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! 😂
I made this chocolate mousse recipe and it came out great! I was wondering if I could just sub white chocolate with the dark chocolate if I wanted to try a white chocolate mousse?
I’ve just found your site and just made the chocolate mousse. It was pretty easy, all came together well, and I snuck a taste as I placed it in the ramekins. Delicious! I followed you recipe exactly but used Nestlé dark chocolate semi sweet chips, as that’s what was available. Can’t wait to eat this in a few hours.
Love your recipes and want to try this so bad! Would it be okay to use a lactose free cream? (One made for whipping)
I made a lactose free version last night. Turned out beautifully!
Thanks Nagi, your recipes are the best! (And most can be made LF 🙂 )
Thank you for letting me know Kim! Good to know. Very excited to try!
I think it should be ok Lara – et me know if you try it! N x
Thank you, will do 🙂
Do you have to cover the mousse when letting it chill in the fridge? Or is letting it dry out part of the process?
this was amazing well done can you please make how to make rosy road slice
I made this today and it turned out better than expected! I’ve made mousse heaps of times but it’s either been too runny, too sweet, made with cheat ingredients such as marshmallows or cream cheese to give it a bit more body… well I can confidently say I won’t be using any of those recipes anymore as this is absolute perfection. A show stopping dessert sure to impress the fussiest of diners, plus, it’s super easy! Thanks Nagi x
Hi Nagi, I made this last weekend for a dinner party. I made a triple sweet mini tray of desserts – creme brulee, a mini pavlova and your chocolate mousse. Wow thank you so much for a recipe I have been searching for for years. It was incomparable to anything I have tried before. And your hints and tips are beyond the norm. Thank you, very impressed by your culinary knowlege.
Sounds amazing Helen!!!! N x
Hi I intend to use this recipe for chocolate dome. Do I need to add gelatins? I’m not sure if this is strong enough to hold. Stay safe.
Hi KL, not sure what you mean by dome? It’s a fairly delicate mousse so may not be suitable sorry! N x
Amazing recipe.
2 questions.
1. Is this mousse pipeable?
2. How do you change up the flavour, e.g. to matcha or rose?
Hi Mag, it’s pip able but the more you handle it, the less light and fluffy it will be. Changing the flavour means a completely different recipe – one to add to my list! N x
I made this with my kids yesterday and they are already asking to make it again. So fluffy and rich in flavour. The perfect lockdown treat!
I would like to make this for 6 people. Do you recommend just adding 50% more ingredients?
P.s I love your recipes
I have just made this and in my opinion it would make 6 serves not 4. It’s delicious and instructions are very easy to follow
Just attempted this and totally failed. The brand of Chocolate (Coles) I used was horrible. I am still setting them to see how it tastes but don’t have high hopes. It has been hard to get quality chocolate during Sydney lockdown 2.0.
Happy cooking everyone ☺️
I can only find 56% semi-sweet chocolate. Do I need to reduce the amount of sugar or butter used in the recipe?
Hi Zena, you can’t reduce the sugar without changing the texture – you can still use this chocolate but the flavour won’t be as intense. N x
I want to try making mouse in a ring mold, with a layer of cake underneath – would this mousse “stand” if it was removed from a mold?
Thanks!!
Yes it would Tracy, it’s firm enough. I’d love to know how you go – make sure to email me pictures!! N x
Hey Nagi! Quick question, I want a more rich chocolate flavour but will adding more chocolate result in a more dense mousse?
Hi Aliyaan, you can’t add more chocolate without changing the texture – I would suggest a higher percentage cocoa chocolate – the higher the percent, the higher the mousse will me! N x
Questions: 1) I only have regular granulated sugar. Is that ok to use? And 2) I only have salted butter. Ok, or no? Thx!
Hi Michelle, you want to make sure that the sugar dissolves when beating it with the whites, I find that regular sugar tends to stay slightly grainy unfortunately!! Salted butter is fine (it adds actually accentuates the sweetness) N x
I’ve made your chocolate mousse recipe twice now. Wicked good, as we say in Maine USA. Thank you very much.
P.S. You have a very nice smile.
Thanks so much for this recipe! I made this mousse and it is amazing! Not too sweet, full of chocolate flavour and lovely texture.
Correct me if I’m wrong as I’ve never had chocolate mouse before but I’m keen to make do this recipe and try it for the first time. My question is..will I be basically having raw eggs?
Hi Leo, Yes, that’s how it’s traditionally made. And if the thought of raw eggs is icky, chances are you’ve eaten raw egg without realising it in the form of pavlova, mayo, hollandaise, bernaise and even cookie dough! N x
Wow! This is literally the best chocolate mousse I have ever eaten. I’m actually shocked how good it is. If you’re considering making this. You just must!
I’m so glad you loved it Matt!! N x