All products are selected by our editorial team for quality. If you buy through our links, we may earn a small commission at no extra cost to you.
This classic French Chocolate Mousse is a decadent yet surprisingly straightforward dessert that stands out for its rich, authentic chocolate flavor and airy, melt-in-your-mouth texture.
Made with high-quality dark cooking chocolate and fresh eggs, it delivers a true chocolate experience that’s less creamy but more intense than many heavier mousse versions.
Nutritionally, it offers a moderate amount of protein from eggs, paired with healthy fats from dark chocolate and cream, although it’s indulgent in saturated fats and calories, so it’s best enjoyed in moderation.
The recipe’s simplicity and relatively quick prep time make it an excellent option for everyday cooking or special occasions.
Its make-ahead nature also means it’s perfect for meal prep or entertaining, letting you prepare it in advance to free up time on the day of serving.
This mousse balances elegance and ease, making it a favorite for chocolate lovers seeking a restaurant-quality dessert at home.
Must-Have Tools for Perfect Results
Microwave-Safe Bowl
Essential for gently melting the chocolate and butter in controlled bursts, this bowl prevents overheating and ensures a smooth, lump-free chocolate base. Its versatility extends beyond this recipe, perfect for melting ingredients or reheating food safely.
Electric Hand Mixer
Critical for whipping cream and egg whites to the right consistency, this tool saves time and guarantees stable peaks for a light, airy mousse. It’s a must-have for any kitchen where baking and dessert preparation are common.
Rubber Spatula
Ideal for delicate folding of ingredients without deflating the whipped cream and egg whites, this flexible tool helps maintain the mousse’s light texture. A versatile spatula is indispensable for mixing, scraping, and folding in everyday cooking.
Measuring Cups and Spoons
Precision is key in baking and dessert making. These tools ensure accurate measurement of sugar, cream, and chocolate, helping you achieve consistent results every time.
Serving Glasses or Small Pots
Presenting the mousse in individual portions not only enhances its elegance but also makes serving easier and more hygienic. Small glassware doubles as stylish presentation for many desserts and appetizers.
Chocolate Mousse
Equipment
- 1 Microwave-Safe Bowl
- 1 Electric Hand Mixer
- 1 rubber spatula
- Measuring cups and spoons set
- 4 Small Glasses or Pots (for serving)
Ingredients
- 3 large eggs approximately 55g each
- 125 grams 4.5 oz dark cooking chocolate (70% cocoa or bittersweet)
- 10 grams 0.3 oz unsalted butter
- ½ cup 120 ml full-fat heavy cream
- 3 tablespoons caster sugar superfine sugar
For Garnish:
- Additional whipped cream
- Chocolate shavings
Instructions
- Separate the Eggs Carefully: Begin by separating the egg yolks from the whites while the eggs are still cold for easier handling. Place the whites in a large mixing bowl and the yolks in a smaller one. Allow the egg whites to come closer to room temperature as you prepare the other ingredients.
- Whisk the Egg Yolks Until Smooth: Using a whisk or fork, beat the egg yolks gently until their color is uniform and the texture is slightly creamy. Set aside for folding later.
- Melt Chocolate and Butter Gently: Chop the dark cooking chocolate into small pieces and combine it with the butter in a microwave-safe bowl. Heat in short 30-second intervals, stirring between each, until completely melted and smooth. Remove from microwave and let it cool slightly but keep it warm to maintain fluidity.
- Whip the Cream to Soft Peaks: Pour the full-fat cream into a chilled bowl and whip it with a hand mixer or whisk until it forms soft but firm peaks. Be careful not to overwhip, as the cream should be light and fluffy.
- Beat Egg Whites with Sugar: Add the caster sugar to the egg whites. Beat the mixture on medium-high speed until it reaches firm peaks — when the peaks hold their shape but still have a slight bend at the tip. This step is crucial for creating the mousse’s airy texture.
- Fold Yolks Into Whipped Cream: Gently fold the beaten egg yolks into the whipped cream using a rubber spatula. Use slow, deliberate folding motions to maintain the light texture. Stop once the mixture is just combined, even if there are some streaks remaining.
- Incorporate Melted Chocolate: Make sure the melted chocolate is warm but still pourable (around 40°C / 104°F). Slowly pour it into the cream and yolk mixture and fold carefully until the chocolate is evenly distributed, again avoiding overmixing.
- Fold in One-Quarter of Egg Whites: Add about a quarter of the whipped egg whites to the chocolate mixture. Fold gently and thoroughly to lighten the mixture before adding the rest.
