Bittersweet Chocolate Mousse Recipe

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Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 3 hrs Servings: 4 20060105_edf_mousse.jpg

Ingredients Ingredient Checklist 4 large egg yolks 1/4 cup sugar Pinch of salt 2 tablespoons unsweetened cocoa powder 2 ounces bittersweet chocolate 3/4 cup heavy cream

Cook’s Notes For a simple garnish, shave chocolate from the side of a chocolate bar with a vegetable peeler. To store mousse, place a paper towel under the plastic wrap (without touching mousse) before sealing for refrigeration. The paper towel will absorb the drops of condensation that might otherwise drip onto the surface.

Gallery Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 3 hrs Servings: 4 20060105_edf_mousse.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 3 hrs Servings: 4

Recipe Summary

prep: 25 mins total: 3 hrs

Servings: 4

prep: 25 mins

total: 3 hrs

prep:

25 mins

total:

3 hrs

Servings: 4

20060105_edf_mousse.jpg

Ingredients

4 large egg yolks 1/4 cup sugar Pinch of salt 2 tablespoons unsweetened cocoa powder 2 ounces bittersweet chocolate 3/4 cup heavy cream

Directions

Finely chop chocolate; reserve. In a double boiler, whisk yolks, sugar, and salt until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes. Off heat, quickly whisk in chopped chocolate until melted and cocoa until smooth (mixture will be thick). Cool to room temperature.

In a medium bowl, whip cream until soft peaks form. Whisk half of whipped cream into room-temperature chocolate mixture. Gently fold in remaining whipped cream with a rubber spatula. Divide mousse among four serving dishes. Chill at least 2 hours and up to 1 day.

Remove mousse from refrigerator 15 minutes before serving. Garnish with shaved chocolate.

Cook’s Notes

For a simple garnish, shave chocolate from the side of a chocolate bar with a vegetable peeler. To store mousse, place a paper towel under the plastic wrap (without touching mousse) before sealing for refrigeration. The paper towel will absorb the drops of condensation that might otherwise drip onto the surface.

Reviews (17)

 Add Rating & Review     93 Ratings   5 star values:        30    4 star values:        27    3 star values:        19    2 star values:        14    1 star values:        3

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Reviews (17)

Add Rating & Review     93 Ratings   5 star values:        30    4 star values:        27    3 star values:        19    2 star values:        14    1 star values:        3

Add Rating & Review

93 Ratings 5 star values: 30 4 star values: 27 3 star values: 19 2 star values: 14 1 star values: 3

5 star values: 30 4 star values: 27 3 star values: 19 2 star values: 14 1 star values: 3

Martha Stewart Member     Rating: 5 stars       02/15/2014   Made this for valentine's day and it was perfect. The chocolate and egg yolk mixture is very thick, but just keep whisking the cream in and it will come together.  

Martha Stewart Member     Rating: Unrated       02/10/2014   I always worry about dishes with raw egg. This says just cook until "warm". Is that hot enough to be safe or should this recipe require pasteurized eggs?  

Martha Stewart Member     Rating: Unrated       03/04/2013   I am sure this is delicious but I've made brownie batter that looked more like mouse than this does...  

Martha Stewart Member     Rating: Unrated       11/04/2012   I didint get newsletters from Sarah Carey (or from anyother subscriptions i made for newsletters!!)for the past two weeks!! :( :( any one knows why this is happening???  

Martha Stewart Member     Rating: Unrated       10/18/2012   Have made this recipe several times. Absolutely delicious every time and easy! Usually I will put a thin almond wafer cookie alongside it.  

Martha Stewart Member     Rating: Unrated       08/04/2011   I used splenda for sugar. My Dad is a diabetic. I also used zero fat cream, I was beating it for quite sometime but peaks did not form..........it's still in the ref. Hoping it turns out ok. Wish me luck!!!!!  

Martha Stewart Member     Rating: Unrated       05/06/2011   Made this last weekend. Tremendous success! Use the eggs whites to make a chocolate meringue cake and an omelette!  

Martha Stewart Member     Rating: Unrated       02/13/2011   I made this last night and it was phenomenal. Ihave never made mousse before, so I was nervous after reading some of the reviews. But for a first timer, it was awesome. I just added some fresh whip cream on top, and poured the contents into 2 10oz ramekins. The whip cream definitely evened out the rich chocolate.  

Martha Stewart Member     Rating: Unrated       02/13/2011   I had my doubts since I have a previous excellent recipe that has wowed for years. Nevertheless,wanted to try new. The problem is in the lack of intensity for the chocolate. It would be better to leave out the cocoa, increase chocolate by 1 oz, melt it first, add some liquor for flavoring (I use frangelico, or cointreau) and then add egg yolk, one at a time. By whipping the eggs in the double boiler, it is a syrup consistency, which mutes the intensity of the chocolate.... sorry :(  

Martha Stewart Member     Rating: Unrated       09/10/2009   I tried this recipe, it was indeed very rich but it didn't set : (  

Martha Stewart Member     Rating: Unrated       02/20/2009   nice recipe..........  

