Perfect Chocolate Mousse

This classic chocolate mousse recipe is delicious in every way. Rich, chocolatey flavor with a light and airy texture makes this the perfect dessert to share.

Ingredients

This chocolate mousse recipe contains only 5 ingredients: Eggs, Caster sugar, Chocolate, Cream and a pinch of salt. It requires a little prep time and a few mixing bowls (there’s a lot of whipping involved to get that perfect mousse-y texture) but the process is super simple and the end result is so worth it.

• Eggs. I use extra-large, free range eggs. Make sure your eggs are room temperature before you start.
• Caster sugar. It’s important to use super-fine sugar as it will whip into the egg whites faster.
• Chocolate. I use both milk chocolate and dark chocolate (70% dark chocolate) for this chocolate mousse. Milk chocolate alone would be too sweet and dark chocolate alone is too rich, in my opinion.
• Cream. Use heavy cream or whipping cream.
• Salt. Salt is essential in any dessert, even more so when that dessert contains chocolate.

How to make chocolate mousse

1. Whip the egg yolks and sugar: I find with recipes where egg yolks are stirred into a chocolate base, the end result often has a raw-egg flavor which I don’t enjoy. By whipping the egg yolks with the sugar (like you do in Tiramisu or a zabaglione), the flavor mellows and becomes rich and creamy. Place the egg yolks and sugar in the bowl of a stand mixer fitted with a whisk attachment. Whisk the eggs and sugar together for 8-10 minutes until voluminous and pale yellow. Scrape the bowl down with a rubber spatula every 2-3 minutes to make sure the eggs are well incorporated.
2. Melt the chocolate: Break the chocolate up and place in a glass bowl. Place over a pot of barely simmering water and melt. Once completely melted, remove from the heat and allow to cool down for 5 minutes.
3. Whip the egg whites: In another clean bowl, whip the egg whites with a pinch of salt until stiff peaks form.
4. Whip the cream: Whip the cold cream until stiff peaks form. Take care not to overbeat the cream as it will split. It’s best to start slow so that the air bubbles form slowly as this will result in a more stable whipped cream.
5. Combine: Once the egg yolks are whipped, pour in the cooled chocolate and mix until combined. The mixture will stiffen up quite a bit, but that’s fine. Stir in one third of the cream to loosen the chocolate then gently fold in the remaining cream with a metal spoon. Fold in the beaten egg whites, taking care not to lose the airy texture. Transfer the chocolate mousse to a serving dish or individual glasses then place in the fridge. Allow to set for at least 6 hours but ideally overnight.
6. Serve: Top the chocolate mousse with whipped cream and fresh raspberries then serve.

Is chocolate mousse gluten free?

Yes, chocolate mousse is naturally gluten free as the ingredients are all gluten free.

Can I make chocolate mousse ahead?

Yes, you have to. The mousse needs at least 6 hours to set in the fridge so this is the perfect dessert recipe to make ahead of time. It can be made up to 2 days ahead. Cover the mousse with plastic wrap (do not press the wrap to the surface of the mousse) if you are going to be making it more than 6 hours in advance.

Chocolate recipes

1. Easy one bowl chocolate cupcakes
2. Chocolate cream pie
3. Baked hot chocolate pudding
   

   Chocolate Mousse

   This chocolate mousse recipe is perfect in every way. Just sweet enough, rich chocolate flavor and light, airy texture. Delicious!

   4.88 from 8 votes

   Print Pin Rate

   Course: Dessert

   Cuisine: French

   Keyword: Chocolate mousse, chocolate mousse recipe, easy chocolate mousse

   Prep Time: 20 minutes

   Setting time: 6 hours

   Total Time: 6 hours 20 minutes

   Servings: 4

   Calories: 376kcal

   Author: Alida Ryder

   Ingredients

   • 4 eggs separated
   • ¼ cup (50g) caster sugar
   • 100 g (3.5oz) milk chocolate
   • 100 g (3.5oz) dark chocolate
   • 1 cup (250ml) cream
   • pinch of salt

   Instructions

   • Place the egg yolks and sugar in the bowl of a stand mixer fitted with a whisk attachment.
   • Whisk the eggs and sugar together for 8-10 minutes until voluminous and pale yellow. Scrape the bowl down with a rubber spatula every 2-3 minutes to make sure the eggs are well incorporated. 
   • Break the chocolate up and place in a glass bowl. Place over a pot of barely simmering water and melt.
   • Once completely melted, remove from the heat and allow to cool down for 5 minutes.
   • In another clean bowl, whip the egg whites with a pinch of salt until stiff peaks form.
   • Whip the cold cream until peaks form.  
   • Once the egg yolks are whipped, pour in the cooled chocolate and mix until combined. The mixture will stiffen up quite a bit, but that's fine.
   • Stir in one third of the cream to loosen the chocolate then gently fold in the remaining cream with a metal spoon.
   • Fold in the beaten egg whites, taking care not to lose the airy texture.
   • Transfer the chocolate mousse to a serving dish or individual glasses then place in the fridge. Allow to set for at least 6 hours but ideally overnight. 
   • Top the chocolate mousse with whipped cream and fresh raspberries then serve. 

   Nutrition

   Calories: 376kcal | Carbohydrates: 41g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 91mg | Potassium: 138mg | Fiber: 2g | Sugar: 22g | Vitamin A: 447IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 2mg