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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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! 😂
Person says
Great mouse, instructions are great. The taste of mouse is silky and fluffy. Overall would recommend
Gillian says
I made it for Easter….it was amazing! Thank you so much Nagi!
Jennifer says
I made this for a dinner party tomorrow which has had to be postponed. It is delicious but can it be frozen it makes quite a bit and I would hate to waste it.
Miriam says
This was magnificent a roomful of delighted moans.
Use Lindt 70%, served with orange zest, Cointreau flavoured whipped cream , dusted with grated chocolate, thank you .
Heather says
I love all of your recipes. Could you make this using high quality cocoa powder instead of chocolate?
Nagi says
I would not recommend that Heather as it will be very dry! N x
Emily says
This recipe is awesome!!! My husband asked for mousse for his birthday and I made this with my 5 year old, easy for her to follow the recipe, came out perfectly and tasted delicious! I used dark chocolate with 60% cocoa which was just right for us. Will be our go to recipe for mousse from now on. Thank you x
Nagi says
I am happy that you enjoyed it Emily!! Love that she is cooking so early!! N x
Nikki says
I’m having issues with the butter! I weighed out 10g but that’s a lot of butter!!! Yet .3 oz is next to nothing. How much butter do I use since the numbers don’t make sense. .3 oz is next to impossible to weigh out. Can you please just list tablespoon or tsp?!
Nagi says
Hi Nikki – 1 tablespoon of butter is 14 grams so just use about 2/3 of a tablespoon and you will be fine. 1/3 of an oz is the same as 10 grams! N x
Chlo says
Hi! Would this make a good cake filling? It looks so yummy 🙂
Sheri says
Can’t wait to make this but have a question. I’m a bit confused about the difference between eating chocolate & cooking chocolate. Would you consider Ghirardelli chocolate chips as eating chocolate or cooking chocolate? I want to be sure I use the correct chocolate. Thank you!
Nagi says
Hi Sheri – the easiest answer is that cooking chocolate is found in the baking section of the grocery. The chocolate found in the candy bar aisles is not good for this recipe! Ghirardelli makes both cooking and eating chocolate so if you got in in the baking section, it should be fine! N x
Sheri says
Thank you so much Nagi!
I just made it and oh my goodness, so wonderful. Texture & taste perfect!
Thanks again!
Amy R says
Wholly cow! This is ridiculously delicious. And easy. And now that I know what I’m doing, it’s dangerous!
I added a 1/4 tsp of espresso powder to pop up the chocolate.
I know what I making for my girlfriends next time they come over!
Nagi says
I am happy that you enjoyed it Amy! N x
Nugs says
CLEAN YOUR BEATER BETWEEN CREAM AND EGG WHITES. Fat will prevent egg whites from ever firming up. Incorporate sugar slowly to whites after beating a minute or two, or they will be weighed down and never fluff. I just wasted 6 egg whites (double batch) and had to start over… This should really be in the recipe, especially for beginners!
tasha says
I did this too, wasted 3 eggs lol, but the dogs loved them. Now I know for next time though, SOOOO good!!!!
Kaula says
Yes I agree I didn’t know either
Nagi says
Thanks for that feedback Nugs! N x
GT says
Can I use milk chocolate. If so, should I use less sugar so it’s not too sweet? Or? Any suggestions welcome, making for guests who only like milk chocolate.
Nagi says
Hi GT – as per the post above the recipe, you can use milk chocolate in this recipe. N x
GT says
Thx, I just made it and there are chocolate flecks throughout. Looks very speckled. Anything I can do to fix it? Thx! I filled the recipe exactly.
Craig says
Made it last night for family dessert night. 1st time making it and got it just right 👌🏽 – family loved it, thank you.
If I wanted to make it a little “less” rich. Would I use less chocolate? Or, less caster sugar? – thanks
Brandy says
The smaller the percentage, the less bitter and rich the chocolate is. I would try somewhere between 50-60%.
Dan G says
Great recipe, and very easy to follow – thanks for posting, my family enjoyed this wonderfully chocolatey treat!
Emma says
Decided to try this at midnight last night, it was my first ever time making chocolate mousse, and it turned out amazing! This is a delicious recipe and it was so easy to follow the steps! Even in the middle of the night! Fantastic recipe! Will definitely make again.
Nagi says
I am so glad that you enjoyed it Emma! N x
Susan says
Tried making this chocolate moose. It tasted very good however it came out grainy in texture. Any ideas why? Ty Susan
kathy clark says
I’ve just made this, its truly delicious, haven’t even put in fridge yet, going to be a good evening!
Bonga says
Can I use baking margarine instead of butter and can this be made with a hand whisk if I don’t have the electric one?
Elizabeth Crawford says
This is a great recipe! Only one question–I had small slivers of chocolate throughout the mousse. Is that normal? Or did I not mix it quite well enough? Or was the chocolate not runny enough when I mixed it in? (It had definitely cooled a good bit and wasn’t as runny as when I removed it from the microwave but still flowed off the spoon well)
Elise says
I read if the chocolate has cooled to much, when adding it to the cream, the cream causes the chocolate to start setting. Hope that helps, I’m just looking up why to use cooking chocolate instead of eating chocolate and found that, came to the comments for more help and thought I could help you out lol.
Nagi says
It sounds like it wasn’t fully melted when you added it! N x
Elizabeth Crawford says
It was definitely fully melted. But perhaps it had cooled too much. I’ll try again and try to make sure it is still warm enough to see if that’s it.
Janu says
Hi Nagi,
Can these be made in a silicone mould?
Thanks!
Nagi says
I haven’t tried that Janu but if you do you might need to freeze them to unmold. N x