How Long Does It Take For Mousse To Set

The best Chocolate Mousse! Decadently creamy, light and billowy, and indulgently chocolaty. This recipe is a staple for chocolate lovers everywhere!

Looking for more heavenly desserts? So also effort my classic Cheesecake, Chocolate Covered Strawberries, or Molten Chocolate Lava Cakes.

Glass full of chocolate mousse topped with whipped cream and chocolate shavings.

When there'south chocolate mousse this proficient being served there is just absolutely no resisting! Each bite melts away in your mouth and that level of unparalleled richness tin can't exist matched!

If only it could authorize for breakfast. I could alive on this delicious treat, it's e'er been one of my favorites!

The perfect finishing touch for this mousse is simple and delicate whipped cream and sparse shavings of dark chocolate. Not but does it make it look elegant and add together visually appealing variation merely it just compliments and finishes it off every bit it should be.

Of course this is no diet friendly menu item and low calorie dessert simply it's worth every fleck of it. All things in moderation.

Mousse Fabricated without Raw Eggs!

With this mousse recipe there's no worries near food borne illness since at that place are no raw eggs in this recipe. Hither we cook the egg yolk mixture to 160 degrees to kill off whatever potentially harmful bacteria.

So information technology's a dessert you lot don't accept to worry about serving to guests. Everyone will exist smitten with this cup full of chocolate bliss!

And it really is less intimidating to make than you may think. Simply a few uncomplicated steps, then the hardest part is the wait times while chilling, but the patience is worth it!

6 servings of chocolate mousse in small glass cups.

Ingredients Needed to Make Chocolate Mousse

Yous'll but need 5 ingredients for this recipe!

Heavy cream – this rich ingredient makes the mousse light and fluffy and amazingly decadent.
Egg yolks – this thickens up custard mixture in the mousse and boosts richness.
Granulated carbohydrate – you can adjust this slightly to gustatory modality.
Vanilla excerpt – I usually similar to add a fair amount of vanilla to chocolate desserts. It compliments those flavors and then nicely.
Bittersweet chocolate – use chocolate baking bars or other good quality chocolate confined.
Bounding main salt (optional) – regular table salt works fine too. You lot only need to add together a pinch or two, and honestly it can even be omitted. Information technology just picks up the flavors a bit.

Ingredients to make chocolate mousse shown in this image.

How to Make Chocolate Mousse

1. Whip egg yolks and carbohydrate: In medium mixing bowl using an electrical manus mixer whip together egg yolks and granulated sugar on high speed until pale and fluffy, about 2 minutes.

2. Oestrus three/4 cup cream: Warm 3/4 loving cup of the heavy cream in a 2-quart saucepan on the stovetop over depression heat until hot.
3. Temper eggs with foam mixture: While whisking egg mixture slowly pour in warm cream mixture to temper egg yolks. And so pour combined egg yolk and cream mixture back into saucepan.
iv. Cook mixture to 160 degrees: Cook over low heat, whisking constantly, until mixture thickens just slightly and reaches 160 degrees on an instant read thermometer. If you notice any clumps strain through a sieve and return to saucepan.

Mixing egg yolks and sugar with electric mixer. Tempering egg yolks in mixing bowl for mousse and cooking mixture in saucepan.

5. Melt in chocolate: Off estrus add together in chocolate, stir until melted.
six. Let cool to room temp: Pour mixture into a make clean medium basin, encompass and chill, stirring about every x – 15 minutes until information technology reaches 70 degrees (or no longer warm), about 30 – xl minutes total.
7. Whip remaining cream, fold into chocolate mixture: Whip remaining heavy cream until very stiff peaks grade. Fold whipped foam into chocolate mixture until combined.
viii. Divide mixture amid dessert cups, chill: Pipe or spoon into dessert cups. Chill 2 hours. Top with sweetened whipped cream if desired and garnish with shaved or grated chocolate.

Melting chocolate into custard mousse mixture. Folding whipped cream into chocolate mousse mixture.

How to Shop Mousse:

Continue mousse in the fridge. It is best served common cold merely if it has been refrigerated overnight, for a softer consistency you can let it sit at room temperature for about 30 minutes before serving.

How Long Does This Mousse Go on?

It should keep well for about 3 days in the refrigerator, it volition lose some of it'southward volume (that air whipped into the cream) but the gustation volition remain the aforementioned.

Can I Utilize This Mousse for Cake?

This mousse should also work well added to cakes, I would add it as a topping rather than a filling.

