-third of whipped cream into cooled custard mixture, then use a flexible spatula to gently but thoroughly fold in the rest.

4. Spoon into the serving dishes; chill, covered, at least 1 hour and up to 3 days. Remove from refrigerator 15 minutes before serving.

Top with a little seasonal fruit, whipped cream, crumbled cookies, or just eat and enjoy as is! Simply smooth and decadent chocolatey goodness; a.k.a. heaven in a dessert cup!

2 thoughts on “Chocolate Moussey-Moussey!

  1. Liana says:

    Thank you, thank you, thank you!

    I had this chocolate mousse the day after a really bad day. Needless to say, it was absolutely delicious, but in addition, it put a smile on my face.

    Magical chocolate mousse! (can’t wait to stock up my fridge hehe)

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