Chocolate Mousse
Chocolate mousse is made with only 6 ingredients. The mousse is light and airy with a rich chocolate flavor.
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.
How to make easy chocolate mousse
Prepare three separate bowls of mixtures
- In a medium bowl, heat chocolate and butter in the microwave on 50% power level until melted. Set aside.
- In a large bowl, use an electric mixer to whip egg whites and sugar until soft peaks form. Set aside.
- 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.
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! I use the same trick for my vanilla mousse.
Frequently Asked Questions
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.
Yes, cover the mousse and freeze for up to 2 months. Thaw in the refrigerator before serving.
Store in the refrigerator for up to one week. Mousse tastes best when eaten within 48 hours.
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.
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.
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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.
Get the Recipe: Easy Chocolate Mousse
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.
