Chocolate Mousse for Two

By
Janet A. Zimmerman
Janet A. Zimmerman
An award-winning food writer, cooking instructor, and author of five cookbooks. She focuses on dinners for two and date night cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 02/4/20
Chocolate Mousse for Two

Riou / The Spruce Eats
Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 2 servings
Nutrition Facts (per serving)
589 Calories
45g Fat
25g Carbs
19g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 589
% Daily Value*
Total Fat 45g 57%
Saturated Fat 24g 122%
Cholesterol 521mg 174%
Sodium 344mg 15%
Total Carbohydrate 25g 9%
Dietary Fiber 3g 11%
Protein 19g
Calcium 128mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There are several methods for making chocolate mousse, most of which we've tried at least once. This is our favorite. It starts with a rich chocolate egg custard and gets its airy texture from whipped cream. The finished dessert is not very sweet; if you prefer a sweeter mousse, use a chocolate with a lower cacao percentage (60 to 65 percent) or add the optional liqueur.

Ingredients

  • 1/2 cup, plus 3 tablespoons heavy cream (divided)
  • 1 large egg yolk
  • Tiny pinch of salt
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon vanilla
  • 2 ounces bittersweet (72 percent) chocolate (chopped)
  • Optional: 2 teaspoons liqueur (such as Grand Marnier, Kahlua or Chambord)

Steps to Make It

  1. Heat 3 tablespoons of the cream in a small (1-quart) heavy saucepan just until bubbles start to form around the edge of the pan.

  2. Whisk together the egg yolk, sugar, and salt in a small heatproof bowl.

  3. Add the hot cream in a slow stream, whisking until combined.

  4. Transfer mixture back to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. This can take anywhere from 5 to 10 minutes. Resist the urge to turn the heat up or you'll risk scrambling the egg.

  5. Meanwhile, melt chocolate. You can do this in a microwave by heating for 30 seconds at 50 percent power. Remove the bowl and stir the chocolate. Repeat for 30-second intervals, stirring in between, until chocolate is melted—about 90 seconds. If you don't have a microwave, you can melt the chocolate in a small heatproof bowl set over a pan of simmering water, stirring frequently. Let cool slightly.

  6. Pour the custard through a fine sieve into the chocolate.

  7. Add vanilla (and liqueur, if using) and whisk custard into chocolate until smooth. Let cool.

  8. Beat the remaining 1/2 cup of cream in a small bowl using a hand mixer (most stand mixers are too large for this amount of cream) just until stiff peaks begin to form.

  9. Fold the cream into the chocolate mixture: Begin by adding a heaping spoonful of the whipped cream into the chocolate custard base. Gently stir the cream in to lighten the mixture. When mixed, add about a third of the remaining whipped cream to the chocolate base. Scrape the spatula through and under the chocolate, and fold that over onto the cream. Turn the bowl 90 degrees and repeat. Keep turning the bowl and folding the two elements into each other until they are well combined. Repeat with about half the remaining whipped cream. The mixture will be lighter and the mixing easier. Repeat with the remaining whipped cream.

  10. Cover the mousse with plastic wrap and refrigerate for thirty minutes or more, until the mousse has stiffened slightly.

  11. Scoop or pipe into two ramekins or glasses. Garnish with berries or chocolate curls, if desired.

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.