Heavy Cream Chocolate Mousse

This old school chocolate mousse is equal parts decadent and light and fluffy, and is finished off with fresh whipped cream and a raspberry compote!


With this recipe comes a distinction. Actually, a few distinctions.

First, I’ve now formally developed a recipe that includes dairy on a predominately Paleo-friendly blog. Whoa! I know this largely distinguishes me from the squeaky-clean Paleo crowd and I make no apologies. There’s room in this world for all of us! Why the slight redirection? Maybe I became a closet pasture-raised full-fat dairy lover after I healed my gut. Maybe my tireless food science research has drawn me to the conclusion that excluding dairy isn’t necessarily the perfect nutrition approach for everyone. Or maybe I’ve just been so inspired by The Ancestral Table’s new book and his brave coloring outside the arguably outdated lines.


My second distinction is brought to life by this recipe! It symbolizes the balance that I believe is so important in life. Make improvements where possible but don’t get so lost in dietary dogma that you lose sight of what you enjoy. For example, I enjoy good food. Like, really good food. Food that is prepared and served with a story brings me so much joy! I also enjoy good health, nutrition science, and knowing that I’m providing my body with optimal fuel. Combine those loves and you’re left with a healthful, thoughtful, soul-soothing and balanced approach to life. …a lot like the balance found in a heavy cream chocolate mousse that’s made with pastured dairy, honey, and whole eggs!


My last distinction is that this recipe is a mark of how MUCH you mean to me. This is the kind of dessert {like a soufflé} that you only make for someone you really love. It takes time, numerous bowls, and the best ingredients. Gus and I were home alone when we put this big shoot together – there was no dinner party or girls’ weekend I was preparing for. It was just for you …well, and the two three servings for me + the spoonful of whipped cream for my big fluffy boy. We take quality control very seriously.

Okay, enough about all that. Let’s talk about how YOU can make this masterpiece come to life in your own kitchen! All the steps, bowls, and ingredients aside, I’m here to say that {unlike a soufflé} this chocolate mousse is difficult to mess up.

The way to a fluffy, decedent chocolate mousse is by working in very individual steps. We’ll prepare each component separately then combine just at the end.


To start, we’re going to make our chocolate mousse-ready. We’ll need 1 cup of chocolate chips {or chunks}. I like the Enjoy Life brand because of their thoughtful ingredients.


Add the chips to a glass bowl.


Set a few inches of water to a slight simmer in a medium/small pot.


Put the glass bowl of chocolate over top and start stirring!


Keep stirring until it’s smooth and lovely.

Remove from the heat so that it will slowly cool. We’re going to add eggs later and don’t want them to cook in the chocolate.


Next step! Grab a chilled pint {16 oz.} of heavy cream – I recommend you go with a pasture-raised brand. We’re going to use this to make the first of our two batches of homemade whipped cream.


Pour the entire contents into a bowl that will fit either your stand mixer your hand mixer.


Start whipping on high speed!


Keep going until the cream starts to thicken. This will take a few minutes.


Watch it carefully! If your whipped cream looks a little chunky like this, stop. It’s almost butter. We don’t want butter. You can also stop whipping before it gets to this stage. This is one of those moments where I reiterate that this mousse is hard to mess up. Even with almost butter whipped cream, mine came out perfectly.


Spoon all the contents out into a bowl and set it in the refrigerator. We’ll come back to it a little later.


Now we’re going to prepare our eggs! You’ll need three large ones.


In two bowls, separate the egg whites from the egg yolks.


While a traditional mousse is made with only the egg whites, I developed my recipe to also include the yolks – making it more of a whole food. Again, make improvements where possible. Hat tip to Liz Wolf …#eattheyolks {anther book I highly recommend}.


With the eggs set aside, measure out 1/3 of a cup of honey. Local is best.


Find another bowl that is mixer-ready and add your egg whites.


Start mixing! We’re going to keep these whisks running at high speed until we have soft peaks. What on earth is a soft peak?


This is it! It will make a dull, slightly floppy point. Now our egg whites are ready for our honey.


Plop those whisks back in the whites, turn them on, and then slowly drizzle in the honey until it’s all combined.


After all the honey has been added, you may notice some splatter on the side of the bowl.


Use a rubber spatula to scrape down the sides then run the whisk a few more times to incorporate.


The ideal consistency of these honey egg whites will show a glossy sheen. Isn’t that so neat? Cooking is so much fun.


Now let’s turn our attention back to the chocolate! It should be the perfect temperature by this point. Add the egg yolks and whisk to combine. You’ll probably notice that the texture of the chocolate will change – don’t panic. This is normal.


Next, we’re going to add our fresh whipped egg whites!


Plop all of them down into the bowl.


Gently fold the chocolate into the egg whites. This is what I mean by fold, by the way. Keep bringing the ingredients on the bottom over the top. This helps keep the mousse flight and airy.


Until it looks like this! It takes a little patience but it eventually comes together.


Next, we’re going to add that incredible whipped cream! I like to add in a few spoonfuls, mix, and then add the rest.


It will probably look a little chunky while you’re folding it in. Again, don’t panic. This is normal. Keep folding and resist the urge to aggressively stir.


It will all eventually come together.


Magical. Just, magical.


Cover your almost set mousse with plastic wrap and place in the refrigerator for at least 2 hours. This will allow the texture to firm up a bit so you get a fluffy mousse that doesn’t fold in on itself.


Bonus round #1! We’re gong to make MORE whipped cream that we’ll use to put on top of our chocolate mousse! Because this whipped cream will stand alone, we’re going to add in a little honey to sweeten.