Martha Stewart Member     Rating: Unrated       11/17/2008   This won't work if you freeze it...that is unless it is part of another recipe, such as layered in a cake, but the whole cake would have to be frozen. Anyway, there are 2 other recipes in Martha Stewart's Quick Cook cookbook (i think it was from the early or mid 80's). both of the recipes in the book are easy to make and are really good. You could adjust the amount of sugar so it's not overly sweet. But whipping egg whites along with whipped cream make it so much more lighter.  

Martha Stewart Member     Rating: Unrated       06/30/2008   Hi could fellow contributors tell me whether it is ok to freeze this? Thanks  

Martha Stewart Member     Rating: Unrated       05/23/2008   I agree that this was quite rich. I would have preferred something a bit lighter. It also kept a slight taste of egg, but not enough to keep me from devouring it!  

Martha Stewart Member     Rating: Unrated       04/07/2008   where is the recipe. This looks real good.  

Martha Stewart Member     Rating: Unrated       02/25/2008   My husband made this for me for Valentine's Day and wow! This is so rich and chocolaty that it took me four sittings to eat one eight ounce serving. I recommend serving this in four ounce portions.

Martha Stewart Member

Rating: 5 stars 02/15/2014

Made this for valentine’s day and it was perfect. The chocolate and egg yolk mixture is very thick, but just keep whisking the cream in and it will come together.

Rating: 5 stars

Rating: Unrated 02/10/2014

I always worry about dishes with raw egg. This says just cook until “warm”. Is that hot enough to be safe or should this recipe require pasteurized eggs?

Rating: Unrated

Rating: Unrated 03/04/2013

I am sure this is delicious but I’ve made brownie batter that looked more like mouse than this does…

Rating: Unrated 11/04/2012

I didint get newsletters from Sarah Carey (or from anyother subscriptions i made for newsletters!!)for the past two weeks!! :( :( any one knows why this is happening???

Rating: Unrated 10/18/2012

Have made this recipe several times. Absolutely delicious every time and easy! Usually I will put a thin almond wafer cookie alongside it.

Rating: Unrated 08/04/2011

I used splenda for sugar. My Dad is a diabetic. I also used zero fat cream, I was beating it for quite sometime but peaks did not form……….it’s still in the ref. Hoping it turns out ok. Wish me luck!!!!!

Rating: Unrated 05/06/2011

Made this last weekend. Tremendous success! Use the eggs whites to make a chocolate meringue cake and an omelette!

Rating: Unrated 02/13/2011

I made this last night and it was phenomenal. Ihave never made mousse before, so I was nervous after reading some of the reviews. But for a first timer, it was awesome. I just added some fresh whip cream on top, and poured the contents into 2 10oz ramekins. The whip cream definitely evened out the rich chocolate.

I had my doubts since I have a previous excellent recipe that has wowed for years. Nevertheless,wanted to try new. The problem is in the lack of intensity for the chocolate. It would be better to leave out the cocoa, increase chocolate by 1 oz, melt it first, add some liquor for flavoring (I use frangelico, or cointreau) and then add egg yolk, one at a time. By whipping the eggs in the double boiler, it is a syrup consistency, which mutes the intensity of the chocolate…. sorry :(

Rating: Unrated 09/10/2009

I tried this recipe, it was indeed very rich but it didn’t set : (

Rating: Unrated 02/20/2009

nice recipe……….

Rating: Unrated 11/17/2008

This won’t work if you freeze it…that is unless it is part of another recipe, such as layered in a cake, but the whole cake would have to be frozen. Anyway, there are 2 other recipes in Martha Stewart’s Quick Cook cookbook (i think it was from the early or mid 80’s). both of the recipes in the book are easy to make and are really good. You could adjust the amount of sugar so it’s not overly sweet. But whipping egg whites along with whipped cream make it so much more lighter.

Rating: Unrated 06/30/2008

Hi could fellow contributors tell me whether it is ok to freeze this? Thanks

Rating: Unrated 05/23/2008

I agree that this was quite rich. I would have preferred something a bit lighter. It also kept a slight taste of egg, but not enough to keep me from devouring it!

Rating: Unrated 04/07/2008

where is the recipe. This looks real good.

Rating: Unrated 02/25/2008

My husband made this for me for Valentine’s Day and wow! This is so rich and chocolaty that it took me four sittings to eat one eight ounce serving. I recommend serving this in four ounce portions.

All Reviews for Bittersweet Chocolate Mousse

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Bittersweet Chocolate Mousse

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Cook’s Notes#

Reviews (17)#

All Reviews for Bittersweet Chocolate Mousse#

Gallery

Recipe Summary

Ingredients

Directions

Cook’s Notes

Reviews (17)

All Reviews for Bittersweet Chocolate Mousse