Indulge in the velvety perfection of this Chocolate Mousse — a dessert that’s rich, airy, and irresistibly smooth. Whether you’re preparing a romantic dinner or a family treat, this timeless French classic delivers an impressive finish without demanding complex techniques. Made with just a handful of ingredients — chocolate, cream, eggs, and sugar — this mousse captures the essence of pure chocolate bliss in every spoonful.
If you’ve been craving a luxurious yet effortless dessert, this Chocolate Mousse recipe will quickly become your go-to indulgence.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Luxuriously smooth texture: Every bite melts in your mouth — light, fluffy, and creamy all at once.
- Simple ingredients: You only need everyday staples like chocolate, eggs, cream, and sugar.
- Elegant yet easy: Impress guests with a dessert that looks fancy but comes together in minutes.
- Make ahead: Perfect for dinner parties — chill it in advance and serve when needed.
- Versatile finishing: Top it with whipped cream, berries, or shaved chocolate for a picture-perfect presentation.
This recipe stands out for its balance — not too sweet, not too heavy — with the perfect bittersweet chocolate flavor.
Ingredients Needed
For the Chocolate Mousse:
- 3 large eggs – separate while cold (about 55g / 2 oz each)
- 125g (4.5 oz) dark chocolate (70% cocoa) – bittersweet or cooking chocolate for depth of flavor
- 10g (0.3 oz) unsalted butter – adds richness and sheen
- ½ cup heavy cream (full-fat) – chilled before whipping
- 3 tbsp caster (superfine) sugar – helps stabilize the meringue
For Decoration:
- Extra whipped cream – lightly sweetened if desired
- Chocolate shavings – for texture and garnish
- (Optional) Fresh raspberries or mint sprigs for a pop of color
How to Make Chocolate Mousse
Step 1: Prepare and Separate the Eggs
Work at a calm, steady pace so your whipped components stay cool and stable. Separate the eggs while they’re cold — place the whites in a large mixing bowl and yolks in a smaller one. Let them sit at room temperature while you prepare the chocolate.
Step 2: Melt the Chocolate and Butter
Break the dark chocolate into small pieces and place it in a heatproof bowl with the butter. Microwave in 30-second bursts, stirring between each until smooth and glossy.
Let it cool slightly — it should remain warm and pourable, not hot. (If you’d like to add flavorings like coffee, orange zest, or vanilla, now’s the time.)
Step 3: Whisk the Egg Yolks
Whisk the yolks until they’re smooth and slightly thickened. This step helps create a creamy foundation that blends seamlessly with the melted chocolate later.
Step 4: Whip the Cream
In a separate bowl, beat the cold cream until soft to medium peaks form. Avoid over-whipping — it should hold its shape but still look silky and light.
Step 5: Beat the Egg Whites
Add sugar gradually to the egg whites and beat until firm peaks form. This creates the airy structure that makes your mousse so fluffy and light.
Step 6: Combine the Mixtures
- Fold yolks into the whipped cream gently using a rubber spatula — no more than 8 folds. It’s fine if streaks remain.
- Check the chocolate’s temperature: it should be about 35–40°C (95–104°F). If too thick, rewarm for a few seconds.
- Add chocolate to the cream-yolk mixture and fold gently until mostly combined.
- Incorporate egg whites: first, mix in a small portion to lighten the batter, then fold the rest carefully — about 10–12 folds total — until no white streaks remain.
Step 7: Chill the Mousse
Divide the mixture into four small dessert glasses or ramekins. Cover and refrigerate for at least 6 hours (overnight is best) to let the mousse set and the flavors deepen.
Step 8: Serve and Garnish
Before serving, top with a swirl of whipped cream, chocolate shavings, and a few raspberries or mint leaves for an elegant finish.
Serving and Storage Tips
- Serving: Serve chilled straight from the fridge. Pair with espresso or a glass of dessert wine for an elegant touch.
- Storage: Keep covered in the refrigerator for up to 3 days.
- Freezing: Not recommended — freezing changes the mousse’s delicate texture.
- Presentation tip: Serve in glass cups to show off the layers, and add a dusting of cocoa powder for contrast.
Helpful Notes
- Chocolate choice matters: Go for quality dark chocolate (around 70% cocoa) for a deep, sophisticated flavor.
- Temperature is key: If the chocolate cools too much before mixing, it can seize — keep it just warm and fluid.
- Light folding: Overmixing can deflate the mousse; use gentle motions.
- Flavor variations: Try stirring in espresso powder, orange zest, or a splash of liqueur for a personalized twist.
Chocolate Mousse
Ingredients
Method
- Step 1: Prepare and Separate the Eggs — Separate the eggs while cold, placing yolks in one bowl and whites in another. Let sit at room temperature while you prepare the chocolate.
- Step 2: Melt the Chocolate and Butter — In a heatproof bowl, melt dark chocolate and butter in 30-second microwave bursts (or over a double boiler) until smooth and glossy. Let cool slightly, keeping it warm and pourable.
- Step 3: Whisk the Egg Yolks — Whisk the yolks until smooth and slightly thickened to create a creamy base for the mousse.
- Step 4: Whip the Cream — In a chilled bowl, whip the heavy cream until soft to medium peaks form. It should hold its shape but remain silky.
- Step 5: Beat the Egg Whites — Beat egg whites while gradually adding sugar until firm peaks form. This meringue gives the mousse its light, airy texture.
- Step 6: Combine the Mixtures — Fold yolks into whipped cream gently. Add melted chocolate (around 35–40°C / 95–104°F) and fold until mostly blended. Then incorporate the egg whites in two parts, folding gently until uniform.
- Step 7: Chill the Mousse — Divide into dessert glasses or ramekins. Cover and chill for at least 6 hours or overnight for the best texture and flavor.
- Step 8: Serve and Garnish — Top with whipped cream, chocolate shavings, and raspberries or mint before serving.
Notes
Storage: Keep refrigerated up to 3 days.
Tips: Use high-quality 70% dark chocolate for best flavor. Fold mixtures gently to keep the mousse airy. Avoid freezing as texture changes.
Conclusion
This Chocolate Mousse recipe is the perfect balance of sophistication and simplicity — rich enough to impress, yet light enough to leave you wanting another spoonful. With just a few quality ingredients and easy-to-follow steps, you’ll have a dessert that looks as good as it tastes.
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Frequently Asked Questions (FAQ)
Can I use milk chocolate instead of dark chocolate?
Yes, but note that milk chocolate is sweeter and less intense. You may want to reduce the sugar slightly and use a higher cocoa percentage for balance.
Can I make this mousse without eggs?
You can replace the eggs with extra whipped cream and a bit of melted gelatin for structure, though the texture will be heavier and less airy.
Why did my mousse turn grainy or split?
This usually happens when the melted chocolate was too hot or mixed too quickly. Let it cool to warm and fold gently to preserve the smooth texture.
Is this recipe gluten-free?
Absolutely — this Chocolate Mousse contains no flour or gluten ingredients, making it a naturally gluten-free dessert.
Can I make it ahead of time?
Yes! Prepare the mousse up to 2 days ahead, cover tightly, and keep chilled until serving.