Quick Chocolate Mousse

Quick Chocolate Mousse

This simple and quick chocolate mousse can be whipped up in a few minutes
Servings 4
Total Time 30 minutes


  • 1 Egg Yolk (large)
  • 10 Grams(.4 oz) Sugar
  • 150 Grams(5.3 oz) Dark Chocolate (65% cacao content - good quality)
  • 50 Grams(1.8 oz) Heavy Cream (35%)
  • 50 Grams(1.8 oz) Milk
  • 250 Grams(8.8 oz) Heavy Cream (35%) (cold)


  • Place a glass (or metal) bowl and a whisk in the freezer.
  • In a separate bowl, whisk egg yolk and sugar until light and foamy (small quantities cannot be done by machine).
  • Set aside.
  • Put chocolate in a heatproof bowl. Chocolate should be either cut into small pieces or preheated.
  • In a sauce pan bring cream and milk to almost a boil, pour slowly over the egg and sugar mix while whisking, then pour mixture back into the pan and whisk continuously.
  • Cook over low heat until mixture starts to thicken. You know it’s ready when it’s thick enough to coat the back of a spoon. Don’t bring mix to a boil or it will scramble. If you have a digital thermometer the cream mix should be at 86°C/183°F.
  • Strain mixture over chocolate and whisk until smooth and shiny and no lumps of chocolate are visible.
  • Keep chocolate at room temperature to cool.
  • Take bowl and whisk out of freezer and whip the cold cream until it forms soft peaks; do not whip until stiff peaks form.
  • Before mixing the chocolate with the whipped cream make sure that the chocolate is not warmer than your hands.
  • If the chocolate needs to sit more time at room temperature refrigerate the whipped cream while you wait.
  • Take about 1/4 of the whipped cream and add it to the chocolate.
  • Whisk until well incorporated then with a spatula gently fold the rest of the whipped cream into the chocolate mixture.
  • Eat immediately or refrigerate in the same bowl covered with plastic film.

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