Chocolate Mousse Recipe

If you are searching for a dessert that embodies indulgence, elegance, and that melt-in-your-mouth magic, this Chocolate Mousse recipe is exactly what you need. Silky smooth, rich yet surprisingly light, this classic treat is a perfect harmony of bitter-sweet dark chocolate and airy whipped cream, creating a luscious texture that will captivate every chocolate lover’s heart. Whether it’s a special occasion or a simple craving, mastering this Chocolate Mousse will elevate your dessert game to unforgettable heights.

Ingredients You’ll Need

The beauty of this Chocolate Mousse lies not only in its decadence but also in the simplicity and quality of its ingredients. Each component plays a crucial role in achieving that perfect balance of texture, flavor, and richness you expect from a truly great mousse.

• Eggs (3, about 55g each): Fresh eggs provide the essential structure and creaminess, with the yolks enriching the base and the whites lending a light, airy texture.
• Dark cooking chocolate (125g, 70% cocoa): Using bittersweet chocolate ensures a deep, complex flavor that’s not overly sweet, which defines the character of the mousse.
• Unsalted butter (10g): Adds a glossy finish and a slight richness, enhancing the smooth mouthfeel without overwhelming the chocolate.
• Full-fat cream (1/2 cup): Whipped to soft peaks, it brings a fluffy consistency and richness critical for that cloud-like texture.
• Caster sugar (3 tbsp): This superfine sugar dissolves quickly and sweetens just enough to balance the dark chocolate’s bittersweet notes.
• Whipped cream (for garnish): A dollop on top adds that extra creamy touch and inviting visual appeal.
• Chocolate shavings: For a final flourish that adds a hint of texture and an elegant look to your dessert presentation.

How to Make Chocolate Mousse

Step 1: Prep Your Eggs and Ingredients

Start by separating the eggs while they are cold, placing whites in a large bowl and yolks in a small bowl. Keeping the whites cool ensures they will whip up to firm peaks easily. Whisk the yolks until smooth, laying the groundwork for a creamy base.

Step 2: Melt the Chocolate and Butter

Break the dark chocolate into pieces and combine with the butter in a microwave-safe bowl. Melt gently in 30-second bursts, stirring between each to avoid scorching. Cool it slightly—warm enough to be pourable but not hot—as this is vital for proper folding later on.

Step 3: Whip the Cream

Beat the full-fat cream until it forms stiff peaks but be careful not to over-whip to avoid it becoming grainy. This whipped cream will lend the mousse its luxurious, airy texture.

Step 4: Whip Egg Whites with Sugar

Add caster sugar to the egg whites and beat until firm peaks form. The sugar stabilizes the whites, enabling you to fold them in smoothly without losing volume. This step is key to the mousse’s lightness.

Step 5: Fold the Ingredients Together

First, gently fold the yolks into the whipped cream with no more than eight folds to maintain airiness. Next, ensure your melted chocolate is still warm and pour it into the cream and yolk mixture, folding carefully just to combine. Then, fold in a quarter of the whipped egg whites to lighten the mixture before folding the rest in until no white streaks remain. The folding technique preserves all the lovely aeration that makes the mousse so delightful.

Step 6: Chill Your Chocolate Mousse

Divide the mixture evenly among four small glasses or serving pots. Refrigerate for at least six hours, preferably overnight. This chilling step is essential as it allows the mousse to set beautifully, developing its signature silkiness and richness.

How to Serve Chocolate Mousse

Garnishes

Adding a swirl of whipped cream on top complements the mousse’s texture and taste perfectly. Sprinkle with chocolate shavings for a classic presentation, and if you want to brighten things up, fresh raspberries and a tiny sprig of mint provide a delightful contrast in both color and fresh flavor.

Side Dishes

Chocolate Mousse pairs wonderfully with crisp, tart fruit like raspberries or orange segments, which cut through the richness. Consider serving alongside a light biscuit or tuile for a crunchy texture contrast that elevates the overall sensory experience.

Creative Ways to Present

For an elegant touch, serve the mousse in delicate glasses or vintage teacups that highlight the mousse’s texture. Layering it with crushed cookies or a fruit compote at the bottom adds a delicious surprise. Alternatively, pipe the mousse into decorative dollops for a beautiful and approachable dessert presentation.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Chocolate Mousse covered tightly in the refrigerator. It’s best consumed within two days to enjoy its optimal texture and flavor, as the mousse may start to lose its airy quality if stored longer.

Freezing

You can freeze Chocolate Mousse, but it’s best done in individual portions. Wrap each one securely to prevent freezer burn. When thawed, the texture might be slightly less airy but still delicious. Allow to thaw overnight in the fridge before serving.

Reheating

Chocolate Mousse is traditionally served chilled and should not be reheated, as heat compromises its delicate structure and creamy texture. If warmed accidentally, it will lose its decadent mousse consistency and become more like a pudding.

FAQs

Can I use milk chocolate instead of dark chocolate?

While you can substitute milk chocolate, keep in mind it will make your Chocolate Mousse sweeter and less intense in flavor. Dark chocolate is preferred for that rich, balanced taste and beautiful bitterness.