Pour the entire contents of your chilled pint {16 oz.} of heavy cream into your mixing bowl.


Unlike with the egg whites, we can just pour the 1/3 cup honey straight in from the beginning. Easy peasy.


Turn your mixer on and let it run for a few minutes.


Look at that marvelous consistency. I even surprised myself! The honey helps this whipped cream look beautifully glossy.


Take your fresh bowl of whipped cream and place it in the fridge. We’ll use it for final plating.


Bonus round #2! The mousse will be marvelous. I promise. But you know what would make it even MORE marvelous? A fresh berry compote. Hells yeah.


Grab yourself a heaping cup of raspberries.


Pour them into a small saucepan.


Grab ½ a lemon.


Squeeze it over the raspberries.


Note that this next ingredient is totally optional, but adds wonderful depth to the berry flavor.

This bottle of JD and I have had a long relationship – a longer relationship, in fact, than any of my boyfriends. Ha! Whiskey was my drink of choice in college and JD was my favorite. Now that I A) drink less, B) like to experiment with different liquors, and C) am dating a sworn Crown Royal man, this bottle has been so lonely. I don’t think I’ve touched it in 5 years. Time to show it some love!

…and free up some space in our liquor cabinet.


Add 2 Tbl of your favorite brandy, whiskey, or other booze. If you want a no-booze option, you can add another Tbl of lemon juice.


Add in 1 Tbl of honey.


And set this puppy over medium heat to simmer and break down!


You can help smash the berries with a spoon but it will take a little time, regardless.


While the berries are melting into incredible flavor oblivion, you should probably make sure that whipped cream was any good. Quality control!


When the berries are totally broken like this, it’s finished.


Because smooth and fluffy is the name of this game {the mousse game, that is}, we’re going to strain all those raspberry seeds out.


Pour your compote over a strainer.


Use a spoon to swirl the liquid through and into a bowl.




Absolutely divine.


To plate, spoon some chocolate mousse into a cup, top that with your sweetened whipped cream, then top that with a little of the berry compote {a little goes a long way}.


Garnish with a fresh raspberry and ENJOY!


So delicious.


You, and any lucky duck you choose to share with, are going to adore this dessert.


Heavy Cream Chocolate Mousse

Prep Time 45 minutes Total Time 0:45 Serves 6 servings
4.0 rating
1 reviews


    Chocolate Mousse

    • 1 cup chocolate
    • 1 pint {16 oz.} pasture-raised heavy cream, chilled
    • 3 eggs, separated
    • 1/3 cup honey

    Honey Sweetened Whipped Cream

    • 1 pint {16 oz.} pasture-raised heavy cream, chilled
    • 1/3 cup honey

    Raspberry Brandy Compote

    • 1 cup fresh raspberries
    • juice of 1/2 lemon
    • 2 Tbl brandy, whiskey, or other spirit
    • 1 Tbl honey


    Chocolate Mousse

    1. Melt the chocolate over a double boiler until smooth. When melted, remove from heat and set aside.
    2. Using either a stand or hand mixer, beat the heavy cream until "whipped." Set aside.
    3. Whip the egg whites until they form soft peaks. With the mixer running, slowly drizzle in the honey. Continue running until glossy peaks form.
    4. When the chocolate has cooled some, whisk in the egg yolks. Gently fold in the sweetened egg whites and then gently fold in the whipped cream.
    5. Cover and refrigerate for at least 2 hours for the mousse to set.

    Whipped Cream

    1. Pour the heavy cream and honey into a mixing bowl. Beat with an electric mixer until it stiffens into a whipped cream.
    2. Cover and refrigerate until ready to serve.

    Raspberry Brandy Compote

    1. Combine all ingredients into a small saucepan over medium heat. Simmer and stir until the berries are completely broken down.
    2. Strain the seeds out and refrigerate until ready to use.

    To plate, spoon mousse into a glass jar, top with whipped cream, and top with the raspberry compote. Garnish with a fresh raspberry and enjoy!


    Recipe Notes


    8 Responses to “Heavy Cream Chocolate Mousse”

    1. #
      Catherine Jensenposted May 5, 2014 at 6:53 pm

      I stumbled upon your blog after paleomg posted something on Instagram about you. Your blog is awesome, one of the best I’ve seen. Your pictures are great and your recipes look so good and easy to follow. Definitely my new favorite blog!! Thank you 🙂

      • #
        Cassyposted May 5, 2014 at 7:21 pm

        You are too sweet! Thank YOU!

    2. #
      Meganposted May 22, 2014 at 2:32 pm

      This looks amazing!! Raspberries tend to be a little too tangy for me, would strawberries, blueberries, or bananas work?

      • #
        Cassyposted June 4, 2014 at 3:30 pm

        I say yes to strawberries and blueberries (because I’ve done those before) and a cautious “maybe” to the bananas. Hope that helps! 🙂

    3. #
      Helgaposted June 15, 2014 at 8:00 pm

      Thank you for posting this recipe! In fact, I love your approach to Paleo. I’ve been wanting to do it but I don’t want to be super strict, so thanks! I’m following you now and looking forward to more delicious recipes!

      • #
        Cassyposted June 17, 2014 at 2:33 pm

        Awesome, Helga!!

    4. #
      Juliaposted May 20, 2016 at 11:56 pm

      This looks AMAZING! I love chocolate mousse and with raspberry purée this will be heaven! Cannot wait to make it! Thank you Cassy! Love your podcast!

      • #
        Kellyposted May 27, 2016 at 11:00 pm

        Thanks so much Julia! Glad you love the podcast as well 🙂

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