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Velvety Chocolate Mousse

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Course: Dessert
Cuisine: Low
Prep Time: 30 minutes
Time in fridge: 4 hours
Total Time: 30 minutes
Servings: 5 people
Author: Lorena Salinas from Cravings Journal


  • 130 g whipping cream
  • 250 g dark chocolate it can be anywhere from 50-70% depending on how dark you like it. I used 60%
  • 4 egg yolks
  • 60 ml water
  • 60 g sugar
  • 2 egg whites
  • 1/4 tsp salt


  • Whip the cream until soft. Don't over whip it or it starts to go tough and it can split. Reserve in the fridge.
  • Melt the chocolate in the microwave in 30 second intervals, stirring in between.
  • Whip the egg yolks in a clean bowl while you put the water and sugar to boil on high heat. As soon as it breaks into a rolling boil add to the yolks slowly as they're whipping up. Let them become thick and cool to room temperature while whipping on high speed.
  • Mix the chocolate with the egg yolks using a spatula and folding motions.
  • Whip the egg whites in a clean bowl until foamy. Mix half of it into the yolks and chocolate quickly and then add the rest in using folding motions.
  • Mix the whipped cream using folding motions.
  • Put in individual moulds or a large one to share and place in the fridge. If they're small like mine they only need 2-4 hours but if they are large they will need 8 to firm up completely.
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