Why is it important to fold the ingredients gently?

Folding rather than stirring or whisking preserves the air bubbles incorporated during whipping, which give Chocolate Mousse its light and fluffy texture. Overmixing will deflate the mixture and result in a dense dessert.

Is it safe to use raw eggs in this recipe?

This recipe uses raw eggs, so it is important to use fresh, high-quality eggs and follow proper food safety practices. If you’re concerned, look for pasteurized eggs or egg substitutes designed for no-cook recipes.

Can I make Chocolate Mousse vegan or dairy-free?

Yes, you can replace dairy cream with coconut cream and use dairy-free dark chocolate, but the texture and flavor will vary. Aquafaba (chickpea water) can sometimes replace egg whites to maintain fluffiness.

How long does Chocolate Mousse take to set?

Allow at least six hours chilling time in the refrigerator, but overnight is ideal for the best texture and flavor development. This resting period lets the mousse firm up perfectly while maintaining its airy quality.

Final Thoughts

You really can’t go wrong with this luscious Chocolate Mousse; it’s a dessert that feels as special as it tastes. Once you make it, I promise it will become your go-to recipe not only because it’s relatively simple but because it delivers such a rich, creamy satisfaction every single time. So grab your whisk and chocolate, and treat yourself and your loved ones to a spoonful of joy!

Chocolate Mousse Recipe

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★★★★★

5.2 from 6 reviews

• Author: Ella
• Total Time: 6 hours 25 minutes (including chilling time)
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This decadent Chocolate Mousse recipe delivers a perfectly smooth, airy, and rich dessert that combines bittersweet dark chocolate, whipped cream, and softly folded egg whites. Ideal for chocolate lovers, this classic French treat is simple to make and elegant to serve, garnished with whipped cream and chocolate shavings for an impressive finish.

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Ingredients

Scale 1x2x3x

Eggs

• 3 eggs (~55g/2 oz each), separated

Chocolate Mixture

• 125g / 4.5 oz dark cooking chocolate (bittersweet, 70% cocoa)
• 10g / 0.3 oz unsalted butter

Dairy

• 1/2 cup full fat cream (120ml)

Sugar

• 3 tbsp caster sugar (superfine white sugar)

For Garnish

• Additional whipped cream
• Chocolate shavings
• Optional: Raspberries and mint sprigs for decoration

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Instructions

1. Preparation: Work quickly and steadily to keep egg whites and cream from warming up too much for optimal volume.
2. Separate eggs: While cold, separate the yolks and whites into two bowls, setting whites aside for now.
3. Whisk yolks: Beat the egg yolks until smooth and even in texture.
4. Melt chocolate and butter: Break chocolate into pieces, place in a microwave-safe bowl with butter, and melt in 30-second intervals, stirring between bursts until smooth. Let cool slightly.
5. Whip cream: Beat the cream to stiff peaks without overwhipping to maintain softness and volume.
6. Whip egg whites: Add caster sugar to whites and beat until firm peaks form, indicating the whites are stiff but not dry.
7. Fold yolks into cream: Using a rubber spatula, gently fold egg yolks into whipped cream with a maximum of 8 folds, leaving some streaks for lightness.
8. Check chocolate temperature: Ensure the melted chocolate is warm and runny, ideally around 40°C (104°F), reheating briefly if needed.
9. Combine chocolate with cream-yolk mixture: Pour the warm chocolate into the cream and yolk mixture and fold gently up to 8 times, preserving airiness.
10. Add egg whites: Incorporate 1/4 of the beaten egg whites into the chocolate mixture, folding about 10 times until blended smoothly.
11. Fold remaining egg whites: Add the remaining egg whites to the chocolate mixture and fold 12 times max until no white streaks remain, keeping the mousse light and airy.
12. Chill: Divide the mousse evenly between 4 small serving glasses or pots and refrigerate for at least 6 hours, preferably overnight to set completely.
13. Serve: Garnish with extra whipped cream, chocolate shavings, optional fresh raspberries, and mint sprigs for a vibrant presentation.

Notes

• Use high-quality 70% cocoa dark chocolate for the best rich flavor.
• Do not overwhip cream to avoid curdling or grainy texture.
• Ensure egg whites and cream are cold for maximum volume when whipping.
• Working at a steady pace helps keep mixtures at optimal temperature, ensuring a smooth mousse.
• Optional flavorings such as a teaspoon of vanilla extract or a splash of coffee liqueur can be added to chocolate when melting.
• Raspberries and mint add a fresh contrast and color but are optional.

• Prep Time: 15 minutes
• Cook Time: 10 minutes (melting and mixing)
• Category: Dessert
• Method: Whipping and Folding
• Cuisine: French

Nutrition

• Serving Size: 1 serving (approx. 130g)
• Calories: 320 kcal
• Sugar: 18 g
• Sodium: 35 mg
• Fat: 26 g
• Saturated Fat: 15 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 135 mg

Keywords: chocolate mousse, easy dessert, French dessert, whipped cream dessert, chocolate recipe, egg mousse