The BEST Chocolate Mousse Recipe – Classic Chocolate Mousse
This luxurious rich chocolate mousse is a classic recipe in all it’s glory with rich dark chocolate in a pastry cream base, lightened with whipped cream and whipped egg whites that just melts in the mouth. A simple easy and effortless recipe that gets done is about 30 minutes or less.
BEST Chocolate Mousse / Classic Chocolate Mousse Recipe
This has got to be my favorite version of the Chocolate Mousse, often referred to as Classic Chocolate Mousse. Apparently, this is the only way back in the day that chocolate mousse was ever made. The French word ‘mu:/s’ known as foam refers to the incorporation of air to make the mousse light and airy. The egg whites play a huge role in the addition of air to make a mousse feather light.
This is how my mom made it and if you gave her anything else; she’d say ‘this is not mousse’. It’s a good dessert. Well, can’t argue with that one; can you?
Over the years new versions of mousse recipes were introduced. These include an eggless recipe and a non-dairy recipe.
Honestly, I think it’s great, now we can make different versions of the same dessert and no one feels deprived. Now those with allergies can enjoy chocolate mousse too! You can find my variations to this classic chocolate mousse recipe here – Eggless chocolate mousse, Vegan chocolate mousse.
Classic Chocolate Mousse Recipe
Look at that?
See how light and airy that is? This one does have egg whites whipped in. Pasteurized egg whites! See the list of ingredients and substitutes if you can’t find pasteurized egg whites. A word on photography! If you take too long to photograph your dessert the strong artificial lights can limp the mousse. Never realized it until in post editing..! Lesson learned!!
Classic Chocolate Mousse Recipe
Let’s talk ingredients and substitutes (Save/Pin)
- Eggs – The yolks will be cooked in the milk so you can use regular egg yolks and they do not need to be pasteurized. However, the egg whites used here are raw which means its best to use pasteurized.
- Here’s what you can do if you can’t find pasteurized egg whites – mix the remaining sugar in the egg whites instead of the cream. Heat the egg whites with the sugar in a double boiler (we did this in our recipe for Swiss Meringue Buttercream) until all the sugar is completely dissolved. That’s it! You can now use your egg in the recipe.
- Milk – Ideally this should be cream but I prefer the lightness milk adds to the mousse. Whipping cream makes it more rich and indulgent and you can certainly use cream if you wish.
- Whipping cream – this has got to be 35 to 38 % fat or the mousse will not set. It will be soft and creamy not light and airy.
- Cornstarch or Cornflour – this helps to thicken the milk. If you decide to use all cream in the recipe, please omit the cornstarch.
- Liquor – I love adding Baileys, Kahlua or even Cointreau to my chocolate mousse if I’m making it for us adults only which nowadays very rarely happens. But a little alcohol to chocolate makes chocolate taste a whole lot better.
- Coffee – Adds a nice additional flavor dimension to the chocolate. You must try it. 1 tsp here is not much but there is definitely room for more if you like it stronger.
Classic Chocolate Mousse Recipe/BEST Chocolate Mousse
Recipe – Classic /Best Chocolate Mousse
Tools
Makes about 8 to 10 servings (depending on size)
Ingredients
- Egg yolks – 4 large
- Egg whites – 2 large (see notes)
- Whole milk – 250 ml (1 cup)
- Whipping cream – 250 ml (1 cups)
- Sugar – 50 grams (1/4 cup)
- Cornstarch/cornflour – 2 tbsp
- Chocolate – 225 grams (8 oz)
- Vanilla – 2 tsp
- Coffee powder 1 tsp (optional)
- Liquor – 2 tbsp (optional)
Classic Chocolate Mousse Recipe/BEST Chocolate Mousse
Method
Prepare pastry cream
- In a medium sauce pan – mix together milk, half the sugar, cornflour/cornstarch and egg yolks.
- Keep the heat on low stirring constantly until the mixture thickens and coats the back of a wooden spoon. (about 5 to 7 minutes)
- Remove from heat, add chocolate, liquor and coffee powder.
- Stir gently letting the chocolate melt with the heat in the pastry cream.
- Sieve into a clean bowl to remove any curdled eggs.
- Cover with cling wrap and let cool completely.
Whip cream
- In a clean mixer bowl with whisk attachment.
- Whip cream with the remaining sugar and vanilla until soft peaks.
- Gently fold the whipped cream to the cooled chocolate pastry cream.
- Next whip the (pasteurized) egg whites to soft peak.
- Gently fold the whipped egg white to the mixture as well.
Chill & serve
- Pour the chocolate mousse into individual serving glasses, bowls, or cups.
- Let chill in the fridge for at least 3 hours or overnight.
- Garnish as desired.
- I used more whipped cream and strawberries to serve.
Storage
- The mousse will stay good in the fridge for two to three days.
- After that, the mousse will look volume and become softer.
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
The BEST Chocolate Mousse Recipe aka Classic Chocolate Mousse Recipe
The BEST Chocolate Mousse Recipe aka Classic Chocolate Mousse
This luxurious rich chocolate mousse is a classic recipe in all it's glory with rich dark chocolate in a pastry cream base, lightened with whipped cream and whipped egg whites that just melts in the mouth. A simple easy and effortless recipe that gets done is about 30 minutes or less.
Ingredients - Choose (Metric or US Customary) below
- 4 Egg yolks large
- 2 Egg whites see notes
- 250 ml Whole milk
- 250 ml Whipping cream
- 50 grams Sugar
- 2 tbsp Cornstarch/cornflour
- 225 grams Chocolate
- 2 tsp Vanilla
- 1 tsp Coffee powder optional
- 2 tbsp Liquor optional
Instructions
Prepare pastry cream
-
In a medium saucepan - mix together milk, half the sugar, cornflour/cornstarch, and egg yolks.
-
Keep the heat on low stirring constantly until the mixture thickens and coats the back of a wooden spoon.
-
Remove from heat, add chocolate, liquor and coffee powder.
-
Stir gently letting the chocolate melt with the heat in the pastry cream.
-
Sieve into a clean bowl to remove any curdled eggs.
-
Cover with cling wrap and let cool completely.
Whip cream
-
In a clean mixer bowl with whisk attachment.
-
Whip cream with the remaining sugar and vanilla until soft peaks.
-
Gently fold the whipped cream to the cooled chocolate pastry cream.
-
Next, whip the (pasteurized) egg whites to soft peak.
-
Gently fold the whipped egg white to the mixture as well.
Chill & serve
-
Pour the chocolate mousse into individual serving glasses, bowls, or cups.
-
Let chill in the fridge for at least 3 hours or overnight.
-
Garnish as desired.
-
I used more whipped cream and strawberries to serve.
Storage
-
The mousse will stay good in the fridge for two to three days.
-
After that, the mousse will look volume and become softer.
Do you love desserts?
Especially Mousse Recipes?
You may like to see some of the delicious Mousse Recipes I have.
Or Click here to see my Recipe Index for all recipes
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