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! 😂
Would be better if you tell how much is the the cream cup contain
1/2 does not say the exact amount also different countries different product
Regards
Hi Karolina…you can swap to metric using the button at the top of the recipe. Thanks! N x
hi! Can i make this with whte chocolate instead?
This sounds amazing Nagi. Just finished your Coq Au Vin and it was great.
I’d like to add raspberries, likely as a glaze over the shaved dark chocolate but wonder about putting some in the mousse. Would that ruin consistency (whole or pureed) and if not how would you recommend I incorporate?
Hi Michael…I would not recommend adding pureed berries to the mousse as that would change the texture. I would place a few whole berries in the bottom of the glass then spoon the mousse over which won’t affect the consistency. N x
Thank you Nagi. I decided to do a Coulis layer on bottom and then a raspbeery glaze drizzled on top and leave your mousse as is.:)
Question: Can I make the day before and just cover with saran wrap?
Hi nagi
Good evening.. i hve been following ur every single recipe. Can i request u to pls upload Choclate mousse cake recipe.. i wanna try that but only following ur recipe.. pls
Made a double batch for hubby’s birthday = one very happy man! Easy to follow instructions, delicious outcome 💜😋 Thank you!!
Made this yesterday and was yummy (obvs)!
Im thinking to use this as a layer filling in a choclate cake (yours obvs) add a bit if cherry liquor and fold some tinned cherries in… that would work right?! Asking the expert here !
Thanks!
Hi Nagi
Made it for the first time. When I mixed melted chocolate with cream and egg mixture the chocolate started becoming grainy. It was like eating with pieces of chocolate! Any advice?
Hi Sweenie, This has happened to me when the mixture is cool and hardens the chocolate creating lumps. I try and keep mixtures at room temp before adding chocolate.
I have made this 3 times. This is the first chocolate dessert i have ever made. I always struggle with wipping cream.
First attempt, cream was separated, which made my mousse separated next morning.
Second attempt was the best attempt. Everything was great. Everyone loved it.
But today’s attempt, cream was not getting stiff at all. I have used same cream at all 3 times but different results every time. I didn’t want to beat the cream for longer as i was worried about getting separated again. What are your suggestions for wipping the cream? And how can i master that?
Make sure your cream, bowl and whisk are all very cold! So you could put your bowl/whisk in the fridge or even freezer for 20 minutes before whipping.
If you’re in Australia try using Coles Thickened Cream! All the other creams don’t whip well for me apart from the Coles one!
Love the step by step commentary and tips. Made it for daughters birthday. She loved it as did I!
That’s awesome Suzann, thanks so much for the great feedback!!! N x
I know this will be great because it is (to my memory) exactly the same as the one I made everyday in my two restaurants back in 70s and 80s. I got my recipe from the old great McCall’s magazine. I learned from your comments. Thank you. I was looking for simple two ingredient recipe
Made this mousse recipe as filling for dessert crepes. Going to have double it next time I make them.
I followed the directions carefully and it tasted great and came together nicely but the next day after being refrigerated, it tasted kinda chunky. Like little bits of chocolate chips kind of. Is that to be expected or did I do something wrong? It didn’t have that texture before being refrigerated.
Hi Katie, sounds like the chocolate wasn’t mixed through properly so once it’s set you’ve got an almost grainy texture. N x
Pretty easy to make and it turned out delish! I used nestle baking dark choc chips.
Perfect Jo! N x
Hi Nagi,
I am trying to attempt an entremet by piecing together a few different recipes rather than just follow an existing recipe. Would you recommend this recipe for the mousse component or do you feel it would be too fluffy? Would I need a more dense type mousse for this feat?
Thank you
Hi Rachelle, without knowing how you’re prepared to use it, it’s impossible for me to say sorry! N x
Im going to make this a second time, very delicious.Can i double everything to make more? I made your Tiramisu, mouthwatering.Made chicken legs n wings with spices. Made Kebab meat.Ive told everyone i know about your site.Thankyou Nagi and Dozer of course.
Yes definitely Carolyn!! N x
I made this yesterday and it’s totally rich and delicious! I misread the notes about what type of chocolate to use and used eating choc rather than cooking choc, it was still really good. The only hiccup I ran into was to do the with the eggs – a useful note to add here would be a reminder to clean & dry your mixer whisks well after whipping the cream and before whipping the whites. I didn’t do this (rookie error) and tried whisking the whites for ages before realizing the residual cream on the mixer was preventing them from thickening. I threw them out and started again with a cleaned mixer, and it worked perfectly!
I made the same mistake tonight and followed the same steps with the same result! Still came out great!
I had great success but Im curious… Why cant u just whip the whole thing at the end? Wouldnt it fluff up?
Hi !Which is correct?
recipe says
4) beat cream till stiff peaks form
but notes says:
use cream WITHOUT whipping it ie in pourable form.
Wonderful recipe, as always with Tin Eats! Thank you for the clear and detailed instructions! For some reason some of my chocolate sank to the bottom – I think I put it in when it was too hot still? – but the rest of the mousse was delicious and I didn’t mind eating that bottom part myself 😉
Oh no! Sounds like it may of not mixed completely or was still too hot! N x
This was perfect! For a white chocolate version would you just swap out white chocolate baking chocolate?