Belgium Chocolate Mousse
You won’t believe it takes only 4 ingredients to make the most luscious dessert ever! This Belgium Chocolate Mousse is a decadent dessert and an elegant and delicious finish to any meal. And it’s so easy to make! Grab your chocolate and let’s get cooking!
Inspired by my travels in Belgium where chocolate is famous, this Belgium Chocolate Mousse is one of my favorite easy desserts. We stood in line at the famous Chocolate Line in Bruges to sample and buy chocolate, and we brought plenty home with us to make this and other desserts.
Belgium Chocolate Mousse
Don’t let this dessert intimidate you! It’s really quite simple to make, and with only 4 ingredients, it’s a great pick for delicious desserts. Making mousse is all about quality ingredients. Start with the best chocolate and fresh cream.
Read more: Belgium Chocolate Mousse
You can also make this easy mousse recipe and pop it in the fridge for up to 4 hours, or serve it right away. Just watch your guests’ faces as you pull this dessert out of the fridge to share!
Why I love this recipe
- It’s thick, creamy, rich, and oh-so chocolatey!
- Chocolate mousse is easier to make than you might think!
- You can prep it ahead of time and leave it in the fridge to chill until you’re ready to serve. That’s my kind of dessert!
Gather these ingredients
- Eggs
- Sugar – White granulated sugar.
- Heavy whipping cream
- Belgium chocolate – Or your favorite 70% cacao chocolate.
- Chocolate shavings – Optional
How to make the best Belgium Chocolate Mousse
- Beat the eggs with an electric hand mixer or with the whisk attachment of your stand mixer for about 3 minutes.
- Gradually beat in the sugar.
- Heat 1 cup of the heavy whipping cream in a saucepan over medium heat until hot.
- Drizzle about half of the hot cream into the egg mixture while stirring, then add the egg and cream mixture back into the saucepan with the rest of the cream.
- Cook the egg-cream mixture over low heat for about 5 minutes while stirring constantly, or until the mixture thickens. Don’t boil the mixture.
- Remove from the heat, add the chocolate and stir until melted.
- Cover and refrigerate the mousse base for about 2 hours, stirring occasionally to keep it from lumping and to help it cool down.
- Beat 1 ½ cups of heavy whipping cream in a chilled bowl until still peaks form.
- Fold the whipped cream into the mousse base and mix gently until just combined.
- Spoon or pipe the mixture into cups, top with shaved chocolate and serve!
Tips & substitutions
- Use the best chocolate you can get for this recipe. Buy it from a chocolatier or buy good quality chocolate from your grocery store. This recipe is developed for the sweetness of 70% cocoa chocolate.
- Tempering the eggs – by adding some hot cream to the eggs before mixing it all together – is essential to avoid cooking the eggs.
- You can use darker chocolate, but you’ll need to adjust the sugar to suit more bitter chocolate.
- Pipe the mousse into individual serving cups and top with a dollop of whipped cream and chocolate shavings for a pretty presentation.
Serving suggestions
I never need an excuse to serve this creamy Belgium Chocolate Mousse, but I love serving it for dessert after a roast beef dinner or elegant salmon. I also love adding small cups of this mousse to dessert boards. The options are endless!
Storage
You can store any leftovers in the fridge for up to a day, but this Belgium Chocolate Mousse is best eaten the day you make it.
Check out these awesome chocolate recipes while you’re here
- Toffee Chocolate Bundt Cake
- Double Chocolate Banana Muffins
- Chocolate Fudge Brownies
- Chocolate Pudding Cake
Get the Recipe:
Belgium Chocolate Mousse
Ingredients
- 2 eggs
- ¼ cup sugar
- 1 cup heavy whipping cream, or half and half plus 1 1/2 cups heavy whipping cream
- 6 ounces dark chocolate 70% cacao, Belgium chocolate
Instructions
- Beat eggs with an electric mixer on high about 3 minutes. Gradually beat in sugar.
- Heat 1 cup whipping cream in a saucepan, over medium heat, just until hot.
