This Chocolate Mousse is made the proper French way, with the right ingredients and technique so it has beautiful chocolate flavour with a rich and luscious texture, yet not too sweet. It feels a little fancy but is surprisingly straightforward. Excellent for dinner parties – make it ahead and keep it in the fridge for days, ready to serve!
A classic, proper Chocolate Mousse recipe
I’ve never been 100% happy with the various chocolate mousse recipes I’ve tried in my lifetime. Not fluffy enough, not chocolatey enough, too sweet, too grainy. But the most common flaw was that they left a greasy mouthfeel from excessive use of whipped cream which many “easy” chocolate mousse recipes tend to solely rely on to set the mousse, rather than a combination of cream and whipped eggs which is the classic way chocolate mousse is made.
Thus, when Chocolate Mousse was submitted by a reader as a Recipe Request, I had reason to focus and make it over and over again until it was exactly what I wanted.
Let me repeat: I had to make chocolate mousse over and over again for work purposes.
Life is tough, my friends. The sacrifices I make…. (she says sadly, shaking her head, thinking about the various body parts on which all that chocolate mousse appears to have ended up residing…)
What goes in chocolate mousse
Just FIVE ingredients, all good stuff we like: chocolate, cream, sugar, eggs and butter. Make sure you use chocolate intended for cooking purchased from the baking aisle! More on this below. Don’t use eating chocolate – the only exception is Lindt 70% cocoa chocolate. That is suitable for eating and cooking.
70% cocoa chocolate
It’s important to use the right chocolate for chocolate mousse to ensure it mixes in seamlessly, gives the mousse enough chocolate flavour and the right texture.
70% cocoa dark chocolate – This is the chocolate I use which has good intense chocolate flavour, is not as sweet as milk chocolate but sweeter than unsweetened chocolate. It is also firmer than milk chocolate so it ensures that the mousse sets to the perfect consistency. Brands I use: Best – Lindt 70% cocoa (which is actually an eating chocolate but because it’s tempered it works for baking too, find it in the confectionary aisle). Every day purposes – Cadbury or Nestle Plaistowe baking chocolate block 70% cocoa.
Must be baking chocolate – Be sure to use a chocolate intended for cooking, purchased from the baking aisle, not one from the candy aisle. Chocolate made for eating is actually designed to not melt easily (think – hot hands, left in car) and if you use an eating chocolate, you’ll find it won’t melt smoothly (you get little lumps) or it burns in patches before it fully melts (if you use the microwave). Lindt is the only exception. As noted above, it’s an eating chocolate but because it’s tempered (“snaps” when you break it, and is shiny) it can also be used for baking and is my premium option.
Bittersweet chocolate can be used – The cocoa percentage of chocolate labelled “bittersweet” can range from 60% to 85% cocoa solids. It will add good chocolate flavour into the mousse but is slightly less sweet than using 70%.
Milk chocolate work too – It has a lower cocoa percentage (30% – 40% usually) so the mousse won’t have as intense a flavour, it makes the mousse a little sweeter and it sets a little softer, but it can be used here.
RAW EGGS
Raw eggs are key for real chocolate mousse, the classic French way to make it the way it’s served at fine dining restaurants. You will not achieve a result as good using a recipe that doesn’t use raw eggs, no matter what they promise. It’s just not possible to replicate the fluffy-yet-creamy texture with anything other than eggs whipped into a foam. Those “no egg” recipes will either be too dense, taste like whipped cream (and leave a slick of cream fat in your mouth that mousse does not), or have a weird jelly-like texture.
Note on raw eggs concern
Raw eggs in food is more common than you think – and you’ve probably eaten it without even realising.
It is true that eating uncooked eggs carries a risk of salmonella food poisoning which is transmitted to the eggs via infected hens, but in this day and age, I do not consider it any greater risk than eating sushi.
This concern seems more prevalent in some regions around the world, most notably in the US and Canada, presumably because of the outbreak in 2010 which resulted in the recall of millions of eggs.
