Chocolate Mousse

  • Servings: 1-2
  • Prep Time: 15 minutes
  • Cook Time: 4 hours


  • 1¼ cup heavy whipping cream
  • 8 ounces bittersweet chocolate, plus extra, shaved, for topping
  • 1/2 cup water
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 3 egg yolks
  • ¼ cup sugar


  1. Using a cold whisk attachment, beat cold heavy cream in the cold bowl of an electric mixer, until soft peaks appear. Place in the fridge until ready to use.
  2. Fill a double boiler with water and heat over medium heat. Add the chocolate, 1/4 cup of the water, the butter, and vanilla extract. Let it start melting and then stir with a silicone-covered whisk until it’s melted and smooth. Take off the heat and set aside.
  3. In a small, heavy sauce pot over medium-low heat, whisk the egg yolks, the remaining 1/4 cup of water, and the sugar together. Cook, stirring slowly but constantly, until the mixture reaches 160°F. This could take up to 10 minutes. Take off the heat.
  4. Stir the egg mixture into the chocolate mixture until combined and smooth.
  5. Place some ice into a large pan or bowl. Set the sauce pot in the ice bath. Let the chocolate cool, while slowly stirring, for 5–7 minutes.
  6. Fold the whipped cream into the cooled chocolate mixture until smooth.
  7. Divide the chocolate mousse among dessert cups and refrigerate for at least 4 hours before serving. Top with shaved chocolate and serve.
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