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.
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.
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.
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.
In another bowl, whip cold heavy cream until soft peaks form. Do not over-whip.
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.
Spoon or pipe into serving glasses or ramekins.
Chill for at least 2 hours, preferably 4, until set.
Top with shaved chocolate, whipped cream, berries, or a dusting of cocoa powder.
Serve cold, straight from the fridge.
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
Drink: Ruby Port, espresso, or Cabernet Sauvignon
Side: Serve with biscotti, tuile cookies, or almond wafers
4 servings