Tips:

Don't skip the tempering step (when whisking warm mixture into egg yolks) this keeps them from scrambling. Also one time in pan you must whisk constantly to avert lumps and scrambling.
If you practise end upwards with a few tiny lumps the sieve the mixture before adding the chocolate.
If chocolate doesn't melt fully off oestrus you tin return to warm estrus and stir constantly to melt.
Use real chocolate and good quality chocolate. It will merely taste as good every bit what yous put into it.
For fluffiest whipped foam endeavor using a chilled bowl and beater blades when whipping.
Don't let chocolate mixture arctic through, it should just get well-nigh to room temp (70 degrees). Cool plenty that it doesn't melt the whipped foam simply not so cold the chocolate starts to harden and mixture ends up clumpy when folding in the foam.
Chill finished mousse before serving for great texture and refreshing taste.

Close up image of chocolate mousse covered with whipped cream. Spoonful removed to show fluffy texture of interior.

Variations:

With this recipe y'all can employ semi-sweet or bittersweet chocolate depending on how potent you'd like the chocolate flavor to be. Even dark similar 70% if y'all like information technology bold would piece of work.
You tin adjust sugar corporeality slightly to taste. Stick with granulated saccharide hither to sweeten.
Try with a little peppermint extract for a festive flavor and finish with fine crushed peppermint candies or add coconut excerpt to the whipped foam and finish with fine kokosnoot.
Cease with a garnish of fine chopped slivered almonds or macadamia basics for another layer of decadence and texture.
Sometimes I serve these in mini cups and brand 12 servings instead of 6. A fun size care for for parties.

Spoonful of chocolate mousse

More Mousse Recipes Yous'll Honey!

Like shooting fish in a barrel Chocolate Mousse (this quick and like shooting fish in a barrel mousse doesn't require cooking with eggs, information technology uses marshmallows instead)
Chocolate Mousse Pie
Lemon Mousse
Mint Chip Mousse
Raspberry Mousse

Chocolate Mousse

Perfect Chocolate Mousse! Decadently flossy, light and billowy, and indulgently chocolaty. This recipe is a staple for chocolate lovers everywhere!

Servings: half dozen

Prep 20 minutes

Melt 5 minutes

Resting 2 hours 30 minutes

Ready in: ii hours 55 minutes

4 large egg yolks
ane/4 cup (50g) granulated sugar
two cups (475ml) heavy cream, divided, plus more for topping if desired*
i compression body of water salt (optional)
2 tsp (10ml) vanilla extract
7 oz. bittersweet chocolate,** chopped small

In medium mixing bowl using an electric hand mixer whip together egg yolks and granulated saccharide on high speed until pale and fluffy, about 2 minutes.
Warm 3/iv loving cup of the heavy foam and salt in a 2-quart saucepan on the stovetop over low heat (don't let it boil).
While whisking egg mixture slowly cascade in warm cream mixture to temper egg yolks. And so pour combined egg yolk and foam mixture back into saucepan.
Melt over low heat, whisking constantly, until mixture thickens just slightly and reaches 160 degrees on an instant read thermometer (this usually takes about 3 - 5 minutes). If y'all observe any small-scale lumps strain through a sieve and render to saucepan.
Off heat add in chocolate and vanilla. Stir well until chocolate is melted.
Pour mixture into a make clean medium bowl, cover and chill, stirring about every 10 - fifteen minutes until it reaches 70 degrees (or no longer warm), about thirty - 40 minutes full.***
Whip remaining heavy cream until very stiff peaks class.**** Fold whipped foam into chocolate mixture until combined.
Pipe or spoon into dessert cups. Chill two hours. Peak with sweetened whipped foam if desired and garnish with shaved or grated chocolate.

*If you want whipped cream for topping I used about i/2 cup cream, whipped with 1 Tbsp sugar.
**If you'd like it less intensely chocolatey you can use semi-sweet chocolate, if you'd like information technology more intensely chocolate and less sweetness so you can reduce sugar to 2 Tbsp.
***Don't let chocolate mixture become as well cold or it tin can outset to harden and ready and mixture will end up lumpy when folding in whipped foam.
****Using a chilled bowl is helpful when whipping cream, information technology whips faster and ends up fluffier.
Nutrition guess is for mousse merely, no added toppings.

Nutrition Facts

Chocolate Mousse

Amount Per Serving

Calories 538 Calories from Fat 405

% Daily Value*

Fat 45g 69%

Saturated Fat 27g 169%

Cholesterol 234mg 78%

Sodium 46mg 2%

Potassium 259mg 7%

Carbohydrates 28g 9%

Cobweb 3g 13%

Sugar 21g 23%

Poly peptide 5g x%

Vitamin A 1346IU 27%

Vitamin C 1mg 1%

Calcium 87mg nine%

Iron 2mg 11%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe inspired by Gourmet and Betty Crocker