There’s dessert, and then there’s chocolate mousse. It’s in its own category, really. A perfect spoonful feels impossibly rich and decadent, yet light and airy all at once. It’s sophisticated enough for a fancy dinner party, but simple enough to crave on a quiet Tuesday.
This is that recipe—the real deal, the French classic. It’s less about mounds of whipped cream and more about pure, intense chocolate flavour, with a texture that’s dreamily creamy.
Now, I’ll be honest. I’ve tried a lot of mousse recipes over the years. Some were too dense, almost like pudding. Others were so light they vanished on the tongue, leaving only a faint memory of sweetness.
I wanted that perfect middle ground. So, I set out to get it right, testing batch after batch. It was a delicious, if slightly indulgent, mission.
A Quick Word on the Classics
What makes this mousse different from many quick versions? It respects the traditional French method. That means raw eggs are the star, providing the structure and that signature airy lift. It also means using the right chocolate, and a careful, gentle hand when mixing.
If you’ve only had mousse made mostly with cream, this will be a revelation. The flavour is deeper, more grown-up. The texture is both smooth and cloud-like. It’s the kind of dessert that makes you pause after the first bite, just to appreciate it.
Ingredients Needed for the Recipe
Just five core ingredients stand between you and chocolate perfection. Each one has a specific job, so let’s talk about them.
- Dark Cooking Chocolate (125g / 4.5 oz): This is the heart of the mousse. Use a bar from the baking aisle, labelled around 70% cocoa. It melts smoothly and gives a deep, bittersweet flavour without being overly sweet.
- Eggs (3, standard size): They’re the engine room. The whipped whites give the mousse its lift and airy body, while the yolks add richness and a velvety texture.
- Full-Fat Cream (1/2 cup): It adds lushness and helps stabilize the mousse. Full-fat is non-negotiable here for the right mouthfeel.
- Caster Sugar (3 tbsp): This superfine sugar dissolves quickly into the egg whites, adding just the right amount of sweetness to balance the dark chocolate.
- Unsalted Butter (10g / 0.3 oz): A small pat, but it works magic. It makes the melted chocolate extra glossy and adds a subtle rounding of flavour.
How to make Chocolate Mousse?
The process is a dance of gentle folding, not vigorous beating. Read through the steps first, gather your tools, and then begin. Working at a steady pace is your friend here.
Step 1: Prep and Separate
Separate the eggs, placing the whites in a large, clean bowl and the yolks in a small one. Do this while the eggs are cold—it’s easier. Let the whites sit while you prep everything else; they whip better at room temperature.
Give the yolks a quick whisk until they’re smooth and uniform. Set them aside. Now, break the chocolate into pieces and place it in a microwave-safe bowl with the butter.
Step 2: Melt and Whip
Melt the chocolate and butter in short, 30-second microwave bursts, stirring well between each. Stop when it’s just smooth and let it cool slightly. You want it warm and runny, not hot.
Whip the cream until it forms stiff peaks. Be careful not to go too far into buttery territory. Transfer it to another bowl if needed. Now, beat the egg whites. Add the sugar and whip until you get firm, glossy peaks that hold their shape.
Step 3: The Gentle Fold
This is where the magic happens, and a gentle touch is everything. Pour the whisked egg yolks over the whipped cream. Using a rubber spatula, fold them together with just 8 strokes. Streaks are perfectly fine.
Check your chocolate. It should still be pleasantly warm and fluid. If it’s thickened up, give it a very brief 5-second microwave zap. Pour the chocolate into the cream and yolk mixture. Fold it through, again with about 8 folds.
Step 4: Bringing it All Together
Scoop about a quarter of the beaten egg whites into the chocolate bowl. Fold these in thoroughly until no white streaks remain—this lightens the heavy mixture. Now, pour the entire chocolate mixture into the bowl with the remaining egg whites.
Fold everything together with deliberate, gentle strokes. You’re aiming to incorporate it fully without deflating all that beautiful air. Stop when no obvious white patches remain.
