Chocolate Mousse Whipped Cream (Print Version)

A rich and airy chocolate mousse garnished with soft whipped cream for a satisfying treat.

# What You'll Need:

→ Chocolate Mousse

01 - 5.3 oz dark chocolate (70% cocoa), chopped
02 - 3 large eggs, separated
03 - 3.5 tbsp granulated sugar
04 - 1 tsp pure vanilla extract
05 - 1 pinch salt
06 - 1/2 cup heavy cream

→ Whipped Cream Topping

07 - 2/3 cup chilled heavy cream
08 - 1 tbsp powdered sugar
09 - 1/2 tsp vanilla extract

# Directions:

01 - Melt the dark chocolate in a heatproof bowl over simmering water, stirring constantly until smooth. Remove from heat and allow to cool slightly.
02 - Whisk egg yolks with half the granulated sugar and vanilla extract until the mixture becomes pale and thick.
03 - Gradually incorporate the melted chocolate into the egg yolk mixture, stirring continuously until fully combined.
04 - In a clean bowl, whip egg whites with a pinch of salt until soft peaks form. Slowly add the remaining sugar and continue whipping until stiff peaks develop.
05 - Carefully fold the whipped egg whites into the chocolate mixture in three additions, preserving as much air as possible.
06 - Whip the measured heavy cream until soft peaks form, then gently fold into the chocolate mixture until smooth and homogenous.
07 - Distribute the mousse evenly into four serving glasses or ramekins. Cover and refrigerate for at least two hours to set.
08 - Beat the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form, creating a light and airy topping.
09 - Top each set mousse with a generous dollop of the whipped cream immediately before serving.

# Expert Tips:

01 -
  • It tastes like a French patisserie dessert but comes together in under 30 minutes of actual work time.
  • The contrast between silky mousse and pillowy whipped cream is genuinely addictive—better than any storebought version.
  • You get to use a whisk or mixer, which honestly feels like therapy after a long day.
02 -
  • Raw eggs: If you're worried about food safety, use pasteurized eggs, which you can find at most grocery stores in the egg section.
  • Don't skip the cooling step after melting chocolate—hot chocolate will cook the egg yolks and give you sweet scrambled eggs instead of mousse.
  • The folding motion is everything; stir and you lose all the air you worked to incorporate.
03 -
  • Make the mousse the day before serving if you can—it sets better and the flavors deepen slightly overnight.
  • If your whipped cream splits while folding, start over with new cream rather than trying to save it; it'll never whip properly again once it breaks.
  • Serve mousse within 24 hours of making it, before the whipped cream topping starts to separate and the mousse loses its perfect texture.

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