How to Make Chocolate Mousse

In 1989 when Nathan was 13 years old, our homeschool group hosted a Thanksgiving dinner for the seniors in our church. Served at that meal was chocolate mousse cake, and Nathan thought it was so delicious that he asked me to get the recipe and make it for his birthday dessert the next month. He has requested chocolate mousse cake for his birthday dessert ever since. Nathan had his 42nd birthday in December so that’s been 29 years of chocolate mousse cake. He’s the only one in our family who has been so consistent with his birthday dessert. At this point, we can’t imagine him requesting anything else!

Be warned: there are raw eggs in the recipe. If you don’t want to use uncooked eggs, there are pasteurized egg products such as egg beaters you could use, but the results will probably end up different. Make sure the product you choose doesn’t have any spices included. Onion flavored eggs would make this quite a concoction!

We like the mousse over chocolate cake. We use a traditional Betty Crocker cake mix and then make sure the cake is cool before putting the mousse on.

Below you’ll find step-by-step pictures for Chocolate Mousse with the recipe following.

Start with unsweetened chocolate.
Place chocolate in double broiler and add water.
After chocolate is melted, add sugar and salt.
Cook until completely dissolved.
Beat egg yolks.
Add chocolate mixture slowly to egg yolks.
Stir in vanilla.
After chocolate mixture is thoroughly cooled (we placed ours in the refrigerator), add Cool Whip.
With everything combined, it turns into a creamy mousse.
Spread on chocolate cake.
The finished product.

Chocolate Mousse

  • 3 squares unsweetened chocolate
  • 1/3 c. water
  • 3/4 c. granulated sugar
  • 1/8 tsp. salt
  • 3 egg yolks, well beaten
  • 1 tsp. vanilla
  • 4 cups Cool Whip

Heat chocolate and water over a double broiler until chocolate is melted. Add granulated sugar and salt; cook until completely dissolved (about 3 minutes). Add slowly to egg yolks, blending well. Stir in vanilla; cool thoroughly. Fold Cool Whip into chocolate mixture. Spread on cake.

“Surely goodness and mercy shall follow me
all the days of my life: and I will dwell in the
house of the LORD for ever.”
Psalm 23:6

20 thoughts on “How to Make Chocolate Mousse”

  1. That literally made my mouth water and I had to go grab a biscotti cookie! I’m glad you don’t post recipes every day–I’d blow my diet for sure!
    Love in Him from Florida,

    1. Good thing for us, too, that we don’t post dessert recipes every day since we make them to take photos for the blog post! And, of course, when we make them, we eat them. This time we shared with Nathan’s family and Gigi.

  2. This is interesting. Our fav chocolate cake has been the “short” version of your cake. Take a 16 oz. container of cool whip and 1/3 cup of cocoa pd and 1 cup of powdered sugar. And mix very well. (You can adjust the cocoa and sugar to your liking) and spread on cake. It looks almost exactly like yours! I’m always looking for good frosting recipes for all cakes so I will definitely try yours. It looks “real” compared to ours so I’ll be eager to try it! Does anyone have a fabulous white frosting recipe for white cake? I’m looking for a whipped kind of frosting they use in bakeries.

      1. You’re taking a hot liquid and adding it to the eggs tho so I have my doubts that a person needs to worry about raw eggs. It’s probably more “cooked” than you think!?! Anyhow, we’ve never been squeamished about raw eggs so something like this doesn’t worry me 🙂 thanks for the recipe! It would be interesting to compare!

        1. Oh and I wanted to add that I usually add shaved chocolate to the top of the cake to make my simple frosting seem “wow”! I always get compliments over my “fancylookin” cake. Lol. If only they knew how simple I did it…

  3. I love chocolate mousse, but I’ve never tried to make it — this looks so easy, though. I’m definitely going to attempt it 🙂 Thank you! I also laughed a little at the idea of using onion flavored egg beaters! Once I was making a yogurt dip to serve with falafel and pitas for dinner (just plain whipped Greek yogurt, olive oil, and minced garlic) and I accidentally purchased and used birthday cake flavored Greek yogurt instead of plain. It was . . . not good!

      1. Oh, it was! I can laugh about it now, but at the time I felt so bad about it that I cried. My sweet guy ate the whole meal, though and kept assuring me that it was “really interesting.”

        1. That even adds to the story – your disappointment and tears, but a husband with encouragement not criticism! What a sweet testimony to come from a kitchen disaster.

  4. I’m sure Nathan appreciated you made and posted this recipe since he got to try the finished product! Have you tried making the mousse part with whipped heavy cream rather than cool whip at all? I’m not the biggest cake fan, so I would probably end up making the mousse and not the cake! (Or just a biscuit crumb base for the cake).

    1. No, we haven’t tried it with whipped cream. We have substituted heavy whipped cream in other recipes for family members who don’t do well physically eating things made with Cool Whip. Those desserts still come out delicious but there is a slightly different consistency. If you try the mousse with the whipped cream, let us know how it comes out. I am guessing that “real” chocolate mousse is made with whipping cream and that this recipe is a Cool Whip version.

  5. That’s a very neat story. Ever since my ninth birthday, I always have the same ice cream cake every year! I hope that never changes. This Friday is my birthday, and I will have it again!

  6. I have made this once already and waiting on cake to cool to make it the second time this evening! My family loves it! A new favorite and it’s asked for often! Thank you for sharing!

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