Name: Chocolate Mousse
Prep time: 20 min
Cook time: PT-488541H2M4S
Total time: 6 h 20 min
Cuisine: French
Ingredients: Mousse:; 3 large eggs, separated; 125g (4.5 oz) dark cooking chocolate (70% cocoa, bittersweet); 10g (0.3 oz) unsalted butter; ½ cup full-fat cream; 3 tablespoons caster sugar (superfine white sugar); Optional Toppings:; Whipped cream; Chocolate shavings; Raspberries and mint sprigs (for garnish)

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This classic French Chocolate Mousse is luxuriously rich yet feather‑light, made the traditional way with dark chocolate, eggs, and cream. An elegant dessert perfect for special occasions—or any chocolate craving!

Why You’ll Love This Recipe

Chocolate Mousse strikes that almost magical balance between decadence and airiness. You get intense dark chocolate flavor, indulged by creamy richness, but lifted by whipped cream and carefully beaten egg whites so it feels light—not heavy. It’s impressive, yet surprisingly simple—just a few quality ingredients and some gentle folding. Ideal for dinner parties, romantic dinners, or any moment when you want dessert that looks fancy and tastes divine.

Chocolate Mousse

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 large eggs, separated
125 g (4.5 oz) dark cooking chocolate (70% cocoa, bittersweet)
10 g (0.3 oz) unsalted butter
½ cup full‑fat cream
3 tablespoons caster sugar (superfine white sugar)

Optional Toppings:

Whipped cream
Chocolate shavings
Raspberries and mint sprigs (for garnish)

directions

Prep Ingredients:
Separate the cold eggs—egg whites into a large bowl, yolks into a smaller one. Let the whites warm to room temperature while you prepare the other components.
Whisk Yolks:
In the small bowl, whisk the egg yolks until smooth and uniform in color.
Melt Chocolate & Butter:
In a microwave or over a double boiler, gently melt the dark chocolate and unsalted butter. If using microwave, do so in short bursts (≈ 30 seconds), stirring between each to prevent burning. Once melted, set aside to cool slightly (but still warm).
Whip Cream:
Using a clean bowl and whisk or mixer, whip the cream until stiff peaks form. Be careful not to overwhip or it will turn grainy.
Beat Egg Whites:
Add caster sugar to the egg whites. Beat until firm peaks form—that means when you lift the whisk, the peaks hold their shape and don’t slump.
Combine Yolks & Cream:
Fold the whisked yolks into the whipped cream using a rubber spatula. Use gentle folds (about 8 folds) so the mix stays airy. Some streaks are fine.
Fold in Chocolate:
Ensure that the melted chocolate & butter is warm (around 40 °C / 104 °F) but not too hot. If it has thickened too much, you can revive gently (e.g. short microwave bursts). Pour it into the yolk‑cream mixture and fold gently, again about 8 folds, until somewhat combined.
Incorporate Egg Whites:
Add about ¼ of the beaten egg whites into the chocolate‑yolk‑cream mixture; fold until mostly blended (≈10 folds). Then gently fold that mixture into the rest of the egg whites until just combined—no large white streaks, but avoid overmixing (≈12 folds max).
Chill:
Divide the mousse into 4 small glasses or ramekins. Refrigerate for at least 6 hours or overnight to allow it to set properly.
Serve:
Top with optional whipped cream, chocolate shavings, and perhaps fresh raspberries or mint sprigs for garnish. Serve cold.

Servings and timing

Servings: 4
Prep Time: 20 minutes
Chill Time: at least 6 hours (or more, ideally overnight)
Total Time: around 6 hours 20 minutes (including chilling)

Variations

Lighter version: Use part skim‑cream or substitute with mascarpone folded carefully, though texture will differ.
Vegan / Egg‑free alternative: Use silken tofu or aquafaba (chickpea water) in place of egg whites and yolks. Use dairy‑free cream and good quality dark chocolate.
Flavor twists: Add a splash of orange zest or a little espresso powder to intensify the chocolate.
Textural contrast: Stir in finely chopped nuts, toasted hazelnuts, or chopped chocolate shards just before chilling.
Chocolate types: Experiment with 60% or 80% dark chocolate for milder or more bitter mousse.

storage/reheating

Storage: Cover and refrigerate the mousse for up to 2 days. Freshness and texture are best the day it’s made or the next.

Reheating: This dessert is best served cold. Do not heat; warming will ruin the texture and melt the structure.

FAQs

Can I use pasteurized eggs if I’m concerned about raw eggs?

Yes. Using pasteurized eggs reduces risk. Alternatively, some recipes use chocolate‑based methods that cook yolks with sugar and water to temper them, though that changes the method.

Will the mousse lose its lightness if I over‑fold?

Yes. Over‑folding lets air escape and results in a denser texture. Use gentle folding and stop as soon as ingredients are just combined.

Why does the chocolate need to be warm, not hot or cold?

Warm chocolate blends more smoothly and doesn’t shock the cream or egg mixtures. If too hot, it could deflate them or partially cook components; if too cold, it won’t incorporate fully.

How do I tell when it’s done chilling?

The mousse should be set and hold shape—surface slightly firm, no jiggle in the center. When lightly touch, spoon holds its shape without sliding.

Can I double the recipe?

Yes. Use double the ingredients and ensure you have bowls large enough to fold comfortably. Chill in more containers if needed.

What is caster sugar, and can I use regular sugar?

Caster sugar (superfine sugar) dissolves more quickly, which is helpful when beating egg whites. You can use regular granulated sugar, but it may require beating a bit longer to fully dissolve.

Can I make this ahead of time?

Absolutely. It’s ideal to make the mousse the night before—chilling overnight gives best texture and flavor.

What topping is best for serving?

Whipped cream, chocolate shavings, fresh berries (e.g. raspberries), and mint all work beautifully.

Conclusion

Chocolate Mousse is a timeless dessert: elegant, rich, and yet delightfully airy. With its glossy chocolate, feather‑light texture, and minimal ingredients, it makes a powerful impression without being complicated. Perfect for special dinners, romantic evenings, or anytime you want a chocolate indulgence done right. Let it chill well, garnish beautifully, and enjoy every silky spoonful.