Name: Chocolate Mousse Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 2 h 25 min
Cuisine: French
Ingredients: 6 ounces semi-sweet or dark chocolate (chopped); 3 tablespoons unsalted butter; 3 large eggs (separated); ¼ cup granulated sugar; 1 teaspoon pure vanilla extract; 1 cup heavy whipping cream; a pinch of salt

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Get ready to indulge your senses and impress everyone at the table with this classic Chocolate Mousse. Velvety smooth, airy, and deeply chocolatey, it’s a dessert that perfectly blends decadence with simplicity. Whether you’re treating yourself or putting the finishing touch on a special dinner, this is that one creamy chocolate treat everyone will remember. If you’ve never made old-school French mousse before, you’ll quickly realize it doesn’t require a pastry chef’s touch—just a handful of good ingredients, a little patience, and a whole lot of love.

Ingredients You’ll Need

Gather these simple but essential staples to create Chocolate Mousse at home. Every ingredient plays its own beautiful part: the chocolate brings rich depth, while eggs and cream create that signature lightness and dreamy texture.

6 ounces semi-sweet or dark chocolate (chopped): Choose the best chocolate you can find—this is truly the key to rich, luxurious flavor.
3 tablespoons unsalted butter: Adds glossiness and smooth mouthfeel to your mousse, balancing out the intense chocolate.
3 large eggs (separated): Yolks provide richness, while whipped whites create that unforgettable fluffy lift.
¼ cup granulated sugar: Sweetens the mousse and helps stabilize the egg whites when whipped.
1 teaspoon pure vanilla extract: Rounds out and enhances the chocolate notes—don’t skip this!
1 cup heavy whipping cream: Whipped cream delivers the mousse’s iconic airy structure and silky texture.
A pinch of salt: Just enough to make all the other flavors pop.

How to Make Chocolate Mousse

Step 1: Melt the Chocolate and Butter

Start by placing your chopped chocolate and unsalted butter in a heatproof bowl set over a gently simmering saucepan of water (a DIY double boiler). Keep the water at a low simmer and stir often—watch as the chocolate and butter slowly melt together into a glossy, luscious liquid. Once melted and smooth, move the bowl off the heat and let it cool for a few minutes. Cooling is crucial so the next ingredients blend smoothly without any risk of cooking the eggs.

Step 2: Prepare the Egg Yolks and Vanilla

In a separate mixing bowl, whisk together the egg yolks and vanilla extract until you get a creamy, unified mixture. Once your chocolate has cooled off just enough (should be warm, not hot), stir the yolk mixture in. This is where the mousse starts to build backbone and flavor—the yolks make everything extra lush and custardy.

Step 3: Whip the Egg Whites

Now take those egg whites and add a pinch of salt to help them hold their shape. Using an electric mixer, whip the whites until soft peaks form. With the mixer running, slowly sprinkle in the sugar, then continue whipping until the whites are stiff and glossy. This step is essential for the mousse’s characteristic lightness—think of these whipped whites as your secret ingredient for lift and air.

Step 4: Whip the Cream

Grab a clean, cold bowl and beat the heavy cream until soft peaks hold their shape but still look smooth and pillowy. This makes the base of the Chocolate Mousse supremely airy and velvety, the kind of texture that melts instantly on your tongue.

Step 5: Fold Everything Together

Begin by very gently folding the whipped cream into the chocolate and yolk mixture, using broad, careful strokes to keep things light. Once just blended, fold in your whipped egg whites in two separate additions. Be gentle and patient—overmixing deflates all your hard-earned air! The result should look like a cloud of chocolate, still light and billowy.

Step 6: Chill and Set

Spoon your finished mousse into individual cups, small bowls, or even wine glasses for an elegant touch. Cover and refrigerate for at least 2 hours—this is vital for the mousse to set up and for all those flavors to marry together, giving you a cool, creamy treat that holds its shape beautifully.

How to Serve Chocolate Mousse

Garnishes

To make your Chocolate Mousse truly unforgettable, go wild with the toppings! A dollop of freshly whipped cream, a scatter of chocolate shavings, or a handful of vibrantly tart fresh berries all bring something special. Even a dusting of cocoa powder or a sprinkle of chopped nuts adds both flavor and that final flourish of elegance.

