How To Make Baked Chocolate Mousse

It’s hard to put into words just how perfect this dessert is. Light, fluffy and a chocolate-lovers dream, the classic mousse gets a warm, gooey makeover with this version. It has all the features we love about a mousse but since it’s served right out of the oven you get a bit of a crust on the top that then turns into layer after later of light, whipped chocolate goodness. We love to serve ours with some homemade whipped cream and fresh berries for this lesson in decadence.

See how our online pastry school chef does it as we show you step-by-step how to make this luxurious baked chocolate mousse. You’ll never have had anything like it before.

Baked Chocolate Mousse

12 oz dark chocolate
4 eggs
1 ½ cups whipping cream
2 oz sugar

1. Whip the cream to a soft peak and set aside. Melt the chocolate over a double boiler. Combine the eggs and sugar, warm slightly and then whip until light in color. Carefully fold the eggs into the chocolate ½ at a time then fold in the whipped cream ½ at a time. 2. Brush 6 ounce ramekins with flour and sugar and fill about ¾ full. Bake in a water bath at 340 degrees for 40-50 minutes until set. The time will depend on the ramekin size.
3. The mousse can also be baked in ring molds which have a piece of sponge or short dough which has been baked on the bottom, these will be baked without the water bath and will bake for about 30-40 minutes until set depending on the size of the mold. Garnish as desired with fruit and whipped cream.

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