Raw eggs are used in a number of popular desserts including Tiramisu, it’s used in mayonnaise, the Japanese eat raw eggs on rice, the Koreans top Bibimbap with raw egg. And I don’t know about you but runny yolks is the only way I have fried eggs!
If you are concerned about eating raw eggs, you can used pasteurised eggs for this recipe. If you cannot find pasteurised eggs in stores, you can pasteurise eggs yourself at home if you have an accurate thermometer (have a read of this resource).
Note: raw eggs is not advisable for pregnant women and babies.
How to make chocolate mousse
The path to light and fluffy Chocolate Mousse involves just a few key steps:
Melt chocolate with the butter;
Whip cream and egg whites separately until fluffy;
Gently fold everything together with the yolks; then
portion into glasses and refrigerate to set.
Here’s are step-by-step photos with a little more detail. And don’t forget there’s a tutorial video below as well which is quite helpful if you are a first-timer!
Beat egg whites and sugar until foamy.
Soft peaks (floppy elf hat!) – Then keep beating to fluff it up into a meringue (ie white fluff) until it is “firm peaks”. This means that the mixture stands upright but the pointy end flops down as pictured above. I call it a floppy elf hat!
If the mixture stands upright with the pointy end pointing up (not flopping) this means it has be beaten to “firm peaks” which is a little far for chocolate mousse. However, don’t worry! It’s ok, the mousse will work fine and will be great for 2 days, but it deflates a bit more on day 3 and beyond.
Whip cream to stiff peaks. This is one step further than firm peaks which we did for egg whites. So for the cream, we want the peaks to point upright – no floppy elf hat! Stop beating as soon as your cream reaches stiff peaks. If you beat it too much, the cream starts to get lumpy – and if you keep beating, you’ll turn it into butter which we definitely do not want!!😂
Fold together cream and egg yolks. By “fold”, I mean gently combining the mixtures using a lifting and turning motion rather than stirring, so you keep all the air in the mixture and end up with a light, airy mousse. Don’t beat furiously – that’s the sure fire way to a pot of liquid chocolate rather than fluffy mousse!
Fold in melted chocolate. Make sure the chocolate is at room temperature but is still runny. If it’s cooled too much and is thick (not pourable), microwave and stir in 5 second increments until it;s pourable again.
Gently fold egg whites into chocolate mixture. The fluffed egg whites is what makes our mousse beautifully aerated so be gentle in this step!
Mousse mixture – Keep folding until you no longer see egg white lumps or streaks.
Spoon into individual pots or a larger dish, then refrigerate to chill so it sets. It will take around 6 hours for individual pots.
**The recipe video is super helpful to see the consistency of the egg whites and cream, as well as how to fold the ingredients into each other.**
I chose to make little pots (using whisky glasses!) but you can make one dish if you prefer, then scoop out to serve.
First timers – never fear!
If you’re a chocolate mousse first timer and are concerned about deflation because you’re taking your time with the steps, don’t be worried! When I film recipe videos, I’m always faffing around with camera set ups and batting away a certain giant dog who is always sprawled where I want the tripod to be.
So it probably took me 3 times longer than it usually does to get the mousse in the fridge so I was quite concerned about deflation of the egg whites and cream.
But it was fine! The chocolate mousse came out exactly the same as it always has. Fluffy, chocolate perfection, as show in the photo above! – Nagi x
Watch how to make it
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Chocolate Mousse
Ingredients
- 3 eggs (~55g/2 oz each)
- 125g / 4.5 oz 70% cocoa chocolate or bittersweet chocolate, , break or cut into small 1 cm / 0.2" pieces (Note 1)
- 10g / 0.3 oz unsalted butter
- 1/2 cup cream , full fat (Note 2)
- 3 tbsp caster sugar (superfine white sugar)
Decorations:
- More whipped cream
- Chocolate shavings (Note 3)
Instructions
- For reliable results, work at a steady pace so your whipped egg whites and cream do not get too warm!
- Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients. (Note 4)
- Whisk yolks until uniform.
