A luxurious French dessert, chocolate mousse is a silky, airy, and deeply chocolatey confection made by folding whipped cream or egg whites into melted chocolate. It’s elegant yet surprisingly simple — perfect for a make-ahead treat.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 25 minsTotal Time 25 minsIngredients
6 oz high-quality dark chocolate (60–70%), chopped
3 tbsp unsalted butter
3 large eggs, separated
¼ cup granulated sugar, divided
½ tsp vanilla extract
1 cup cold heavy cream
Pinch of salt
Optional: pinch of espresso powder (enhances chocolate flavor)
Melt the Chocolate
1
In a heatproof bowl over a double boiler , melt the chocolate and butter together until smooth.
Remove from heat and stir in vanilla (and espresso powder , if using). Let cool slightly.
Whip the Egg Yolks
2
In a separate bowl, whisk egg yolks with half the sugar until pale, thick, and ribbon-like.
Gradually stir the yolk mixture into the slightly cooled chocolate mixture.
Whip the Egg Whites
3
In a clean, dry bowl, beat egg whites with a pinch of salt until soft peaks form.
Slowly add the remaining sugar and beat to glossy stiff peaks .
Whip the Cream
4
In another bowl, whip cold heavy cream until soft peaks form. Do not over-whip.
Fold Everything Together
5
Gently fold the whipped cream into the chocolate mixture in 2 additions.
Next, fold in the whipped egg whites in 2–3 batches, being careful not to deflate the mousse.
Chill
6
Spoon or pipe into serving glasses or ramekins .
Chill for at least 2 hours , preferably 4, until set.
To Serve
7
Top with shaved chocolate , whipped cream , berries , or a dusting of cocoa powder .
Serve cold, straight from the fridge.
Variations
8
Add a dash of liqueur (Grand Marnier, Chambord, Kahlúa) to the chocolate
Fold in orange zest or raspberries for flavor contrast
Use milk chocolate for a lighter mousse or bittersweet for intensity
Pairing Suggestions
9
Drink: Ruby Port, espresso, or Cabernet Sauvignon
Side: Serve with biscotti, tuile cookies, or almond wafers
Ingredients Ingredients
6 oz high-quality dark chocolate (60–70%), chopped
3 tbsp unsalted butter
3 large eggs, separated
¼ cup granulated sugar, divided
½ tsp vanilla extract
1 cup cold heavy cream
Pinch of salt
Optional: pinch of espresso powder (enhances chocolate flavor)
Directions Melt the Chocolate
1
In a heatproof bowl over a double boiler , melt the chocolate and butter together until smooth.
Remove from heat and stir in vanilla (and espresso powder , if using). Let cool slightly.
Whip the Egg Yolks
2
In a separate bowl, whisk egg yolks with half the sugar until pale, thick, and ribbon-like.
Gradually stir the yolk mixture into the slightly cooled chocolate mixture.
Whip the Egg Whites
3
In a clean, dry bowl, beat egg whites with a pinch of salt until soft peaks form.
Slowly add the remaining sugar and beat to glossy stiff peaks .
Whip the Cream
4
In another bowl, whip cold heavy cream until soft peaks form. Do not over-whip.
Fold Everything Together
5
Gently fold the whipped cream into the chocolate mixture in 2 additions.
Next, fold in the whipped egg whites in 2–3 batches, being careful not to deflate the mousse.
Chill
6
Spoon or pipe into serving glasses or ramekins .
Chill for at least 2 hours , preferably 4, until set.
To Serve
7
Top with shaved chocolate , whipped cream , berries , or a dusting of cocoa powder .
Serve cold, straight from the fridge.
Variations
8
Add a dash of liqueur (Grand Marnier, Chambord, Kahlúa) to the chocolate
Fold in orange zest or raspberries for flavor contrast
Use milk chocolate for a lighter mousse or bittersweet for intensity
Pairing Suggestions
9
Drink: Ruby Port, espresso, or Cabernet Sauvignon
Side: Serve with biscotti, tuile cookies, or almond wafers
