• Barth Bakery

Easy Chocolate Mousse

Updated: a day ago

This quick and simple chocolate mousse is the most indulgent no-bake and naturally gluten-free dessert. This old-school, seemingly fancy dessert is light and fluffy, yet deeply rich and decadent all at the same time. The results are incredibly creamy, silky, and smooth with big flavor and the perfect amount of sweetness. This decadent chocolate mousse is pretty to serve and a treat to eat for chocolate lovers of all ages.




Quarantine got you stuck at home?! Barth Bakery has created a new recipe series called “Pandemic Pantry,” which features simple, yet delicious, recipes made from basic pantry ingredients many already have without having to go to the store. Baking is great way to practice social distancing, and can be used as a fun homeschooling lesson (math, science, and reading!). New recipes will be posted each week, so be sure to keep checking back!


Ingredients

Chocolate Mousse

  • 2 large egg yolks

  • ⅛ cup granulated sugar

  • 1¼ cups heavy whipping cream

  • 5 oz semisweet baking chocolate, chopped

  • ½ tsp pure vanilla extract

  • 1 Tbsp unsalted butter

Whipped Cream

  • ½ cup heavy cream, cold

  • 2 tsp granulated sugar

  • ½ tsp pure vanilla extract


Directions

Chocolate Mousse

  1. In a small bowl, beat the egg yolks with an electric handheld mixer on high speed for about 3 minutes until thick and pale yellow colored. Then gradually beat in the sugar until incorporated.

  2. Heat ½ cup of the whipping cream in a saucepan over medium heat until just hot, but not boiling. Gradually stir at least half of the hot whipping cream into the egg yolk mixture. Then gradually stir the egg mixture back into the remaining hot whipping cream in the saucepan. Cook over low heat for about 5 minutes, stirring constantly, until the mixture thickens, but is not boiling.

  3. Remove from the heat and mix in the vanilla. Then stir in the chocolate and butter until completely melted and smooth. Cover and refrigerate for about 1 hour, stirring occasionally, just until chilled.

  4. Beat the remaining ¾ cup of whipping cream in a chilled bowl with an electric handheld mixer on high speed until stiff peaks form. Fold the whipped cream into the chilled chocolate mixture. Pipe or spoon the chocolate mousse into serving bowls.

Whipped Cream

  1. Before serving, use a handheld electric mixer to whip the heavy cream until it begins to thicken up. Add the sugar and vanilla and whip until medium peaks form. Dollop the whipped cream on top of the mousse and enjoy.

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