Chocolate Mousse Recipe – Elegance and Indulgence
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!!
Mousse is a delicate and airy dessert that brings a touch of elegance and indulgence to any occasion. Its light and fluffy texture effortlessly glides across the palate, leaving a lingering taste of pure bliss. But what sets mousse apart and makes it the ideal choice for special holidays?
Firstly, the versatility of mousse makes it a standout dessert option. While chocolate mousse is a classic favorite, the possibilities for flavors and variations are endless. From fruity and refreshing options like mango or raspberry, to rich and decadent choices like caramel or coffee, there’s a mousse for every palate. This variety allows you to tailor the dessert to the theme or season of your special holiday, ensuring a memorable and personalized culinary experience for your guests.
Furthermore, mousse has a way of effortlessly elevating the ambiance of any gathering. Its elegant presentation and smooth, velvety texture give it a luxurious quality that instantly makes any occasion feel special. Whether served in individual ramekins, as part of an elaborate dessert table, or as a centerpiece in a trifle or cake, mousse adds a touch of sophistication and indulgence to the festivities.
Additionally, mousse is an excellent make-ahead dessert, making it an ideal choice for special holidays. Its ability to be prepared in advance and refrigerated allows you to save valuable time on the day of the event, enabling you to focus on other aspects of your celebration. You can simply whip up the mousse a day or two in advance, leaving you with more time to spend with your loved ones and less time confined to the kitchen.
Lastly, mousse is a crowd-pleaser. Its luscious and creamy nature appeals to a wide range of taste preferences, making it a safe bet for pleasing even the most discerning palates. Whether you’re serving it to family, friends, or colleagues, you can be confident that the allure of a perfectly crafted mousse will leave everyone satisfied and impressed.
Why make this mousse?
- Well, let’s start with its versatility. Whether hosting an elegant dinner party or simply craving a sweet treat, this mousse is the perfect choice. Its rich and velvety texture, combined with the intense flavor of chocolate, creates a dessert that will satisfy even the most discerning palates.
- But what really sets this recipe apart is its make-ahead nature. With the hustle and bustle of the holidays, having a dessert that can be prepared in advance is a game-changer. Whip up the mousse, refrigerate it, and voila! You have a show-stopping dessert ready to be served whenever you please.
- Not only is this mousse incredibly versatile and convenient, but it’s also a crowd-pleaser. Its luscious and creamy nature appeals to a wide range of taste preferences, making it a safe bet for pleasing even the most discerning palates. Whether you’re serving it to family, friends, or colleagues, you can be confident that the allure of a perfectly crafted mousse will leave everyone satisfied and impressed.
- 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.
- All the ingredients used in this recipe are simple and easy to find or pantry staples.
- 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.
Ingredients and substitutes
- First and foremost, the star of our show: chocolate. Rich and velvety, chocolate is the backbone of this mousse, providing the indulgent flavor and creamy texture that we all crave. Opt for high-quality chocolate with a cocoa content of at least 70% for the best results. However, if you prefer a sweeter mousse, you can use a milk chocolate variant.
- Next up, sugar. It adds just the right amount of sweetness to balance the intense flavor of the chocolate. Be sure to use granulated sugar for this recipe, as it dissolves easily and incorporates smoothly into the mousse. If you’re looking for a healthier alternative, you can substitute some or all of the sugar with a natural sweetener like honey or maple syrup. Just keep in mind that it may slightly alter the texture and taste.
- Egg yolks play a crucial role in creating the luscious and silky consistency of the mousse. They help bind everything together and give the dessert its luxurious mouthfeel. Make sure to use fresh eggs with vibrant yolks for the best results. If you have concerns about using raw eggs, you can opt for pasteurized eggs or even egg yolk substitutes available in some grocery stores.
- On the other hand, egg whites contribute to the light and airy texture of the mousse. They are whipped to stiff peaks, creating tiny air bubbles that give the dessert its delightful fluffiness. To achieve the perfect mousse, ensure your egg whites are at room temperature before whipping. If you’re avoiding eggs altogether, aquafaba (the liquid from a can of chickpeas) can be a suitable vegan substitute for egg whites.
