One of the favorite desserts served at Jordan Winery Harvest Lunches, our chef’s easy chocolate mousse recipe is simple yet decadent, using only five ingredients in the cherished recipe. Each spoonful is the perfect blend of rich dark chocolate and luscious cream, making an intriguing dinner party dessert idea, especially when paired with an older vintage Jordan Cabernet Sauvignon.



Gently heat bittersweet chocolate (chopped or discs/pieces) over a double boiler, stirring constantly until melted. Chocolate will be melted at 120 degrees. Reserve. In a non-reactive bowl, whip cream to soft peaks and reserve.

In a heavy-bottomed sauce pot over medium heat, combine sugar and water and heat to a soft-crack stage (282 degrees). In a stainless steel or copper bowl, beat yolks until thickened and then slowly pour sugar-water into yolks.

Gently fold whipped cream into yolk mixture. Once the whipped cream is fully incorporated, gently fold in the tempered chocolate, reserving 3 ounces for the drizzle. Pour mousse into individual bowls or one large, decorative bowl. Drizzle reserved chocolate over the top and refrigerate for a minimum of one hour. Mousse may be kept refrigerated for up to 48 hours.