Dark Chocolate Mousse

We love this mousse, it’s super delicious and light as a dessert.  A pinch of pepper is all it takes to add just a bit of bite but still bring out the flavors of the chocolate.  


Chef John's Dark Chocolate Mousse
Serves 4
A rich delicious chocolate mousse
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Prep Time
20 min
Cook Time
5 min
Total Time
4 hr 25 min
Prep Time
20 min
Cook Time
5 min
Total Time
4 hr 25 min
324 calories
17 g
147 g
27 g
4 g
16 g
88 g
57 g
12 g
0 g
9 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 324
Calories from Fat 240
% Daily Value *
Total Fat 27g
Saturated Fat 16g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 147mg
Sodium 57mg
Total Carbohydrates 17g
Dietary Fiber 2g
Sugars 12g
Protein 4g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3 1/2 ounces dark chocolate, chopped
  2. 1 tablespoon butter Organic Butter
  3. 2 tablespoons water
  4. 1/8 teaspoon ground dried chipotle pepper
  5. 1 tiny pinch salt
  6. 2 large egg yolks
  7. 2 tablespoons water
  8. 1 tablespoon white sugar
  9. 1/2 cup heavy whipping cream, chilled
  10. 1 tablespoon heavy whipping cream, chilled
  1. Bring a saucepan of water to a simmer over low heat. Place chocolate, butter, 2 tablespoons water, ground chipotle pepper, and salt in a heatproof bowl; set bowl over the simmering water. When the butter melts, whisk the chocolate mixture gently until smooth and shiny. Set aside to cool for a few minutes.
  2. Whisk egg yolks, 2 tablespoons water, and sugar in another heatproof bowl over the same pan of simmering water until egg yolk mixture is foamy and hot to the touch, about 3 minutes. Pour hot egg mixture into warm chocolate mixture, whisk until smooth, and set over a bowl of ice to chill. Whisk constantly until mixture has cooled to room temperature or slightly cooler.
  3. Pour 1/2 cup and 1 tablespoon cold cream into a chilled metal bowl; whisk until cream holds soft peaks. Place about half the whipped cream into the cooled chocolate mixture; gently fold the cream into the chocolate. Repeat with remaining half of whipped cream, folding gently until nearly all the streaks have disappeared. Divide mousse into 4 6-ounce ramekins.
  4. Cover each ramekin with plastic wrap and refrigerate at least 4 hours (up to overnight) before serving.
Adapted from All Recipes
Adapted from All Recipes
Romance Author PJ Fiala https://www.pjfiala.com/
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