- Gradually stir about half of the hot cream into the egg mixture. Then add egg/cream mixture to the saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).
- Remove from heat and add chocolate. Stir until chocolate is melted. Cover and refrigerate about 2 hours, stirring occasionally.
- When chocolate mixture has chilled, beat 1 ½ cups whipping cream in a chilled bowl with an electric mixer. Beat on high until stiff. Fold chocolate mixture into whipping cream, just until combined.
- Spoon mixture into cups (optional to pipe it).
- Add shaved chocolate on top.
- Serve immediately or refrigerate up to 4 hours.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
When it came to cooking my mother taught me about the proper portions and what should be included in a meal.
…the importance of dinner on the table at night with family…a chance to catch up on everyone’s busy lives…
my mom wasn’t much of a cook… I do remember when I was super young I was terrified to crack an egg… she took a whole pack of eggs and we practiced til I got it down and was no longer terrified… then we ate scrambled eggs for days!
My mother taught me that the kitchen is truly that heart of the home. People will love you through your cooking. A pinch of salt fixes anything.
My mom taught me that everyone can cook and make something everyone will enjoy.
My mom has always had the gift of pulling together a meal with whatever we had in our fridge and pantry. It’s a no waste mentality and I definitely got the same mentality which is probably why I’m always winging it (with confidence! lol). I’m always amazed at how she always fed us with the most unlikely ingredients and delicious too. Love my mom for that.
I also love your moms words of wisdom, thank you for sharing her with us.
don’t be afraid
My mom taught me that as long as you are cooking with love and a smile people will love it. If that fails, add BUTTER!
Patience! My mom was the world’s best baker … the very flakiest pie crusts, luscious fillings, yummy doughnuts, cakes to die for, and tender tasty wonderful breads. She taught us that you must be patient while the yeast dough rises. And above all, don’t bang around the kitchen in the meantime!
following both of you on social media :)
my mom taught me that you should always try to feed family with whatever you have. throw something together.
While we didn’t do much entertaining growing up, my mom cultivated a love for the kitchen. She was always making something and almost everything was homemade, whether it was a super simple meal because money was tight, or baked rolls. She put love in to everything she did!
my mom would have the best parties. our house was a disaster, everyone still came. the menu was a little embarrassing as well as the house. she taught me to enjoy the people coming over and not worry about anything else. that was in the 70’s. life was simpler and i didnt know why i had such a hard time with it. my mom’s funeral was in august, the memories of friends and family at our parties was all everyone could talk about. what a lesson i learned. so the lesson i learned was to get over myself and enjoy these sacred moments
I just LOVE delicious desserts…extra points for ease!
My Mom did not entertain – so I would say the lesson I learned from that was to JUST DO IT!! Don’t worry about the dishes you have (or don’t have), the house, etc. – get get your friends and family together and TRY!
My mom was a “country cook”…fried chicken and iced tea–and always make the guest feel “at home”. I’ve tried to incorporate that feeling (without the fried chicken) into any occasion.
Being a single mom we didn’t entertain. But my MIL has taught me how to just focus on the guests. Don’t worry about perfection and getting those dishes done. Just enjoy the people with you.
Mom taught us that there’s always room for another chair at the table. If not – set up another table.
My mom taught me to cook with love!
That looks yummy……would love to win the cookbook!
Eat frosting from the beaters and when in doubt add more cheese or chocolate as appropriate.
My mom taught how to breath deeply while a 5 kg wedding cake was collapsing! And how to “disguise” all the mistakes in it, in order to look marvelous and to tell everybody, with a smile in my face, that the cake is perfect!!! :) And it was, very tasty, it was a success! Love you mom!!!
My Mom taught me to experiment with cooking as a little girl. One of my first tries at this as a little girl was baking cereal.
My mom taught me its love that makes an ugly cake delicious (and a sense of humor)
Hi Sandy,
My Mom taught me the blessing of how to cook. Then she gave me freedom to do it with her and on my own. Even though at times I made huge messes!!! I am grateful for this and hope to pass them same on to my kids!!!