Chocolate mousse is made with only 6 ingredients. The mousse is light and airy with a rich chocolate flavor.

chocolate mousse in a glass jar topped with whipped cream and chocolate shavings

Chocolate mousse is an easy no-bake dessert made with a few simple ingredients. This recipe makes a mousse that is so light and airy, yet still has a rich, deep chocolate flavor. You’ll want to serve it whenever you have guests over for dinner. It’s a popular dessert for sure!

Why this recipe works: The preparation requires three mixtures in three separate bowls. The mixtures are then folded into each other. This process guarantees a super light and airy mousse.

four glass jars topped with whipped cream and chocolate shavings
chocolate mousse ingredients in bowls labeled with text

How to make easy chocolate mousse

Prepare three separate bowls of mixtures

  1. In a medium bowl, heat chocolate and butter in the microwave on 50% power level until melted. Set aside.
  2. In a large bowl, use an electric mixer to whip egg whites and sugar until soft peaks form. Set aside.
  3. In a separate large bowl, beat heavy cream on high speed until stiff peaks form. Fold in lightly beaten egg yolks with a spatula.

Fold in mixtures together

Pour melted chocolate mixture into cream and egg yolk mixture. Mix until smooth and a few streaks are still showing. Add whipped cream mixture and gently fold until all streaks disappear (avoid over-mixing).

Chill mousse

Transfer mousse to four jars or small ice cream bowls. Refrigerate for 4 to 6 hours. Garnish with whipped cream and chocolate shavings before serving.

photo collage demonstrating how to make whipped cream mixture and egg white mixture in mixing bowls for chocolate mousse
photo collage demonstrating how to make chocolate mousse in a mixing bowl

Helpful tips

This is an easy chocolate mousse, but there are some tricks to guaranteeing success! For one, use good quality chocolate. It melts more smoothly and creates a better chocolate flavor. Bring the egg whites to room temperature. They will whip up more easily. Use cold full-fat heavy cream and, if possible, whip it in a cold mixing bowl. It will help the mousse keep its shape when its folded in. Lastly, avoid over-mixing the mousse otherwise it will thicken and lose its airy texture!

chocolate mousse in a glass ice cream dish with whipped cream and chocolate shavings on top

Frequently Asked Questions

Does chocolate mousse have raw eggs

Yes, chocolate mousse has raw eggs. If this is a concern, use pasteurized eggs instead (or the freshest egg you can find). You can also temper the eggs by whisking them in a bowl over simmering water, but the heat can affect the texture of the mousse.

Can you freeze chocolate mousse

Yes, cover the mousse and freeze for up to 2 months. Thaw in the refrigerator before serving.

How long does chocolate mousse last

Store in the refrigerator for up to one week. Mousse tastes best when eaten within 48 hours.

Can I flavor the chocolate mousse?

Yes, up to 1 Tablespoon of liqueur or extract may be added to the chocolate and butter to be melted together. I suggest starting with 1 teaspoon and testing the melted chocolate for flavor before adding more.

Why is my chocolate mousse grainy?

There are two possible explanations. The first being the chocolate was not good quality. High quality chocolate creates a smoother texture. I prefer Bakers chocolate or Ghirardelli. The other reason could be that the cream was over-whipped. The cream is done when soft peaks form.

spoon taking bite of chocolate mousse out of glass jar

Chocolate mousse is the perfect dessert to make when you have a small dinner party. This recipe serves 4, but you can double it for more servings. I love it because you can make it ahead of time too! You won’t be disappointed in this recipe. Each bite is light, airy and full of chocolate flavor! If you try the recipe, leave a review and tag @ifyougiveablondeakitchen on social media.

spoon holding bite of chocolate mousse in front of whipped cream on mousse servings

Easy Chocolate Mousse

Chocolate mousse is made with only 6 ingredients. The mousse is light and airy with a rich chocolate flavor.
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Ingredients

  • 3 large lightly beaten eggs yolks, room temperature
  • 3 large egg whites, room temperature
  • ¾ cup (125 g or 4.5 oz) chopped bittersweet dark chocolate, good quality such as Baker’s Chocolate or Ghirardelli
  • 1 Tablespoon (14 g) unsalted butter
  • ½ cup (120 ml) heavy cream, not whipping cream
  • 3 Tablespoons (38 g) caster sugar, or granulated sugar put through a food processor
  • Whipped cream and chocolate shavings for garnish

Instructions 

Prepare three separate bowls of mixtures

  • In a medium bowl, add chocolate and butter to a microwave-safe bowl. Heat at 50% power level until melted, stopping to stir every 30 seconds until smooth. Set aside to cool.
  • In a large bowl and using an electric mixer, whip egg whites and sugar on high speed until soft peaks form. Set aside.
  • In a separate large bowl and using an electric mixer, beat heavy cream on high speed until stiff peaks form. Fold in lightly beaten egg yolks with a rubber spatula just until combined (don’t overmix).

Fold together mixtures

  • Check that the chocolate is still smooth and lukewarm in temperature. If not, heat it in the microwave for 5 to 10 seconds. Pour melted chocolate into cream and yolk mixture. Fold with a rubber spatula a few times (you should still see some streaks).
  • Add about a third of the beaten egg whites into the chocolate mixture. Fold until incorporated and press spatula down on any white clumps to help blend them in. Add remaining egg white mixture to the bowl and fold just until uniform in color and texture (no streaks or clumps).
  • Divide mixture into 4 small jars or glasses. Chill uncovered for 4 to 6 hours and up to 1 day. Garnish with whipped cream and chocolate shavings.

Notes

Store chocolate mousse covered in the refrigerator for up to 1 week. Mousse is best when eaten within 48 hours.
Freeze chocolate mousse tightly covered for up to 2 months. Thaw in the refrigerator overnight before serving.
Adapted from Recipe Tin Eats
Serving: 1serving, Calories: 408kcal, Carbohydrates: 28g, Protein: 7g, Fat: 30g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 197mg, Sodium: 59mg, Potassium: 261mg, Fiber: 3g, Sugar: 21g, Vitamin A: 736IU, Vitamin C: 1mg, Calcium: 60mg, Iron: 2mg

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