Easy Chocolate Mousse

Total Time:
15 min
Prep:
15 min

Yield:
8 to 10 servings

Ingredients
Directions

In a microwave safe bowl, combine the chopped chocolate and the butter. Heat in the microwave until melted, about 35 seconds depending on your microwave, and stir to melt completely. Whisk in the egg yolks and set aside to cool.

Pour the cream into a chilled bowl of a mixer and beat on medium speed until it starts to thicken. Add the sugar and vanilla and whisk until the cream starts to form stiff peaks. Carefully fold the whipped cream into the cooled chocolate mixture. Serve immediately or cover and chill until ready to serve.

Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.


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    13 Reviews
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    I made this recipe, followed the instructions and it worked great for me! It's a great recipe.  
    Yes, chocolate can seize in the microwave, so I just kept an eye on it. And honestly, my chocolate did go a tad too far, but when I whipped it into the whipped cream, it smoothed out. I whipped instead of folded the chocolate in to deal with this. We all know what melted chocolate looks like...that is what you're going for in this recipe. 
    If you're a first time cook and are a bit slow in the kitchen, I wouldn't recommend this recipe. You need to have the whipped cream almost ready to go before you melt the chocolate. It's a timing issue. 
    I served this to my dinner party and received rave reviews.
    I looked at this recipe and thought, this is easy. Negative reviews were due to the chocolate being overheated. To microwave or not to microwave. Mine has been acting strange so I thought, double boiler. Easy enough. Chocolate was melting fine but in a split second, it went from smooth to grainy. I work as a business development manger at a food brokerage and needed this for part of a presentation so I had to make this work. So, if this happens to you, don't panic. Here's how you fix it. Take a chunk of butter, warm it up by squishing it through your clean, dry fingers and add it to the chocolate (very theraputic), using your rubber spatula, start mixing it in. The consistency will start to change.
     Then, taking a deep breath, reach for the heavy whipping cream and pour a little around the edge and over the top, again working with the spatula, folding it in, this should bring it back to a smoother, glossier, consistency. Not quite looking like the perfectly melted chocolate just prior to the disaster. Make your whipping cream, fold it into the chocolate and it will be awesome. No one will ever know, unless you believe confession is good for the soul or your ego!
    Let me preface this by saying that I registered for a membership to this site solely so I could tell others how terrible this recipe is.
     
     I googled "easy mousse recipe" and and came across this one, I like Michael Chiarello, I like mousse, what could go wrong? I was probably distracted by the handsome display picture of Michael, clouding my judgment and pushing me to opt for this recipe...big mistake.
     
     After analyzing the steps involved, it confused me that the instructions suggested microwaving the chocolate rather than using a double boiler. My experience with microwaving chocolate has never proven successful, so I was a bit apprehensive but still trusted Michael's expertise, he was the professional, right? However, after microwaving the butter and chocolate, the mixture turned out exactly as expected, a dry, immalleable brick. In an attemept to salvage this concoction that I knew was destined to fail, I added heavy cream to thin the chocolate/egg yolk/butter disaster. It seemed to work, it was still thicker than expected, but had promise.
     
     I then constructed the whipped cream that I must say, was made flawlessly (with no help fro, you, Mike). It then came time to fold the whipped cream into the now rock hard chocolate. WHAT? What sort of food science principles has Michael been taught? Upon folding, the whipped cream began to break as I relentlessly tried to create the mousse that some how received four stars. Through a grimace, I set the beater as low as possible to try and whip air back into the cream and combine the chocolate uniformly. Predictably, the mousse became a soupy, chunky, unmousse-like mess. Needlessly to say it was discarded and a new dessert needed to be constructed. THANKS FOR RUINING MY CHRISTMAS MICHAEL CHIARELLO!
    I wasn't so sure about making this recipe after reading some of the reviws, but I am so glad I tried it!I followed the diections to the letter (something I rarely do) and it was awesome.I created a cheesecake type dessert.I first made cheesecake in a 13 by 9 pan then topped it with melted chocolate and cream mixed,then put the chocolate mousse on that then home made whipped cream Yummy!
    I've tried this twice, convinced I did something wrong the first time. Not so. The yolk (even when allowing the chocolate to cool first), when added to the chocolate, turns it into a thick glob of chocolate. The result is delicious, but definitely clumpy and not smooth, chocolate glob. For a much better mousse recipe, try Wolfgang Puck's. Smooth as silk.
    I dont know how some previous reviews said this was awfull, i have made this recipe at least 5 times in the past year, and everytime, it came out terrific, i use white chocolate chips, for white chocolate mousse, and semi sweet chocolate chips for the chocolate mousse, it has come out perfect every time!! thank you Michael Chiarello!!
    I couldn't wait to try this recipe after seeing Michael's show. Before I invest my time and effort into any recipe, I think about who is going to be eating the dish. For me, I don't care for dark chocolate so I decided to use bittersweet but at the same time I didn't think 2 Tablespoons of sugar would be sweet enough for my taste so I added 4 Tablespoons. I used the microwave to melt the chocolate which worked great. You do have to be careful not to overzap in the microwave. The last time I used the double boiler method I got in a hurry and got moisture into the bowl which caused the mixture to seize so I guess the message is, watch carefully and timely with either method.
     If I had been preparing the mousse for my husband, dark chocolate would have been preferred. I think it is a must to analize any recipe and adjust to one's own personal preference. I often make substitutions when I know someone who will be dining at my table doesn't care for a spice or ingredient. All our taste are different so make adjustments as necessary. I personally do not care for cilantro so when I see cilantro as an ingredient in a recipe I substitute half the amount with parsley. Cooking is easier than one would expect, one just has to learn to make small adjustments for personal taste.
    Something is seriously wrong with the amounts called for in the ingredients. This is the WORST supposed to be mousse there is. You basically end up with a really expensive yet crappy chocolate pudding.
    i love it every seen mylyshia freeport
    This is the worst recipe ever.
    MOIST AND FULL OF FLAVOR A+++++++++++++++++++++++
    I actually messed up making it: I mixed the recipe while the chocolate was too hot. It still turned out okay, and tasted great.
    I made half of this recipe to put on top of cheesecake cupcakes. It was delicious, light and creamy. Next time, I may reduce the amount of chocolate slightly. But very good.
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