Easy Chocolate Honey Mousse Recipe

This chocolate mousse recipe is decadent, rich, creamy, and light as a feather! So incredibly easy to make but looks and tastes like it came from a five-star restaurant! I like to serve mine on crumbled cookies for an added crunch! Best part? It only takes 25 minutes to make!

 

There are a lot of chocolate mousse recipes out there that don't use eggs but this recipe is very similar to a classic chocolate French mousse that uses eggs to not only thicken the mousse and stabilize it but adds a richness that you just can't get any other way. The main difference between this chocolate mousse and a traditional mousse is that I fold in whipped cream instead of whipped egg whites at the end. This makes the mousse much creamier, lighter, and melt in your mouth delicious!

Chocolate Mousse Ingredients

This recipe could not be simpler but with every simple recipe, quality ingredients matter!

• Chocolate - Use the BEST chocolate you can get your hands on. I highly recommend using LINDT dark chocolate bars because they melt beautifully and taste delicious. I'd advise staying away from chocolate chips or candy melts because they won't melt properly and the taste will suffer.
• Honey - We use pure local and organic honey for a rich and full bodied flavor! The better the honey, the better the taste! If you don't want to use honey, you can substitute corn syrup, glucose or even agave.
• Whipping Cream - Make sure you're using whipping cream, not half and half. I prefer heavy whipping cream which is 40% fat and makes a very stable whipped cream.
• Vanilla - Sometimes I use dark rum in this recipe which tastes delicious but you can use vanilla as well.

How To Make Chocolate Mousse Step-By-Step

1. Melt your chocolate. I melt mine in the microwave in 30 second increments (be careful not to burn it!) or you can melt it over a bain marie if you don't have a microwave.
2. Set your chocolate aside. I keep mine in the microwave to keep it warm.
3. Place your egg yolks into a large heat proof bowl.
4. Add your honey to a heavy bottom saucepan and heat it on medium-high until it begins to bubble.
5. Remove the honey from the heat and begin slowly pouring it onto the egg yolks while whisking constantly to avoid cooking your eggs. The heat from the honey will cook your eggs enough to be safe to eat.
6. Continue whisking until the eggs look light and foamy (ribbon stage).
7. Add in the rum and mix to combine.
8. Add ⅓ of your chocolate mixture to the egg mixture and fold together until combined.
9. Continue adding your chocolate in thirds until it's all added and is cohesive.
10. Add your whipping cream to the bowl of your stand mixer with the whisk attachment (or whisk using a hand mixer).
11. Whip your cream until it forms firm but soft peaks. The cream should not look curdled or too stiff. Under-mixing in this case is better than over-mixing.
12. Fold Add ⅓ of the whipped cream to your chocolate mixture and fold until combined. Be careful not to fold out all the air you've whipped in.
13. Continue folding in your whipped cream in thirds until everything looks cohesive.
14. I like to put my mousse in a piping bag with a 1M piping tip and pipe the mousse into cups with crushed cookies on the bottom.
15. Top with more whipped cream, shaved chocolate and a sprig of mint or even some fresh berries. So cute!
    

You can also use this mousse recipe to use in mirror glaze cakes, roll cakes or even in stacked cakes but you will have to keep the cake refrigerated.

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