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homemade chocolate mousse in a coupe glass topped with whipped cream and a dusting of cocoa powder
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Homemade Chocolate Mousse Recipe

prep 30 minutes
cook 10 minutes
3 hours
total 3 hours 40 minutes
Serves 6 servings
This chocolate mousse is like eating a rich chocolate cloud. It has a deep, dark chocolate flavor with a texture that is incredibly light and airy, which keeps such a rich dessert feeling perfectly balanced.
Servings 6 servings

Equipment

  • 1 small pot or saucepan
  • 1 stand mixer or hand mixer with large bowl
  • 1 Rubber Spatula
  • 1 digital thermometer if you want to check the temperature of the eggs

Ingredients

Chocolate Mousse

  • 4 large egg yolks
  • 150 grams granulated sugar, split (50 grams to the egg yolks + 100 grams to the egg whites)
  • 175 grams dark chocolate, chopped (chips also work)
  • 4 large egg whites
  • 180 mL heavy whipping cream, cold; split (30 mL to the egg yolks + 150 mL gets whipped)
  • 15 grams powdered sugar

Whipped Topping *optional

  • 180 mL heavy whipping cream, cold
  • 30 grams powdered sugar

Method

  1. Whisk the egg yolks with 50 grams of the sugar and 30mL of the cream in a small pot.
    4 large egg yolks, 150 grams granulated sugar split (50 grams to the egg yolks + 100 grams to the egg whites), 180 mL heavy whipping cream cold; split (30 mL to the egg yolks + 150 mL gets whipped)
  2. Once they’re well together, add in the chopped chocolate and heat over medium-low heat.
    175 grams dark chocolate chopped (chips also work)
  3. Stir frequently to prevent the eggs from scrambling. The chocolate will melt and the mixture will thicken. If you’re worried about raw eggs, cook until 170F.
  4. Remove from the heat, pour into a large bowl and cool completely to room temperature, stirring every so often.
  5. Once the chocolate mixture has cooled, beat the egg whites on medium-high speed, until it’s fluffy and stiff but NOT dry, don’t over beat.
    4 large egg whites, 150 grams granulated sugar split (50 grams to the egg yolks + 100 grams to the egg whites)
  6. *If you prefer to cook the egg whites first, place the egg whites and the rest of the sugar (100 grams) in the bowl of a stand mixer, over a double boiler. Cook gently until the egg whites reach 170 or the sugar is fully dissolved and proceed with whipping into a meringue.
  7. Add a couple of spoonfuls of the whipped egg whites to the cooked chocolate mixture and mix it in to thin it out a bit.
  8. Then in three increments, gently fold the egg whites into the chocolate mixture until it’s completely combined.
  9. Add the heavy cream to the mixer bowl with the powdered sugar (no need to clean it) and beat on medium-high speed just until stiff peaks form - don’t over beat.
    15 grams powdered sugar, 180 mL heavy whipping cream cold; split (30 mL to the egg yolks + 150 mL gets whipped)
  10. Fold the whipped cream into the chocolate mixture, just until it’s fully combined. Pour into desired serving cups and chill for a few hours before serving.
  11. For the topping, make the whipped cream the same way again and pipe on top of chocolate mousse.
    180 mL heavy whipping cream cold, 30 grams powdered sugar

Nutrition

Calories: 554kcalCarbohydrates: 48gProtein: 8gFat: 38gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 199mgSodium: 61mgPotassium: 312mgFiber: 3gSugar: 41gVitamin A: 1072IUVitamin C: 0.4mgCalcium: 78mgIron: 4mg
Course: Dessert
Cuisine: French
Keyword: chocolate mousse