Chocolate Mousse
Chocolate mousse is a light, fluffy, creamy dessert that always impresses. But don’t worry, you don’t need to be Julia Child to make this classic French recipe! With just a few simple ingredients, this recipe is surprisingly easy to make, proving that elegance doesn’t have to be complicated.
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This rich and creamy chocolaty dessert recipe is a dream for chocolate lovers. Perfect for Valentine’s Day, special occasions, or holiday gatherings, it’s easy to make ahead and chill until ready to serve. Just top it with fluffy whipped cream and chocolate shavings for an effortlessly elegant finish!
What you’ll need
For starters, there are a few tools that you’ll need in the kitchen to get started with this chocolate mousse recipe.
- First is a microwave or double boiler for melting chocolate.
- Second, a hand mixer (affiliate link) or stand mixer (affiliate link) with a whisk attachment for making the fluffiest whipped cream.
- A few essential kitchen items like large mixing bowls (affiliate link) and a silicone spatula (affiliate link) also agree to have on hand.
- I like to have a collection of vintage dessert dishes for serving this classic dessert. You can also use martini glasses or simple white ramekins (affiliate link).
Ingredients For Mousse
Chocolate mousse is made with just a few simple ingredients. Butter, baker’s chocolate (semi-sweet is best), heavy cream, eggs, and a little sugar. Because this recipe has the simplest ingredients, make sure you use the best quality chocolate you can afford.
- Butter. Unsalted.
- Semi-sweet chocolate bars. Use the best chocolate that you can afford. My favorite brands are Guittard and Schaffenberger.
- Large eggs. Keep the eggs cold.
- Heavy whipping cream. Well chilled.
- Granulated sugar. Adds sweetness and shine to egg whites.
- Cream of tartar. To stabilize the egg whites.
- Salt. Just a pinch.
- Vanilla. Optional
How to make chocolate mousse
Making chocolate mousse is exceptionally easy. You can even melt the chocolate in the microwave.
Step By Step Instructions
Melting chocolate
Start by combining the chocolate and butter and melting either in the microwave at 30-second intervals or over a double boiler.
Separate The Eggs
Separate the egg yolks from the egg whites. The egg yolks will be combined with the melted chocolate after it’s cooled slightly, and the egg whites will be whipped into stiff peaks.
Gently Folding
Making chocolate mousse requires you to fold in first the whipped egg whites and then the whipped cream. When folding these into the melted chocolate, use a large spatula and a gentle touch.
Instruction Details
- Melt chocolate. Place chocolate and butter in a microwave-safe bowl. Microwave the mixture in 30-second increments. Using a heat-proof spatula, stir after each 30-second interval until the chocolate is smooth and completely melted. Alternatively, use a double boiler to melt the chocolate. Set the melted chocolate aside to cool slightly before adding the egg yolks.
- Separate eggs. Add the egg whites to a large bowl. Set the egg yolks aside while the chocolate cools.
- Whip the egg whites. Using the whisk attachment on your electric mixer, whisk the egg whites until they are foamy.
- Add the cream of tartar to the egg whites and continue to beat them until soft peaks form. Cream of tartar stabilizes the egg whites to encourage peaks.
- Add the sugar to the egg whites and beat until you have stiff and glossy peaks. Set the egg whites aside.
- Add the egg yolks to the slightly cooled chocolate. Add the egg yolks one at a time, whisking each egg yolk into the chocolate before adding the next.
- Fold the egg white mixture into the melted chocolate mixture. Fold egg whites gently using a silicone or rubber spatula to preserve as much fluffiness as possible.
- Whip the heavy cream in a separate mixing bowl until stiff peaks form.
- Fold the whipped cream into the chocolate mixture.
- Divide the chocolate mousse into 6 serving dishes or glasses. [each serving is about ⅓ of a cup]
- Chill. Chill the chocolate mousse in the fridge for at least 2 hours before serving.
- Serve. Top with freshly whipped cream and shaved chocolate before serving.
How to Serve Chocolate Mousse
This recipe makes six servings, about 1/3 of a cup in size. Find six appropriately sized dishes of your choice.
Once you’ve added the chocolate mousse to each one of your dishes, place them in the fridge and chill for at least two hours. You can also make this recipe two days ahead.
Once the chocolate mousse is thoroughly chilled, top it with fresh whipped cream. I also like to add either fresh fruit or chocolate shavings. You could also do both.
Other Ways To Use Creamy Chocolate Mouse
- Chocolate Mousse Cake. Use chocolate mousse as the mousse layer in a chocolate mousse cake.
- Chocolate Mousse Pie. There’s nothing easier than filling a store-bought crust with homemade chocolate mousse for a super quick and impressive chocolate mousse pie.
