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Home Sweet

Chocolate Mousse

By:Nagi
Published:21 Sep '18Updated:7 Nov '23
600 Comments
Recipe v Video v Dozer v

Chocolate Mousse may well be the ultimate chocolate fix! Rich and creamy, yet light and fluffy, one pot is satisfying but always leaves me wanting more…….

This is a classic chocolate mousse made the proper French way, as served in fine dining restaurants. Less cream, more chocolate, a more intense chocolate flavour and a beautiful creamy mouth feel.

Chocolate Mousse in glasses topped with a dollop of cream and chocolate shavings, ready to be served

A classic, proper Chocolate Mousse recipe

I’ve never been 100% happy with the various chocolate mousse recipes I’ve tried in my lifetime. Not fluffy enough, not chocolatey enough, too sweet, grainy, etc etc. Many “easy” chocolate mousse recipes tend to use too much cream so the end result is more like custard, rather than aerated like real chocolate mousse should be.

Thus, when Chocolate Mousse was submitted by a reader as a Recipe Request, I had reason to focus and make it over and over again until it was exactly what I wanted.

Let me repeat: I had to make chocolate mousse over and over again for work purposes.

Life is tough, my friends. The sacrifices I make…. (she says sadly, shaking her head, thinking about the various body parts on which all that chocolate mousse appears to have ended up residing…)

Overhead photo of Chocolate Mousse with a scoop taken out, showing how light and fluffy it is

What goes in chocolate mousse

Just FIVE ingredients, all good stuff we like: chocolate, cream, sugar, eggs and butter.

What goes in chocolate mousse? Just FIVE ingredients!

Chocolate

Make sure you use chocolate purchased from the baking aisle of grocery stores, not the confectionary aisle (ie eating chocolate). Chocolate intended for cooking is made especially so it melts smoothly and properly (unlike eating chocolate).

All types of chocolate can be used for chocolate mousse but I like using 70% cocoa dark chocolate (which is a bittersweet dark chocolate) because it has a good intense chocolate flavour, it’s not as sweet as milk chocolate and I don’t need to hunt down a gourmet store to find it because it’s sold at supermarkets.

Milk chocolate is more milky but you still get a great chocolate flavour. The higher the cocoa % (dark chocolate), the more chocolatey and less sweet it will be.

High quality bittersweet dark chocolate is what good restaurants typically use – not the stock standard. The quality of chocolate used by restaurants is not sold at grocery stores, you need to go to speciality stores and expect to pay upwards of $20/kg ($10/lb).

Eggs

Raw eggs are key for real chocolate mousse, the classic way to make it the way its served at fine dining restaurants. You will not achieve a result as good using a recipe that doesn’t use raw eggs, no matter what they promise. It’s just not possible to replicate the fluffy-yet-creamy texture with anything other than eggs whipped into a foam. Those “no egg” recipes will either be too dense, taste like whipped cream, or have a weird jelly-like texture.

Note on raw eggs concern

Raw eggs in food is more common than you think – and you’ve probably eaten it without even realising.

It is true that eating uncooked eggs carries a risk of salmonella food poisoning which is transmitted to the eggs via infected hens, but in this day and age, I do not consider it any greater risk than eating sushi.

This concern seems more prevalent in some regions around the world, most notably in the US and Canada, presumably because of the outbreak in 2010 which resulted in the recall of millions of eggs.

Raw eggs are used in a number of popular desserts including Tiramisu, it’s used in mayonnaise, the Japanese eat raw eggs on rice, the Koreans top Bibimbap with raw egg. And I don’t know about you but runny yolks is the only way I have fried eggs!

If you are concerned about eating raw eggs, you can used pasteurised eggs for this recipe. If you cannot find pasteurised eggs in stores, you can pasteurise eggs yourself at home if you have an accurate thermometer (have a read of this resource).

Note: raw eggs is not advisable for pregnant women and babies.

How to make chocolate mousse

The path to light and fluffy Chocolate Mousse involves just a few key steps:

How to make Chocolate Mousse
  1. Beat egg whites and sugar until foamy;

  2. Soft peaks – it should be foamy but have SOFT peaks that flop at the top – as pictured above – not standing upright (“firm peaks”);

  3. Whip cream;

  4. Fold together cream and egg yolks;

  5. Fold in melted chocolate;

  6. Fold egg whites into chocolate mixture. Don’t beat furiously – that’s the sure fire way to a pot of liquid chocolate!

  7. Spoon into individual pots or a larger dish, chill until firm.

The recipe video is super helpful to see the consistency of the egg whites and cream, as well as how to fold the ingredients into each other.

I chose to make little pots (using whisky glasses!) but you can make one dish if you prefer, then scoop out to serve.

Individual pots of Chocolate Mousse
Close up of spoon holding a scoop of Chocolate Mousse

First timers – never fear!

If you’re a chocolate mousse first timer and are concerned about deflation because you’re taking your time with the steps, don’t be worried! When I film recipe videos, I’m always faffing around with camera set ups and batting away a certain giant dog who is always sprawled where I want the tripod to be.

So it probably took me 3 times longer than it usually does to get the mousse in the fridge so I was quite concerned about deflation of the egg whites and cream.

But it was fine! The chocolate mousse came out exactly the same as it always has. Fluffy, chocolate perfection, as show in the photo above! – Nagi x

PS More ways to get a serious Chocolate fix: Chocolate Cake with Chocolate Buttercream Frosting or Ganache and Chocolate Mirror Glaze, Chocolate Cream Pie and BROWNIES!


Chocolate Mousse
WATCH HOW TO MAKE IT

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Chocolate Mousse in glasses topped with a dollop of cream and chocolate shavings, ready to be served

Chocolate Mousse

Author: Nagi
Prep: 20 minutes mins
Dessert
French, Western
4.99 from 155 votes
Servings4
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Recipe video above. Light and airy yet rich, this is a Chocolate Mousse made the classic French way, as served in fine dining restaurants. