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Chocolate Mousse


  • 300 grams bittersweet chocolate, chopped
  • 2 gelatin leaf
  • 750 mL heavy cream
  • 150 g sugar
  • 2 whole eggs
  • 2 yolks

Cook's Note

1 and 1/3 batches made enough to fill two 4", 6" and 9" rings 1" high with some leftover.


  1. Step 1

    Melt chocolate in double boiler.

  2. Step 2

    Soak gelatin in cold water.

  3. Step 3

    Whip heavy cream to soft peaks and chill.

  4. Step 4

    Combine the sugar and enough water to cover and cook to soft-ball stage.

  5. Step 5

    Make a pate-a-bombe with eggs and cooked sugar.

  6. Step 6

    Melt gelatin with a small amount of alcohol or water and add it to the whipping eggs.

  7. Step 7

    Continue whipping until just above body temperature.

  8. Step 8

    Remove from mixer and fold in chocolate.

  9. Step 9

    Fold in whipped cream.

  10. Step 10

    Pipe into rings and chill/freeze.

Martha Stewart Weddings, Spring 2013