Seductive Chocolate Mousse

21 days until my wedding! I can’t wait, but at the same time I almost can’t wait until all of the craziness is over! It seems there is always so much to do, so many little things forgotten. Our cake is going to be a chocolate mousse cake {see my mini chocolate mousse cake recipe!}, because chocolate is both of our favorite flavors. This chocolate mousse is really easy to make, and makes a perfect dessert for any occasion. Pipe it into a wine glass for that extra wow factor, or use it for your favorite cake or cupcake recipe!

Seductive Chocolate Mousse
Prep time
Cook time
Type: Dessert
Serves: 4
  • 8oz semisweet chocolate chips
  • 2 tbsp unsalted butter
  • ½ cup water
  • 3 egg yolks
  • 2 tbsp granulated sugar
  • 1¼ cups whipping cream
  1. Add chocolate and butter and ¼ cup warm water to a glass/metal bowl over a small saucepan filled with simmering water over low heat (the bowl should NOT be touching the water) or double boiler.
  2. Heat chocolate until it is melted.
  3. Remove from heat once melted and cool for 10 minutes.
  4. In a small heavy saucepan, whisk egg yolks, sugar and remaining water over low heat until mixture reaches 160 degrees F, about 1-2 minutes. Do not keep your eyes off or stop mixing because egg yolks will cook and cause the mousse to be lumpy.
  5. Remove from the heat and whisk into chocolate mixture.
  6. Cool for 5-10 minutes.
  7. In a chilled mixing bowl, whip heavy cream on high speed until peaks form.
  8. Fold chocolate in whipped cream with a large spatula.
  9. Refrigerate for 10 minutes, then transfer to a cake decorating bag with a hole in the top.
  10. Pipe into a bowl or wine glass (or alternatively you can just spoon into a bowl for a quick, delicious dessert!)

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  1. CCU says:

    I can’t believe how soon your wedding is my friend 😀
    But good thing this delicious mousse is right here and now!


  2. kitchenriffs says:

    Boy, I haven’t made chocolate mousse in ages – I need to again. I used to use the double boiler method to melt chocolate, but now I usually just use the microwave – must faster. But however you melt it, when you make it into mousse it’s great! Good stuff – thanks.

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