Chocolate Mousse is a classic dessert that’s rich creamy and light but full of chocolate flavor. It’s so good and easy it’ll definitely leave you wanting more.

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Don’t let the mousse word intermediate you when it comes to making chocolate mousse. Making chocolate mousse comes with a technique that you’ll need to make sure you don’t deflate the bubbles in aerating the mousse. But don’t worry I’ll teach you all that in this recipe! Just make sure to read the entire post instead of just hitting the jump to recipe. And if you do choose to just hit the jump to recipe that’s okay too! Your chocolate mousse will still taste delicious.

Ever had a good chocolate mousse before? It’s hard to come by, nowadays all I see are the 5-minute chocolate mousse that’s made with boxed chocolate pudding mix and some cool whip from the frozen section. And if that’s all you’ve had, and you really like that then this chocolate mousse recipe probably isn’t for you. But if you’re looking for a rich and fluffy chocolate mousse with whipped cream and chocolate shavings on top this is the recipe for you. It requires a little bit of patience, time and a couple bowls of dishes but, that first bite will be all worth it!

There are so many varieties of chocolate and if you’ve searched around my blog you’ll see how much I truly love chocolate. Chocolate cakes, cookies, brownies.. the recipes are truly endless.

Ingredients for Chocolate Mousse

Chocolate: Make sure to use high quality chocolate, avoid chocolate chips, and any candied chocolates for the smoothest and best chocolate mousse. I enjoy a dark bittersweet chocolate that’s 72% and you may enjoy a mix of milk chocolate and semi-sweet chocolate. Play around with what chocolate mixture you would like your chocolate mousse to be, but as I recommended a darker chocolate will guarantee you a richer and more flavorful chocolate mousse.
Heavy Cream: Make sure to use a high-quality heavy cream with 36% in milk fat.
Eggs: Use pasteurized eggs when consuming and working with raw eggs in a recipe that’s ready to be eaten.
Sugar: Depending on how sweet your chocolate is you may not need the additional sugar. Additional sugar is used to top off the whipped cream for the tops of the chocolate mousse.
Kahlua- Optional but you can use espresso powder or pure vanilla extract

How to make chocolate mousse:

Place the chopped dark chocolate in a heatproof bowl. Place the heatproof bowl over a medium saucepan with simmering water. Melt chocolate stirring frequently until smooth. Set aside to cool slightly.

Separate the eggs, placing the yolks in one small bowl and the whites in a grease-free bowl. Make sure there is no yolk in the whites, as this can prevent them from whipping properly.

Add the egg yolks into the slightly cooled melted chocolate and mix quickly and thoroughly until well combined and smooth. Scraping the sides of the bowl with a rubber spatula.

Using a hand mixer or a stand mixer with the whisk attachment, beat the egg whites on medium-high speed until they form soft peaks. Add sugar once you start to see bubbles while whipping to help stabilize the egg whites. Beat until stiff peaks form.

In another clean medium bowl with an electric mixer whip the heavy whipping cream until stiff peaks.

Take about one-third of the whipped egg whites and whisk them into the chocolate mixture to evenly disperse the chocolate and egg yolk mixture. This step should reduce the chance of having uneven chocolate chunks! You might be scared of deflating the egg whites but when you mix it like this in the early stages the chances are vey low.

Carefully fold in the remaining egg whites continuing with folding it in one third at a time, ensuring not to deflate them. Use a gentle folding motion to mix until no streaks of egg whites remain.

Gently fold in the whipped cream half at a time until there are no more steaks.

Divide the mousse among individual glasses or bowls. Cover and refrigerate for at least 2 hours, or until set. Chilling allows the mousse to firm up.

Garnish

Before serving garnish finished mousse with a dollop of whipped cream and a sprinkle of chocolate shavings for a touch of elegance, and if you’re really feeling fancy some gold leaves would really bring this chocolate mousse to the next level.

Not Recommended for pregnant women and young babies.

Baker’s Tips

Use good quality chocolate bars, it’s better for flavor and it will melt better.

Separate egg whites when they are cold. When eggs are warmer it’s harder to separate them without the egg yolks breaking.

Don’t overwhip whipped cream, overwhipping will create a grainy chocolate mousse.

Peaks: Whether it’s whipped cream or egg whites there are three different peaks. Soft peaks, medium peaks and firm peaks. Too soft and your chocolate mousse won’t be the right texture. Too

Boiling water: When using the double boiler method

Frequently Asked Questions

Can I use chocolate chips?

Of course! You may just lack flavor depending on the kind of chocolate chips you decide to use.

Is it unsafe to eat raw eggs?

Eating raw eggs is a little more normal than you may think. Many desserts use raw eggs like tiramisu. I recommend using pasteurized eggs to be cautious.

How long can this be prepped ahead?

Because the chocolate mousse uses raw eggs, it is best consumed within 2 days.

Trial and Error:

I’ve made plenty of chocolate mousse, white chocolate mousse in my years and without a doubt egg in a chocolate mousse is always a winner for me regardless of how tedious it is. yes, there is an easier way, with just adding whipped cream to melted chocolate but it doesn’t seem to give it the same fluffy texture that chocolate mousse with egg whites has. So, this is for the first timers, just skip all the recipes you see that just tells you to whip whipped cream into the chocolate, it’s not the same. Take the extra steps and whip the egg whites!

I must have tested this chocolate mousse three times before I was truly happy with how the chocolate flavor was and of course the final third time it was everything I wanted. I use a blend of bittersweet and semi-sweet so it’s not too overwhelming sweet and also not to dark.