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! 😂
Thank you for the delicious looking chocolate mousse recipe , This looks so delicious Nagi thanks for sharing
You’re so welcome Daima! Hope you get a chance to try it! N x
“I had to make chocolate mousse over and over again for work purposes.”
You crack me up!! 😂 And we are here for ‘quality assurance’ purposes!! D x
That’s RIGHT!!! 😂
Hi Nagi,
Fantastic recipe and fantastic website. It has become my go to place for recipes and I send recipes to friends to try every week.
Can this recipe be doubled for a dinner party of eight or is it better to make up the recipe twice? Thank you.
Hi Marian, I just made them then with double the recipe – I think it turned out fine although you need QUITE a large bowl for the egg whites to whip in because when you add everything together there’s so much!!
I also found that my chocolate wasn’t quite as “smooth” or runny as in the video but the end result turned out fine with thicker chocolate. 🙂
Hi Mai! What type of chocolate did you use?? I do find the more expensive, the smoother it melts! The Candbury melts in packs don’t melt 100% smoothly I find 🙂 But it still works great! N x
Hi Marian! Yes it can be doubled and made once rather than making it twice! N x
*laughter* This may well contain just 5 ingredients but the only ones I ever use are 70% chocolate at night and hardboiled eggs for breakfast in the morning 🙂 ! Conundrum ! Looks lovely and do believe your taste test ! Dozer: he feels better than that back leg looks . . . . but glad the dear boy has made it back into water for spring . . .
Ha! Eha – I KNOW you’ve been good all month. Go on… you deserve a treat! 😉
Dreams do come true for Dozer.!! But how are you going to control him?? Maybe just once a week in water…..I do not know, he is big and heavy. Would be shame if things go pear shape. Enjoy your weekend!
I have to hover close by and he gets yelled at when he gets a little too crazy….. he has been told – he only gets ONE new knee! 😂
Nagi, a recipe to try for sure.
Look at that happy doggie! I know how much he has been dreaming about that moment 😂😂
Just wonderful! 😊
Have an enjoyable weekend! Hugs …
4 months of pent up energy being unleashed! he is OUTTA CONTROL!!!
Hi Nagi! I don’t normally eat a lot of sweets, but this wouldn’t last long in my house! It certainly wouldn’t last the two day you say it will. I’d be waking up in the night and heading straight for the frig!! I might give one to Gary, maybe 🙂
Well at least they are SMALL servings!!!! Be kind to G – 2 for each of you!!! N xx
I’m not a chocolate person plus I’m diabetic. BUT OMG!! …. this chocolate mousse has the look equivalent of ‘come to bed eyes’ saying.
Got to give this a go as a ‘special treat’.
You can see Dozer is having a ball. Operation. What operation??
Hugs for Dozer (When he’s dry) lol. x
‘come to bed eyes’. <--- BEST food description EVER!!😂
I love that kind of chocolate bar! I would use pasteurized eggs though bc as the saying goes “I’d rather be safe then sorry.” 😂 The kind of mousse that I love is made up of choc fudge brownie, then 3 kinds of mousse on top, dk choc, semi sweet choc, and wte choc! It’s my nephew’s and he won’t even give me the recipe! It’s a choc decadence and now my mouth is watering!
So glad that Dozer is feeling his self again! Hopefully he learned his lesson!
Have a great weekend N! x
WOAH!!! It’s like death by chocolate!! 😂 Hope you had a great weekend J! N x
Absolutely love chocolate mousse! This looks so delicious Nagi! Currently reading your posts on foodbloggercentral and will write an email to you regarding a few things. Hope you have the time to answer. 🙂
My heavens, Nagi! This thing has enough calories (though not enough protein) to be a full meal! But it sounds delicious. I would definitely use the 70% chocolate – anything less would not be worth it for me. And besides, I prefer less sweet.
70% is definitely my preference too 🙂 I’m in the less sweet camp! N x
Hi Nagi,
I too am worried about raw eggs, which is why I have never attempted this before. Any thoughts on this matter?
Thank you as always
Hi Sameera! I added a note about raw eggs in the post, I hope that helps shed some light! Use pasteurised eggs if you are concerned 🙂 N x
One of the things I would recommend is using eggs from pastured hens – they are much less likely to carry disease, because the hens do not live in crowded, unnatural conditions. For regular eggs, one could wash them first.
Thanks for sharing that Susan! I added a paragraph about using raw eggs in the post 🙂 N x
I had to write with all the comments on eating raw eggs. I have made a similar mousse for years without any problem. The key is to use very fresh eggs. I just would not serve a dish with raw eggs to someone pregnant. There are risks with many types of food (e.g. lettuce) – you have to weight the risks for yourself. Just keep in mind that chocolate mousse is high on the list of „one of life‘s pleasures“!
Thanks for sharing that Barbara! I added a note about raw eggs in the post, I should have addressed it! I think it’s also about where one lives. here in Australia and in Europe, using raw eggs in desserts is pretty accepted practice, salmonella risk doesn’t really cross our minds because we haven’t had an outbreak. And I agree – there’s a risk with many fresh produce! N x
Nagi, you’ve just confirmed your “foodie hero in my eyes” status!! I love chocolate mousse and so nearly bought some today, but resisted – can’t wait to try your recipe!! *L
Hope you get a chance to try home made Lydia!! It really is amazing! N x
Isn’t there a risk of salmonella eating raw egg whites?
Hi Shirley! I added a note about this in the post 🙂 N x
Not trying to be mean or anything, but I wonder if everyone concerned about the raw eggs are American? I am European, and lots of our desserts after made with ” raw” eggs, never heard of anyone getting sick. Thorn I married an American, and came across the fear of raw eggs. Just curious.☺
Hi Marija! That’s a great observation, I actually added a new paragraph in the recipe about this 🙂 I think the caution stems from quite a bad salmonella outbreak that happened in the US in 2010. Hundreds of millions of eggs had to be recalled. So I think Americans and Canadians are understandably a bit cautious about using raw eggs – I guess in the same way Brits are concerned about Mad Cow disease!! N x
Hi Nagi,
thank you for the delicious looking chocolate mousse recipe . Your recipe is quite similar to the one I have used in the past. I haven’t made chocolate mousse for a long time mainly because of the warnings not to consume anything containing raw eggs. What are your thoughts on this?
Cheers, Maria.
Hi Maria! I’ve now added a paragraph about this in the post 🙂 N x
A big smile and woof from Atlanta! SO happy to see Dozer frolicking in the water. And so happy to have a super new recipe to try. p.s. how do you pronounce Nagi? Like someone who nags (perish the thought – Naggy) or with a long A; and a soft J like January – keep meaning to ask. I have a British accent so it will sound different to my fellow Southern Americans!
Hi Amanda! It’s so funny you ask, I’ve had a few people asking lately!! It’s a hard “g” like “goat”, and the “a” is like in “tart”. I will be doing a “hello” video soon so you will hear my Aussie accent and how to say my name!! 🙂 N x
Hi Nagi,
Would this recipe work with caramel instead of chocolate?
Hi Louise! I’m not sure I would need to try it 🙂 I think you would need more caramel to get the flavour in and I worry about the mousse holding up 🙂 N x
How do you deal with using uncooked eggs and the potential for salmonella?
Hi Col! Thanks for the question! I added a paragraph in the post about this 🙂 N x
NAGI YOU DONT KNOW HOW LONG IVE BEEN WAITING FOR THIS!!!
I have been refreshing your blog every day since I put it in the Request Thread to see when it would come and yaaayyyy!!! I’m going to make it RIGHT NOW THANK YOU!!
I LOVE your enthusiasm!!! N x