Classic chocolate mousse makes every dinner a little bit fancier. It’s great for a dinner party because it looks so pretty, everyone gets their own portion, and you can make it.
This Chocolate Mousse is thick, rich, creamy and a perfect entertaining dessert! Not only is it pretty, everyone gets their own portion, and you can make it a day in advance.
I found this recipe years ago in famed chef Thomas Keller’s Bouchon cookbook. It’s something of a “chef cook” recipe, with melting chocolate over a double boiler, whipping egg whites, and heavy cream.
Best chocolate for chocolate mousse
If you want a really chocolaty chocolate mousse, use a bittersweet dark chocolate with between 62% and 70% cocoa solids.
For this chocolate mousse, I use the darkest chocolate I could find (Trader Joe’s has some Belgian 70% cocoa 1lb bricks).
If you serve the mousse straight – without cream or fruit – and you love the taste of barely sweet dark chocolate, the 70% will make your mousse perfect.
If you’re layering fruit (raspberries complement the chocolate quite well) and/or more whipped cream, you should either add sugar or use 62% dark chocolate.
Chocolate mousse can be a bit tricky! Here are some tips to help you succeed with this recipe:
- Melt chocolate gently: Melt the chocolate in a water bath over barely simmering water. You can set up a double boiler by placing a metal bowl over a pot of barely simmering water (don’t let the bowl touch the water). If you don’t use a water bath, the chocolate may break or separate.
- Cool chocolate until barely warm: Once you’ve melted the chocolate with the butter and espresso, you’ll want to cool it until it’s barely warm when you dab some on your bottom lip. This is the right temperature for adding the egg yolks. Too warm and boil the eggs. Too cool and the chocolate will set when you add the other ingredients.
- Separate eggs when cold, but open them at room temperature: Eggs separate easiest when they come straight out of the fridge. But egg whites are easier to beat when they’re at room temperature. So first separate the eggs and then let them stand at room temperature for a few minutes.
- Clean egg white whipping equipment: Egg whites will not whip properly if there is residual fat in the bowl or whisk you are using, or if pieces of yolk have gotten into the egg white. So make sure you are using very clean equipment and have picked out any bits of yolk that may be in the egg white.
- Fold in, do not stir, egg whites and whipping cream: Gently fold egg whites and whipping cream into your chocolate mousse and your mousse will be fluffy.
Raw eggs in chocolate mousse: the choice is yours!
This classic chocolate mousse recipe uses raw egg whites and raw egg yolks. For most people, this isn’t a problem, but those with compromised immune systems, pregnant women, the very young, or the elderly should avoid raw eggs due to the risk of salmonella. You can buy pasteurized eggs from the store if you’re uncomfortable using raw eggs in this recipe. You can even adapt this recipe with our process to pasteurize eggs at home.
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You could also try this vegan chocolate pudding recipe.
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Check out this decadent chocolate mousse recipe
The best dishes for chocolate mousse
Mousse can be chilled and served in any custom size cups, mugs or ramekins. Small mason jars or teacups will also work.
A make-ahead dessert
Chocolate mousse is best when refrigerated at least 8 hours and up to 24 hours before serving. That makes it the perfect make-ahead dessert.
How to serve chocolate mousse
While chocolate mousse is quite good on its own, you can spice it up by adding a dollop of whipped cream to any dish before serving. You can also layer the mousse with raspberries and whipped cream; If you do, serve it in glasses so you can see the pretty layers as you serve.
More decadent chocolate desserts
- Homemade Chocolate Truffles
- chocolate fondue
- Chocolate ganache cake
- Easy chocolate mousse cake
- Double Chocolate Cupcakes
From the editors of Simply Recipes
Classic chocolate mousse
This recipe uses raw eggs. If you are concerned about salmonella risks, you can use pasteurized eggs or pasteurize them yourself using the method outlined in How to Pasteurize Eggs at Home.
Recipe adapted from Bouchon.
ingredients
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1 Cup cream, cold
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4 1/2 ounces (128 g) Dark chocolate, finely chopped
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2 tablespoons (28G) unsalted butterrolled
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2 tablespoons (30ml) brewed espresso or very strong coffee
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3 big eggs, Cut
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1 tablespoon sugar
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raspberries to serve, optional
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whipped cream to serve, optional
method
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Whip cream:
Whip the heavy whipping cream into soft peaks, then refrigerate.
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Melt chocolate:
Place the chocolate, diced butter, and espresso on top in a double boiler over hot, steaming water (not simmering), stirring frequently until smooth.
Remove the chocolate mixture from the heat and allow to cool until the chocolate is just warm to the touch. Don’t let the chocolate cool or the mixture will set when the other ingredients are added.
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Beat egg white:
Once you’ve removed the chocolate mixture from the heat and it has started to cool, beat the egg whites until fluffy and beginning to hold a shape. Sprinkle in the sugar and beat until the egg whites form stiff peaks.
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Add egg yolk to chocolate:
When the chocolate has cooled to just warm to the touch, stir in the egg yolks.
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Add whipping cream and egg white:
Gently stir in about a third of the heavy cream to thin and fluff the chocolate mixture. Then fold in half of the egg white. Fold in the remaining egg white. Fold in the remaining whipped cream.
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Pour into serving plates, chill:
Spoon or squirt the mousse into a serving bowl. Layer fresh raspberries and whipped cream if you like. Chill in the fridge for 8 to 24 hours.
| nutritional information (per serving) | |
|---|---|
| 264 | calories |
| 24g | Fat |
| 7g | carbohydrates |
| 6g | protein |
