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This Single Serve Chocolate Mousse is a downsized version of a party favorite, offering a rich and creamy treat that’s just perfect for one or two. It’s a cherished recipe I often make for gatherings, now adapted for smaller portions. While it involves a few steps, the result is a luxurious and satisfying dessert.
Explore our selection of indulgent and lavish single serving and small batch desserts, including our creamy mini Boston Cream Pie, gooey Chocolate Lava Cake, airy mini Pavlova, and caramelized Bananas Foster.
Why You’ll Love This Recipe
- Single Serving Simplicity: This recipe yields just enough for one or two delightful portions.
- Effortless Elegance: Don’t be intimidated by the name. This mousse comes together easily and with readily available ingredients.
- Rich & Creamy: Every silky spoonful is a symphony of rich chocolate, light airiness, and pure satisfaction. Guaranteed to melt your stress away.
- Impress Yourself (or Someone Special): This dessert oozes sophistication and decadence, perfect for a romantic rendezvous or simply treating yourself like royalty.
Single Serving Chocolate Mousse: A Classic Indulgence
Chocolate mousse is a luxurious French dessert known for its heavenly texture – it’s light and airy, but still incredibly rich. The word “mousse” means “foam” in French, highlighting its airy quality. This single serving recipe uses the traditional method of incorporating an egg, ensuring a silky, velvety texture that makes it a true classic. It’s the perfect way to treat yourself!
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Ingredients
If you have any ingredients leftover from this small batch chocolate mousse recipe, check out our Leftover Ingredients Recipe Finder.
- Chocolate: I like to use semi-sweet chocolate, commonly found in the baking aisle. Brands like Ghirardelli, Lindt, or Baker’s are recommended. If you prefer a bolder taste, dark chocolate is a great alternative. Consider using leftover chocolate in a mini French Silk Pie and Chocolate Pudding.
- Butter: I use salted butter for this recipe.
- Egg: One large egg is essential. It’s the secret to the mousse’s light, fluffy, and rich texture. For safety, use pasteurized eggs, especially recommended for pregnant women and young children who should avoid raw eggs.
- Cream of tartar: This ingredient helps in thickening the cream effectively.
- Sugar: Feel free to reduce the quantity for a less sweet taste.
- Heavy cream: Also known as double cream, it adds richness to the mousse. If you’ve got extra cream, use it in a mini German Chocolate Cake, Honey Lemon Custard, or Panna Cotta.
- Vanilla extract: A dash of vanilla extract enhances the overall flavor of the mousse.
How To Make Chocolate Mousse For One
See the recipe box below for ingredient amounts and full recipe instructions.
- Melting Chocolate: Begin by melting 3 ounces of semi-sweet chocolate and butter in a double boiler over gently simmering water. Once melted, remove from heat and allow it to cool. After cooling for a few minutes, whisk in an egg yolk.
- Whipping Egg Whites: In a separate bowl, beat the egg white. Add cream of tartar and sugar, then continue beating until stiff peaks form.
- Making Whipped Cream: In another bowl, combine heavy cream, sugar, and vanilla extract to create whipped cream.
- Combining Ingredients: Carefully fold the melted chocolate, whipped egg whites, and whipped cream together until well blended.
- Chilling: Pour the mixture into a dessert dish and refrigerate for a minimum of 3 hours.
Although this classic chocolate mousse recipe involves several steps and takes some time, the delicious result is definitely worth the effort!
Expert Tips
- Separate with Care: Use clean, dry bowls to separate the egg white. Even a trace of yolk can prevent it from whipping fully.
- Melt Gently: Heat the chocolate slowly in a double boiler or microwave on low power, stirring frequently, to avoid burning or seizing.
- Fold Like a Feather: Gently incorporate the melted chocolate and whipped cream into the egg yolk mixture with a spatula. Overmixing can deflate the air and leave you with a dense mousse.
- Chilling Time: Let the mousse set in the fridge for optimal flavor and consistency.
How To Serve Chocolate Mousse
- Top with Whipped Cream: A classic addition for extra richness.
- Garnish with Berries: Fresh berries add a delightful contrast.
- Sprinkle with Cocoa: For a deeper chocolate flavor.
Frequently Asked Questions
While both desserts are similar, they have distinct differences.
Pudding typically involves milk or cream, sugar, and is thickened with cornstarch, resulting in a creamy texture. There are various methods to prepare it, but this combination is traditional.
On the other hand, mousse boasts a lighter and fluffier texture. This is achieved by folding whipped egg whites and whipped cream into the mixture. Unlike pudding, mousse is made without cornstarch, which contributes to its airy consistency.
Yes, it’s perfect for preparing a day ahead.
Store in the fridge for up to 2 days.
Absolutely, just double the ingredient amounts.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this individual chocolate mousse recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
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Chocolate Mousse For One
Equipment
- Medium-sized saucepan
Ingredients
- 3 ounces semi sweet chocolate -chopped
- 1 tablespoon salted butter
- 1 large egg -separated
- ¼ teaspoon cream of tartar
- 3 tablespoons sugar -divided
- ¼ cup cold heavy cream
- ¼ teaspoon vanilla extract
Instructions
- Put the chocolate and butter in a heatproof bowl, then set it over a saucepan filled with 1 inch of simmering water. Make sure the bottom of the bowl does not touch the water. Stir the mixture until the chocolate melts and becomes smooth.
- Remove the bowl from the heat and let cool. Whisk the egg yolk into the chocolate and mix until smooth. Set aside.
- In another bowl, beat the egg white until foamy. Add the cream of tartar and beat until soft peaks form. Slowly add in 2 tablespoons of the sugar and continue beating until stiff peaks form.
- In another bowl, beat the heavy cream until it begins to thicken. Add the remaining 1 tablespoon of sugar and the vanilla and continue beating until soft peaks form.
- Now it’s time to assemble the mousse. Very gently fold in the egg whites into the chocolate mixture.
- Next, fold in the whipped cream.
- Transfer the mousse to a dessert dish, cover and chill for several hours.
- Top with extra whipped cream, if desired
Notes
- Separate with Care: Use clean, dry bowls to separate the egg white. Even a trace of yolk can prevent it from whipping fully.
- Melt Gently: Heat the chocolate slowly in a double boiler or microwave on low power, stirring frequently, to avoid burning or seizing.
- Fold Like a Feather: Gently incorporate the melted chocolate and whipped cream into the egg yolk mixture with a spatula. Overmixing can deflate the air and leave you with a dense mousse.
- Chilling Time: Let the mousse set in the fridge for optimal flavor and consistency.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Is there anything else I can use in place of cream of tartar?
I haven’t tested this recipe with anything other than cream of tartar. It really is a necessary ingredient.