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    You are here: Home / Desserts / Perfect Chocolate Mousse

    Perfect Chocolate Mousse

    May 9, 2022 By Sam 9 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    collage of chocolate mouse, top image of close up of mouse in jar, bottom image of multiple on serving platter with spoon

    My traditional Chocolate Mousse is a silky, airy dessert sure to impress any guest. While it may look fancy, this recipe takes only 15 minutes to prep with a few pantry staples. Recipe includes a how-to video!

    small glass jars of chocolate mousse topped with whipped cream and chocolate shavings

    Fluffy, From-Scratch Chocolate Mousse

    While this chocolate mousse recipe will make you look and feel like fancy French pastry chef, you don’t need a culinary degree to make it. Really, it’s just a little more complicated than a chocolate pudding, but the results are much more impressive.

    My recipe has the classic silky and airy texture created by whipped egg whites and whipped cream. Its rich chocolate flavor is decadent, but not too sweet, and it looks so elegant served with a dollop of whipped cream (or chocolate whipped cream) and chocolate shavings.

    Fair warning: this chocolate mousse recipe does create a lot of dishes, but it’s 100% worth it!

    Why You’ll Love This Recipe:

    • It’s quick and easy with just 15 minutes of prep work.
    • Can be served in glass jars, martini glasses, ramekins, espresso cups–whatever you have on hand.
    • It needs at least 2-3 hours to chill before serving, so it’s perfect for making ahead of time.

    What You Need

    overhead view of ingredients including chocolate bars, heavy cream, espresso powder, eggs, and more

    Because chocolate mousse uses just a few ingredients, it’s important that each one is high quality. Let’s highlight a few:

    • Eggs. To keep with tradition, we are using raw eggs in this mousse recipe. There is no cooking step, so the eggs will still be raw in the final product. If you’re uncomfortable with this or simply cannot eat raw eggs for health reasons, leave me a comment and let me know, I’ll work on an alternative version that you’ll be able to enjoy too!
    • Chocolate. Use a quality baking bar for this recipe; I like to use 60% Ghirardelli chocolate bar. While chocolate chips could work, I don’t recommend using them as they’re a lower quality chocolate and contain added ingredients we don’t need here.
    • Instant espresso powder. A small pinch enhances the chocolate flavor of the mousse without making it taste like coffee. Optional, but sooo good!

    SAM’S TIP: I like to garnish my mousse with chocolate shavings for a polished look. To do this, you can grate a chocolate bar with a microplane, or you can use a vegetable peeler to create pretty chocolate curls.

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Chocolate Mousse

    collage of four photos showing egg yolks being stirred into melted chocolate
    1. Melt the chocolate and butter together in a microwave safe bowl, then stir in the espresso powder.
    2. Separate the egg whites and yolks, setting the whites aside for later and combining the yolks with 1 Tablespoon of sugar, salt, and vanilla.
    3. Whisk the egg yolk mixture vigorously for about 30 seconds.
    4. Fold the melted chocolate mixture into the egg yolk mixture in three parts.
    collage of four photos showing whipped egg whites being folded into chocolate custard mixture topped with whipped cream
    1. Whip the egg whites until foamy, then gradually add the sugar and stop whipping when you reach stiff peaks.
    2. Add some of the egg whites to the chocolate mixture and stir until combined, then gently fold in the remaining egg whites.
    3. Whip the heavy cream to stiff peaks, then gently fold that into the mousse mixture until combined.
    4. Divide the mousse into your serving dishes, cover, and refrigerate for 2-3 hours. Serve with additional whipped cream.

    SAM’S TIP: Do NOT add all of the whipped egg whites at once! To help the egg whites and chocolate mixture come together easier and more smoothly, we’ll “temper” the chocolate mixture by adding just some of the egg whites at first. This loosens up the chocolate mixture and makes it much easier to stir, which will help us incorporate the remaining egg whites (without deflating them).  

    silky chocolate dessert served in small, tulip shaped glass jars with a spoon for scooping

    Frequently Asked Questions

    Is chocolate mousse safe to eat?

    The method I’m sharing today is the traditional way to make chocolate mousse. Because it is made from raw egg, I don’t recommend eating this mousse if you have a compromised immune system or if you are pregnant.

    If you’re interested in an eggless or cooked egg version (similar to what I did with my tiramisu), let me know in the comments below.

    How should chocolate mousse be stored?

    Chocolate mousse tastes best when served immediately after chilling. If you’re not eating it right away, cover it tightly and keep it in the fridge for up to two days. You can also freeze your mousse for several months.

    Why isn’t my mousse fluffy?

    It sounds like your mousse may not have been whipped to stiff peaks. Check out my meringue cookies post for a photo of what stiff peaks look like.

    spoon scooping a bite out of a chocolate dessert topped with whipped cream

    Totally worth all the extra dishes, right?

    Enjoy!

    Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook

    small glass jars of chocolate mousse topped with whipped cream and chocolate shavings

    Perfect Chocolate Mousse

    My traditional chocolate mousse is a silky, airy dessert sure to impress any guest. While it may look fancy, this recipe takes only 15 minutes to prep with a few pantry staples.
    Recipe includes a how-to video!
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: French
    Prep Time: 15 minutes
    Chiling Time: 2 hours
    Total Time: 2 hours 15 minutes
    Servings: 6 servings (approximately ⅔ cup per serving)
    Calories: 469kcal
    Author: Sam Merritt

    Ingredients

    For Chocolate Mousse

    • 6 oz dark chocolate bar finely chopped (170g)
    • 4 Tablespoons unsalted butter cut into 4 pieces (57g)
    • 5 large eggs whites and yolks separated
    • ¼ cup granulated sugar divided (50g)
    • Pinch of espresso powder about ⅛ teaspoon, optional
    • ⅛ teaspoon table salt
    • 1 teaspoon vanilla extract
    • ½ cup heavy cream plus additional for whipped cream topping, indicated below (118ml)

    Whipped Cream Topping (optional)

    • ½ cup heavy cream (118ml)
    • 2 Tablespoons powdered sugar
    • ¼ teaspoon vanilla extract

    Recommended Equipment

    • Mixing bowls
    • Whisk
    • Electric mixer
    • Ramekins or serving dishes
    Prevent your screen from going dark

    Instructions

    • Combine chopped chocolate and butter in a medium-sized microwave-safe bowl. Heat in 20-25 second intervals, stirring well in between, until ingredients are completely melted and mixture is smooth when stirred. If using espresso powder, stir that in here as well. Set aside.
    • In a separate large bowl, combine egg yolks, 1 Tablespoon of granulated sugar, salt, and vanilla extract. Whisk vigorously for about 30 seconds, until ingredients are lightened in color and slightly thickened.
    • Add the chocolate mixture into egg yolk mixture in 3 parts, whisking well after each addition until completely combined. Set aside.
    • Pour egg whites in another large, clean, dry, bowl, and use an electric mixer to beat until foamy. Slowly increase mixer speed to medium-high and add remaining sugar, about half a Tablespoon at a time (allowing about 10-15 seconds after each addition), until all sugar has been added and mixture reaches stiff peaks (see note if you have questions about stiff peaks).
    • Stir your chocolate mixture, then take a large spoonful (about ⅓-½ cup) of the egg white mixture and use a spatula to stir into the chocolate until completely combined to make it loose and easy to stir (the mixture should flow easily off the spatula). If the mixture is still thick, add a bit more egg whites.
    • Gradually, gently fold the remaining egg whites into the chocolate mixture. Do not over-mix and be as light-handed about this as possible. A few streaks remaining are fine.
    • In yet another bowl (yes, all of these dishes are worth it, I promise!) whip heavy cream on high-speed with an electric mixer until you reach stiff peaks.
    • Use a spatula to fold whipped cream into chocolate mousse mixture (again, being gentle and not over-mixing) until combined.
    • Immediately divide mousse into ramekins or serving dishes. Cover and refrigerate for at least 2-3 hours and up to 2 days before topping with whipped cream (instructions below) and serving.

    Whipped Cream

    • Combine heavy cream, powdered sugar, and vanilla extract in a large bowl. Use an electric mixer to beat until stiff peaks are just achieved.
    • Dollop over chocolate mousse before serving.

    Notes

    If refrigerating I recommend serving the mousse within two days as it tends to degrade a bit.

    Freezing

    Mousse may be covered and frozen in the container for up to several months. When ready to serve, let thaw (covered) in the refrigerator overnight.

    Nutrition

    Serving: 1serving | Calories: 469kcal | Carbohydrates: 25g | Protein: 8g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 202mg | Sodium: 118mg | Potassium: 295mg | Fiber: 3g | Sugar: 19g | Vitamin A: 1025IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 4mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    Reader Interactions

    Comments

    1. shay

      December 18, 2022 at 3:26 pm

      Will this recipe work as a layer for a tuxedo cheesecake?

      Reply
      • Sam

        December 18, 2022 at 9:24 pm

        Hi Shay! I’m not sure exactly how it would be used, but this is a softer frosting so you don’t want to put anything too heavy on top of it.

        Reply
    2. Carol Jenkins

      July 17, 2022 at 12:10 am

      5 stars
      Could you please email me the substitute for raw eggs? I have a immune deficiency and cannot eat raw eggs. I would really love to try this. I follow you on tictok. You have so many recipes I have saved! Loved them all so
      Thanks so much! Looking forward to seeing the new version so I can give it a try!

      Reply
      • Sam

        July 18, 2022 at 10:13 am

        Hi Carol! I don’t actually have a recipe without raw eggs currently, but I will add it to my list. 🙂

        Reply
        • Carol

          July 19, 2022 at 7:03 pm

          Thank you. I will be looking for it! Anxious to make, looks so good!

    3. Liz B

      May 10, 2022 at 12:20 pm

      5 stars
      Can you please share the cooked egg version? Thanks.

      Reply
      • Sam

        May 16, 2022 at 3:55 pm

        Hi Liz! I haven’t perfected the process yet, but it is on my list since I’ve had many people asking for it. 🙂

        Reply
        • Katiria

          November 08, 2022 at 6:10 pm

          Hi, do you have an alternate option for the chocolate moussse without the raw eggs?
          Thanks,

        • Sam

          November 08, 2022 at 8:43 pm

          I don’t currently have one. 🙁

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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