Chocolate Mousse
Published April 9, 2025. This post may contain affiliate links. Please read my disclosure policy.
This Chocolate Mousse is one of those desserts that’s both comforting and impressive, perfect for sharing with loved ones. My recipe creates a mousse that’s rich and creamy, yet surprisingly light. Best of all, it’s incredibly easy to make with just a few ingredients and a simple technique that truly works.
There’s something timeless about chocolate mousse. It’s always been one of my favorite desserts to order when dining out, but now I can enjoy it at home too. My recipe is chocolatey, lightly sweet, and simple in the best way. Just like a few of my other all-time favorites such as French silk pie or my classic Crème Brulee recipe, it has that same rich texture but comes together in a fraction of the time.
Chocolate Mousse
Chocolate mousse, or mousse au chocolat, originated in France and dates back to the 18th century. The word mousse means “foam” in French, which perfectly describes the dessert’s airy, light texture.
The technique of folding whipped egg whites into a base mixture to create that signature lightness comes straight from classic French pastry tradition. Over time, chocolate mousse gained popularity around the world for its rich flavor and elegant simplicity, which is exactly what I aim to capture in my own version.
What I like most about this recipe is that you can easily adjust it to your preferred level of sweetness. If you enjoy a gently sweet dessert, semi-sweet chocolate works really well. If you like it a little more intense and less sweet, then a good-quality bittersweet chocolate is the way to go. At home, we all have a bit of a sweet tooth, so I usually stick with semi-sweet. And if you’re a true chocolate lover like we are, you might also want to try my double chocolate cheesecake recipe.
Ingredients and Substitutions
In this Chocolate Mousse recipe, I use a few simple ingredients, and I’ve also included a few easy substitutions to help you make it your own.
- Chocolate – I use semi-sweet chocolate for a balanced flavor. You can also try bittersweet, dark, or even milk chocolate depending on how sweet you like it.
- Butter – I go with cold unsalted butter to help create a smooth and creamy base.
- Eggs – This recipe uses both the yolks and whites. The yolks add richness while the whipped whites give the mousse its light, airy texture.
- Sugar – I use granulated sugar to sweeten the mousse and help stabilize the egg whites when whipped.
- Whipped cream – I make my own whipped cream using heavy cream, a little sugar, and vanilla extract.
- Berries – I like adding blueberries and raspberries. Blackberries or strawberries work really well too if you have them on hand.
How to Make Chocolate Mousse
Melt the chocolate: First thing I do is place the chocolate in a metal bowl over a pot of simmering water to make a double boiler. Then, I stir it often with a rubber spatula until it’s completely melted and smooth.
Add the butter: Next, I add the butter to the melted chocolate and stir it in gently with a rubber spatula until it’s fully melted and combined.
Whisk in the egg yolks: I use a whisk to add one egg yolk at a time, making sure each one is fully mixed in before adding the next. Once they’re all incorporated, I set the bowl aside.
Whip the egg whites: I add the egg whites to the stand mixer fitted with the whisk attachment and mix on medium speed until they reach soft peaks. This usually takes a few minutes.
Add the sugar: I slowly pour in the sugar while the mixer is running on medium speed, then keep mixing until the egg whites form stiff peaks.
Check for stiff peaks: Stiff peaks will stand straight up when you lift the whisk, with no drooping at the tip. The mixture should look glossy and smooth.
Combine the mixtures: I gently transfer the meringue into the bowl with the melted chocolate mixture.
Fold it together: I use a rubber spatula to carefully fold the meringue into the chocolate mixture until everything is fully combined and the texture looks smooth and airy.
Chill the mousse: I place the bowl in the refrigerator and let it cool for about 90 to 120 minutes, or until the mousse is fully set and holds its shape.
Serve: I spoon the chilled mousse into serving glasses, then top it with a dollop of homemade whipped cream and a few fresh berries for a simple, elegant finish.
chef tip + notes
I highly recommend for making this Chocolate Mousse, to take your time folding the meringue into the chocolate mixture. This step is key to keeping the mousse light and airy. When done gently and with patience, it gives you that smooth, delicate texture that really sets this dessert apart.
- Know your soft peaks: Soft peaks will fall over gently when I lift the whisk from the mixer. That tells me they’re just right for the next step.
- What about stiff peaks: Stiff peaks stand straight up without collapsing when I lift the whisk. That’s when I know the meringue is ready to fold into the chocolate.
- Using raw eggs: Like my French silk pie recipe, this mousse recipe uses eggs that are gently heated but not fully cooked. If you’re unsure, I recommend using pasteurized eggs for peace of mind, though I personally have no issue with soft or undercooked yolks.
- Setting time: The mousse usually sets in the fridge in about 90 to 120 minutes. You could technically enjoy it sooner, but chilling gives it the perfect texture.
Serving Suggestions
I like to serve this mousse in a more traditional way using wine glasses or small dessert bowls. A spoonful of lightly sweetened whipped cream on top, a few fresh mixed berries, and a small sprig of mint give it a fresh and elegant finish. For the chocolate lovers in my house, especially my daughter, I always shave a little extra chocolate on top just before serving.
This is the kind of dessert that works well after a hearty meal like a roast chicken or one I personally love it with is filet Mignon. It’s indulgent and the perfect way to end a meal like that.
Make-Ahead and Storage
Make-Ahead: You can make this recipe up to 3 days in advance, simply keep covered in the refrigerator until it is ready to serve.
How to Store: Keep covered in the refrigerator for up to 5 days.
How to Freeze: You can keep it in the freezer covered for up to 2 months and eat it like ice cream, but if you thaw it, it will break and become too liquidy to eat.
Save Room for These Desserts
Video
Chocolate Mousse
Ingredients
- 8 ounces semi-sweet chocolate
- ¼ cup unsalted butter, cold
- 4 egg yolks
- 4 egg whites
- 1/3 cup sugar, granulated
- whipped cream, check my homemade recipe
- berries
Instructions
- Heat a medium size pot of water over low heat to the halfway mark until simmering.
- Add the chocolate to a large metal bowl and place directly over the pot to make a double boiler.
- Stir the chocolate using a rubber spatula to keep the chocolate moving around to help melt.
- Remove the bowl from the double boiler and stir in the butter until completely melted and mixed in.
- Next, whisk in 1 egg at a time until mixed in. Set aside.
- In a stand mixer add in the egg whites and mix on medium speed until soft peaks are formed, which takes about 3-4 minutes. See note on what to look for.
- Slowly pour in the sugar and mix on medium until stiff peaks are formed, which takes about 3-4 minutes.
- Remove the egg white mixture (a.k.a. merengue) from the stand mixer and add it to the bowl with the chocolate and gently fold in using a rubber spatula until completely mixed in. Don’t over mix.
- Place the bowl in the refrigerator for 90 – 120 minutes or set.
- Serve with whipped cream and berries.
Amazing recipe. I can testify to this. My always go to chocolate mousse recipe. Rich and decadent. Absolutely delicious.
Chef Parisi. Thank you for the great yet simple recipe! My question: the eggs in this recipe are not tempered. Is raw eggs ok to eat?
Why aren’t they tempered?
Excellent recipe! Chocolatey and Creamy! Wow! Thanks Chef Billy!