The Best Chocolate Mousse Recipe

Place the chopped chocolate in a large heatproof bowl. Set aside.

In a large-bowl, using a handheld electric mixer, beat the egg yolks and granulated sugar on medium-high speed until the mixture is thick, smooth, and deeply yellow. Set aside.

In a medium saucepan over medium-heat, warm 2 and 1/2 cups (567ml) of the cream just until it comes to a simmer.

Remove the pan from heat and slowly whisk half of the hot cream into the egg yolk /sugar mixture, whisking constantly and adding it gradually, to temper the mixture. Leave the rest of the cream in the pan.

Transfer the tempered cream mixture back to the pan (with the remaining cream) and cook over medium-heat, stirring constantly, until it's thick enough to coat the back of a spoon, about 5 minutes (do not bring the mixture to a boil).

Slowly pour the warm mixture over the chopped chocolate. Stir until the chocolate is smooth and melted, then whisk in the vanilla, espresso powder, and salt. Cover with plastic wrap and refrigerate until cold, about 1 to 2 hours.

Once the chocolate mixture is chilled, beat the remaining 1 and 1/2 cups (340ml) of the heavy cream with an electric mixer until stiff peaks form.

Gently fold the whipped cream into the chocolate mixture, mixing softly but thoroughly, until evenly combined.

Spoon the mousse into dessert cups, top with whipped cream and chocolate shavings, and serve at once!

In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the whisk attachment ,beat the heavy cream and confectioners’ sugar together until medium-stiff peaks form (it should be silky and lusciously smooth, but stiff enough to spoon on top of the mousse).

Spoon on top of the mousse, top with chocolate shavings, and serve at once!