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Sinful Chocolate Mousse Dessert

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“This is one of my most requested desserts--a chocoholics delight! It's easy and can be made the day before--what more do you need? There rarely are any leftovers!”
1hr 5mins

Ingredients Nutrition

  • Crust
  • 709.77 ml chocolate wafer crumbs (I use Oreo crumbs in the box or Nabisco chocolate wafer cookies crushed in the food processor)
  • 118.29 ml unsalted butter, melted (1 stick)
  • Filling
  • 453.59 g nestle chocolate chips
  • 2 eggs
  • 4 egg yolks
  • 473.18 ml whipping cream
  • 88.74 ml powdered sugar
  • 4 egg whites, room temperature
  • 236.59 ml whipping cream (to garnish)
  • 3.69 ml unflavored gelatin
  • 59.16 ml powdered sugar


  1. For crust: combine crumbs and butter.
  2. Press on bottom and 2/3 up the sides of a 10 inch springform pan.
  3. Chill in freezer while making filling.
  4. For filling: Melt chocolate chips in the top half of a double boiler over simmering water.
  5. Let cool about 5 minutes.
  6. Add whole eggs, one at a time, beating well with each addition.
  7. (Chocolate will stiffen somewhat, just keep beating!) Add egg yolks and mix until thoroughly blended.
  8. Whip cream with powdered sugar until soft peaks form.
  9. Beat egg white until stiff, but not dry.
  10. Stir about 1/2 c of the whipped cream and 1/2 c the beaten egg whites into the chocolate mixture, to "lighten" it.
  11. Fold in remaining cream and whites until completely incorporated.
  12. Pour into prepared crust and chill at least 6 hours, preferably overnight.
  13. To garnish: Sprinkle unflavored gelatin onto remaining 1 c whipping cream to soften.
  14. Add 4 T powdered sugar and whip until firm.
  15. This whipped cream will hold up indefinitely.
  16. Garnish top of dessert with this.
  17. You can be fancy and pipe rosettes, or just "fluff" it around the edge of the mousse with a fork.
  18. A dusting of cocoa powder is a nice finishing touch.
  19. For a real "show stopper", melt about 4 oz chocolate chips and 3/4 t solid vegetable shortening together.
  20. Coat the underside of waxy leaves, such as camillas, refrigerate until firm.
  21. Peel off the leaves and place the chocolate leaves around the edge of the mousse.

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