The most crucial step in chocolate mousse is tempering the eggs. Adding hot cream to raw egg yolks will just give you scrambled eggs, so we have to slowly add the hot cream. Make sure to pour a steady stream of cream into your egg yolks and whisk quickly. Once you have whisked in half of the total cream, you can then pour your tempered eggs into the remaining cream on the stovetop. Continue to whisk constantly while it cooks on the stovetop.
If you did happen to get a few lumps of egg, you can always strain it through cheesecloth to remove them.
Chocolate Options:
You need to use high quality chocolate in this recipe. We love semi-sweet in chocolate mousse, but you can also use milk chocolate. Favorite brands we prefer are Guittard, Ghiradelli, and Lindt baking chocolate.
What should I serve chocolate mousse in?
There’s no need to go out and buy something special to serve chocolate mousse in, though we certainly won’t stop you if that’s your jam! You can use whatever you have on hand: small bowls, juice cups, or even champagne flutes
Make Ahead Instructions
You can make chocolate mousse up to 3 days ahead of time. Cover with plastic wrap and store in the fridge until you’re ready to serve. Make sure to wait to top your chocolate mousse with extra whipped cream and chocolate shavings until just before serving.
Storage Instructions:
Store leftover chocolate mousse in the fridge for up to 3 days or in the freezer for up to 2 months. Keep in an airtight container.
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