Easy Chocolate Mousse Recipe

I discovered a version of this recipe a long time ago- when visiting Ghiradelli Square in San Francisco. But it wasn't until I made it a few years ago for my kids that I realized what an easy-to-make and decadent dessert it was! So here's my best ever easy chocolate mousse recipe!

How to Make this Easy Chocolate Mousse:

The first step is to chill your mixing bowl and beaters (I just pop mine into the freezer for about 10 minutes).

Once they are cold, pour the whipping cream into the chilled mixing bowl and whip until stiff peaks form. Set aside.

In a saucepan, bring the sugar and water to a boil and then continue boiling for 3 minutes. Carefully pour the sugar mixture into a blender over the chocolate chips. Blend on low for 20 seconds.

Add the egg yolks and blend for 15 seconds more.

Pour the chocolate into the whipped cream, and fold it in to combine, being careful not to deflate the whipped cream.

(Okay- now is where the recipe seems a bit strange…. but trust me on this!) Transfer the mousse to an airtight container and freeze overnight or at least 12 hours.

Allow the mousse to defrost before serving. Stir until smooth and then spoon into a serving dish.

Easy Chocolate Mousse Recipe:

Easy Chocolate Mousse Recipe

 

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Author: MomOf6

Ingredients

• 2 cups of heavy whipping cream
• ½ cup sugar
• 1 cup water
• 6 egg yolks
• 2 cups of good-quality chocolate chips

Instructions

1. Chill your mixing bowl and beaters (I just pop mine into the freezer for about 10 minutes). Pour cream into the chilled mixing bowl and whip until stiff peaks form. Set aside.
2. In a saucepan, bring the sugar and water to a boil and then continue boiling for 3 minutes. Carefully pour the sugar mixture into a blender over the chocolate chips. Blend on low for 20 seconds. Add the egg yolks and blend for 15 seconds more. Pour the chocolate into the whipped cream, and fold it in to combine, being careful not to deflate the whipped cream.
3. (Okay- now is where the recipe seems a bit strange.... but trust me on this!) Transfer the mousse to an airtight container and freeze overnight or at least 12 hours. Allow the mousse to defrost before serving. Stir until smooth and then spoon into a glass.

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But here's the thing about making this easy chocolate mousse recipe-

When you separate your 6 eggs and use the yolks for the mousse, what do you do with those lonely egg whites- sitting over there all by themselves? Sure, you could create a lovely egg-white omelet… but why do that when you can make meringue cookies instead?

Looking for More Recipes that Kids Will Actually Eat?

Then check out my Recipes page for breakfasts, dinners, desserts, and more that have been Rowley family approved!