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
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
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 1Â - 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 2Â - 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
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.
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.
No, this recipe works best with eggs, however, I do have a delicious eggless chocolate mousse recipe which you will love.
Try my vegan chocolate mousse that uses coconut cream instead of dairy cream.
More mousse recipes
- Mango mousse or vegan mango mousse
- Strawberry mousse or eggless mango mousse
- Chocolate cheesecake mousse
- Blackberry mousse or Chestnut mousse
- See all mousse and souffle recipes
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Recipe
Best Chocolate Mousse
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Ingredients
- 7 oz (200 g) Chocolate semi-sweet or dark
- 2 tbsp (30 g) Butter unsalted
- 4 Egg yolks
- 2 Egg whites
- 120 ml (1 cups) Whipping cream
- 4 tbsp (60 g) Sugar (divided)
- ½ tsp Vanilla extract
Serve (optional)
- ½ cup Whipped cream
- 2 tbsp Chocolate shavings
Instructions
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 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 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 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!
Recipe Notes
Equipment
Nutrition Information
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
Sadia Malik
Delicious and easy to make recipe
Veena Azmanov
Thanks, Sadia
Chichi | www.chichiuguru.com
This is so easy to Make. I am definitely trying it. Thank you for sharing.
Beth
Oh my goodness this looks so delicious and yummy! My daughter and husband are going to love this recipe!
Tara
This chocolate mousse looks amazing! Love that texture and can definitely see why it is your favorite. Yum!
Kylie Archer
This tastes exactly like the chocolate mousse I ate as a kid growing up! So delicious!
Veena Azmanov
Thanks, Kylie
jual gamis pria
Wow! At last I got a blog from where I be capable of actually take helpful facts regarding my study and knowledge.
Veena Azmanov
Thank you, Jual