Lionheart Wines
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Semi-sweet Chocolate Mousse

Makes 1 quart (serves 10 to 12)

Equipment – double boiler, large mixing bowl, hand mixer, 2 cup measuring cup
Time – 15 minutes to prepare, refrigerate at least 12 hours


  • 8 egg yolks
  • 1 ¾ Cups of granulated sugar (baker sugar would be better)
  • Bakers chocolate – 6 to 8 ozs
  • Semi-sweet chocolate chips – 8 ozs
  • Milk chocolate chips – 2 ozs
  • 2 pints of heavy whipping cream
  • 2 Tablespoon of Vanilla Extract
  • 2 tablespoons of Dark Rum or Grand Marnier
  • Whole Raspberries to top each individual serving dish
  • Fresh Mint as a garnish


  • Melt the chocolate in a double boiler, stirring as needed to make the mixture smooth.  Note: All of the chocolate pieces should be completely melted.
  • As the chocolate is melting, whip the cream, liquor and vanilla extract in a large bowl using the hand mixer.  The cream is ready when it forms semi-stiff peaks when you pull the mixer blades out of the cream.
  • After the chocolate is melted, remove from the heat immediately.
  • Add the egg yolks / sugar and mix by hand until thoroughly blended.
  • Fold the chocolate mixture into the cream.
    Mix using the hand mixer on a slow speed until the chocolate and cream have been completely mixed.
  • Refrigerate for at least 12 hours in serving bowl(s).

Based on The Big Chocolate Cookbook, Pg. 149
Gertrude Parke
modified by Leon C. Glover III

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