Chocolate Mousse Recipe is hands down the ultimate chocolate treat! It’s rich, creamy, but still light and fluffy,one bite is never enough, always leaves me craving more...
This is the real deal, a classic French-style mousse like you’d get at a fancy spot. It’s all about less cream, more chocolate, and that deep, intense chocolate flavor with the perfect creamy texture.
The video’s a game-changer for checking out the right texture for the egg whites and cream, plus how to fold everything together without messing it up.
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A classic, proper Chocolate Mousse Recipe
I’ve tried dozens of chocolate mousse recipes through the years, but frankly, none of them really cut the mustard. Either they’re too dense, not fluffy enough, not chocolatey enough, too sweet, grainy, and so on. The majority of those ‘easy’ recipes depend all too much on cream, and the result is, in fact, pretty close to custard, rather than a proper airy mousse.
So when a reader asked me to make the perfect chocolate mousse, I took it upon myself. I made batch after batch until it was just so.
Let me tell you—I had to keep making chocolate mousse for ‘work.’ It’s a hard life, I know. The sacrifices I make. (she says, shaking her head, pretending not to notice where all that mousse went—hint: it’s not in the fridge).
Ingredients of Chocolate Mousse Recipe
Just FIVE ingredients—all the good stuff: chocolate, cream, sugar, eggs, and butter.
Chocolate
Be sure to get baking chocolate from the store, not from the candy section. Eating chocolate is designed to melt well, whereas baking chocolate is meant to stay solid.
For mousse, you can use any type of chocolate you want, but I find that 70% cocoa dark chocolate (bittersweet) has this rich deep chocolate flavor that just isn’t attainable with milk chocolate, and you can find this stuff pretty easily at most supermarkets, no need to hit up some fancy store.
Milk chocolate tastes creamier, but still flavorful. The more cocoa percentage (dark chocolate), the darker and less sweet.
Restaurants normally utilize expensive-quality bittersweet dark chocolates. You won’t be able to find it at a common grocery store – you should go to specialty shops and pay some extra dollar, two (or more $20 per kilo, $10/lb).
And for the chocolate mousse, raw eggs are what you’ll need, making it authentic just like buying at a fancy dining place. No other way will keep that fluffy yet creamy texture. Egg-free versions just can’t compete-they turn out too dense, taste like whipped cream, or have a weird jelly-like feeling.
Eggs
Raw eggs are a must for real chocolate mousse, just like they make at fancy restaurants. No matter what anyone says, you won’t get the same results without them. It is impossible to achieve that fluffy-yet-creamy texture without whipping eggs into a foam. Those ‘no egg’ recipes? They’ll either come out too dense, taste like whipped cream, or have some other weird, jelly-like texture.
How to make Chocolate Mousse Recipe
Getting that light and fluffy chocolate mousse only takes a few simple steps:
- Whip the egg whites and sugar until frothy
- Soft peaks…Do you want a texture that’s kind of frothy but with peaks that flop over instead of stiff and up?
- Whip the cream.
- Fold the cream into the egg yolks gently.
- Mix in the melted chocolate.
- Fold the egg whites into the chocolate mixture, gently. You don’t want to go too hard on this, or it will turn into a runny mess!
- Pour it into small cups or a big dish, and then into refrigerator until it sets.
I went with small servings in whiskey glasses, but if you’re more of a one-dish person, go ahead and make it in one bowl and just scoop it out when you’re ready to dig in.
PRO TIPS FOR MAKING THIS RECIPE
It’s easier to separate cold eggs, but egg whites whip up better when they’re closer to room temperature. So if you have time, separate ’em early and let the whites sit out a bit.When you whip your whites be sure your bowl and your whisk are totally dry- any water will keep the peaks from forming.
Now, be sure the chocolate’s cooled a bit before you add in your egg yolks, or else you will have scrambled eggs instead of mousse.
Neither do you want to let the chocolate sit too long, allowing it to harden up before mixing it with the eggs; otherwise, you will have a great big lumpy mess.
If chopped chocolate does not melt completely in the cream, you can just pop the pan back on to the low heat and stir it until smooth.
To make chocolate shavings on top, scrape a chocolate bar with the knife at an angle before chopping the bits to melt.
FAQs for Chocolate Mousse Recipe
1. Can I use any type of chocolate for this mousse?
Absolutely! While dark chocolate (70% cocoa) gives the best flavor, you can use milk chocolate or even white chocolate. Just keep in mind that the taste and texture will vary.
2. Do I have to use raw eggs?
Yes, traditional chocolate mousse relies on raw eggs to achieve that fluffy texture. If you’re concerned about using raw eggs, look for pasteurized eggs at the store.
3. How long does the mousse need to chill?
It typically takes about 2-4 hours to chill until firm, but you can also let it sit overnight for the best texture.
4. Can I make this mousse ahead of time?
Definitely! Chocolate mousse can be made a day in advance and stored in the fridge until you’re ready to serve.
5. What can I use instead of eggs?
For a vegan or egg-free option, you might consider using aquafaba (chickpea water) as a substitute, but the texture will be different from traditional mousse.
6. How do I know when my egg whites are whipped properly?
They should be foamy with soft peaks that flop over when you lift the whisk. If they’re standing straight up, you’ve whipped them too much.
