Bittersweet Chocolate Mousse

  • Active Time 30m
  • Total Time 12h 30m

8 servings


  • 6 ounces chopped bittersweet chocolate, melted
  • Nonstick vegetable oil spray

  • 1 1/3 cups whole milk
  • 8 large eggs, separated (See Note)
  • 3/4 cup sugar
  • Pinch of salt
  • 16 ounces finely chopped bittersweet chocolate
  • 2 tablespoons brandy
  • 2 teaspoons vanilla extract
  • 2/3 cup chilled whipping cream
  • Unsweetened cocoa powder


Line heavy large baking sheet with parchment paper. Using round mousse ring as template, draw sixteen 3-inch circles on parchment paper. Turn parchment paper over. Spoon 1 generous teaspoonful melted chocolate into each circle. Using small offset spatula and staying within the lines, spread chocolate evenly over circles. Refrigerate until set. Transfer 8 chocolate discs to small container; cover and refrigerate. Spray insides of 8 rings with nonstick spray. Place rings atop remaining 8 chocolate discs on parchment paper; refrigerate.

Bring milk to simmer in heavy medium saucepan. Whisk egg yolks, 1/2 cup sugar and salt to blend in large bowl. Gradually whisk hot milk into yolk mixture. Return mixture to saucepan. Stir constantly over low heat until mixture thickens and instant-read thermometer registers 140 degrees F (do not boil). Remove from heat; stir in chocolate, whisking until smooth. Stir in brandy and vanilla. Transfer chocolate mixture to large wide bowl.

Using electric hand mixer with whisk attachment, beat egg whites in another large bowl until soft peaks form.* Gradually beat in remaining 1/4 cup sugar. Continue beating just until stiff peaks form. Stir spoonful of whites into slightly warm chocolate mixture to lighten. Using rubber spatula, fold remaining whites into chocolate mixture. Using same beaters, beat cream in same large bowl just until stiff peaks form. Fold whipped cream into chocolate mixture. Divide mousse equally among rings. Refrigerate overnight.

Using metal spatula, transfer mousse to plates. Place 1 reserved chocolate disc on top surface of each mousse. Using disc to keep mousse from moving, carefully slip rings from mousse. Using fine sieve, lightly dust each mousse with cocoa powder and serve.

Recipe created exclusively for by Jeanne Thiel Kelley.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4787

nutrition information per serving

344 calories; 18g total fat; 110mg cholesterol; 66mg sodium; 40g carbohydrates; 2g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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