Chocolate Mousse

I found this recipe on the inside of a Ghirardelli semi-sweet chocolate wrapper and decided to make it. It is most definitely replacing the recipe I've always used before! It's a lot of work but if you want to have a truly luscious treat you simply must try it. The mousse that wasn't eaten the day of making (there's only myself and Rachel the Cat, who shouldn't eat chocolate, living in our home) kept really well in the refrigerator for two more days.


  • 4 large egg yolks
  • 1/4 cup sugar
  • 2 1/2 cups heavy whipping cream
  • 1 1/2 bars (6 oz.) semi-sweet chocolate bars, chopped


Beat egg yolks in a small bowl on high speed until thick and lemon colored, about 3 minutes. Gradually add sugar then beat.

Heat one cup of whipping cream in a saucepan over medium heat just until hot (do not boil). Gradually stir half of the hot cream into egg yolk mixture then combine back into saucepan. Cook over low heat for 5 minutes, stirring constantly, until mixture is blended and thickens.

Let cool for 10 minutes, then add chocolate to mixture and stir until thick, about 5 minutes.

Cover and refrigerate for about 2 hours, stirring occasionally, until just chilled. Beat remaining 1 1/2 cups whipping cream in chilled medium bowl on high until stiff.

By Deeli from Richland, WA

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August 13, 20101 found this helpful

Deeli, this recipe for Chocolate Mousse does not resemble anything I'm reading on my diabetic imposed diet, however, I'm afraid that won't stop me from having a taste when I make it for my
Chocoholic bunch of loved ones. My sweet DIL will be the happiest of all. It sounds so rich and yummy.

Thank you for sharing with us.

Pookarina /Julia

Reply Was this helpful? 1

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August 11, 2010

I just tried this and it is so good.


  • 1 envelope unflavored gelatin (knox)
  • 1/4 cup cold water
  • 1/3 cup boiling water
  • 1 cup sugar
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  • 2/3 cup Hershey's Special Dark Cocoa
  • 2 cups whipping cream
  • 2 tsp. vanilla


Sprinkle gelatin over cold water, let stand for 2 minutes. Add boiling water stirring until gelatin dissolves. Cool slightly.

Combine sugar and cocoa in large bowl. Add whipping cream and vanilla; beat on medium speed, scraping bottom and sides, until stiff. Add the gelatin after cream mixture is stiff, whip on low just until blended.

Pour into pretty wine glass or dish; layer with whipping cream if desired. Refrigerate at least 30 minutes.

Source: Hershey's Dark Cocoa box.

By Peggy from Cortland


Chocolate Mousse

I love chocolate mousse and this recipe looks great! I have been looking for a recipe without using eggs and can't wait to try this. Thanks for sharing! (07/15/2010)

By LisaE

Chocolate Mousse

My 2 girls and I made this mousse. It was so good! It has quickly become a family favorite. Thanks so much for sharing this! (08/04/2010)

By LisaE

Comment Was this helpful? Yes

July 14, 2010


  • 2 square semi-sweet chocolate
  • 2 Tbsp. strong coffee
  • 3 tsp. sugar
  • 4 egg yolks
  • 5 egg whites, stiffly beaten


Melt chocolate in coffee in small saucepan. Blend in sugar. Stir in egg yolks, one at a time, beating well after each addition. Place chocolate mixture in serving bowl. Fold in beaten egg whites. Chill thoroughly.

By Robin from Washington, IA

Comment Was this helpful? Yes

April 5, 2010

This is one of my all time dessert favorites and would be a lovely treat to share with your Valentine Sweetheart and/or family and friends :-) If appropriate, serve with a nice light, dry wine.


  • 8 (1 oz.) squares semisweet chocolate, coarsely chopped
  • 1/2 cup water, divided
  • 2 Tbsp. butter
  • 3 egg yolks
  • 2 Tbsp. sugar
  • 1 1/4 cups whipping cream, whipped


In a double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Cool for 10 minutes.

In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 320 degrees F (160 degrees C) about 1 to 2 minutes. Remove from the heat and whisk in chocolate mixture.

Set saucepan in ice and stir until cooled, about 5 to 10 minutes.

Fold in whipped cream and spoon in to dessert dishes. Refrigerate for 4 hours or overnight.

By Deeli from Richland, WA

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February 9, 2010

Melt together the chocolate and butter; cook slightly and add the desired flavoring. Meanwhile, make a meringue by beating 6 egg whites and sugar together until stiff.

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February 2, 2010

Beat eggs in a small bowl with electric mixer on high about 3 minutes until thick and lemon colored. Gradually add sugar.

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