Chocolate Honey Mousse

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close up of chocolate mousse in a clear cup

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!

5 from 5 votes

Prep Time: 5 mins

Cook Time: 20 mins

Total Time: 25 mins

Serves: servings

Calories: 105kcal

Author: Elizabeth Marek

Ingredients

Chocolate Mousse Recipe

▢ 6 ounces (170 g) dark chocolate
▢ 3 ounces (85 g) honey
▢ 2 large (34 g) egg yolks
▢ 1 teaspoon (5 g) vanilla or dark rum
▢ 11 ounces (312 g) heavy cream
▢ 1/2 teaspoon salt

Instructions

Melt your chocolate in the microwave in 30 second increments or over a bain marie. Once your chocolate is melted, leave it in the microwave to stay warm while you prepare the other ingredients.
In a heavy bottom sauce pan, Bring the honey just to a boil and remove from the heat.
Place your egg yolks into a large heat proof bowl.
Slowly pour the hot honey into the egg yolks while whisking constantly to prevent the eggs from curdling.
Continue whisking the eggs until they are thick and foamy and reach the ribbon stage.
In the bowl of your stand mixer, whip the heavy cream to soft peaks. Set aside.
Add 1/3 of the melted chocolate to the egg/honey mixture and fold until combined.
Continue adding the chocolate mixture to the egg mixture in thirds until it's well combined. Be careful not to over-work the mixture and deflate all the air.
Add in the vanilla or the rum and fold to combine.
Add the whipped cream to the folded chocolate/eggs in thirds.
Fold with your spatula, working it around the bowl and through, folding the mousse over on itself until it comes together in a smooth evenly distributed chocolate color. There should be no streaks or chunks of chocolate.
If you plan to eat the mousse as a dessert, put it into a piping bag and pipe directly into the dessert cups (I piped mine over crushed oreos for added crunch), and then chill to set for about an hour.
Garnish your chocolate mousse with whatever you choose! I went with shaved chocolate, more whipped cream and a sprig of mint. So fancy!

Notes

Chocolate - Make sure you use the best chocolate you can find. It will give the most flavor to your recipe and you don't need much! I love using Lindt chocolate bars. You can change up the flavor really easily and the chocolate melts really well.

Honey - I like to use locally sourced clover honey because it has a ton of flavor but if you don't like honey, you can use corn syrup, glucose or agave.

Whipping Cream - Make sure you're using whipping cream, not half and half. I like heavy whipping cream (40%) because it's very stable.

Chocolate Shavings - I used a vegetable peeler on the edge of my chocolate bar to make the shavings.

Egg Yolks - Fresh, cold eggs are the easiest to separate and farm eggs have more flavor.

Storage - You can store chocolate mousse in the fridge, covered, for up to a week

This recipe will work best if your ingredients are all about the same temp. If your cream is too cold, it will seize the chocolate when you try to fold it and you will have chocolate chip mousse (not that it's a bad thing!). It worked best for me to keep the other components warm, by setting them in the microwave, while I worked on the next steps. It is also important to have everything ready to go, read through your steps a few times so you have an idea of what happens when. If you take too long between steps this can also affect the temperatures and therefore the final texture of your mousse.

This recipe comes together really quickly, so even if the first try turns out to be practice, the great news is it is still delicious to eat, even if you don’t love the look of it.

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