Michelle’s Favorite Chocolate Mousse

This will yield 6 small dessert servings of mousse. I use 5oz “mini zombie” glasses to serve mine and it makes the perfect individual portion. This recipe doubles or triples just fine.


  • 1 cup heavy whipping cream
  • 1 tablespoons of sugar
  • 2 eggs
  • 5 oz semi sweet or bittersweet chocolate chips


  1. 1. In a large bowl using a wire whisk (or use a stand mixer with whisk if desired) whip the cream until it begins to thicken and form peaks. Cover and set aside in the refrigerator.
  2. 2. In a second bowl whip together the eggs and sugar until they become thick and fluffy. This will take about ten minutes. Cover and set aside in the refrigerator.
  3. 3. Melt chocolate over hot water (using a double boiler or a heat safe mixing bowl over a pot of boiling water). Mix frequently to prevent burning.
  4. 4. Allow the chocolate to cool slightly but not re-solidify. Too hot a chocolate will ruin the final dessert. Stir the chocolate into the egg mixture using a rubber spatula. Then gently fold in the whipped cream.
  5. 5. Distribute the mousse mixture into serving glasses or a container for chilling and storage. Cover and chill for at least 2 hours until firm. Garnish with fruit, whipped cream, crumbled cookies, etc. as desired. Keep mousse in the fridge until just before serving.


  • Use quality chocolate for this if possible. You will notice the difference.