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 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.
We (the RecipeTin Family) tried this with various types of chocolate – bittersweet dark chocolate / 60 to 70% cocoa dark (best at supermarket plus from speciality store), standard dark and milk chocolate chips (semi-sweet in US/CAN), usually around 30% cocoa.
The darker the chocolate (ie higher cocoa %) = more intense chocolatey flavour and high quality bittersweet dark chocolate is what good restaurants typically use.
But even milk chocolate is lovely in this recipe. Chocolatey enough – I think partly because this chocolate mousse recipe uses less sugar than many. I would happily serve milk chocolate mousse to company.
All types of chocolate are great and it comes down to personal taste. I typically use 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.
HOW TO MAKE CHOCOLATE MOUSSE
The path to light and fluffy Chocolate Mousse involves just a few key steps:
- Melt chocolate with a bit of butter;
- Beat egg whites and cream until firm;
- Fold the ingredients into each other. 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.
Note on RAW EGG concerns: Classic chocolate mousse is made with raw eggs. It is true that eating uncooked eggs carries a risk of salmonella food poisoning which is transmitted to the eggs via infected hens.
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.
In Europe, raw eggs is used in a number of popular desserts including Tiramisu, we use it 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.
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. See? ↓↓↓ – Nagi x
PS More ways to get a serious Chocolate fix: Chocolate Cake with Chocolate Buttercream Frosting, 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)
- 125 g / 4.5 oz dark chocolate , bittersweet / 70% cocoa (Note 1)
- 10 g / 0.3 oz / 2 tsp unsalted butter
- 125 ml / 1/2 cup cream , full fat (Note 2)
- 35 g / 3 tbsp caster sugar (superfine white sugar)
Decorations:
- More whipped cream
- Chocolate shavings (Note 3)
Instructions
- 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.
- Melt Chocolate: Place chocolate and butter in a bowl. Melt in the microwave in 30 second bursts, stirring in between, until smooth. Set aside to cool - proceed with other steps.
- Cream: Beat cream until stiff peaks form (see video).
- Whites: Add sugar. Beat whites until firm peaks form (see video, Note 5)
Folding:
- Fold egg yolks into cream using a rubber spatula - 8 folds max. Streaks is ok.
- Check Chocolate Temp: Touch the chocolate. Should still be runny but only lukewarm. If too thick, microwave 2 x 3 seconds until runny.
- Pour chocolate into cream yolk mixture. Fold through - 8 folds max. Streaks 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.
- Divide mixture between 4 small glasses or pots. Refrigerate for at least 5 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! 😂
Hi nagi what must i do if it came lumpy Plz ASAP need it for today
Hi, I have not seen whipping cream in NZ – is it the same as thickened cream?
Thanks
Hi Louise – Yes, thickened cream ☺️
Hi nagi what must i do if it came lumpy Plz ASAP need it for today
Do you think this would be ok as a cake filling or would the Cake layers squish it too much
I think this might be too delicate unfortunately Morgan – N x
Hi Nagi,I made this today and i did all steps exactly to your video but i did not put the right amount of chocolate as i didn’t put enough. The moose tasted beautiful but it didn’t set. Is this due to not enough chocolate by any chance?
Hi John, yes, the chocolate is what helps this set – N x
Hi Nagi,
I tried making this today and I mucked up and didn’t put quite enough chocolate in, so the moose tasted amazing but stayed creamy and didn’t set. Is this due to not enough chocolate or maybe another reason. I didn’t mix to much nor did i do anything else wrong?
This was delicous. Even the non sweet tooth no dessert eating child ate this up. Not to sweet but so so good.
Woah that’s great Dani!
I have a plethora of egg whites left over from a custard – do you suppose the recipe would be forgiving if I skipped the yolks? (I expect it won’t get quite as thick, perhaps?)
HI Cori! I don’t think it will bind unfortunately. I make egg white omelettes, pavlovas and meringues! Meringues keep for ages 🙂 I supposed I should post a recipe, I make them aaaalll the time! N xx
I suspected as much. Ended up making it with whole eggs – now we wait for it to set!
Hi. I just made this recipe without the egg yolks as I had lots of egg whites left over. It worked really well! I haven’t tried it with the yolks, but it was still light and rich enough and a great way to use up egg whites. I whipped the cream, folded in the chocolate then the egg whites as per the recipe. Delicious!
Can this be piped into servers or has to be spooned?
Hi Kylie, you can pipe it but be careful not to knock too much air out of it or it will become dense rather than nice and fluffy – N x