Chocolate Mousse Recipe
Chocolate Mousse Recipe is hands down the ultimate chocolate treat! It’s rich, creamy, but still light and fluffy,one bite is never enough, always leaves me craving more...
This is the real deal, a classic French-style mousse like you’d get at a fancy spot. It’s all about less cream, more chocolate, and that deep, intense chocolate flavor with the perfect creamy texture.
The video’s a game-changer for checking out the right texture for the egg whites and cream, plus how to fold everything together without messing it up.
✨ Silky, decadent, and irresistibly chocolatey
🕒 Recipe Time & Difficulty
- Prep Time: 25 minutes
- Chill Time: 2 hours (minimum)
- Total Time: ~2 hours 25 minutes
- Skill Level: Intermediate
- Servings: 4 generous portions
📝 Ingredients
🍫 Main Ingredients:
- 200g (7 oz) good-quality dark chocolate (70% cocoa solids)
- 3 large eggs, separated
- 50g (1/4 cup) granulated sugar
- 300ml (1 1/4 cups) heavy whipping cream
- 1 tsp pure vanilla extract
- A pinch of salt
🌟 Optional Add-ins:
- 1 tbsp espresso or strong coffee (enhances the chocolate flavor)
- Whipped cream and shaved chocolate (for garnish)
- Fresh berries or mint leaves (for serving)
🔪 Tools You’ll Need
- Heatproof bowl
- Saucepan
- Hand mixer or stand mixer
- Rubber spatula
- Mixing bowls
- Serving glasses or ramekins
👩🍳 Step-by-Step Instructions
🔥 Step 1: Melt the Chocolate
- Break the chocolate into small, even pieces and place it in a heatproof bowl.
- Set the bowl over a simmering pot of water (double boiler method), ensuring the bowl doesn’t touch the water.
- Stir gently until fully melted and smooth. Optional: Stir in espresso or coffee at this stage for depth of flavor.
- Remove from heat and let cool slightly – it should be warm but not hot when added to other ingredients.
🥚 Step 2: Separate and Beat the Eggs
- Carefully separate the egg yolks from the whites, placing them in two separate bowls.
- Add half of the sugar (25g) to the egg yolks and beat until pale, thick, and slightly fluffy (about 2–3 minutes).
- Fold the cooled chocolate into the egg yolk mixture, gently combining with a spatula until smooth.
☁️ Step 3: Whip the Egg Whites
- Add a pinch of salt to the egg whites and whisk on high speed until soft peaks form.
- Gradually add the remaining 25g sugar, continuing to beat until you get stiff, glossy peaks. Be careful not to overbeat.
🍦 Step 4: Whip the Cream
- In a clean bowl, whisk the heavy cream and vanilla extract until it forms soft peaks. Tip: Don’t overwhip – the cream should hold its shape but still be smooth and silky.
🍨 Step 5: Combine Everything
- Gently fold the whipped cream into the chocolate mixture using a spatula.
- Next, fold in the whipped egg whites in two additions:
- Start with a small amount to loosen the mixture.
- Then gently fold in the rest, being careful not to deflate the airiness.
🧊 Step 6: Chill and Set
- Spoon or pipe the mousse into serving glasses or ramekins.
- Cover and refrigerate for at least 2 hours, or until set and chilled.
🎉 Serving Suggestions
- Top with fresh whipped cream, shaved chocolate, berries, or mint leaves.
- For a festive twist, add a splash of orange liqueur or raspberry coulis on top.
- Serve in martini glasses, jars, or small bowls for a beautiful presentation.
⚖️ Nutritional Information (Per Serving)
(Values are approximate and may vary depending on brands used)
| Nutrient | Amount |
|---|---|
| Calories | 440 kcal |
| Fat | 35g |
| Saturated Fat | 20g |
| Carbohydrates | 25g |
| Sugars | 22g |
| Protein | 7g |
| Fiber | 3g |
| Sodium | 60mg |
Note: You can reduce the calories by using lighter cream or substituting with Greek yogurt, but this will slightly affect the texture.
💡 Tips for Perfect Mousse
- Use quality chocolate: The better the chocolate, the better the mousse. Avoid overly sweet or waxy chocolate.
- Let the chocolate cool slightly: Mixing hot chocolate with eggs or cream can cause curdling or seizing.
- Don’t overmix: Folding should be gentle to keep the mousse light and airy.
- Make it ahead: Mousse can be stored in the fridge for up to 2 days, making it a perfect make-ahead dessert.
❄️ Storage Instructions
- Fridge: Store in an airtight container or covered glasses for up to 48 hours.
- Freezer: Not recommended, as freezing can cause separation and alter texture.
- Leftover tip: Use mousse as a decadent filling for cakes, trifles, or layered desserts.
💬 FAQs
❓ Can I make this without eggs?
Yes! For an eggless version, skip the eggs and simply fold whipped cream into the melted chocolate (cooled) with a tablespoon of sugar and vanilla. It will be denser, but still delicious.
❓ Can I use milk chocolate?
You can, but it’s much sweeter and has less cocoa content. Adjust the sugar or mix milk chocolate with a little dark to balance the flavor.
❓ Is it safe to eat raw eggs?
If you’re concerned, use pasteurized eggs which are safe to consume without cooking. Alternatively, you can make a “cooked” mousse using a custard-style base.
❤️ Why You’ll Love This Chocolate Mousse
- Light yet rich – the perfect balance of airy texture and deep chocolate flavor.
- No baking required – just mix, chill, and enjoy.
- Elegant yet easy – a show-stopper dessert that feels fancy but is totally doable at home.
📌 Pin This Recipe for Later!
This Chocolate Mousse recipe is ideal for romantic dinners, dinner parties, or anytime you want to treat yourself to something indulgent and velvety smooth. With just a few ingredients and some gentle folding, you can create a luxurious dessert that will impress every time.
