Name: Chocolate Mousse
Prep time: 20 min
Total time: 2 h 20 min
Cuisine: French
Ingredients: 200 grams (7 oz) dark chocolate (at least 70% cocoa); 3 large eggs, separated; 1/4 cup granulated sugar; 1 cup heavy cream; 1 teaspoon vanilla extract

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Chocolate mousse is one of those timeless desserts that never goes out of style. With its rich chocolate flavor and airy, melt-in-the-mouth texture, it’s the kind of treat I love to whip up when I want something elegant yet easy to prepare. Whether it’s for a dinner party or just a cozy night in, this dessert always hits the sweet spot.

Chocolate Mousse

Why You’ll Love This Recipe

I like this chocolate mousse because it strikes the perfect balance between richness and lightness. The dark chocolate gives it a deep, indulgent flavor, while the whipped cream and egg whites keep it soft and airy. It’s also made with just a few basic ingredients and doesn’t require baking, which is a win for those days when I want a show-stopping dessert without a lot of fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

200 grams (7 oz) dark chocolate (at least 70% cocoa)
3 large eggs, separated
1/4 cup granulated sugar
1 cup heavy cream
1 teaspoon vanilla extract

Directions

I start by melting the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler style). Once smooth, I set it aside to cool slightly.
In a clean bowl, I whisk the egg yolks with the sugar until the mixture becomes pale and creamy.
Then, I slowly stir in the melted chocolate and vanilla extract into the egg yolk mixture until well combined.
In another bowl, I whip the heavy cream until soft peaks form, and gently fold it into the chocolate mixture.
Separately, I beat the egg whites until stiff peaks form. I carefully fold them into the mousse, one third at a time, making sure to keep the mixture light and airy.
I spoon the mousse into serving glasses or bowls and chill it in the refrigerator for at least 2 hours before serving.

Servings and timing

This recipe makes approximately 4 servings. It takes about 20 minutes to prepare, plus 2 hours of chilling time for the mousse to set properly.

Variations

For a sweeter mousse, I sometimes use semi-sweet chocolate instead of dark.
I like to add a dash of espresso powder to the chocolate for a mocha twist.
If I want a boozy version, I stir in a tablespoon of liqueur like Grand Marnier or Baileys into the chocolate mixture.
Topping with whipped cream, chocolate shavings, or fresh berries adds a nice touch and extra flavor.

storage/reheating

I store leftover mousse in the refrigerator, covered with plastic wrap or in airtight containers, for up to 3 days. Since this is a chilled dessert, there’s no need for reheating. I always serve it cold, straight from the fridge.

FAQs

How do I prevent the mousse from deflating when folding in egg whites?

I fold the egg whites in gently, using a spatula and working in thirds to maintain the mousse’s airy texture. Patience is key here.

Can I make this recipe ahead of time?

Yes, I often make it a day ahead. The mousse needs at least 2 hours to set, but it actually gets better as it chills longer.

Is it safe to eat raw eggs in this mousse?

Since the eggs aren’t cooked, I make sure to use the freshest eggs possible or pasteurized ones for safety.

Can I freeze chocolate mousse?

Technically yes, but I find that freezing can alter the texture. I prefer making and storing it fresh in the fridge for best results.

What if I don’t have heavy cream?

You can use whipping cream instead, as long as it has enough fat to hold peaks when whipped. Light cream won’t give the same richness or structure.

Conclusion

Chocolate mousse is a must-have dessert in my recipe collection. It’s elegant, quick to make, and incredibly satisfying. Whether I serve it for guests or enjoy it solo, it always brings that perfect touch of indulgence to the table.