- Melt chocolate and butter – Place chocolate in a microwave-proof bowl with the butter. Melt in the microwave in 20 second bursts, stirring in between, until smooth. (Stir in optional flavourings at this point, but read Note 6 first). Set aside to cool slightly while you proceed with other steps – we want it at room temperature but still pourable.
- Whip cream – Beat cream until stiff peaks form, being careful not to over-whip (see video).
- Whip whites – Clean the whisks. Add sugar into the egg whites bowl. Beat until firm peaks form. GOAL – flopping "elf hat"! (see video and Note 5 for what this means).
Fold together all ingredients:
- Yolks and cream – Fold egg yolks into cream using a rubber spatula – 8 folds max. Some streaks is fine.
- Check chocolate temperature – The chocolate should be cooled to room temperature but still runny (minimum 35°C / 95°F; ideal 40°C / 104°F). If too cool or thick, microwave in burst of 5 seconds at a time until runny.
- Chocolate into cream – Pour chocolate into cream yolk mixture. Fold through – 8 folds max. Some streaks here are ok.
- Fold in egg whites – Add 1/4 of beaten egg whites into chocolate mixture. Fold through until incorporated – "smear" the spatular across surface to blend white lumps in – aim for 10 folds.
- Pour chocolate mixture into egg whites. Fold through until incorporated and no more white lumps remain – aim for 12 folds max, but ensure there are no obvious egg white patches.
- Chill in fridge – Divide mixture between 4 small glasses or pots. Refrigerate for at least 6 hours, preferably overnight.
- To serve, garnish with cream and chocolate shavings. Raspberries and a tiny sprig of mint for colour would also be lovely!
Recipe Notes:
1. Chocolate – Use 70% cocoa or bittersweet for best flavour, colour and texture. I use Lindt 70% (preferred), or Nestle Plaistow / Cadbury for everyday baking.
- Use cooking chocolate (baking aisle), not eating chocolate (candy aisle). It melts smoother and thinner, giving a silky mousse. Eating chocolate can seize and turn lumpy – except Lindt 70% (an eating chocolate), which works because it’s tempered chocolate.
- Milk or dark chocolate (semi-sweet chocolate) can also be used, but the mousse will be lighter in colour, less chocolatey and softer set.
Nutrition Information:
PS More ways to get a serious Chocolate fix: Chocolate Cake with Chocolate Buttercream Frosting or Ganache and Chocolate Mirror Glaze, Chocolate Cream Pie and BROWNIES!
Life of Dozer
Back at the beach with his mates! Under strict instructions to take it easy* and ease back into it. Unfortunately, he doesn’t understand what “taking it easy” means…..
* Post knee op a few months ago. According to Dozer, he was back to 100% the week after surgery, but the doc says no! It will be months! 😂
Perfect mousse recipe with helpful hints. Turned out perfectly with light fluffy texture.
Omg, I’ve never made mousse before and this turned out perfect! Thank you!!
Not a bad recipe, though I did find the ‘folding instructions’ difficult – frankly, I found it hard to combine ingredients within the limit of the folds and ended just ignoring the folding instructions. It turned out lovely anyway, so that’s good. I did choose to heat the chocolate in the traditional fashion – melting in a bowl over hot water – but I find that usually works better. Anyhow, great recipe, but stressful while making – my yolk/cream mix was such a total mess. Happy Christmas, and thank you for the recipe!
Hi Nagi, would this mousse be firm to pipe? Do I leave it in the fridge for a few hours then whip it into a piping consistency?
Hi Nagi, I’m keen to make this recipe for Xmas but I only have raw sugar. Will that work?
I powdered some raw sugar in a food processor – worked just fine. Or you could pound it or grind it in a mortar and pestle.
Can you please tell me how many tablespoons or teaspoons of butter you actually need?
Hi Kim, 10g which is about 2/3 tbls or 2 teaspoons. N x
Can I make this day ahead?
100% Donna, better to make ahead so it has time to set! N x
Hi Nagi!!
This recipe is one to try. It looks absolutely delicious. I was just wondering what size eggs I should use?
