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...
My mom taught me to empty the bowl completely with a spatula when you’re baking, and to crack the egg in a separate bowl before adding it.
I didnt learn much from my mom in the kitchen. She was too busy taking care of everyone else to teach me.
But from my Mother In Law I learned to have fun and not worry about a flop. Just love people.
My mom taught me to cook at a young age and I’m very grateful. Her best tip though, was to clean as you go. By the time the food was in the oven, dishes were also done.
Wow..I have had the fortune of many a great family cook throughout the generations to teach me to cook..even my own daddy who had his specialties too. From my mom, grandma, great grandma and aunts I was able to master most traditional southern foods..like fluffy buttermilk biscuits, creamiest country gravy..baked beans, the best potato salad, cornbread dressing with sage and the crunchiest fried (non greasy) chicken. The real southern tradition red velvet cake that uses pecans.
From Dad the creamiest peanut butter and chocolate fudge ever.
And, lastly I was fortunate to learn authentic Vietnamese/Chinese cooking from my father in law..who was in the war and learned the culture/cooking.
I was taught young, standing in a chair at the counter to cook/bake..and, love it and the memories to this day.
Try new things – foods, recipes, techniques. It’s a fun adventure without leaving your kitchen.
My mom taught me to always include lots of friends/family in my kitchen adventures. We had a huge kitchen designed specifically for that purpose.
My mom taught me that people love to get baked goods as gifts!
After “mixing” my first cake on my mom’s sofa at age 2, she kept me close by her side in the kitchen! I learned that there was an art in cooking simple dishes–to use herbs and spices for flavoring –and that timing the cooking was crucial. She was a wonderful Southern cook, as were her sisters. I miss them all.
My mom taught me that feeding people is about showing them how much you love them. She taught me to make everyone’s favorites!
My mom taught me to put waxed paper on top of leftovers in the microwave so they don’t explode everywhere…..lol. Love you, mom.
My mom taught me that strawberry shortcake and lemon meringue pie can fix anything.
My mom was such a gracious host! Besides teaching me how to cook, she taught me how to plan. She always made a menu and a list of things to buy and things to do and did as much as possible ahead to time. What a tremendous help!
My wonderful Mom taught me so much, but one of the most important things was to experiement….try new fruits and veggies….and new ideas and methods. She is gone now, but would have loved the ethnic foods, and the availability of so many cookig shows.
My mom taught me that the first ingredient in any recipe is love.
She taught me that homemade is best and that family time around the table is key.
My Mom is a great cook and taught me how to make great desserts. For Mom, she is happiest when we are at her table enjoying her wonderful creations.
My mom taught me patience in the kitchen. She also instilled in me a love for really good food!
Well, it was my grandma who taught me to cook, not my mom. She always told me to cook from the heart and not from the head. That is where true taste and deliciousness come from.
Mother taught me nearly all I know about cooking w/great ingredients, presentation & authentic taste.
One thing that stands out, she taught me to vary the colors in a meal. This doesn’t affect quality or taste, but the appearance of the food is enhanced by not all being similar colors (“avoid serving cauliflower w/mashed potatoes, etc”).
I love to present food with its “best side” showing!
I grew up in Medford, and my mom was always busy cooking for our family of 7! She and my dad entertained often, and from her I learned to plan and prepare ahead as much as possible, then relax and truly enjoy the time spent with your guests.
My mom was not a cook and avoided it whenever possible. Our family would joke that she cooked twice a year when she had no other choice (Christmas and Thanksgiving). She taught me that it is okay to order take out and that store bought food is perfectly acceptable for social events as long as you use pretty serving pieces.
My mom let me help her (even though I was underfoot while she was preparing. Then as a teenager she would have me start supper by myself and she would come into the kitchen when it was close to being ready and give help where needed. Served me well when I got married.
Sandy, I am not and will never be the baker that my mother was. She was amazing, but the one thing that I will always carry with me is that cooking was her way of showing her love and getting her family together around the table for a meal. My children are grown now and I have a granddaughter. I am so blessed that they all live fairly close to me and I try to get everyone together at least once a week for a meal. It keeps us up to date with each other and keeps us close! Sometimes I just cook and pack it up to go to help them out, but I look forward to the weeks that we are able to sit down together!
My mom was a horrible cook, so I learned from my dad. I remember the first time I got to use a knife. My dad was so busy watching me that he cut himself. Lesson: watch your fingers and use good knives.
Clean as you go and use what you have. Two things that my Mother taught me that has served me well.