Classic Chocolate Mousse
The recipe actually started as a side quest while I was developing my French Silk Pie. I was hosting book club and wanted to test the filling before committing to making the entire pie, so I decided I’d just serve my test as chocolate mousse.
It was SO GOOD so naturally, that snowballed into developing an actual chocolate mousse recipe instead. It’s basically the creamy, spoonable version of my Flourless Chocolate Cake.
Ingredient Notes & Substitutions
The full recipe is in the recipe box at the bottom!
- Eggs: Separate the eggs into yolks and whites. The yolks get heated with the chocolate base while the whites are whipped into a French meringue to give the mousse its light, airy texture. If you prefer not to use raw eggs, use pasteurized eggs or read my notes below on how to cook the eggs fully..
- Granulated sugar: The sugar is divided between the egg yolks and egg whites. Using sugar in the chocolate mixture helps buffer it from scrambling the egg yolks, while also helping create a smooth, stable meringue for the egg whites. I do not recommend substituting or reducing the sugar, or the texture will be off.
- Dark chocolate: Since chocolate is the main flavor here, use a dark chocolate that you genuinely like eating on its own. Chop it fairly finely so it melts easily into the warm egg yolk mixture.
- Heavy whipping cream: A small amount is used in the chocolate base just to loosen it and the rest gets whipped and folded into the mousse. Keep the cream cold before whipping it.
- Powdered sugar: Just a little powdered sugar sweetens the whipped cream without making the finished mousse overly sweet.
How To Make Chocolate Mousse
- Make the chocolate base: Whisk the egg yolks with part of the sugar and cream, then add the chopped chocolate and cook gently until melted and thickened. Let it cool completely.
- Whip the egg whites: Beat the egg whites with the remaining sugar just until stiff peaks form – it may not be fully glossy because it has less sugar than a traditional meringue but don’t over-beat it.
- Fold in the meringue: Fold the whipped egg whites into the chocolate mixture in three additions until combined.
- Whip the cream: Beat the heavy cream with the powdered sugar just until medium-stiff peaks form.
- Finish the mousse: Gently fold the whipped cream into the chocolate mixture until completely combined.
- Portion and chill: Divide the mousse between your serving glasses and refrigerate until set.
A Note About Raw Eggs
Traditional chocolate mousse is often made with uncooked whipped egg whites. In this recipe, the egg yolks are heated with the chocolate mixture until melted but if you prefer, feel free to take the temperature to 170°F (77°C).
The egg whites are whipped with sugar into a French meringue and folded into the mousse without being cooked. If you prefer not to use raw egg whites, the easiest option is to use pasteurized eggs.
You can also use the Swiss meringue method: combine the egg whites with the 100 grams of sugar and gently heat them over a double boiler, whisking constantly, until the mixture reaches 160°F (71°C). Transfer it to the mixer and whip until stiff peaks form, then continue with the recipe as written.
An Italian meringue can also be used if you prefer that method, but if your specific concern is raw eggs, I recommend pasteurized eggs or the Swiss method because you can verify that the egg whites themselves have reached 160°F.
Different Ways To Serve Mousse
I served the mousse in 7-ounce coupe glasses with a little whipped cream on top – any small glass, ramekin or dessert cup works just as well.
The whipped cream is completely optional, but I love the contrast in both color and texture against the rich chocolate mousse. Topping it with a little mascarpone cream would also be great or even, a toasted meringue.
Tip: I recommend portioning the mousse directly into the dishes you plan to serve it in before refrigerating. If you chill the entire batch in one large bowl and scoop it into glasses later, you’ll knock some of the air out and lose a lot of that incredibly light texture.
Storage Tips
Cover the individual glasses and store the chocolate mousse in the refrigerator for 2–3 days. It can start to deflate after that.
I haven’t tested freezing this mousse, so for now I recommend enjoying it fresh from the refrigerator while the texture is at its best.
Thanks so much for reading! If you make this chocolate mousse, I’d love to hear what you think. Leave a comment and rating below or tag me @baranbakery on Instagram so I can see it.
As always, have a blessed day and happy baking!
Love, B
