Tasty Tuesday: Chocolate Mousse for New Years Eve

I don’t know what it’s like at your house, but we’re still swamped with good food. We’ve been walking around in a bit of a stupor from all the fabulous, rich food. For most of us, the calorie overload ends after the New Year celebration, so I always want to make something really special for New Year’s Eve. This Chocolate Mousse recipe is incredibly easy and so rich and smooth and utterly chocolate.

Chocolate Mousse


  • 1 1/2 c. chocolate cookie/wafer crumbs (you can use chocolate graham crackers, or even plain graham crackers; I’ve also used oreo cookies ground up in the food processor, frosting and all)
  • 6 T. melted butter

Mix the melted butter and cookie crumbs with a fork, then press into the bottom and sides of a 9″ springform pan. (The sides will be about 1″ or a little more high.) Chill. It’s pretty important to use a springform pan for this recipe. They aren’t expensive and I’ve also borrowed springform pans in the past.


  • 12 oz. chocolate chips (I often use bars of very dark chocolate from Trader Joe’s; sometimes I end up using closer to a pound of chocolate. This results in a thicker, fudgier mousse.)
  • 5 egg yolks
  • 3 T. of either brandy or orange juice (I’ve also substituted creme de cacao, and creme de menthe–if you use creme de menthe, use 1 1/2 TBSP, as it’s a VERY strong flavor)
  • 1 1/2 c. heavy whipping cream

In a blender mix unmelted chocolate chips, egg yolks, and brandy/OJ until thoroughly mixed. The unmelted chocolate, especially if it’s chunks of chocolate from a bar, will make your blender jump around quite a bit, so you’ll want to make sure that everything is secure and you hold the lid on tight. Wiping up egg yolk and chocolate off the walls is no fun. Don’t despair if you look into the blender and it just looks like a hopeless mess.

In a saucepan on the stovetop, bring the cream JUST to a boil. As soon as it boils, remove from heat. With blender running on low, gradually add cream to chocolate/eggs/liqueur mixture, and blend for 1 minute. The hot cream is almost magic in its ability to melt down and smooth out all that chocolate.

Pour filling into crust. Chill for 5-6 hours. Remove ring from springform pan, and slice into smallish slices to serve. This mousse isn’t overwhelmingly sweet but it IS overwhelmingly rich.

Some notes: You really want to be sure the cream has just boiled–too long, and it will form a skin; not boiled, and it doesn’t cook the egg yolks and help the filling to set. Also, try to use the best chocolate chips you can get–I like to use the Ghirardelli semi-sweet chips you can get at Sam’s Club. If you use milk chocolate, it will be a different flavor, although still nice.

You can top this with a little dab of whipped cream, although that seems a bit over the top–this is already in the category of you-don’t-want-to-know, in terms of fat and calories. I’ve had great results with sprinkling a handful of fresh raspberries across the top and garnishing with mint leaves.

If you’re looking for non-sweet appetizers to bring to a New Years Eve party, check out our page on No-Cook appetizers. You can also glance through the Appetizers category.

I’ve been on a pizza-as-appetizer kick this week and have put up a couple of new recipes:

The Ultimate Onion Pizza

Crab Asiago Pizza

Smoked Salmon Pizza

These are gourmet pizzas that are cut into bite-sized pieces for the hors d’oevre table at a holiday party. Later today I’ll be posting a recipe for our now-favorite Bleu Cheese Flank Steak Pizza, so be sure to check back in later.

Here’s wishing you a blessed New Year from My Sister’s Kitchen!

Barb Kelley