Chocolate Mousse Recipe
There’s nothing quite like indulging in a rich, decadent chocolate mousse
that’s as light as air but bursting with deep, intense chocolate flavor.
This classic French dessert may sound fancy, but it’s surprisingly simple
to make and requires just a handful of ingredients.
Perfect for special occasions or a sweet treat anytime,
this mousse is guaranteed to impress with its smooth, creamy texture and irresistible chocolate taste.
Treat yourself to a little luxury today!
For Chocolate Mousse
- Eggs – The key ingredient to achieving the mousse’s light texture. You’ll need both the yolks and egg whites, so make sure to separate them.
- Dark Cooking Chocolate – Use bittersweet or 70% cocoa dark chocolate for a rich, intense chocolate flavor. Cooking chocolate is preferred as it melts smoothly.
- Unsalted Butter – Adds a smooth richness to the chocolate, helping it melt evenly.
- Full-fat Cream – Whipped to soft peaks to give the mousse its light, airy texture.
- Caster Sugar – Sweetens the mousse and helps in stabilizing the egg whites when whipped.
For Decoration
- Whipped Cream – Light and fluffy topping that pairs perfectly with the rich mousse.
- Chocolate Shavings – Adds a delightful crunch and extra chocolate flavor for garnish.
- Optional Garnishes – Fresh berries or mint for added freshness and color.
Classic Chocolate Mousse
This classic French chocolate mousse recipe brings together light, airy, yet rich textures and deep chocolate flavor. It’s straightforward to make, but requires the use of raw eggs to achieve the perfect consistency and mouthfeel.
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Servings: 4
Notes
Ingredients:
- 3 eggs (~55g / 2 oz each)
- 125g (4.5 oz) dark cooking chocolate (70% cocoa, bittersweet)
- 10g (0.3 oz) unsalted butter
- 1/2 cup full-fat cream
- 3 tbsp caster sugar (superfine white sugar)
For Decoration:
- Whipped cream
- Chocolate shavings (optional)
- Fresh raspberries and mint sprigs (optional)
Instructions:
- Separate the eggs:
- While eggs are cold, separate the whites into a large bowl and the yolks into a smaller one.
- Set the egg whites aside to come to room temperature as you prepare the other ingredients.
- Whisk the yolks:
- Whisk the yolks until smooth and uniform in texture.
- Melt the chocolate and butter:
- Break the chocolate into pieces and place it in a microwave-safe bowl with the butter.
- Microwave in 30-second bursts, stirring in between, until the mixture is smooth.
- Allow it to cool slightly.
- Whip the cream:
- In a separate bowl, whip the cream to stiff peaks, being careful not to over-whip.
- Whip the egg whites:
- Add the sugar to the egg whites and beat until firm peaks form.
- The peaks should be firm but not stiff (refer to the video for guidance).
- Combine the ingredients:
- Gently fold the yolks into the whipped cream using a rubber spatula (approximately 8 folds; some streaks are fine).
- Check the temperature of the melted chocolate—it should be runny but warm (ideal temperature: 40°C / 104°F). If too thick, reheat briefly in the microwave in 5-second bursts.
- Pour the melted chocolate into the cream-yolk mixture and fold gently (8 folds max).
- Add a quarter of the beaten egg whites to the chocolate mixture and fold gently, ensuring no lumps remain (approximately 10 folds).
- Add the remaining egg whites to the chocolate mixture and fold until fully incorporated and no streaks remain (aim for about 12 folds).
- Divide and chill:
- Spoon the mousse into 4 small glasses or pots.
- Refrigerate for at least 6 hours, preferably overnight, for the mousse to fully set.
- Serve:
- Top with a dollop of whipped cream, chocolate shavings, and optional garnishes like raspberries or a sprig of mint. Enjoy!
Notes:
- Chocolate: Use cooking chocolate, not regular eating chocolate, for smooth melting. 70% cocoa dark chocolate is ideal for a rich flavor.
- Cream: Ensure you're using full-fat cream with a fat content of at least 35%. Do not use pouring cream that cannot be whipped.
- Egg Separation: Cold eggs are easier to separate, but egg whites whip better when they're closer to room temperature. Separate when cold, and then let the whites sit at room temperature while you prepare the other ingredients.
- Flavoring: Liquors can be added to the melted chocolate, but make sure it’s at room temperature before mixing in to avoid the chocolate seizing.
Storage:
- Best consumed within 2 days, though it keeps for up to a week in the fridge, with slight reduction in aeration.
Nutrition
Calories: 375 kcal | Carbohydrates: 27g | Protein: 7g | Fat: 26g | Saturated Fat: 18g Cholesterol: 171mg | Sodium: 92mg | Potassium: 266mg | Fiber: 1g | Sugar: 19g Vitamin A: 700 IU | Vitamin C: 10mg | Calcium: 134mg | Iron: 1mg
- Can I use a hand mixer instead of whipping the cream by hand?
Yes! A hand mixer makes whipping the cream a lot faster and easier. Just be sure not to overwhip it, as it can turn into butter if whipped too long. Aim for stiff peaks. - What can I substitute for raw eggs in the mousse?
If you’re concerned about raw eggs, you can use pasteurized eggs to minimize any health risks. Another option is to look for egg-free mousse recipes that use alternatives like aquafaba (chickpea water). - How can I prevent my mousse from deflating?
The key is to fold gently! Overmixing can cause the mousse to lose its airy texture. Fold the egg whites and cream with a light touch to maintain volume. - Can I make the mousse ahead of time?
Absolutely! The mousse is best chilled for at least 6 hours, but it can easily be made the day before. Just make sure to cover it well and refrigerate until you’re ready to serve. - What kind of chocolate should I use for this mousse?
It’s best to use dark cooking chocolate (around 70% cocoa) for a rich flavor. Avoid eating chocolate, as it doesn’t melt as smoothly and could affect the texture of your mousse.
