This chocolate mousse recipe is an indulgent and easy way to make a classic dessert. It is rich and creamy, with a deep chocolate flavor that will satisfy any chocolate lover’s craving.
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Why you’ll love this easy chocolate mousse recipe
- If you like chocolate, you will LOVE this easy classic chocolate mousse recipe.
- You can make it ahead, giving you more time to spend with your guests.
- It only takes 20 minutes to prepare and then you just chill out.
- All the ingredients are 100% vegetarian.
Ingredients you’ll need
You’ll need all the ingredients shown in the photograph below.
This chocolate mousse recipe is light and fluffy, with a rich chocolate flavor that will leave you wanting more!
What do I serve mousse with?
The chocolate matters
There are many types of chocolate that can be used for chocolate mousse.
The best chocolate for chocolate mousse is bittersweet or semi sweet chocolate. Bittersweet chocolate has a higher percentage of cacao, which gives it a richer flavor.
Semi sweet chocolate is not as sweet as milk chocolate, so it will not make the mousse too sweet.
Another factor to consider when choosing the best chocolate for your mousse is the fat content. Chocolate with a higher percentage of cocoa butter will make a smoother and creamier mousse.
Whichever type of chocolate you choose, make sure it is of good quality. The better the quality of the chocolate, the better your mousse will taste.
What is the difference between chocolate mousse and chocolate pudding?
Chocolate mousse is a French dessert that is made with whipped eggs, chocolate, and cream.
Chocolate pudding is an American dessert that is made with milk, sugar, chocolate, and cornstarch.
The main difference between chocolate mousse and chocolate pudding is the texture.
Chocolate mousse is light and airy because it is made with whipped eggs. Chocolate pudding is thick and creamy because it is made with cornstarch.
Another difference between chocolate mousse and chocolate pudding is the flavor. Chocolate mousse has a richer flavor because it is made with dark chocolate.
Chocolate pudding has a milder flavor because it is made with milk chocolate.
Worried about raw egg?
Raw eggs are often used in mousse recipes, as they help to create a smooth and creamy texture. However, there is a slight risk of salmonella poisoning if the eggs are not cooked properly.
We’ve never become sick despite eating many of the hundreds of mousses over the years.
But if that is a concern to you, then use pasteurized eggs.
This will ensure that any potential bacteria present in the raw eggs are killed.
What toppings go on chocolate mousse?
We’ve used a big swirl of whipped cream and chocolate shavings.
But you could garnish with a dusting of cocoa powder, powdered sugar, chocolate chips, strawberries, or your favorite berries.
How to store leftover mousse
Store your chocolate mousse in the fridge.
They are best eaten within two days but can be eaten for up to a week.
Recipe notes and expert tips
- Raw eggs
Raw eggs are fine to eat, although there is always a slight risk, if you are concerned, use pasteurized eggs.
- Chill it
To chill your mixing bowl, place it in the freezer for a couple of hours.
Store in the fridge, best eaten within two days but will keep for up to a week.
More easy dessert recipes for you to try
If you love our chocolate mousse, then why not try these delicious recipes?
- Strawberry mousse – refreshingly delicious
- Toblerone mousse – chocolate and nougart heaven!
- Creme brulee – just 5 ingredients, we make it simple
- Apple crumble – the fruity classic
- Nutella pizza – hazelnut chocolate and strawberry
pizza– what’s not to love?
How to make chocolate mousse at home with step by step instructions
Making our homemade chocolate mousse recipe is easy if you follow our simple instructions.
First, separate your egg yolks and egg whites into two small bowls.
Then, melt butter and chopped chocolate, either in the microwave by cooking in 20 second bursts or by using a heat proof bowl over a pan of simmering water, stirring constantly to prevent sticking or burning, until the mixture thickens.
Set the chocolate mixture aside for 5 minutes.
In a separate chilled bowl, beat heavy cream with chilled beaters until soft peaks form.
Whipped cream forms better in a chilled bowl, think ahead and don’t skip chilling the bowl and beaters.
Now, using a rubber spatula, gently fold in the egg yolks into the whipped cream.
Then, fold whipped cream into your melted chocolate, be careful not to overfold, streaks are ok at this stage.
Now, take ¼ of your beaten egg whites and add it to the chocolate mixture, fold until it’s incorporated, and blend in any white lumps, it should take between 9 – 11 folds.
Next, pour the chocolate mixture into the remaining egg whites and gently fold until you don’t see any white streaks.
Divide the chocolate mousse mixture into your serving bowls and place them in the fridge for a minimum of 5 hours, but preferably overnight.
When you are ready to serve, decorate with an optional garnish of whipped cream and chocolate shavings.
Serve and enjoy!
We hope you enjoy making and eating our chocolate mousse and would love to hear how you got on with making it.
Please leave a comment below and feel free to ask any questions you may have.
Chocolate mousse recipe: decadent and delicious!
- 3 Eggs as fresh as possible
- ⅓ oz Unsalted butter
- 4½ oz Dark chocolate bittersweet
- ½ cup Heavy cream
- 3 tbsp Superfine sugar
- Whipped cream and chocolate shavings optional garnish
- Separate the egg whites from the yolks. Set aside the whites and whisk the yolks and set aside3 Eggs
- Now, melt the butter and chocolate. You can microwave it in a microwave suitable bowl in 20 second bursts stirring in between until fully melted. Or you can place them in an heat proof bowl over a pan of simmering water, stirring constantly until melted. Set aside to cool for 5 minutes⅓ oz Unsalted butter, 4½ oz Dark chocolate
- In a separate bowl beat your cream until soft peaks form, then set aside. Now, add sugar to your egg whites and beat until stiff peaks form½ cup Heavy cream, 3 tbsp Superfine sugar
- Now, using a spatula gently fold your egg yolks into the whipped cream. Then fold in your runny chocolate (but lukewarm) into the mixture and fold in, don't overfold it, streaks are fine
- Now, take ¼ of your beaten egg whites and add it to the chocolate mixture, fold until it’s incorporated, and blend in any white lumps, it should take between 9 – 11 folds.
- Then, pour the chocolate mixture into the egg whites and fold gently through until you don't see any white streaks
- Now, divide the mousse mixture evenly between your serving glasses and chill in the fridge for a minimum of 5 hours, but preferably overnight
- When ready to serve garnish with optional whipped cream and chocolate shavings. Enjoy your chocolate mousse!Whipped cream and chocolate shavings
Raw eggs are fine to eat, although there is always a slight risk, if you are concerned, use pasteurized eggs Chill it
To chill your mixing bowl, place it in the freezer for a couple of hours
Store in the fridge, best eaten within two days but will keep for up to a week
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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