This delicious Martha Stewart chocolate mousse is a creamy, indulgent dessert that’s both easy and quick to prepare. Made with simple ingredients like bittersweet chocolate and heavy cream, it’s perfect for any occasion. You can even prepare it ahead of time for a stress-free treat that everyone will love!
Recipe Ingredients:
- 4 large egg yolks
- 4 tablespoons sugar
- 2 cups heavy cream
- 8 ounces bittersweet chocolate, melted
- 1 teaspoon vanilla extract
How To Make Chocolate Mousse Recipe?
- Combine yolks, sugar, and cream: In a medium saucepan, whisk together egg yolks, 2 tablespoons (25 g) sugar, and 3/4 cup (180 ml) heavy cream.
- Cook: Cook over medium-low heat, stirring constantly, until the mixture coats the back of a spoon, about 3 to 4 minutes (do not boil).
- Add melted chocolate and vanilla: Remove from heat and whisk in melted chocolate and vanilla extract.
- Strain and chill: Strain the mixture into a bowl and chill until cool.
- Whip cream: Using an electric mixer, beat the remaining 1 1/4 cups (300 ml) heavy cream with the remaining 2 tablespoons (25 g) sugar until stiff peaks form.
- Fold cream into mousse: Stir 1/3 of the whipped cream into the cooled custard mixture, then gently fold in the rest with a rubber spatula.
- Chill mousse: Spoon the mousse into serving dishes and chill, covered, for at least 30 minutes and up to 3 days. Bring to room temperature before serving.
Recipe Tips:
- Don’t overcook the custard: When cooking the egg yolk mixture, make sure to stir constantly and remove it from the heat as soon as it coats the back of a spoon. Overcooking can make it too thick or cause it to curdle.
- Use high-quality chocolate: The chocolate you use makes a big difference in the flavor. Choose a good-quality bittersweet chocolate for the best taste.
- Cool the custard completely: Allow the custard to cool before folding in the whipped cream. This helps the mousse set properly and prevents the cream from melting.
- Whip the cream to stiff peaks: When whipping the cream, make sure it forms stiff peaks. This will give the mousse its light and airy texture.
- Chill the mousse well: For the best texture and flavor, chill the mousse for at least 30 minutes before serving. The longer it chills, the better the flavors meld together.
How To Store Leftovers?
Refrigerate: Let the leftover chocolate mousse cool to room temperature. Once cooled, cover it tightly and store in the fridge for up to 3 days.
Nutrition Facts
- Calories: 455
- Total Fat: 32.3 g
- Saturated Fat: 18.5 g
- Cholesterol: 282.8 mg
- Sodium: 76.8 mg
- Potassium: 288.9 mg
- Total Carbohydrate: 32.5 g
- Dietary Fiber: 1.2 g
- Sugars: 29.9 g
- Protein: 8.4 g
- Vitamin A: 282.8 mcg
- Calcium: 193.9 mg
- Iron: 1.1 mg
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Martha Stewart Chocolate Mousse
Description
This delicious Martha Stewart chocolate mousse is a creamy, indulgent dessert that’s both easy and quick to prepare. Made with simple ingredients like bittersweet chocolate and heavy cream, it’s perfect for any occasion. You can even prepare it ahead of time for a stress-free treat that everyone will love!
Ingredients
Instructions
- Combine yolks, sugar, and cream: In a medium saucepan, whisk together egg yolks, 2 tablespoons (25 g) sugar, and 3/4 cup (180 ml) heavy cream.
- Cook: Cook over medium-low heat, stirring constantly, until the mixture coats the back of a spoon, about 3 to 4 minutes (do not boil).
- Add melted chocolate and vanilla: Remove from heat and whisk in melted chocolate and vanilla extract.
- Strain and chill: Strain the mixture into a bowl and chill until cool.
- Whip cream: Using an electric mixer, beat the remaining 1 1/4 cups (300 ml) heavy cream with the remaining 2 tablespoons (25 g) sugar until stiff peaks form.
- Fold cream into mousse: Stir 1/3 of the whipped cream into the cooled custard mixture, then gently fold in the rest with a rubber spatula.
- Chill mousse: Spoon the mousse into serving dishes and chill, covered, for at least 30 minutes and up to 3 days. Bring to room temperature before serving.
Notes
- Don’t overcook the custard: When cooking the egg yolk mixture, make sure to stir constantly and remove it from the heat as soon as it coats the back of a spoon. Overcooking can make it too thick or cause it to curdle.
- Use high-quality chocolate: The chocolate you use makes a big difference in the flavor. Choose a good-quality bittersweet chocolate for the best taste.
- Cool the custard completely: Allow the custard to cool before folding in the whipped cream. This helps the mousse set properly and prevents the cream from melting.
- Whip the cream to stiff peaks: When whipping the cream, make sure it forms stiff peaks. This will give the mousse its light and airy texture.
- Chill the mousse well: For the best texture and flavor, chill the mousse for at least 30 minutes before serving. The longer it chills, the better the flavors meld together.
Martha Stewart Chocolate Mousse