Chocolate Mousse may well be the ultimate chocolate fix! Rich and creamy, yet light and fluffy, one pot is satisfying but always leaves me wanting more…….
This is a classic chocolate mousse made the proper French way, as served in fine dining restaurants. Less cream, more chocolate, a more intense chocolate flavour and a beautiful creamy mouth feel.
A classic, proper Chocolate Mousse recipe
I’ve never been 100% happy with the various chocolate mousse recipes I’ve tried in my lifetime. Not fluffy enough, not chocolatey enough, too sweet, grainy, etc etc. Many “easy” chocolate mousse recipes tend to use too much cream so the end result is more like custard, rather than aerated like real chocolate mousse should be.
Thus, when Chocolate Mousse was submitted by a reader as a Recipe Request, I had reason to focus and make it over and over again until it was exactly what I wanted.
Let me repeat: I had to make chocolate mousse over and over again for work purposes.
Life is tough, my friends. The sacrifices I make…. (she says sadly, shaking her head, thinking about the various body parts on which all that chocolate mousse appears to have ended up residing…)
What goes in chocolate mousse
Just FIVE ingredients, all good stuff we like: chocolate, cream, sugar, eggs and butter.
Chocolate
Make sure you use chocolate purchased from the baking aisle of grocery stores, not the confectionary aisle (ie eating chocolate). Chocolate intended for cooking is made especially so it melts smoothly and properly (unlike eating chocolate).
All types of chocolate can be used for chocolate mousse but I like using 70% cocoa dark chocolate (which is a bittersweet dark chocolate) because it has a good intense chocolate flavour, it’s not as sweet as milk chocolate and I don’t need to hunt down a gourmet store to find it because it’s sold at supermarkets.
Milk chocolate is more milky but you still get a great chocolate flavour. The higher the cocoa % (dark chocolate), the more chocolatey and less sweet it will be.
High quality bittersweet dark chocolate is what good restaurants typically use – not the stock standard. The quality of chocolate used by restaurants is not sold at grocery stores, you need to go to speciality stores and expect to pay upwards of $20/kg ($10/lb).
Eggs
Raw eggs are key for real chocolate mousse, the classic way to make it the way its served at fine dining restaurants. You will not achieve a result as good using a recipe that doesn’t use raw eggs, no matter what they promise. It’s just not possible to replicate the fluffy-yet-creamy texture with anything other than eggs whipped into a foam. Those “no egg” recipes will either be too dense, taste like whipped cream, or have a weird jelly-like texture.
Note on raw eggs concern
Raw eggs in food is more common than you think – and you’ve probably eaten it without even realising.
It is true that eating uncooked eggs carries a risk of salmonella food poisoning which is transmitted to the eggs via infected hens, but in this day and age, I do not consider it any greater risk than eating sushi.
This concern seems more prevalent in some regions around the world, most notably in the US and Canada, presumably because of the outbreak in 2010 which resulted in the recall of millions of eggs.
Raw eggs are used in a number of popular desserts including Tiramisu, it’s used in mayonnaise, the Japanese eat raw eggs on rice, the Koreans top Bibimbap with raw egg. And I don’t know about you but runny yolks is the only way I have fried eggs!
If you are concerned about eating raw eggs, you can used pasteurised eggs for this recipe. If you cannot find pasteurised eggs in stores, you can pasteurise eggs yourself at home if you have an accurate thermometer (have a read of this resource).
Note: raw eggs is not advisable for pregnant women and babies.
How to make chocolate mousse
The path to light and fluffy Chocolate Mousse involves just a few key steps:
Beat egg whites and sugar until foamy;
Soft peaks – it should be foamy but have SOFT peaks that flop at the top – as pictured above – not standing upright (“firm peaks”);
Whip cream;
Fold together cream and egg yolks;
Fold in melted chocolate;
Fold egg whites into chocolate mixture. Don’t beat furiously – that’s the sure fire way to a pot of liquid chocolate!
Spoon into individual pots or a larger dish, chill until firm.
The recipe video is super helpful to see the consistency of the egg whites and cream, as well as how to fold the ingredients into each other.
I chose to make little pots (using whisky glasses!) but you can make one dish if you prefer, then scoop out to serve.
First timers – never fear!
If you’re a chocolate mousse first timer and are concerned about deflation because you’re taking your time with the steps, don’t be worried! When I film recipe videos, I’m always faffing around with camera set ups and batting away a certain giant dog who is always sprawled where I want the tripod to be.
So it probably took me 3 times longer than it usually does to get the mousse in the fridge so I was quite concerned about deflation of the egg whites and cream.
