Mousse is a dessert with a smooth, airy texture and a light, creamy taste. Most mousse recipes are too labor-intensive to make at home, but not this chocolate mousse recipe! Made with cooked eggs, heavy cream, and good quality chocolate. Check it out!!
I’ve made many chocolate mousse recipes over the years, but I always come back to this classic version. I love that it has a rich chocolate flavor without feeling heavy—the whipped cream gives it creaminess while the whipped egg whites keep it wonderfully light and airy.
For me, the chocolate makes the biggest difference. I prefer using good-quality dark chocolate because it gives the mousse a deeper chocolate flavor without making it overly sweet. It does take a few more steps than a quick chocolate-and-cream mousse, but the texture is worth it.
This is the kind of dessert I like to make ahead when I’m entertaining. I can prepare it the day before, leave it to chill overnight, and simply garnish and serve the next day.
Why you’ll love this chocolate mousse
- Rich chocolate flavor – Made with real chocolate for a deep, decadent flavor.
- Light and creamy – Rich and silky, yet wonderfully light and airy.
- Simple ingredients – Made with everyday ingredients and no complicated equipment.
- No raw eggs – The eggs are gently cooked before being added to the mousse.
Ingredients and substitutes
- Chocolate – Use good-quality dark chocolate for the best flavor. I prefer around 60–70% cocoa, but you can use milk chocolate for a sweeter, milder mousse.
- Eggs – The yolks add richness and give the mousse its smooth texture, while the whipped whites make it light and airy. Use fresh, large eggs at room temperature.
- Sugar – Adds sweetness and helps stabilize the whipped egg whites. Adjust slightly depending on the chocolate you use.
- Heavy cream – Use full-fat heavy whipping cream, preferably 35% fat or higher. It gives the mousse its rich, creamy texture.
- Butter – A little unsalted butter makes the chocolate mixture smoother and richer.
- Vanilla – Enhances the chocolate flavor. I use pure vanilla extract or vanilla bean paste.
Step-by-step: Classic chocolate mousse recipe
Double boiler
- Place a saucepan with 2 inches of water on medium-low heat. You will need three heat-proof bowls that can be set on the saucepan.
- Bowl 1 – In the first large bowl, add the chocolate and butter. Place it over the saucepan with simmering water. Let the chocolate melt. Stirring when needed. Set aside to cool slightly.
Pro tip – Chocolate can seize if any steam gets into it. So, keep to medium or low heat and stir as necessary.
- Bowl 2 – In the second small bowl, add the egg yolks and 2 tbsps of sugar. Combine well. Then, place it over the saucepan with simmering water. Using a whisk, stir continuously until all the sugar is melted and the yolks are barely warm. And set aside.
Pro tip – You want the heat to be on medium to low (not high) to prevent the eggs from cooking. You don’t need a thermometer, but as a guide, it should be about 149°F.
- Bowl 3 – In the third medium bowl, add the egg whites and the remaining 2 tbsps of sugar. Place it over the saucepan with simmering water. Use a clean whisk to stir until all the sugar has melted. We want the mixture to be barely warm.
Pro tip – Keep the heat medium to low (not high) to prevent the eggs from cooking. You don’t need a thermometer, but as a guide, it should be about 144°F.
Time to whip
- In the bowl of a stand mixer with the whisk attachment, whip the whipping cream with vanilla extract until stiff peaks form, and set aside.
- Using the same mixer and whisk attachment (no need to clean the bowl), whip the egg yolks until light and fluffy – set aside.
- Clean the mixer bowl and whisk attachment, as we need a clean, grease-free bowl. Then whip the egg whites until soft peaks form – and set aside.
Pro tip – It is very important to clean the bowl and whisk, as any grease will prevent the egg whites from whipping to a stiff meringue.
Assemble
- First, add the whipped yolks to the chocolate mixture – fold gently, but don’t overmix.
- Next, add the whipped cream to the chocolate mixture – fold gently, but don’t overmix.
- Finally, add the whipped egg whites to the chocolate mixture and fold gently until no white streaks remain.
- Divide the mixture evenly between 6 individual glasses. Chill the mousse in the fridge for at least 2 hours – preferably 4 hours or overnight.
Pro tip – I like to pour the mousse into a piping bag and then pour it into the glasses. This makes it easier to pour and keeps the glasses clean.
Serve
- To keep it simple, you can garnish the mousse with some chocolate shavings and serve.
Pro tip – Scraping a chocolate bar with a vegetable peeler is an easier and quicker method to make quick chocolate shavings. - I like to top mine with a dollop of whipped cream and chocolate shavings. It adds a nice color contrast, especially when entertaining.
- Enjoy!
Chocolate Mousse Recipe
Mousse is a dessert with a smooth, airy texture and a light, creamy taste. Most mousse recipes are too labor-intensive to make at home, but not this chocolate mousse recipe! Made with cooked eggs, heavy cream, and good quality chocolate. Check it out!!
Video
Ingredients
- 200 g (7 oz) Chocolate bittersweet, semi-sweet or dark chocolate
- 2 tbsp (30 g) Butter unsalted
- 4 Egg yolks
- 2 Egg whites
- 120 ml (½ cup) Heavy cream 38% or more
- 60 g (4 tbsp) Sugar (divided)
- ½ tsp Vanilla extract
- ½ tsp Salt
- 120 ml (½ cup) Whipped cream
- 2 tbsp Chocolate shavings
Method
- Place a saucepan with 2-inches of water on medium-low heat. You will need 3 heat-proof bowls that can be set on the saucepan.