Side Dishes

As rich as Chocolate Mousse is, it pairs surprisingly well with light, bright flavors on the side. Try crisp butter cookies, homemade madeleines, or a small scoop of tangy sorbet. Freshly brewed espresso or an herbal tea also make excellent pairings, balancing each creamy spoonful.

Creative Ways to Present

Don’t be afraid to get playful with your presentation! Layer your mousse in small glass jars, elegant stemware, or even espresso cups for a dramatic effect. If you’re feeling fancy, pipe it into profiteroles or use it as a decadent filling for a chocolate tart. For parties, mini mousse shots make an adorable, fuss-free dessert.

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers (which is pretty rare in my house), simply cover the individual Chocolate Mousse portions with plastic wrap and refrigerate. They’ll stay fresh and delicious for up to two days—but be warned, flavors intensify in the fridge, so your next bite could taste even better.

Freezing

Technically, you can freeze Chocolate Mousse, but the texture may shift and become a bit icy once thawed. If you do freeze it, wrap tightly and thaw overnight in the refrigerator for best results. I highly recommend enjoying it fresh-chilled for that perfect, creamy consistency.

Reheating

Chocolate Mousse is always meant to be served chilled, never warm, so there’s no true reheating involved. If it’s gotten too firm in the fridge, allow it to sit at room temperature for 10 minutes to soften slightly before serving—it will taste divine.

FAQs

Can I use milk chocolate instead of dark chocolate?

Absolutely! If you prefer a sweeter, creamier version, milk chocolate works beautifully. Just be aware your mousse will be lighter in color and a bit less intense in chocolate flavor. Adjust sugar slightly if your milk chocolate is extra sweet.

Is it safe to eat raw eggs in Chocolate Mousse?

Traditional French Chocolate Mousse does use raw eggs for texture and richness. If you’re concerned about food safety, use pasteurized eggs, which are available in most grocery stores and make this recipe safe for everyone.

Can I make this mousse dairy-free?

You can experiment with dairy-free butter and coconut cream instead of the usual cream for a version that works for lactose-intolerant or vegan guests. The results are a little different but still plenty delicious and satisfyingly creamy.

How long does Chocolate Mousse last in the fridge?

Properly covered and refrigerated, Chocolate Mousse keeps perfectly for up to two days. It’s best eaten within this window for peak flavor and texture. After that, the mousse may start to lose its structure.

Can I make this recipe ahead of time?

Yes! Chocolate Mousse is a fantastic make-ahead dessert. Assemble and chill it up to 24 hours in advance, so it’s ready to go when you need it—ideal for easy entertaining or last-minute cravings.

Final Thoughts

There’s just something magical about scooping into a glass of homemade Chocolate Mousse—each bite is creamy, light, and swoon-worthy. Even if you’re new to making French desserts, this recipe is so rewarding and always impresses. I really hope you give it a try and share it with those you love; it might just find a permanent place in your dessert rotation!

Chocolate Mousse Recipe

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4.6 from 12 reviews

Author: admin
Total Time: 2 hours 25 minutes (includes chilling)
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich and creamy decadence of this classic Chocolate Mousse recipe. Made with high-quality chocolate and airy whipped cream, this elegant dessert is a perfect ending to any meal.

Ingredients

Scale

Chocolate Mousse:

6 ounces semi-sweet or dark chocolate (chopped)
3 tablespoons unsalted butter
3 large eggs (separated)
¼ cup granulated sugar
1 teaspoon pure vanilla extract
1 cup heavy whipping cream
a pinch of salt

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Instructions

Melt Chocolate and Butter: In a heatproof bowl over simmering water, melt chocolate and butter, stirring until smooth. Remove from heat and let cool slightly.
Combine Yolks and Chocolate: Whisk egg yolks with vanilla, then stir into cooled chocolate mixture.
Beat Egg Whites: In a separate bowl, beat egg whites with salt until stiff peaks form.
Whip Cream: Whip heavy cream until soft peaks form.
Combine Mixtures: Gently fold whipped cream into chocolate, then fold in egg whites. Spoon mousse into serving cups and refrigerate for at least 2 hours.