- Heavy cream provides the mousse with its richness and a velvety smoothness that melts in your mouth. Look for a cream with a high fat content (around 35%), as it will yield the best results. However, if you’re seeking a lighter version, you can use a lower-fat cream or even substitute it with coconut cream for a dairy-free alternative.
- Butter adds an extra layer of creaminess to the mousse, intensifying the overall flavor profile. It is essential to use unsalted butter to have better control over the saltiness of the dessert. If you’re dairy-free or prefer a lighter option, you can omit the butter entirely. The mousse will still be delicious, though it may lack a bit of richness.
- Lastly, vanilla extract enhances the chocolate flavor, adding a subtle aromatic note to the mousse. Use pure vanilla extract for the best taste, as artificial extracts may have a synthetic flavor. If you’re feeling adventurous, you can experiment with different extracts like almond or mint to give your mousse a unique twist.
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
- First and foremost, ensure that you are using the highest quality ingredients available to you. When it comes to chocolate, opt for a good-quality dark chocolate with at least 70% cocoa content. The richness and depth of flavor in the chocolate will shine through in your mousse and make all the difference. Additionally, using fresh, organic eggs will enhance the overall texture and taste of your dessert.
- When melting the chocolate, it’s crucial to exercise patience and opt for a gentle heat source. Avoid rushing the process and never melt the chocolate on direct high heat. Instead, use a double boiler or a microwave on low power, stirring frequently to avoid overheating or burning the chocolate. This slow and steady approach will result in a silky smooth consistency and prevent any unwanted graininess.
- Whipping the egg whites to the perfect stiffness is another crucial step in achieving a light and airy mousse. Make sure your bowl and beaters are completely clean and free of any traces of grease, as this can hinder the egg whites from achieving their full potential. Beat the egg whites until they form stiff peaks that hold their shape when the beaters are lifted. This will add the desired lightness and volume to your mousse.
- Lastly, don’t be afraid to experiment and add your own personal touch to the recipe. While the classic chocolate mousse is undeniably delicious, you can explore different flavor variations to cater to your taste preferences. From incorporating a touch of espresso for a subtle kick to infusing the mousse with raspberry for a fruity twist, the possibilities are endless. Let your creativity flow and transform this already remarkable dessert into something truly extraordinary.
Variations
- Consider using dark chocolate instead of sweet chocolate if you’re a fan of intense, sophisticated flavors. The depth and richness of dark chocolate will elevate the mousse to a whole new level of indulgence.
- Adding a touch of espresso can be a game-changer for those who crave a hint of bitterness and a robust aroma. The subtle kick from the espresso complements the sweetness of the chocolate, creating a more complex and adult-friendly dessert.
- If you prefer a fruity twist, infusing the mousse with raspberry is the way to go. The bright and tangy notes of raspberries beautifully balance the richness of the chocolate, resulting in a refreshing and vibrant dessert that will tantalize your taste buds.
- You can also experiment with other flavors like mint, orange, or even peanut butter to create unique combinations that will surprise and delight your guests.
- Remember, the key is to start with the classic chocolate mousse recipe as your base and then gradually introduce small amounts of your desired flavor. Taste as you go and adjust accordingly until you achieve the perfect balance. Don’t be afraid to take risks, and let your taste buds guide you on this flavorful journey.
Creative ways to use this mousse in other recipes
- 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
Presentation and Serving Suggestions:
- Refined Elegance: Serve your chocolate mousse in elegant glassware, such as champagne flutes or martini glasses. This not only adds a touch of sophistication to your dessert but also allows the velvety texture and rich colors of the mousse to be beautifully showcased. Garnish with a sprig of fresh mint or a dusting of cocoa powder for a final touch of elegance.
