Classic Chocolate Mousse

Elegant, airy, and deeply chocolaty, this classic chocolate mousse is a timeless French dessert. With just a few quality ingredients, it delivers a rich yet light texture that’s perfect for a sophisticated finish to any meal.

Why You’ll Love This Recipe

• Rich and luxurious with a smooth, velvety texture
• Uses only a handful of simple ingredients
• Ideal for make-ahead entertaining
• Customizable with your favorite liqueurs or toppings
• A restaurant-quality dessert made easily at home

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4½ oz (125 g) dark chocolate (60–70% cacao)
• 2 tbsp unsalted butter
• 3 large eggs, separated
• 3 tbsp granulated sugar
• ½ cup heavy cream
• Optional: 1 tbsp espresso or liqueur, pinch of salt, vanilla extract

directions

this recipe

1. Melt chocolate and butter in a heatproof bowl over simmering water (double boiler). Stir until smooth, then cool slightly.
2. In a separate bowl, beat egg whites until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form.
3. Whip cream in another bowl until soft peaks form. Keep chilled.
4. Stir egg yolks (plus optional espresso or liqueur) into the cooled chocolate mixture.
5. Gently fold in one-third of the whipped cream to lighten the chocolate mixture.
6. Fold in half the beaten egg whites, then the remaining whites, followed by the rest of the whipped cream. Fold gently to retain airiness.
7. Spoon mousse into serving glasses or bowls. Chill for at least 2 hours, or overnight for best results.

Servings and timing

• Yield: 4–6 servings
• Prep time: 30 minutes
• Chill time: 2–8 hours
• Total time: 2.5–8.5 hours

Variations

• French-style: Omit the cream for a denser, more intense chocolate flavor.
• Mocha mousse: Add espresso or coffee liqueur to enhance depth.
• Boozy version: Stir in Grand Marnier, rum, or Baileys with the egg yolks.
• Toppings: Serve with whipped cream, berries, chocolate shavings, or mint.

storage/reheating

• Store covered in the fridge for up to 3–4 days.
• Do not freeze—texture may become grainy.
• Mousse is served cold—no reheating needed.

FAQs

Can I use milk chocolate instead?

Yes, though the result will be sweeter and less intense. Use less sugar to balance.

Is it safe to eat raw eggs?

Use pasteurized eggs for safety, or gently heat the yolks if you’re concerned.

Why does the mousse deflate?

Overmixing or combining ingredients before they’ve cooled properly can reduce volume.

Can I make it without cream?

Yes—skip the cream for a denser, traditional French mousse.

How long should I chill it?

At least 2 hours, but overnight chilling gives the best texture.

Can I use whipped topping instead of cream?

For best taste and texture, stick to real heavy cream.

What kind of chocolate is best?

Use high-quality dark chocolate (60–70% cacao) for balanced richness and bitterness.

Can I flavor it with other extracts?

Yes—try vanilla, almond, or peppermint for different twists.

What can I garnish it with?

Chocolate curls, fruit, whipped cream, or toasted nuts all work well.

Is it gluten-free?

Yes—this classic version is naturally gluten-free, just ensure all ingredients used are labeled as such.

Conclusion

Classic chocolate mousse is a timeless dessert that delivers rich flavor and refined texture in every spoonful. With minimal ingredients and a touch of technique, you can recreate this luxurious treat at home and impress every guest—or simply indulge yourself.

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