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! 😂
Is it possible to substitute sucralose to reduce the sugar? It is rather fine.
Can this be piped or scooped onto a cookie base?
I haven’t tried that Sam but I think it would work if you do it after the mousse has set! N x
Can you tell me how to upscale the recipe to make 6 portions
Hi Ann – there’s a sliding scale at the top of most of my recipes to adjust quantities! N x
This was so easy to make. Really chocolately in flavour and a lovely texture. Will refrigerate overnight next time as the spare one was even nicer the next day!
My family is going to nominate you for the Queen of All That is Good for this recipe! I made 16 servings of it (thanks to your website’s scaling of servings capability).
It’s my first time making it and was quite intimidated with the process but your video and step-by-step written instructions gave me the confidence to attempt it. The birthday girl was thrilled beyond words and everyone’s eyes rolled to the back of their heads in delight! It has already been requested for the next family gathering! Thank you so much for all your thoughtful comments and instructions!
Wow! This is such an amazing recipe with detailed instructions. My first time making mousse and I’m so glad this was the recipe i used, it came out so good!
Hi Nagi
I’ve never made choc mousse before and was a bit nervous! But with your recipe and careful instructions I nailed it! Thankyou so much – so delicious!!
Really appreciate your generosity in sharing your gifts with us!
I made this today and filled it in hollow orange halves. The chocolate mouse takes on some orange flavor from the orange skin and makes a delicious dessert. Just freeze for a few hours. Then slice in wedges. Enjoy with a small spoon. Mmmmmm. And elegant.
Oh wow! Great idea Linda…total yum!!! 🍊N x
This was so good that even my brother who doesn’t like desserts loved it!
What is a substitute for the cream since they don’t really sell it in my country
Can I use cocoa instead of chocolate?
No, sorry…that won’t work here! N x
Thanks……but can I mix a bit of cocoa with the melted chocolate as shown in the recipe.
I used raw cocoa powder .4oz, wisked w milk .2oz, and then added butter .2oz, and microwaved, then wisked til creamy. Added egg yolks when cool. Worked great!
Can I use cocoa instead 70% chocolate?
I’ve had a few chocolate mousse fails and it’s taken me decades to make another attempt. Nagi, your recipe and video made it possible for total and complete success. It was my daughter’s 35th birthday and we all loved her requested dessert. Thanks for such clarity in how to avoid the pitfalls!
Happy 35th birthday to her! N x
Thanks so much for the recipe and video I love all your recipes. I made it and think it turned out great.. However was v nervous about overwhipping the cream… How do u know if that’s happened..
Hello, I made this recipe and its nit grainy but there looks like really small bits of chocolate in my mousse. Is it because the whip/chocolate was too cold when I mixed it in? Measured all ingredients exactly, but maybe needed more butter?
I found a fix for when this happens. I melted a little more chocolate and butter, let it cool just a little and then, while still a bit warm but not enough to cook the eggs, slowly stirred in the chocolate flecked mousse. The heat melted the flecks and it became a smooth, unctuous mousse. I did it in a couple of bowls because I didn’t want it to get too cold and fleck up again. And now it’s even chocolaty-er! Win, win!
The same thing just happened to me and I’ve made chocolate mousse many times. I see others have had this issue here. I hope we get an answer as to what went wrong.
It will look chunky and curdled, not nice soft peaks if you overwhip! N x
thank u!!
It turned out fantastic, even with a couple of near disasters. It made 4 servings and I brought one home to my husband. My 92-year old Mother scarfed down the other 3 in 2 days flat! So, will be making it again very soon.
I’ve tried to make this a couple of times and both times it’s turned out grainy. I didn’t leave the chocolate to cool entirely, could this be the problem?
Yes Jane – it seizes up unless cooled! N x
Hello. Can this be piped into serving dishes?
Thanks will give it another go 🤦♀️. Tried a few of your other recipes and always yum 😋🙏
Greetings! This was my first attempt at making *real* chocolate mousse. I was super nervous that I was going to overmix or fold too much. When I was done, I was so proud of myself! Until. . . I saw the teeny tiny chocolate bits in the mousse. The horror! Nonetheless, my husband and I gave it a shot. The chocolate bits reminded us of chocolate shavings. And while the final product was smooth-ish, the consistency was not fluffy. It was good, all things considered, and I will try again. I’d love to know your thoughts on where I went wrong, if you have a moment. Thank you!
This was amazing!!!
Thank you Isabel,…glad you enjoyed it! N x
Tried this twice but my chocolate seized both times. I think my butter was too cold, as I tried both microwave and double boiler method . Will give it another go with room temperature butter .
Hi Leesa…Melting the chocolate and butter together should prevent seizing. Also make sure there is absolutely no water or liquid on your spoon or spatula or chocolate container. And be sure to stir every 30 seconds on microwave method with a DRY spoon or spatula so you don’t overheat the butter chocolate mixture. N x