The BEST Chocolate Mousse Recipe

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This chocolate mousse is rich, creamy yet light, and airy. A classic recipe made with cooked eggs, whipped cream, and good quality chocolate.

This has got to be my favorite version of the mousse - an absolute classic. This is how my mom made it. And, if you gave her anything else she'd be very upset. But, over the years I learned new versions of mousse, such as eggless and vegan too. Like my Valentine's day mousse for two.

The French name - chocolate mousse sounds so exotic, and often people presume it is tough to make. But, the truth is, it is one of the simplest and easiest recipes to make.

The disadvantage of the classic mousse, however, is that it uses raw eggs. Back then it was ok to use raw eggs. These days, we all have concerned and for good reason. NOT with this recipe!

Table of Content

• About this mousse
• Ingredients and substitutes
• Step by step instructions (pin)
• Frequently asked questions
• More mousse recipes
• Recipe

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About this mousse

I've used 60% cocoa Callebaut chocolate here today. But any chocolate that you love to eat is a great candidate for chocolate mousse. Having said that, please do not use baking chocolate or candy melts. If you truly want to enjoy a delicious chocolate mousse - use good quality chocolate (it does not have to be expensive).

No one is going to eat raw eggs here. We are going to carefully separate the eggs, then temper them on the double boiler (don't worry, again, a big word for a saucepan and bowl). Then, we cook the eggs with the sugar as our guide and all need to do is cook until the sugar is melted. Eggs cook fast, so, we want them to be barely warm - yolks (149 F) and whites (144 F). And, don't worry you also don't need a thermometer. The YouTube video below in the recipe card has a detailed explanation.

This recipe is very simple and easy

• Melt chocolate - 10 minutes
• Whip - cream, yolks, and whites - 10 mins
• Combine - chocolate, yolks, cream, and whites - 10 mins
• Assemble - 5 mins
• Chill - 2 hours

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Ingredients and substitutes

• Eggs - Here, I am cooking the yolks and whites so any eggs will work. If you want to use raw eggs I suggest you look for pasteurized eggs.
• Whipping cream - This has got to be 35 to 38 % fat or the mousse will not set. For the topping, you can use any whipped cream.
• Chocolate - You can use any good quality chocolate - dark, semi-sweet, or milk chocolate. I am using 60% coverture Callebaut chocolate.
• Extras - You can add 2 tbsp of brewed espresso or liquor such as Baileys, Kahlua, butterscotch baileys, etc.

Step by step instructions (pin)

Double boiler

• Place a saucepan with 2-inches of water on medium heat. You will need 3 heat-proof bowls that can be set on the saucepan.
• Bowl 1 - In the first 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.
  Tip - Chocolate can seize if any steam gets into it. So, keep the heat on medium to low and stir as necessary.

• Bowl 2 - In the second bowl, add the egg yolks and 2 tbsp 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.
  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 bowl, add the egg whites and the remaining 2 tbsp 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 barely warm.
  Tip - Keep the heat on medium to low (not heigh) to prevent the eggs from cooking. You don't need a thermometer but as a guide, it should be about 144 F.

Whipping time

• In the bowl of a stand mixer with the whisk attachment, whip the whipping cream with vanilla extract to almost stiff peaks - and set aside.
• Using the same mixer and whip 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 to stiff peaks - and set aside.
  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 - fold gently until you have not white streaks.
• Divide the mixture evenly between 6 individual glasses.
  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.
• Chill the mousse in the fridge for at least 2 hours - preferably 4 hours or overnight.

Serve

• To keep it simple, you can garnish the mousse with some chocolate shaving and serve.
  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 whipped cream and chocolate shaving. It adds a nice color contrast especially when entertaining.
• Enjoy!

Frequently asked questions

More mousse recipes

see all mousse recipes

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Recipe

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