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! 😂
Wow! Made it for a potluck with the ladies and it was a HUGE success!
YES YES YES YES YES!!!!!!!!!!! (Can you hear me shouting from Down Under??)
Ha, ha! Yes, yes I do hear you. 🙂
Keep up the great work! Love the recipes, love the videos, love your stories. 🙂 Best part… At the ladies potluck, I gave you credit and a girlfriend knew your site too. 🙂
Thanks Nagi for all your wonderful recipes..
Every one I’ve tried so far has turned out brilliantly, much appreciated.
Just wondering whether you think a Swiss meringue base would work for the egg whites as I’m cooking for a mother to be, who is advised not to eat raw egg products..
I’m not sure whether it would be light enough as Swiss meringue is usually a bit denser.
Hi Debs! I’m sorry to say I am not sure about that 🙂 And I must confess I don’t know how to make a mousse without eggs so I’m at a bit of a loss here! What about the Chocolate Cream Pie? No raw egg but a similar very soft texture, not aerated like mousse, it’s like a custard 🙂 N x
Nagi, I love your recipes
Thank you for the compliment Cheryl! N x
A tad of rum does wonders with this dish, and doesn’t seem to interfere with the setting. I always add rum, especially in place of vanilla.
YES!
I’m a first-time mousse maker, but I’ve got a good feeling about this! The whiskey glasses are chilling as I type!
Did you love it???!!!!
Nagi you have done it again . What a wonderful recipe. I will be making it so soon. Thank you so very much.
Thank you Lesley! I do hope you get a chance to try it, I’d love to know what you think 🙂 N x
Hello Nagi I will definitely let you know how great it was when I make it and try it. Thank you again for sharing this lovely recipe.
Thank you for the delicious looking chocolate mousse recipe , This looks so delicious Nagi thanks for sharing
You’re so welcome Daima! Hope you get a chance to try it! N x
“I had to make chocolate mousse over and over again for work purposes.”
You crack me up!! 😂 And we are here for ‘quality assurance’ purposes!! D x
That’s RIGHT!!! 😂
Hi Nagi,
Fantastic recipe and fantastic website. It has become my go to place for recipes and I send recipes to friends to try every week.
Can this recipe be doubled for a dinner party of eight or is it better to make up the recipe twice? Thank you.
Hi Marian! Yes it can be doubled and made once rather than making it twice! N x
Hi Marian, I just made them then with double the recipe – I think it turned out fine although you need QUITE a large bowl for the egg whites to whip in because when you add everything together there’s so much!!
I also found that my chocolate wasn’t quite as “smooth” or runny as in the video but the end result turned out fine with thicker chocolate. 🙂
Hi Mai! What type of chocolate did you use?? I do find the more expensive, the smoother it melts! The Candbury melts in packs don’t melt 100% smoothly I find 🙂 But it still works great! N x
*laughter* This may well contain just 5 ingredients but the only ones I ever use are 70% chocolate at night and hardboiled eggs for breakfast in the morning 🙂 ! Conundrum ! Looks lovely and do believe your taste test ! Dozer: he feels better than that back leg looks . . . . but glad the dear boy has made it back into water for spring . . .
Ha! Eha – I KNOW you’ve been good all month. Go on… you deserve a treat! 😉
Dreams do come true for Dozer.!! But how are you going to control him?? Maybe just once a week in water…..I do not know, he is big and heavy. Would be shame if things go pear shape. Enjoy your weekend!
I have to hover close by and he gets yelled at when he gets a little too crazy….. he has been told – he only gets ONE new knee! 😂
Nagi, a recipe to try for sure.
Look at that happy doggie! I know how much he has been dreaming about that moment 😂😂
Just wonderful! 😊
Have an enjoyable weekend! Hugs …
4 months of pent up energy being unleashed! he is OUTTA CONTROL!!!
Hi Nagi! I don’t normally eat a lot of sweets, but this wouldn’t last long in my house! It certainly wouldn’t last the two day you say it will. I’d be waking up in the night and heading straight for the frig!! I might give one to Gary, maybe 🙂
Well at least they are SMALL servings!!!! Be kind to G – 2 for each of you!!! N xx
I’m not a chocolate person plus I’m diabetic. BUT OMG!! …. this chocolate mousse has the look equivalent of ‘come to bed eyes’ saying.
Got to give this a go as a ‘special treat’.
You can see Dozer is having a ball. Operation. What operation??
Hugs for Dozer (When he’s dry) lol. x
‘come to bed eyes’. <--- BEST food description EVER!!😂
I love that kind of chocolate bar! I would use pasteurized eggs though bc as the saying goes “I’d rather be safe then sorry.” 😂 The kind of mousse that I love is made up of choc fudge brownie, then 3 kinds of mousse on top, dk choc, semi sweet choc, and wte choc! It’s my nephew’s and he won’t even give me the recipe! It’s a choc decadence and now my mouth is watering!
So glad that Dozer is feeling his self again! Hopefully he learned his lesson!
Have a great weekend N! x
WOAH!!! It’s like death by chocolate!! 😂 Hope you had a great weekend J! N x
Absolutely love chocolate mousse! This looks so delicious Nagi! Currently reading your posts on foodbloggercentral and will write an email to you regarding a few things. Hope you have the time to answer. 🙂
My heavens, Nagi! This thing has enough calories (though not enough protein) to be a full meal! But it sounds delicious. I would definitely use the 70% chocolate – anything less would not be worth it for me. And besides, I prefer less sweet.
70% is definitely my preference too 🙂 I’m in the less sweet camp! N x
Hi Nagi,
I too am worried about raw eggs, which is why I have never attempted this before. Any thoughts on this matter?
Thank you as always
One of the things I would recommend is using eggs from pastured hens – they are much less likely to carry disease, because the hens do not live in crowded, unnatural conditions. For regular eggs, one could wash them first.
Thanks for sharing that Susan! I added a paragraph about using raw eggs in the post 🙂 N x
Hi Sameera! I added a note about raw eggs in the post, I hope that helps shed some light! Use pasteurised eggs if you are concerned 🙂 N x
I had to write with all the comments on eating raw eggs. I have made a similar mousse for years without any problem. The key is to use very fresh eggs. I just would not serve a dish with raw eggs to someone pregnant. There are risks with many types of food (e.g. lettuce) – you have to weight the risks for yourself. Just keep in mind that chocolate mousse is high on the list of „one of life‘s pleasures“!
Thanks for sharing that Barbara! I added a note about raw eggs in the post, I should have addressed it! I think it’s also about where one lives. here in Australia and in Europe, using raw eggs in desserts is pretty accepted practice, salmonella risk doesn’t really cross our minds because we haven’t had an outbreak. And I agree – there’s a risk with many fresh produce! N x
Nagi, you’ve just confirmed your “foodie hero in my eyes” status!! I love chocolate mousse and so nearly bought some today, but resisted – can’t wait to try your recipe!! *L
Hope you get a chance to try home made Lydia!! It really is amazing! N x