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!!
Table of Content
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.
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.
Why make this mousse?
- This mousse is the real deal. Not just, a simple combination of chocolate and whipped cream. While good chocolate gives the mousse a wonderful chocolate flavor. Trust me you will finish this to the last lick.
- All the ingredients used in this recipe are simple and easy to find or pantry staples.
- You can use a hand mixer over a mixing bowl. But, since we have a few things to whip a stand mixer might work best.
- 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
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 bittersweet chocolate, semi-sweet chocolate, milk chocolate, or dark chocolate. 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).
- Optional-
- You can add 2 tbsps of brewed espresso or liquor such as Baileys, Kahlua, butterscotch baileys, etc.
- 2 tbsps of unsalted butter adds more richness to the mousse.
Classic chocolate mousse recipe
Double boiler
- 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.
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 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.
Whipping time
- 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 - 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.
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 shaving 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 shaving. It adds a nice color contrast especially when entertaining.
- Enjoy!
Tips for Success
- The darker the chocolate the less sweet the chocolate mousse. Use semi-sweet or milk chocolate to make the mousse sweeter.
- Use large eggs and make sure to separate the eggs properly. Make sure no egg yolks get into the whites otherwise, it won't whip into a fluffy meringue.
- Use a high percentage of heavy cream so it stays fluffy for a longer time.
- Let the mousse cool in the fridge for at least 2 hours so it sets but, if possible let it chill overnight so it tastes delicious too.
Variations
- Baileys Chocolate Mousse - adding baileys or Irish cream to the mousse.
- Vegan chocolate mousse - made eggless with vegan substitutes.
- Eggless chocolate mousse - minus the eggs in the recipe to make a light and airy chocolate and whipped cream mixture.
- Heart Chocolate Mousse - perfect for valentines day with the mousse set in a heart silicone mold.
- Chocolate Mousse Cake with Mirror Glaze - a wonderful entremet dessert made with chocolate torte, chocolate mousse, and a mirror glaze.
- Chocolate Cheesecake Mousse - with cream cheese added to the mousse.
- Cream Cheese Chocolate Mousse Tart - pour the cream cream-based chocolate mousse into a shortcrust tart.
- See all Mousse recipes
More chocolate desserts
How long will this chocolate mousse keep?
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.
Why did chocolate mousse become grainy?
Working 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.
What is the best way to make a low-sugar chocolate mousse?
The best way to make a low-sugar chocolate mousse is to use a high percentage of dark chocolate. You can also omit the sugar completely.
What chocolate is best for mousse?
You can use bittersweet chocolate, semi-sweet chocolate, milk chocolate, or dark chocolate. 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
Printable Recipe
Chocolate Mousse Recipe
Print Pin Rate Share by Email Share on FB Save Grow Difficulty: Medium
Diet : GF,
Calories: 389kcal
Adjust Servings Here: 6 servings
Description
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
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 7 oz (200 g) Chocolate (bittersweet, semi-sweet or dark chocolate)
- 2 tablespoon (30 g) Butter (unsalted)
- 4 Egg yolks
- 2 Egg whites
- ½ cup (120 ml) Whipping cream
- 4 tablespoon (60 g) Sugar ((divided) )
- ½ teaspoon Vanilla extract
Serve (optional)
- ½ cup Whipped cream
- 2 tablespoon Chocolate shavings
Instructions
Double boiler
- 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 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 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 barely warm. Pro 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 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 - 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. 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 shaving 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 shaving. It adds a nice color contrast especially when entertaining.
- Enjoy!
Recipe Notes & Tips
- The darker the chocolate the less sweet the chocolate mousse. Use semi-sweet or milk chocolate to make the mousse sweeter.
- Use large eggs and make sure to separate the eggs properly. Make sure no egg yolks get into the whites otherwise, it won't whip into a fluffy meringue.
- Use high percentage heavy cream so it stays fluffy for a longer time.
- Let the mousse cool in the fridge for at least 2 hours so it sets but, if possible let it chill overnight so it tastes delicious too.
Nutrition Information
Calories: 389- kcalCarbohydrates: 32- gProtein: 5- gFat: 29- gSaturated Fat: 17- gCholesterol: 172- mgSodium: 70- mgPotassium: 176- mgFiber: 2- gSugar: 28- gVitamin A: 618- IUCalcium: 45- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Darshana
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 ?
Veena Azmanov
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.
Darshana
Is it still ok to eat as I have added?
Veena Azmanov
Yes, of course, you can eat it, not sure how the texture will be - perhaps grainy. Taste and see how you like it
Sadia Malik
Delicious and easy to make recipe
Veena Azmanov
Thanks, Sadia