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! 😂
Sabira says
Delicious! My first attempt at chocolate mousse. This recipe is a real winner and your instructions were perfect. Thank you so much
Nagi says
I’m so glad it worked it for you Sabira!
Lin says
What is this evil? My hips hate you. But damn, my tastebuds adore you.
Nagi says
I know Lin! And I had to make it so many times to test 😫
CToth says
A+++ Absolutely delish, easy and turned out perfectly. Thank you for the great instructions. I have tried many of your recipes and always enjoy them immensely. Thank your for sharing your expertise. Much gratitude ❤️
Nagi says
Thanks so much!!
Jo says
No more mousse premix. Superb!! Your website is on my bookmark. Always. Thank you very much Nagi
Nagi says
You won’t buy store-bought mix again!!
Zahrah Emam says
Hi nagi what must i do if it came lumpy Plz ASAP need it for today
Louise says
Hi, I have not seen whipping cream in NZ – is it the same as thickened cream?
Thanks
Nagi says
Hi Louise – Yes, thickened cream ☺️
Zahrah Emam says
Hi nagi what must i do if it came lumpy Plz ASAP need it for today
Morgan says
Do you think this would be ok as a cake filling or would the Cake layers squish it too much
Nagi says
I think this might be too delicate unfortunately Morgan – N x
john says
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?
Nagi says
Hi John, yes, the chocolate is what helps this set – N x
John says
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?
Dani says
This was delicous. Even the non sweet tooth no dessert eating child ate this up. Not to sweet but so so good.
Nagi says
Woah that’s great Dani!
Cori says
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?)
Jen says
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!
Nagi says
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
Cori says
I suspected as much. Ended up making it with whole eggs – now we wait for it to set!
Kylie says
Can this be piped into servers or has to be spooned?
Nagi says
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
Bruce says
Hi Nagi! This looks amazing and would love to try it. However, I’m not able to find cooking chocolate in the local supermarket. Any tips for using 95% cacao chocolate (the best I can find)?
Nagi says
Hi Bruce, I would just add a little more sugar to counteract the bitterness of the chocolate – N x
Nicole says
AH-MAZING! Best mousse I’ve ever made.. from the taste to the texture, just beautiful. Although I will try the Cadbury Chocolate you use. I used the Aldi Dark Cooking Choc which was great.. just keen to try with a little more bitterness. Recipe was simple and easy to follow. Thank you!
Nagi says
Aldi chocolate is great as well! I’m so glad you loved it!
Jack says
haha im making this with my gf rn and she folded the egg whites into the cream instead of the egg yolks lol, shes so silly ha
Nagi says
Doh! How did it turn out in the end Jack?
Jack says
haha im making this with my gf rn and she folded the egg whites into the cream instead of the egg yolks lol, shes so silly haha
Robert Spear says
I put in some orange zest superb
Nagi says
Oh great idea!
Mira says
Hi! Can I use white chocolate for this recipe? I want to make white chocolate mousse. Thank you!
Nagi says
I haven’t tried to be honest!
Tara says
I’m looking at making these for a party. How long can they sit out of the fridge for?
Nagi says
Hi Tara, I serve these straight from the fridge, but I imagine they would be fine out of the fridge up to half an hour as long at it’s not too warm on the day – N x
Tara says
Thank you! And will piping the mixture affect it at all?
Arminta says
Made this today and it was perfect! Hubby is not a chocolate fan though so I was wondering about using fruit purée instead. Would that work? I’ve looked for fruit flavoured mousse recipes but they all use gelatin.
Nagi says
Hi Arminta, yes the chocolate is what sets the mousse, fruit flavoured ones will require gelatine to help them set – N x