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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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! 😂
I love this recipe. Best one EVER!!! Used this recipe twice now. And so easy to follow and make. They taste soooooooo good!!!
I was not able to find baking chocolate but was able to get Hershey’s Cocoa which is 100% cacao. The container states that 3 tbsp cocoa and 1 tbsp shortening equal 1 oz unsweetened baking chocolate. Do you think this will work in this recipe?
Hi Debbie, is it a powder? I haven’t tried with this product sorry so am not quite sure it will work mixed with the shortening. N x
Thanks for responding and yes, it is a powder. I was also concerned about how the shortening mixed with the cocoa would affect the recipe. Off to locate baking chocolate!
One more thing I’d like to mention is that I never use a microwave, so I melted the chocolate and butter in a small saucepan on low heat. You have to stir it pretty consistently, but it doesn’t take long. A double boiler is great if you have one. Unfortunately, I don’t, so I make do.
Nice recipe! I just made it. Thanks for sharing.
I didn’t have enough dark chocolate, so I made a little extra from cacao powder and lard and mixed that together with the semisweet baking chocolate. It was still not quite enough, because I used more cream and added crème fraiche. Still, it all turned out very nice. Next time I’ll be sure to use extra chocolate.
So the recipe came out ok using baking powder and shortening (lard)?
Consistency was really smooth. It wasn’t too sweet. Used this for school and teacher was very impressed. Add strawberries and it’s perfection
Prefect chocolates mousse… very easy to follow recipe… thank you Nagi
Thanks so much KK! N x
Prefect chocolate mousse…thank you Nagi
My number one chocolate mousse and the best recipe ever ❤ I like to add rasberries on the top to make sweet and sour flavour. Thank you Nagi
This recipe is amazing. So much better than shop bought ones. I added small cube shaped brownies and melted chocolate through mine to make it extra chocolatey and topped it with some squirt cream. Was a big hit with everyone!
Sounds super decadent Natasha!! N x
Hi Nagi! I need some help I mixed the sugar and the egg whutes together but its not thickening. How can I fix this?
Hi Sucharika, they should form stiff peaks if using a mixer – what are you using to be a the egg whites? N x
Made the choc mousse 👍🏻👍🏻
Have made mousse many many times, in various ways. What I get from your site are tips and hints. Thank you!!
On this occasion, I used Lindt 70% and mixed shaved Chilli chocolate into the mix. I served it with a dollop of whipped cream, topped with a raspberry and more shavings of chilli choc. The family were scraping their glasses. 😁
First time making and it came out perfect. Great recipe. Everyone loves it.
As good as this is texturally and taste wise. I think it should be possible to make a healthier less rich version of this classic.
Hi John, I think if you’re going to eat mousse, why make it healthy! I like to stick to the classic – it’s fine to indulge occasionally! N x
Just wanted to say that this is a perfect choc. mousse recipe. We use it at our bistro and we get nothing but compliments. It needs to be done correctly though.
Thanks so much Peter, I’m so glad you love it! N x
hi! would this be thick enough to hold up as a cake filling?
I haven’t tried to be honest Hibah! N x
I bet it would work. It seems very similar to the recipe I use for French silk pie.
So delicious and so light! Feels like im eating a cloud🤤 The recipe is clear and concise and I had blast making and eating it!! Is it possible to adapt this recipe for other flavours? E.g. fruit, coffee, vanilla etc.
Let me know,
Thanks a bunch!!
Hi Aliyaan, this one required the chocolate to help it set, there flavours would require a different recipe (something for me to test 🙂 ) N x
Can you use gelatin to help set it? Also thanks for your speedy reply 🙂
Hey nagi.
Can you skip the sugar and instead use 55% dark chocolate. That is the only one available at our store
Hey nagi.
Can you skip the sigar and instead use 55% dark chocolate. That is the only one available at our store
Hi Arnav, I’d just reduce the sugar to 1 tbls – N x
First time I have ever made chocolate mousse and I absolutely love this recipe. So good.
I left out the sugar because the dark chocolate and cream already had a little sugar. Slight problem with the chocolate thickening up which didn’t happen when I microwaved the butter separately from the chocolate. But wow the flavour is fabulous. We all loved it. Made it twice now and it will be my only recipe for chocolate mousse from now on. Garnished it with little whipped cream, grated chocolate and a raspberry. 10/10 Thank you x