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! 😂
Hana says
Just made this and it’s delicious! It tastes like chocolate cake batter before you add the flour.
The only thing that’s missing here, that I added in, is a big pinch of salt. Chocolate tastes too flat without some salt.
Thanks for the simple, easy, and fun recipe!
Alida says
Dear Nagi, I followed the recipe to a T but my chocolate did not mix well with the cream and caused it to not even give it a chocolate colour. Must the cream be room temperature or must the chocolate be cooler as I think that was the problem?
Nagi says
Hi Alida! Can I ask exactly what chocolate you used?? 🙂 N x
Hilary B. says
I made this exquisite recipe, it tasted amazing but I issue. I had grainy chunks of the chocolate even though I followed instructions to a T?? Any idea what happened Or more importantly how to avoid next time?
Nagi says
Hi Hilary – if the chocolate went grainy it means that some liquid got in it somehow – either steam or a drop of water on your spoon or spatula. You have to be careful that all of your equipment is dry when starting. N x
Dylan says
How many servings is the current recipe?
Nagi says
It makes 4 servings Dylan as it says at the top of the recipe. There is also a sliding scale if you need to make more or less. N x
Val Coffey says
I had a little trouble with the whipping the cream, it just took a long time. My chocolate did seize when I added amaretto liqueur (1 tbsp), but I fixed it by adding some cream, and it worked.
Also, I couldn’t find 70% cocoa, so bought one tablet of 100% cocoa, and one of 60% cocoa. Used half of each, and it’s very chocolatey.
Overall a very easy recipe. Thank you!
Beth Bilous says
What size glasses or ramekins does this go in as it does make a difference to me
Nagi says
Hi Beth – I used a small juice glass, about 200ml. N x
Toni says
Made this for dessert, Christmas Day. The second time I have made it. A great recipe that is so quick and easy to make. A nice light dessert after a full day of eating!
Kristen says
The instructions before recipe says egg whites should be soft peaks but the recipes says they should be firm. Which is it?
Astraea Shakti says
Thank You NAGI, for your wonderful Site; every time ive needed a fresh outlook, or recipe, and have dialled up google, up you pop with Great ideas. i have now bookmarked your site as a go to place of excellent cookery results.
i love that you show pics then give detailed recipe instructions – i am old school, so video is only something i do on tricky stuff, but your site is very well laid out to cater for us all – thank you and have a wonderful Xmas – i’ll be eating mousse this year!! lol
Amalie says
Good
Jenna says
Is there anything that can be substituted for caster sugar? It’s difficult to get near me and I won’t be able to get it in time to try out this recipe.
Nagi says
Superfine sugar will work and regular white sugar will work in a pinch. N x
Rafe says
Thanks
Isra Khan says
I made the mousse a couple of times and it turned out great. I was in a bit of a hurry yesterday and didn’t measure my butter and chocolate exactly. Today when I took it out of the fridge, there was water stuff that had separated near the base.
Was this because of the chocolate and butter? Is this still fit for consumption?
Thelma Overmeyer says
Will try some of your recipes and feedback
Claire Bryan says
Is it possible to substitute sucralose to reduce the sugar? It is rather fine.
Sam says
Can this be piped or scooped onto a cookie base?
Nagi says
I haven’t tried that Sam but I think it would work if you do it after the mousse has set! N x
Ann Humphries says
Can you tell me how to upscale the recipe to make 6 portions
Nagi says
Hi Ann – there’s a sliding scale at the top of most of my recipes to adjust quantities! N x
Toni says
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!
George Chong says
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!
Ashley says
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!
Kelly says
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!
Linda T says
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.
Nagi says
Oh wow! Great idea Linda…total yum!!! 🍊N x