- Chocolate Mousse Parfaits. In tall parfait glasses, you can layer chocolate mousse, fluffy whipped cream, and either bit of brownies, crunched-up cookies, or your favorite cake.
FAQs
Yes, you will use raw eggs when you make chocolate mousse. Let me ease your mind if you are still concerned about using raw eggs and recipes. In the US, eggs are pasteurized, which means they’re treated to a warm bath before being put into the grocery stores.
This pasteurization process sanitizes the outside of the eggshell, which is where salmonella lives. There is no reason to be concerned about food contamination when using fresh, pasteurized, store-bought eggs.
Yes, mousse dessert recipes can be frozen. They keep pretty nicely in the freezer for up to two months. Thaw in the fridge for 24 hours before enjoying it.
This classic mousse dessert will keep in the fridge for several days. If you want to keep it longer than that, feel free to wrap it tightly in plastic wrap and store it in the freezer for up to two months.
Yes, this recipe is 100%
To melt chocolate using a double boiler, set up a medium saucepan with about a cup of water. Set the water over medium heat and then place a metal or glass bowl over the top of the saucepan.
Add the butter and chocolate to the bowl. Once the water underneath starts to heat up, the steam will gently melt the chocolate. Make sure to whisk together the butter and chocolate, as the chocolate is nothing, to ensure it stays smooth.
Once the chocolate is fully melted, remove the bowl from the steam and set the chocolate aside to cool slightly before you add the egg yolks.
Pudding and mousse both have similar ingredients. You start with sugar, chocolate, eggs, and cream or milk.
The main difference between chocolate mousse and chocolate pudding is that traditionally, pudding is cooked, and mousse is not cooked. Pudding is thickened over heat with the help of corn starch. This method of cooking creates a dense, creamy texture. In contrast, a mousse dessert recipe is not cooked. Melted chocolate is combined with raw egg yolks, and then extra fluffiness is added by folding in whipped egg whites and fluffy whipped cream.
The textures of pudding vs. mousse s also very different. Pudding is rich, thick, and creamy. It has a denser texture. Mousse is light and fluffy and has a very creamy texture.
More Chocolate Recipes
Are you a chocolate lover? Then you’ve come to the right place! From Dark Chocolate Mocha Cake to Chocolate Shortbread Cookies and everything in between, there’s no shortage of delicious chocolate recipes to satisfy your sweet tooth.
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Chocolate Mousse Recipe
Equipment
- Stand Mixer (affiliate link)
- hand mixer
- mixing bowls (affiliate link)
Ingredients
Chocolate Mousse
- 3 tablespoons unsalted butter
- 6 ounces chocolate, semi-sweet is best
- 3 large eggs, yolks and whites divided
- ½ teaspoon cream of tartar
- ¼ cup sugar (affiliate link)
- ½ cup heavy whipping cream
Instructions
Make The Chocolate Mousse
- Melt chocolate. Place chocolate and butter in a microwave-safe bowl. Microwave the mixture in 30-second increments. Using a heat-proof spatula, stir after each 30-second interval until the chocolate is smooth and completely melted. Alternatively, use a double boiler to melt the chocolate.Set the melted chocolate aside to cool slightly before adding the egg yolks.
- Separate eggs. Add the egg whites to a large bowl. Set the egg yolks aside while the chocolate cools.
- Beat the egg whites. Using the whisk attachment on your electric mixer, whisk the egg whites until they are foamy.
- Add the cream of tartar to the egg whites and continue to beat them until soft peaks form.
- Add the ¼ cup of sugar and continue to beat until the egg whites peaks are stiff and glossy. Set the egg whites aside.
- Add the egg yolks, one at a time, to the slightly cooled melted chocolate. Whisk each egg yolk into the chocolate.
- Fold the egg mixture into the melted chocolate mixture. Using a silicone or rubber spatula, fold egg whites gently to preserve as much fluffiness as possible.
- Whip the heavy cream in a separate mixing bowl until stiff peaks form.
- Fold the whipped cream into the chocolate mixture.
- Divide the chocolate mousse into 6 serving dishes or glasses. [each serving is about ⅓ of a cup]
- Chill the chocolate mousse in the fridge for at least 2 hours before serving.
- Top with freshly whipped cream and shaved chocolate before serving.
Laura’s Tips + Notes
- Set up a medium saucepan with about a cup of water over medium heat, and then place a metal or glass bowl over the top of the saucepan.
- Add the butter and chocolate to the bowl.
- Once the water underneath starts to heat up, the steam will start gently melting the chocolate.
- Stir the butter and chocolate, as the chocolate is melting, to ensure it stays smooth.
- Once the chocolate is fully melted, remove the bowl from the steam and set the chocolate aside to cool slightly before you add the egg yolks.
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