Thanks
Sana x
Hi Sana – I mention this next to eggs written in the ingredients, they will need to be 55g/2 oz each – N x
Can I substitute the dark cooking chocolate for white cooking chocolate?
I made the recipe last week and had a thought to make one of dark and one of white and layer them
Hi Kari, white chocolate reacts differently – something I’d need to test! N x
I am new to desert making, this recipe terrified me…my family adored it! Will be making again with less vodka for courage!
Sounds like you nailed it Kathy, great job! Oh just have the vodka anywway I say 😂 – Nx
Hi Nagi!!
I haven’t read through all comments for this recipe – or on other recipes relating to my question- but thinking about this mousse and Christmas dessert with a twist- have you attempted trifles? And more specifically black forest- by chance?! Curious if you have. Thanks xx
Hi Michelle, I have a trifle recipe here: https://letfedtende.today/christmas-trifle/%3C/a%3E Not sure what you mean by Black Forest, like a Black Forest trifle? I imagine you could use cherries and chocolate cake – sounds like a delicious combo! N x
Hi Nagi! This is a wonderful recipe I used it last christmas, I was just wondering if you knew how I could add an orange flavour to it? I really fancy choc orange mousse this year, using this recipe but not sure how! Thanks! x
Hi Amalia, you could add orange essence or grated orange rind into the chocolate mix! N x
Hello! Is 65% semi sweet chocolate too butter to use? Should I add a little more sugar, or does it not matter? Thanks!
That will be perfect Madeline! N x
I have followed the same chocolate mousse recipe for years, but never really liked it as it was so lumpy. Thought I would try this recipe and it came out so smooth! This is now my go-to chocolate mousse recipe
Fam love your mango icecream recipe. Searched desperately for a rich worthy chocolate no churn icecream you have perfected with Aust mainstream ingreds. Can you help with quantities. copied this from your Chocolate Mousse to get tips but not confident on quantities. Ensure you use COOKING chocolate, not eating chocolate. Cooking chocolate (baking aisle) is made for cooking with – melts smoothly and is thinner than eating chocolate. If you use eating chocolate, the mousse is denser (I tried).
Bittersweet dark chocolate and 70% cocoa dark chocolate is best to get a good chocolatey flavour. The 70% cocoa sold at supermarkets in Australia is ideal (Nestle Plaistowe, Cadbury and Lindt 70% all work well) – these are bittersweet chocolates.
This was very useful for me, especially the video! My question is, if I wanted to make it oreo flavored, would I just have to substitute the chocolate for oreos?
Hi Sly, it would affect the texture of the mousse unfortunately – it would need to be a completely different recipe. N x
This recipe is absolutely delicious, I make it for my family all the time, and they love it, request it in fact. This is exactly the mousse that I want to be making… except I keep ending up with chocolate lumps throughout. It’s smooth when I melt it, and I let it cool a reasonable amount while I beat the cream and eggs, but I think I must be doing something wrong with either the melting or incorporating the chocolate. It’s still delish, I just love a smooth mousse and wondering if you have any suggestions!
I made this for the first time and had exactly the same problem. Let me know if you figure out what went wrong
Hi I’m interested in trying your mousse recipe but wanted to know if it will stay set if I put the mousse into individual silicone moulds and then serve them unmoulded when they have set? Or will I need to add some gelatin?
Hi Rebecca, no the mousse isn’t firm enough for that sorry! N x
Have made this recipe for my daughter and she loved it. Just wondering if it is possible to use cocoa powder instead of chocolate in this recipe as she is on the Keto diet.
Hi Nagi, is it possible to use cocoa powder instead of chocolate in this recipe. My daughter is on a Keto diet so the cocoa powder is better for her.
Not for this recipe sorry Joan, it will affect the setting and texture. N x
Thank you Nagi, I thought that would be your reply. My daughter has said she doesn’t care; she will eat it anyway.
Hi is there any way I can make the same mousse eggless .
Not with this recipe sorry Divya! N x