Sous Vide Chocolate Mousse

Prep time – 
Cook time – 
Total time – 
Serves: 5

  • 1½ cups heavy cream
  • 4 ounces bitter sweet chocolate, roughly chopped
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 4 egg yolks
  • whipped cream and flaky sea salt, optional toppings
  • 5 small mason jars
  1. In a small sauce pan, heat the heavy cream to a simmer. Once it is simmering, remove from the heat.
  2. Whisk the chocolate, sugar, vanilla, and salt into the heavy cream. Whisk until smooth. Make sure you get into the edges of the pan – chocolate likes to get stuck there!
  3. Add the egg yolks one at a time. Mix each yolk in completely before adding the next yolk. By the end the liquid will be a rich and silky texture.
  4. For easy pouring, transfer the liquid to a liquid measuring cup or pitcher.
  5. Pour the chocolate liquid evenly between the mason jars. Put the lid on and tighten so it’s snug, but not so tight that it’s later going to be impossible to twist off.
  6. Put your sous vide in a large pot. Add the water until just above the minimum water line. Then, gently place the jars into the pot, making sure they are touching the bottom.
  7. Set the bath to 176°F/80°C. When the water gets to temperature, cook the chocolate for an additional 1 hour.
  8. After an hour, use tongs to remove the jars from the water. Place the hot jars on a kitchen towel and let cool slightly (10 minutes). Putting the hot and wet class jar on a cool counter could potentially break the glass, so it’s good to put it on a towel first.
  9. Put the jars in the fridge for 1.5-3 hours. This will help the mousse set fully. If you take it out closer to 1.5 hours the mousse will still be a bit warm, light, and silky. If you let it sit in the fridge longer, the mousse will get cool, denser, and very rich. After 3 hours to get it back to silky and light, just leave the mousse out at room temperature for about 20 minutes.
  10. Serve directly from the mason jar with a soon. Feel free to top with whipped cream and/or a sprinkling of flaky sea salt. Also good just plain!


Image and Recipe by