But it was fine! The chocolate mousse came out exactly the same as it always has. Fluffy, chocolate perfection, as show in the photo above! – Nagi x
PS More ways to get a serious Chocolate fix: Chocolate Cake with Chocolate Buttercream Frosting or Ganache and Chocolate Mirror Glaze, Chocolate Cream Pie and BROWNIES!
Chocolate Mousse
WATCH HOW TO MAKE IT
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Chocolate Mousse
Ingredients
- 3 eggs (~55g/2 oz each)
- 125g / 4.5 oz dark cooking chocolate , bittersweet / 70% cocoa (Note 1)
- 10g / 0.3 oz unsalted butter
- 1/2 cup cream , full fat (Note 2)
- 3 tbsp caster sugar (superfine white sugar)
Decorations:
- More whipped cream
- Chocolate shavings (Note 3)
Instructions
- For reliable results, work at a steady pace so your whipped egg whites and cream do not get too warm!
- Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients. (Note 4)
- Yolks: Whisk yolks until uniform.
- Melt chocolate and butter: Break chocolate into pieces and place in a microwave-proof bowl with the butter. Melt in the microwave in 30 second bursts, stirring in between, until smooth. (Stir in optional flavourings at this point, but read Note 6 first). Set aside to cool slightly while you proceed with other steps.
- Whip cream: Beat cream until stiff peaks form, being careful not to over-whip (see video).
- Whip whites: Add sugar. Beat whites until firm peaks form (see video, Note 5)
Fold together all ingredients:
- Fold egg yolks into cream using a rubber spatula – 8 folds max. Some streaks is fine.
- Check chocolate temperature: The chocolate should still be runny but warm (min 35C / 95F; ideal 40C / 104F). If too cool or thick, microwave in burst of 5 seconds at a time until runny.
- Pour chocolate into cream yolk mixture. Fold through – 8 folds max. Some streaks here are ok.
- Add 1/4 of beaten egg whites into chocolate mixture. Fold through until incorporated – "smear" the spatular across surface to blend white lumps in – aim for 10 folds.
- Pour chocolate mixture into egg whites. Fold through until incorporated and no more white lumps remain – aim for 12 folds max, but ensure there are no obvious egg white patches.
- Divide mixture between 4 small glasses or pots. Refrigerate for at least 6 hours, preferably overnight.
- To serve, garnish with cream and chocolate shavings. Raspberries and a tiny sprig of mint for colour would also be lovely!
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Back at the beach with his mates! Under strict instructions to take it easy* and ease back into it. Unfortunately, he doesn’t understand what “taking it easy” means…..
* Post knee op a few months ago. According to Dozer, he was back to 100% the week after surgery, but the doc says no! It will be months! 😂
Can I make this day ahead?
100% Donna, better to make ahead so it has time to set! N x
Hi Nagi!!
This recipe is one to try. It looks absolutely delicious. I was just wondering what size eggs I should use?
Thanks
Sana x
Hi Sana – I mention this next to eggs written in the ingredients, they will need to be 55g/2 oz each – N x
Can I substitute the dark cooking chocolate for white cooking chocolate?
I made the recipe last week and had a thought to make one of dark and one of white and layer them
Hi Kari, white chocolate reacts differently – something I’d need to test! N x
I am new to desert making, this recipe terrified me…my family adored it! Will be making again with less vodka for courage!
Sounds like you nailed it Kathy, great job! Oh just have the vodka anywway I say 😂 – Nx
Hi Nagi!!
I haven’t read through all comments for this recipe – or on other recipes relating to my question- but thinking about this mousse and Christmas dessert with a twist- have you attempted trifles? And more specifically black forest- by chance?! Curious if you have. Thanks xx
Hi Michelle, I have a trifle recipe here: https://promotown.info/christmas-trifle/%3C/a%3E Not sure what you mean by Black Forest, like a Black Forest trifle? I imagine you could use cherries and chocolate cake – sounds like a delicious combo! N x
Hi Nagi! This is a wonderful recipe I used it last christmas, I was just wondering if you knew how I could add an orange flavour to it? I really fancy choc orange mousse this year, using this recipe but not sure how! Thanks! x
Hi Amalia, you could add orange essence or grated orange rind into the chocolate mix! N x
Hello! Is 65% semi sweet chocolate too butter to use? Should I add a little more sugar, or does it not matter? Thanks!
That will be perfect Madeline! N x
I have followed the same chocolate mousse recipe for years, but never really liked it as it was so lumpy. Thought I would try this recipe and it came out so smooth! This is now my go-to chocolate mousse recipe
Fam love your mango icecream recipe. Searched desperately for a rich worthy chocolate no churn icecream you have perfected with Aust mainstream ingreds. Can you help with quantities. copied this from your Chocolate Mousse to get tips but not confident on quantities. Ensure you use COOKING chocolate, not eating chocolate. Cooking chocolate (baking aisle) is made for cooking with – melts smoothly and is thinner than eating chocolate. If you use eating chocolate, the mousse is denser (I tried).
