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! 😂
This turned out so good! It was my first time making mousse; very easy recipe to follow. It was our Valentines dessert…. I used 70% cocoa and it was the perfect after dinner sweetness!! Thank you for sharing this recipe!!
You’d win anyone over on Valentines day with that one 😉
Hi Nagi, I want to try your recipe, just have one question. Can you freeze it in silicone moulds? Will it hold the shape? (I mean freeze – peal from the mould – dust with cocoa – serve). If it’s not freezable, than I’ll use glasses. I want to make it for Valentines day. Thanks
Hi Anna, to be honest I haven’t tried freezing it!
Is it ok if it chills for less than 5 hours? I’m trying to find a mousse recipe and this looks perfect but I need it in about three hours And I’m worried it won’t be firm enough
Hi Amanda, it should be ok but it really depends on what you serve it in for how quick it will set!
This looks delicious! I’m going to make it for Christmas dessert. I’ll need to double the recipe. Do you think that will make it harder to fold together without deflating? Do I need to do it in 2 batches?
I just made this, doubling the entire recipe, and it is still incredibly fluffy! The mousse remained very airy and light, despite me doing it all in one batch and folding a few times more than recommended. I hope this helps! Have a lovely Christmas!
Thanks Franka! Starting it right now, glad to know it will work in one batch. Merry Christmas!
Looks great! Video is awesome too. I want to make this.
The chocolate mousse is really tasty and very simple for cooking.Thank you
I’m new to Australia, recently moved from the states and our cream is different over there. Exactly what type of cream do I buy? I see lite, thickening, pouring, etc…a bit confused and don’t want to get it wrong. Looks delicious and want to make it for my husbands birthday. Thanks so much
Couldn’t believe how easy this was. This is my husband eating your chocolate mousse “wow oh wow” this is better than our friends chocolate mousse and I thought theirs was good.
Lucky Hubby! I’m so glad you loved this recipe too Natalie!
Do you think I could leave out the sugar completely, or is it needed for consistency?
Hi Beth, I’m sure you could leave it out, I just find that it balances the dark chocolate.
Made this for my husband’s birthday yesterday–he LOVES mousse and nearly passed out when he tasted it!!! He couldn’t believe I’d made this from scratch. The texture was just perfect…and it was relatively easy to do. Thanks so much!!
Happy Birthday Hubby! I’m so glad you impressed with the mousse!
Looks AMAZING! Actually I prefer the chocolate mousse which is harder a little bit. From your clip when you scoop it up, I can see it’s very soft, so is that glass taken from the frigde after 5 hours? I’m quite confused.
– Natalie
Hi Nagi
Last night we had friends over for dinner. I made your chocolate mouse in the morning (iPad on the kitchen bench with the video playing , I continuously paused it as steps were completed). The mouse was a huge success! rich but light and fluffy-also served in whiskey glasses with sliced strawberries (Trying to support our farmers) whipped cream and chocolate shavings which looked very decadent. Main course was your Slow Cooked Lamb Leg with roasted veg and steamed greens. Your videos and writing are inspirational and have got me back in the kitchen cooking and loving it-thank you 🙂
I love hearing that Tan! Thank you so much for sharing that! N x
Haa Nagi you sound like Step mother……but we understand the cost and hard work, post operative work. We are having REALY cold mornings only 04 C and mix bag of warm days, late change rain. Hope your week is very good.
This looks delicious! Would it work with white chocolate too?? 🙂 Can’t wait to give it a go.
Hi Brittany! I haven’t tried but I am sure it will work though it will be a bit sweeter because white chocolate is sweet 🙂 N x
Wow! Made it for a potluck with the ladies and it was a HUGE success!
YES YES YES YES YES!!!!!!!!!!! (Can you hear me shouting from Down Under??)
Ha, ha! Yes, yes I do hear you. 🙂
Keep up the great work! Love the recipes, love the videos, love your stories. 🙂 Best part… At the ladies potluck, I gave you credit and a girlfriend knew your site too. 🙂
Thanks Nagi for all your wonderful recipes..
Every one I’ve tried so far has turned out brilliantly, much appreciated.
Just wondering whether you think a Swiss meringue base would work for the egg whites as I’m cooking for a mother to be, who is advised not to eat raw egg products..
I’m not sure whether it would be light enough as Swiss meringue is usually a bit denser.
Hi Debs! I’m sorry to say I am not sure about that 🙂 And I must confess I don’t know how to make a mousse without eggs so I’m at a bit of a loss here! What about the Chocolate Cream Pie? No raw egg but a similar very soft texture, not aerated like mousse, it’s like a custard 🙂 N x
Nagi, I love your recipes
Thank you for the compliment Cheryl! N x
A tad of rum does wonders with this dish, and doesn’t seem to interfere with the setting. I always add rum, especially in place of vanilla.
YES!
I’m a first-time mousse maker, but I’ve got a good feeling about this! The whiskey glasses are chilling as I type!
Did you love it???!!!!
Nagi you have done it again . What a wonderful recipe. I will be making it so soon. Thank you so very much.
Thank you Lesley! I do hope you get a chance to try it, I’d love to know what you think 🙂 N x
Hello Nagi I will definitely let you know how great it was when I make it and try it. Thank you again for sharing this lovely recipe.