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Chocolate Mousse

A small glass jar of chocolate mousse with freshly whipped cream and fresh raspberries on the top with a piece of chocolate and spoon inserted in the mousse.
Chocolate Mousse with Raspberries

Serves 4

This chocolate mousse is so easy to make and a family favorite. Our kids have been making this since they were so young - so let your kids give it a try!


2 large egg yolks

1/2 teaspoon instant espresso powder, optional

⅓ cup granulated sugar, divided

1 1/2 cups heavy cream, divided

6 ounces semisweet chocolate


  • In a small saucepan, whisk together the egg yolks, espresso powder, if using, ¼ cup granulated sugar, and 1/2 cup cream. Cook over medium heat, stirring constantly, until the mixture lightly coats the back of a spatula (do not let the mixture simmer or boil), about 2 - 3 minutes. Remove from the heat.

  • Add the chocolate to the saucepan; whisk to combine. Refrigerate until cooled, stirring occasionally,  about 15 minutes.

  • Using an electric mixer, beat together the remaining 1 cup of cream and 1 tablespoon of sugar in a medium bowl until stiff peaks form.

  • In two additions, fold the whipped cream into the cooled chocolate mixture.

  • Divide among serving dishes and refrigerate for at least 1 hour before serving.


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