7. What if my chocolate seizes up?
If your chocolate hardens while cooling, gently reheat it over low heat while stirring until it melts back into a smooth consistency.
8. Can I add flavors to my chocolate mousse?
For sure! You can add vanilla extract, espresso, or a splash of liqueur for an extra kick. Just fold these into the chocolate mixture before adding the egg whites.
9. How do I store leftover mousse?
Store any leftovers in an airtight container in the fridge for up to 3 days.
10. What can I use for toppings?
Get creative! Whipped cream, chocolate shavings, fresh berries, or nuts make great toppings for your mousse.
Chocolate Mousse Recipe
Course: DessertCuisine: American10
minutes10
minutesIndulge in the ultimate chocolate experience with our rich and creamy chocolate mousse recipe! Made from only five easy ingredients, this classic dessert features a light, airy texture that’s perfect for any occasion. Easy to follow and perfect for impressing your guests, learn how to make this delightful treat today!
Ingredients
3 eggs
125g / 4.5 oz dark cooking chocolate , bittersweet / 70% cocoa (Note 1)
10g / 0.3 oz unsalted butter
1/2 cup cream , full fat
3 tbsp caster sugar (superfine white sugar)
- Decorations:
More whipped cream
Chocolate shavings
Directions
- Keep a steady pace so your whipped egg whites and cream don’t get too warm—this helps everything turn out right!
- Separate the eggs while they’re still cold. Put the whites in a big bowl and the yolks in a small one. Let the whites sit while you get the other stuff ready.
- Yolks: Whisk the yolks until they’re smooth.
- Melt chocolate and butter: Break up the chocolate and put it in a microwave-safe bowl with the butter. Melt in 30-second bursts, stirring in between until it’s smooth. (If you’re adding any flavors, now’s the time—but check Note 6 first.) Let it cool a bit while you work on the next steps.
- Whip cream: Beat the cream until stiff peaks form—don’t overdo it, though .
- Whip whites: Add sugar and beat the whites until they form firm peaks.
- Fold together all ingredients:
- Fold the egg yolks into the cream using a rubber spatula—keep it to about 8 folds. It’s fine if there are a few streaks.
- Check the chocolate temp: It should still be warm and runny (at least 95°F, ideally around 104°F). If it’s too thick or cool, microwave it in 5-second bursts until it’s smooth again.
- Pour the chocolate into the cream and yolk mixture. Fold it in gently—about 8 folds is good, and don’t worry if there are some streaks.
- Add a quarter of the whipped egg whites into the chocolate mix. Fold it in until it’s all blended—use the spatula to ‘smear’ any white lumps. Aim for around 10 folds.
- Pour the chocolate mix into the rest of the egg whites. Fold gently until it’s all combined and there are no white streaks left—try to get it done in 12 folds or less.
- Spoon the mixture into 4 small glasses or dishes. Chill in the fridge for at least 6 hours, but overnight is even better.
- When you’re ready to serve, top with whipped cream and chocolate shavings. Fresh raspberries and a little mint sprig add a nice pop of color too!
Notes
- 1. Chocolate Use cooking chocolate:not the eating kind! That is what you want. Cooking chocolate (you can find it in the baking aisle), has a special design. The chocolate melts smoothly and then stays nice and thin. Regular chocolate may seize up and give you lumps. Don’t risk it! The best flavor is bittersweet or 70% cocoa dark chocolate. Brands of them Nestle Plaistowe, Cadbury, Lindt 70% work fine.
Cream: Use only full-fat cream that can be whipped-think pure cream (35% fat), thickened cream (35% fat), or heavy cream (35-40% fat). Avoid using pouring cream, which can’t be whipped-it’ll probably be labeled as such.
Chocolate Shavings: Use a small knife and scrape the flat side of a chocolate block at a low angle to get nice shavings.
Eggs Tip: It’s easier to separate cold eggs, but egg whites whip better when they’re closer to room temp. So separate them while cold, then let the whites sit out while you prep everything else.
Beaten Whites Consistency: You’re for firm peaks-not too soft and not super stiff. Firm peaks should have a little “elf hat” flop at the top. If it stands straight up, it’s stiff (which still works but won’t hold as long in the fridge). If you get no peaks, just keep whipping!
Tastings: You can add liqueur to your melted chocolate, but make sure that liqueur is room temperature, or the chocolate may seize up. Fold it in and let it cool, tasting later to determine the strength of the flavor. Don’t go overboard -1 tbsp is fine or the mousse will mess with the setting process.
PRO TIP: Never add liquid flavouring directly to melted chocolate-it’ll seize right up. Mix with butter instead.
Storage: Best consumed within 2 days, but actually keeps really well in the fridge for up to a week, though it might lose a little fluff.
Nutrition Per Serving: Makes four 1/2 cup (125ml) portions. It’s pretty rich, so a little goes a long way!
Nutrition Facts
4 servings per container
- Amount Per ServingCalories375
- % Daily Value *
- Total Fat
26g
40%
- Saturated Fat 18g 90%
- Cholesterol 171mg 57%
- Sodium 92mg 4%
- Potassium 266mg 8%
- Total Carbohydrate
27g
9%
- Dietary Fiber 1g 4%
- Sugars 19g
- Protein 7g 15%
- Calcium 134%
- Iron 1%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
