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Semisweet Chocolate Mousse

A friend shared this rich velvety chocolate mousse recipe with me. I love to cook and have tons of recipes, but this one is a favorite. Best of all, it's easy to make. —Judy Spencer, San Diego, California
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    2 servings


  • 1/4 cup semisweet chocolate chips
  • 1 tablespoon water
  • 1 large egg yolk, lightly beaten
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup heavy whipping cream
  • 1 tablespoon sugar
  • Optional: Whipped cream and raspberries


  • In a small saucepan, melt chocolate chips with water; stir until smooth. Stir a small amount of hot chocolate mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir for 2 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Quickly transfer to a small bowl. Stir occasionally until completely cooled.
  • In a small bowl, beat whipping cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold into cooled chocolate mixture. Cover and refrigerate for at least 2 hours. If desired, garnish with whipped cream and raspberries.

Semisweet Chocolate Mousse Tips

Is it safe to eat raw eggs in chocolate mousse?

No, we don’t recommend that you eat raw eggs. This chocolate mousse recipe cooks the egg yolk in step 1. When the mixture thickens, it means the egg has been fully cooked. If your chocolate mousse recipe calls for raw eggs, here’s how to adapt it.

Why is my chocolate mousse not fluffy?

If your mousse is not fluffy, it may be because your cream was not adequately whipped when you folded it into the chocolate mixture. Or if the mixture is too warm, it will deflate your whipped cream. To revive your chocolate mousse, try whisking it in a bowl with a large whip. Make big, exaggerated circles with the whip to work some air into the chocolate mousse. If that doesn’t work enough, you can fold more whipped cream or whipped topping into your mousse!

What do you serve chocolate mousse in?

I like to serve my chocolate mousse in clear glass dishes—bowls, sundae dishes, parfait cups or even wine glasses. Serving your mousse recipe in glass lets everyone admire the mousse’s rich color and attractive texture. Check out these indulgent mousse recipes.

Research contributed by Christine Rukavena, Taste of Home Book Editor
Nutrition Facts
1 cup: 367 calories, 31g fat (18g saturated fat), 188mg cholesterol, 29mg sodium, 21g carbohydrate (20g sugars, 1g fiber), 3g protein.


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Average Rating:
  • Jana
    Sep 30, 2020

    Super tasty, light, and easy dessert. Made almost as directed. I ended up using about double the water, and I whipped about 3/4 cup cream instead of half a cup. As written this recipe makes two very small desserts, and I wanted to have a smidge larger servings and a slightly milder chocolate flavor. With 3/4 cup whipping cream and sugar to taste, I ended up with just the right amount of whipped cream left over to put a dab on each serving for garnish. This was a big hit with both hubby and me. Will definitely make again. As a side note...I had always thought that chocolate chips were probably a lesser grade of chocolate than regular baking chocolate. We were both surprised at the depth and complexity of the flavor of the chocolate in this dessert. Yum!

  • Julie
    Sep 1, 2020

    I love this and get so many compliments on how tasty it is. So light and not sweet at all. Perfect light dessert.

  • soniarglass
    May 26, 2020

    Delicious! It was so easy to make, and I loved how light and airy it is, while maintaining a rich chocolate flavor. A new family favorite!

  • Spotted-Doe
    Apr 2, 2020

    This is SO delicious! With the light coloring people don't expect the wallop of deep chocolate flavor. The first time I made this I piped it into tiny baking cups for a holiday potluck. While it was a big hit, it was a lot of work. Now, I just make it for home so I can pig out in private. :-)

  • ellimaye1
    Feb 24, 2020

    Simple, easy, and delicious!

  • dirtbikngrl
    Feb 17, 2018

    This was so good! Very easy too!

  • Aabcrash
    Feb 10, 2018

    @David12846, just use discretion. I made this for a baby shower, so I multiplied it by 5. With that in mind, I added approximately 1/4c of chocolate to my egg yolk. Just mix it, making sure the melted chocolate is incorporated into the egg yolk, and then pour that egg mix right back in to the pan with the rest of the melted chocolate. Voila! Follow the rest of the steps from there! It turned out amazing! I'll be making this same recipe again.

  • David12846
    Feb 8, 2018

    Maybe I'm thickheaded, but the recipe says "Stir a small amount of hot chocolate mixture into egg yolk". How much is a "small amount", and when do you add the remaining chocolate mixture?

  • xlsalbums
    May 17, 2016

    O my gosh!! Sooo good! We all loved it and I will be making this over and over!!

  • KrystaLyn
    May 11, 2016

    I loved this recipe. It was so easy to make, and very delicious. I made it with 60% cacao chips, and it was very rich and wonderful! A little goes a long way.