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This Chocolate Mousse is a harmony of rich chocolate flavor and airy, creamy texture. It’s an effortlessly luxurious treat that’s both easy to make and perfect for satisfying your sweet cravings.
Easy Chocolate Mousse Recipe
This Chocolate Mousse is a dessert dream come true, with deep, luxurious chocolate flavors that melt in your mouth. The simple process transforms high-quality chocolate into a velvety delight that’s both rich and feather-light. Topped with a playful swirl of whipped cream and a sprinkle of chocolate shavings, this mousse is not just a treat, it’s the crowning glory that will have everyone asking for seconds.
- Dark Chocolate: You’ll want a good quality dark chocolate.
- Eggs: Separated into whites and yolks, they add structure and airiness to the mousse.
- Granulated Sugar: Sweetens the mix and balances the bitterness of the chocolate. Maple syrup or honey can pinch-hit if you’re out of sugar.
- Heavy Cream: Whipped into soft peaks, it contributes to the mousse’s creamy body. You can use a chilled coconut cream for a non-dairy version.
- Vanilla Extract: A splash enhances the chocolate’s complexity. No vanilla? A drop of almond extract could do the trick.
- Salt: Just a pinch to sharpen all the flavors and cut through the sweetness. Skip it if you must, but even a smidgen makes a difference.
This Chocolate Mousse is as easy as pie, or should I say, easier than pie! Just a few simple steps and you’ll have a dessert that’s sure to impress without any of the stress.
Begin by melting your chocolate until it’s perfectly smooth. You can use a double boiler or a microwave, just be sure to let it cool slightly once it’s melted.
Whisk the egg yolks with sugar until they turn pale and thicken. This step is key for a rich base in your mousse.
Fold the cooled melted chocolate into your yolk mixture. Add the vanilla extract for that subtle, yet essential flavor enhancement.
Beat the egg whites to soft peaks, then add the rest of the sugar until stiff peaks form. This is what gives the mousse its airy texture.
In another bowl, whip the heavy cream until it forms soft peaks. This step is crucial for adding the creamy, airy body to the mousse.
Fold the beaten egg whites into the chocolate mixture delicately, then fold in the whipped cream, ensuring you keep the mixture light and fluffy.
Transfer the mousse into serving dishes and let it chill in the refrigerator. It needs a couple of hours to set properly and develop the right texture.
Frequently Asked Questions
Can I make Chocolate Mousse in advance?
Absolutely! Chocolate Mousse is a great make-ahead dessert. Just prepare it as directed, store it in the fridge, and it will be ready to serve when you are. It can stay fresh for up to 2 days.
What type of chocolate works best for this mousse?
For the richest flavor, I recommend using high-quality dark chocolate with a cocoa content of around 70%. However, if you prefer a sweeter taste, semi-sweet chocolate is a great alternative.
How do I get my egg whites to form stiff peaks?
Make sure your bowl and beaters are completely clean and dry. Any trace of grease can prevent the egg whites from reaching their full volume. Also, room temperature egg whites tend to whip up better.
Can I add alcohol to the mousse for an adult version?
Certainly! A tablespoon or two of liqueur, like Grand Marnier or Baileys, can be folded into the melted chocolate for an extra layer of flavor. Just keep in mind this will make the dessert adult-only!
- Choose Quality Chocolate: Opt for high-quality chocolate with a cocoa content of 70% for the best flavor.
- Room Temperature Eggs: Use eggs at room temperature for easier separation and better volume when whipped.
- Fold Gently: When combining ingredients, fold gently to retain the air in the whipped cream and egg whites, keeping the mousse light.
- Chill Before Serving: Refrigerate the mousse for at least 2 hours before serving to allow it to set properly.
- Serve with Garnish: Enhance the presentation and flavor by garnishing with whipped cream, chocolate shavings, or fresh berries.
After you’ve made the chocolate mousse and transferred to serving dishes, just pop it into the fridge, covered, where it’ll stay fresh and delicious for up to 2 days. If you’re thinking about freezing, good news! You can freeze the mousse for up to a month. Just make sure it’s in a freezer-safe container. When you’re ready to enjoy it again, thaw it overnight in the refrigerator.
Discover More Delicious Desserts
- Chocolate Truffles
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- The Best Chocolate Cake
- Chocolate Magic Cake
- Homemade Chocolate Pudding
- 7 ounces dark chocolate (high quality, roughly chopped)
- 3 large eggs (separated)
- ¼ cup granulated sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 pinch salt
- whipped cream
- chocolate shavings
- Place the chopped chocolate in a heatproof bowl. Melt it over a pot of simmering water (double boiler method), stirring occasionally until smooth. Alternatively, you can melt it in the microwave in 30-second bursts, stirring in between. Once melted, let it cool slightly.
- In a separate bowl, whisk together the egg yolks and half of the sugar (2 tablespoons) until the mixture is pale and slightly thickened.
- Gently fold the melted chocolate into the egg yolk mixture. Add the vanilla extract and mix until well combined.
- In another clean, dry bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar while continuing to beat until stiff peaks form.
- Carefully fold the egg whites into the chocolate mixture in two batches, being careful not to deflate the whites. Fold just until no white streaks remain.
- In a separate bowl, whip the heavy cream until it forms soft peaks. Gently fold the whipped cream into the chocolate mixture until well incorporated, ensuring the mixture remains light and airy.
- Spoon the mousse into individual serving glasses or a large serving dish. Chill in the refrigerator for at least 2 hours, or until set.
- Before serving, garnish the chocolate mousse with a dollop of whipped cream, chocolate shavings, or fresh berries, if desired.
- Use the best quality dark chocolate you can find for a richer, more indulgent flavor.
- Ensure eggs are at room temperature for easier mixing and better texture.
- For a lighter mousse, fold the egg whites and whipped cream gently into the chocolate mixture.
- This mousse can be made 2 days in advance, making it perfect for dinner parties or special occasions.
- Feel free to garnish with your favorite toppings like fresh berries, mint, or a dusting of cocoa powder for an extra touch of elegance.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.