- Bowl 1 – In the first large bowl, add the chocolate and butter. Place it over the saucepan with simmering water. Let the chocolate melt. Stirring when needed. Set aside to cool slightly.200 g Chocolate, 2 tbsp Butter
- Bowl 2 – In the second small bowl, add the egg yolks and 2 tbsps of sugar. Combine well. Then, place it over the saucepan with simmering water. Using a whisk, stir continuously until all the sugar is melted and the yolks are barely warm. And set aside.4 Egg yolks, 60 g Sugar
- Bowl 3 – In the third medium bowl, add the egg whites and the remaining 2 tbsps of sugar and salt. Place it over the saucepan with simmering water. Use a clean whisk to stir until all the sugar has melted. We want the mixture barely warm.2 Egg whites, ½ tsp Salt
- Heavy cream – In the bowl of a stand mixer with the whisk attachment, whip the heavy cream with vanilla extract until stiff peaks form, and set aside.120 ml Heavy cream, ½ tsp Vanilla extract
- Egg yolks – Using the same mixer and whisk attachment (no need to clean the bowl), whip the egg yolks until light and fluffy – set aside.
- Egg whites – Clean the mixer bowl and whisk attachment, as we need a clean, grease-free bowl. Then whip the egg whites until soft peaks form, and set aside.
- First, add the whipped yolks to the chocolate mixture – fold gently but don't overmix.
- Next, add the whipped cream to the chocolate mixture – fold gently but don't overmix.
- Finally, add the whipped egg whites to the chocolate mixture – fold gently until you have no white streaks.
- Divide the mixture evenly between 6 individual glasses. Chill the mousse in the fridge for at least 2 hours – preferably 4 hours or overnight.
- To keep it simple, you can garnish the mousse with some chocolate shavings and serve. I like to top mine with a dollop of whipped cream and chocolate shavings. It adds a nice color contrast, especially when entertaining.120 ml Whipped cream, 2 tbsp Chocolate shavings
Notes
- Dark chocolate makes a richer, less sweet mousse; use semi-sweet or milk chocolate for a sweeter mousse.
- Melt the chocolate gently to prevent it from overheating or becoming grainy.
- Make sure no yolk gets into the egg whites or they may not whip properly.
- Use heavy cream with at least 35% fat for the best texture.
- Fold the whipped cream and egg whites gently to keep the mousse light and airy.
- Chill for at least 4 hours, preferably overnight, before serving.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for the best chocolate mousse
- Choose the chocolate you enjoy eating. Dark chocolate gives you a deeper, less sweet mousse, while semi-sweet or milk chocolate makes it sweeter and milder.
- Melt chocolate gently. Use a double boiler or short bursts in the microwave, stirring frequently. Overheated chocolate can become thick or grainy.
- Separate the eggs carefully. Even a little yolk or grease in the whites can prevent them from whipping properly.
- Use a clean, dry bowl for the egg whites. Whip until they hold firm peaks, but don’t continue whipping once they’re ready.
- Use full-fat heavy cream. Cream with at least 35% fat whips more reliably and gives the mousse better structure.
- Fold gently. Once the whipped cream and egg whites are added, fold rather than stir so you don’t knock out the air that gives the mousse its light texture.
- Give it time to set. Chill for at least 4 hours; overnight gives you the best texture and flavor.
more mousse recipes
Frequently asked questions
This mousse will last in the fridge for 4 to 5 days. Having said that, mousse is made up of whipped cream, which starts to lose volume after about 2 days.
Absolutely! Making the mousse ahead of time is a great idea, as it allows the flavors to meld together even better. Prepare the mousse according to the recipe instructions, cover it tightly, and refrigerate for up to 24 hours before serving. Just remember to stir it well before portioning it into serving dishes.
Working with chocolate can be tricky. That is why it is very important to follow the recipe closely. Add the egg yolks to the chocolate mixture first. Then, fold in the whipped cream. If you add warm melted chocolate to the cold whipped cream, it may seize, which gives a grainy mousse.
Lumps in your mousse can form if the chocolate overheats or you don’t mix it properly. To avoid this, be sure to heat your chocolate slowly and stir it continuously until completely melted and smooth. If you notice any lumps forming, you can pass the mixture through a fine-mesh sieve to remove them before adding other ingredients.
more creamy chocolate desserts
- Heart Chocolate Mousse Cake
- Heart Chocolate Terrine
- Baked Chocolate Cheesecake
- Best Chocolate Brownies
- Chocolate Soufflé Tart
Don’t lose this recipe! Save it for Later!
📌 Save this Recipe for later on Pinterest so you can easily find it again.
⭐ Add Veena Azmanov Kitchen to your Google Preferred Sources.
It helps Google show you more of our recipes.
📧 Subscribe for new recipes delivered to your inbox.
🎥 Follow us for more recipes
Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
An easy recipe to follow and turned out super delicious but I had a little problem, the eggy smell. How can I avoid that?
Use fresh eggs, Sapna. Or use the Eggless Chocolate Mousse.
Thank you. Will try again. Will adding coffee/ liqueur also avoid the eggy smell?
I tried this recipe and it taste good but I think I kind of cooked egg yolks.
If this happens , should we use another egg ?
Darshana – if you cooked the eggs do not add them to the mousse. Either start with new eggs or omit the egg yolks and use only white I hope this helps.
Is it still ok to eat as I have added?
Yes, of course, you can eat it, not sure how the texture will be – perhaps grainy. Taste and see how you like it
Delicious and easy to make recipe
Thanks, Sadia
This is so easy to Make. I am definitely trying it. Thank you for sharing.
Oh my goodness this looks so delicious and yummy! My daughter and husband are going to love this recipe!
This chocolate mousse looks amazing! Love that texture and can definitely see why it is your favorite. Yum!
This tastes exactly like the chocolate mousse I ate as a kid growing up! So delicious!
Thanks, Kylie
Wow! At last I got a blog from where I be capable of actually take helpful facts regarding my study and knowledge.
Thank you, Jual