Bittersweet dark chocolate and 70% cocoa dark chocolate is best to get a good chocolatey flavour. The 70% cocoa sold at supermarkets in Australia is ideal (Nestle Plaistowe, Cadbury and Lindt 70% all work well) – these are bittersweet chocolates.
This was very useful for me, especially the video! My question is, if I wanted to make it oreo flavored, would I just have to substitute the chocolate for oreos?
Hi Sly, it would affect the texture of the mousse unfortunately – it would need to be a completely different recipe. N x
This recipe is absolutely delicious, I make it for my family all the time, and they love it, request it in fact. This is exactly the mousse that I want to be making… except I keep ending up with chocolate lumps throughout. It’s smooth when I melt it, and I let it cool a reasonable amount while I beat the cream and eggs, but I think I must be doing something wrong with either the melting or incorporating the chocolate. It’s still delish, I just love a smooth mousse and wondering if you have any suggestions!
I made this for the first time and had exactly the same problem. Let me know if you figure out what went wrong
Hi I’m interested in trying your mousse recipe but wanted to know if it will stay set if I put the mousse into individual silicone moulds and then serve them unmoulded when they have set? Or will I need to add some gelatin?
Hi Rebecca, no the mousse isn’t firm enough for that sorry! N x
Have made this recipe for my daughter and she loved it. Just wondering if it is possible to use cocoa powder instead of chocolate in this recipe as she is on the Keto diet.
Hi Nagi, is it possible to use cocoa powder instead of chocolate in this recipe. My daughter is on a Keto diet so the cocoa powder is better for her.
Not for this recipe sorry Joan, it will affect the setting and texture. N x
Thank you Nagi, I thought that would be your reply. My daughter has said she doesn’t care; she will eat it anyway.
Hi is there any way I can make the same mousse eggless .
Not with this recipe sorry Divya! N x
Nagi, I have been beating my eggs for like 30 mins. Electric beater is now hot… What am i doing wrong? 🙁
Hi Alex, what exactly is happening? Are they not whipping to the consistency like the video? N x
Yeah, not getting any peaks. Kind of whipped to an egg thickshake consistency but not any more than that
Egg whites won’t whip up if there’s any fat in them. If you whipped the cream first and didn’t clean your beaters then the cream on the beaters will stop the egg whites from whipping. Same if there’s too much egg yolk (about 3-4 drops of egg yolk is enough fat to stop the whites from whipping).
I’m just guessing what has happened from the most common reason whites won’t whip.
Hello Nagi!
I am having a hard time melting my baking chocolate bar and butter. I measured them correctly (125g of chocolate and 10g of butter) but they just don’t melt and form into lumps. Can I add more butter aside from the 10g mentioned in your recipe?
Love this recipe… In fact I love this site. I’ve used it for lots of different recipies and they have all come out fabulous. I was wo der8ng how to make this a mocha mouuse
Hi Amanda! Are you using cooking chocolate?? Ie chocolate you purchased from the baking aisle. Cooking chocolate is especially made to melt properly and smoothly for cooking purposes. Eating chocolate isn’t suitable for cooking purposes – melts lumpy! N x
Yes, I am using baking chocolate bar. I used it in making ganache and turned out fine. But now it doesn’t feel right, I even tried melting it on stovetop with boiling water and still no success. Can I add something like cream or more butter?
Hi Amanda, you can’t add more butter or more cram or you will affect the texture of the mousse. Could it be old? N x
I don’t think so, since I just got it from the store. Perhaps I will try with other brand. Thanks!
Hello Nagi!
Do you think I can reduce the amount of chocolate and instead use a bit of Nutella?
I’m not sure if the mousse would stiffen up.
Hi Victoria – not for this recipe sorry, it will affect the texture of the mousse – N x
Hi
I’m sure this tastes great, but the classic French way of doing a mousse is just eggs and chocolate, no cream, no sugar.
Mix egg yolks with melted chocolate and then add the nice egg white (beaten firm to stiff).
Can’t beat it!
Hi Andy, yes that works fine too – this way is slightly lighter than your way, but equally as delicious. N x
This is an amazing Chocolate Mousse recipe – I love how easy it actually is.
I would like to take this to the next level by adding Bailey’s – should I do this by adding it to the chocolate before I melt it (with the butter) or once the chocolate has melted?
Hi Belinda, I’ve successfully made this mousse with liqueur before – add it to the chocolate and butter and then melt. I usually just use 30ml or so! Enjoy! N x
Great recipe, worked exactly as you instructed and perfect chocolatey flavour. I used it as a cake layer – the top!!