Step 5: Chill and Serve
Divide the mousse between four small glasses or pots. It will look soft and loose, and that’s correct. Cover and refrigerate for at least 6 hours, but overnight is truly best. This patience allows the flavours to meld and the texture to set perfectly.
Serve with a small dollop of extra whipped cream and a sprinkle of chocolate shavings. That’s it. You’ve just made a classic.
Tips
- Ensure your bowls and beaters are completely clean and grease-free before whipping the egg whites. Any trace of fat can prevent them from reaching full volume.
- When folding, use a broad rubber spatula and cut through the centre of the mixture, folding it over itself. Rotate the bowl as you go. It’s a patient, soothing motion.
- Don’t stress about minor deflation. Even when I’ve taken my time filming steps, the mousse has always set up beautifully. The structure is more resilient than you think.
- For the best flavour experience, take the mousse out of the fridge about 10-15 minutes before serving. The chocolate taste becomes more pronounced as it barely begins to warm.
Choosing Your Chocolate Adventure
The chocolate you choose directly shapes the final dessert. A 70% dark baking chocolate is the ideal starting point—intense but not bitter. If you love a sweeter, milder flavour, a good quality milk chocolate works wonderfully.
Feeling bold? Try a dark chocolate with 80% cocoa. Your mousse will be profoundly chocolatey and sophisticated, with very little sweetness. You can also add a tiny splash of flavour just after melting the chocolate. A teaspoon of rum, brandy, or even a drop of pure orange extract can add a lovely dimension.
Avoid eating chocolate from the candy aisle. It’s formulated to hold its shape and often doesn’t melt as smoothly. The baking bar is your reliable friend here. Trust me, it makes all the difference in achieving that silky, flawless texture.
Chocolate Mousse Recipe
Description
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, with an intense chocolate flavor and a beautifully creamy mouthfeel.
ingredients
Main Ingredients
Decorations (optional)
Instructions
Preparation
-
Separate eggs
Separate the egg whites 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. -
Whisk yolks
Whisk egg yolks until uniform in color and slightly thickened. -
Melt chocolate and butter
Break chocolate into pieces and place in a microwave-safe bowl with the butter. Melt in the microwave in 30-second bursts, stirring in between, until smooth. Set aside to cool slightly (ideal temp: 40°C / 104°F). -
Whip cream
Beat cream until stiff peaks form, being careful not to over-whip. -
Whip egg whites
Add sugar to egg whites. Beat until firm peaks form—soft enough to fold but stable enough to hold air.
Assembly
-
Fold yolks into cream
Using a rubber spatula, gently fold egg yolks into whipped cream—about 8 folds max. Some streaks are fine. -
Add melted chocolate
Pour melted chocolate into the cream-yolk mixture. Fold through gently—again, about 8 folds max. Some streaks are acceptable. -
Incorporate egg whites
Add ¼ of the beaten egg whites into the chocolate mixture and fold through until incorporated. Then pour the chocolate mixture into the remaining egg whites and fold gently until no white lumps remain—aim for 12 folds max. -
Chill
Divide mixture between 4 small glasses or ramekins. Refrigerate for at least 6 hours, preferably overnight. -
Serve
Garnish with whipped cream and chocolate shavings. Fresh raspberries and mint make a lovely colorful addition.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 23g36%
- Saturated Fat 13g65%
- Cholesterol 165mg56%
- Sodium 45mg2%
- Potassium 180mg6%
- Total Carbohydrate 18g6%
- Dietary Fiber 2g8%
- Sugars 14g
- Protein 6g12%
- Calcium 40 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Raw eggs note: This recipe uses raw eggs, which is traditional for authentic French chocolate mousse. If concerned, use pasteurized eggs. Not recommended for pregnant women, infants, or those with compromised immunity.
- Chocolate tip: Use baking-quality dark chocolate (70% cocoa) from the baking aisle—not eating chocolate—for best melting and flavor.
- Don’t overmix: Folding gently preserves the airy texture. Rushing or beating will deflate the mousse.
- Make ahead: Mousse can be made up to 2 days in advance and stored covered in the fridge.
