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...
“use good chocolate” is a great advice. A poor ingredient could “broken” the recipe.
My Mom taught me how to survive in the kitchen – cooking, baking, decorating and it’s best to clean up as you go. Less mess to clean up later.
My mom taught me that one should never give up even in the face of adversity, whether in the kitchen or life in general.
My mom is a great chicken fryer & she has taught me everything she knows!
My mother rarely entertained and still doesn’t. But a powerful life lesson I learned from her is never give up! Ever.
My mom taught there’s no specific age to start cooking as I was 5 when I started baking. She taught me to use my “creations” as gifts for others. I remember at Christmas time, we used to help her make Stollen – big Christmas loaves with candied fruits and icing and Dad would make cardboard trays to put them and we’d wrap them in cellophane with big bows and drive around town delivering them to special friends. She also taught me to lick the spoon! Bad habit. I enjoy your blog. Mahalo!
My mother taught me to be creative in the kitchen. Well she likes to cook she did not like to bake because she hated following instructions she wanted to go where her taste buds took her. Fortunately she has really good taste buds, but she definitely taught me how to experiment.
She also taught me that food can be an expression of love. If someone has had a loss, is celebrating, is older & not so mobile, is sick…
A hot, delivered meal is just another way to give them a hug.
Mom taught me to be patient, to take my time and do it right. I’ll tell you, it works outside of cooking, too!
The chocolate mousse looks wonderful. It’s the dessert my husband always orders when we eat out. With this recipe I can make it for him for Valentine’s Day. Yes, husbands deserve something special on Valentine’s Day, too.
My mom taught me to clean as I go so that I dont have a sink full of dishes when I am cooking. It helps a lot with party planning and making lots of food that the equipment is available since I cleaned it.