- Layered Delight: Create a visually stunning dessert by layering your chocolate mousse with complementary flavors or textures. Consider alternating layers of mousse with crushed nuts, crumbled cookies, or even fruit compote. Each spoonful will offer a delightful surprise and an explosion of flavors.
- Decadent Toppings: Elevate your chocolate mousse experience by adding luxurious toppings. Whip up some fresh cream and dollop it on top of the mousse, then sprinkle with chocolate shavings or grated dark chocolate for a decadent finish. For an extra indulgence, drizzle some warm chocolate sauce over the dessert, creating an irresistible combination of flavors.
- Artistic Touch: Transform your chocolate mousse into a work of art by using piping bags or squeeze bottles to create intricate designs on the plate. Draw swirls, hearts, or even write personalized messages with a contrasting sauce or coulis. Not only does this add a creative touch, but it also showcases your attention to detail and culinary finesse.
- Pairing Perfection: To truly elevate your chocolate mousse experience, consider pairing it with complementary flavors. Serve alongside a refreshing fruit sorbet or a tangy citrus sauce to balance the richness of the mousse. Alternatively, a small serving of espresso or a glass of dessert wine can create a harmonious pairing that further enhances the flavors of the chocolate.
- Berry Mousse Jars or Classic Mango Mousse Recipe
- Strawberry Mousse or Strawberry Mousse Domes with Pastry Cream Insert
- Moist Dark Chocolate Brownies
- Dark Chocolate Cheesecake
- Recipe for Chocolate Babka or Chocolate Cinnamon Rolls
- Easy Chocolate Pudding Recipe
- See all chocolate desserts or see all mousse recipes
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.
Absolutely! Making the mousse ahead of time is a great idea, as it allows the flavors to meld together even better. Prepare the mousse according to the recipe instructions, cover it tightly, and refrigerate for up to 24 hours before serving. Just remember to stir it well before portioning it into serving dishes.
While dark chocolate is the preferred choice for its richer flavor profile, you can certainly use milk chocolate if you prefer a sweeter taste. However, keep in mind that milk chocolate has a higher sugar and fat content, which may slightly alter the texture and overall balance of the mousse. Adjusting the amount of sugar in the recipe might be necessary to avoid an overly sweet result.
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.
Lumps in your mousse can occur if the chocolate gets overheated or if you don’t mix it properly. To avoid this, be sure to heat your chocolate slowly and stir it continuously until completely melted and smooth. If you notice any lumps forming, you can pass the mixture through a fine-mesh sieve to remove them before adding other ingredients.
Certainly! If you’re looking to explore alternative sweeteners, you can opt for honey, maple syrup, or even a sugar substitute like stevia. However, keep in mind that different sweeteners have varying levels of sweetness, so you might need to adjust the quantities accordingly. It’s always a good idea to taste as you go along and add more sweetener gradually until you achieve your desired level of sweetness.
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
Absolutely! Chocolate mousse is incredibly versatile and can be enhanced with various flavors and toppings. From a hint of espresso or a dash of liqueur to crushed nuts or fresh berries, the possibilities are endless. Just ensure that any additional flavors or toppings complement the rich chocolate base and don’t overpower its delicate taste.
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Chocolate Mousse Recipe
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Ingredients
- 7 oz (200 g) Chocolate (bittersweet, semi-sweet or dark chocolate)
- 2 tbsp (30 g) Butter (unsalted)
- 4 Egg yolks
- 2 Egg whites
- ½ cup (120 ml) 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-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.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
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
An easy recipe to follow and turned out super delicious but I had a little problem, the eggy smell. How can I avoid that?
Use fresh eggs, Sapna. Or use the Eggless Chocolate Mousse.
Thank you. Will try again. Will adding coffee/ liqueur also avoid the eggy smell?
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 ?
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.
Is it still ok to eat as I have added?
Yes, of course, you can eat it, not sure how the texture will be – perhaps grainy. Taste and see how you like it
Delicious and easy to make recipe
Thanks, Sadia