- Combine Remaining Egg Whites: Pour the remaining whipped egg whites into the chocolate mixture. Fold delicately until the mousse is uniform in color and texture, with no visible white streaks remaining. Avoid overfolding to preserve volume.
- Chill Until Set: Divide the mousse evenly into four serving glasses or small bowls. Cover and refrigerate for at least 6 hours, preferably overnight, to allow the mousse to fully set and develop its signature airy texture.
- Garnish and Serve: Before serving, decorate each mousse with a dollop of whipped cream and sprinkle with chocolate shavings. Fresh raspberries and a mint sprig can add a lovely touch of color and freshness.
Notes
- Chocolate Choice: Always use cooking chocolate meant for baking (found in the baking aisle), as it melts smoothly and provides a richer, more stable mousse than regular eating chocolate. Aim for bittersweet or 70% cocoa dark chocolate for a balanced flavor.
- Cream Selection: Use heavy or thickened cream containing 35-40% fat that whips well. Avoid pouring cream that doesn’t hold peaks.
- Egg Safety: This recipe uses raw eggs to achieve the authentic mousse texture. It is not recommended for pregnant women, babies, or those with compromised immune systems.
- Whipping Tips: Egg whites should reach firm peak stage — the peak holds but has a slight curl or “elf hat” tip. Overwhipping can lead to a stiff, less stable texture.
- Storage: Best eaten within 2 days, but can be refrigerated for up to a week. Texture may soften slightly over time but remains delicious.
- Optional Flavor Additions: If desired, you can stir in up to 1 tablespoon of liquor (e.g., Grand Marnier or rum) into the melted chocolate and butter mixture for a subtle flavor boost. Be cautious not to add too much as it may affect the mousse’s setting.
Chef’s Secrets for Silky Smoothness
Achieving the perfect chocolate mousse hinges on gentle folding and precise temperature control.
When melting your chocolate and butter, avoid overheating to prevent a grainy texture or seizing.
Always cool your melted chocolate slightly so it’s warm but still fluid before folding it into the whipped cream and yolks.
The key to lightness is in how you handle the whipped egg whites — fold them in carefully and gradually, preserving the airy bubbles that give mousse its signature fluffiness.
Using fresh, cold eggs and properly whipping the cream to soft peaks ensures a luxurious mouthfeel.
Lastly, patience during chilling is crucial: the mousse needs time to set and develop flavor, so refrigerate for at least 6 hours or overnight.
Serving Suggestions to Impress Guests
This elegant mousse is versatile for various occasions. Serve it in clear glasses or petite dessert bowls to showcase its airy texture.
Garnish with a generous swirl of whipped cream and delicate chocolate shavings for visual appeal and added richness.
Fresh berries such as raspberries or strawberries provide a bright, tart contrast that complements the deep chocolate flavor.
For festive occasions, a small sprig of mint adds color and freshness.
Consider pairing this dessert with a glass of full-bodied red wine or a smooth coffee to enhance the indulgent experience.
For a fun twist, drizzle a little caramel or raspberry coulis on top before serving.
Storage Tips for Best Freshness
Chocolate mousse is best enjoyed fresh but can be stored in the refrigerator for up to one week.
Store it in airtight containers or cover serving glasses tightly with plastic wrap to prevent it from absorbing other odors.
Keep it chilled at all times, and avoid freezing as it can cause the delicate texture to break down and become watery upon thawing.
If preparing in advance, garnish just before serving to maintain the mousse’s pristine appearance.
For leftovers, a gentle stir before serving can help restore some of the mousse’s lightness if it has settled.
Frequently Asked Questions Answered Clearly
Q1: Can I make mousse without raw eggs?
A1: Traditional mousse relies on raw egg whites for its airy texture. While some eggless recipes exist, they often result in a denser or gelatin-like dessert that lacks the classic lightness.
Q2: What if I don’t have a microwave?
A2: You can melt chocolate and butter gently over a double boiler on the stovetop. Stir continuously to avoid burning and ensure a smooth melt.
Q3: Can I use milk chocolate instead of dark?
A3: Using milk chocolate will make the mousse sweeter and less intense. For the best flavor balance and structure, dark cooking chocolate with at least 70% cocoa is recommended.
Q4: How do I know when egg whites are properly whipped?
A4: The egg whites should form firm peaks that hold shape but have a slight curve or “hook” at the tip. This ensures stability without becoming dry or stiff.
Q5: Can I add flavorings like liquor or vanilla?
A5: Yes, you can stir in small amounts of flavorings (up to 1 tablespoon) into the melted chocolate-butter mixture. Just ensure they are room temperature to avoid seizing the chocolate.
This recipe is inspired by recipetineats and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
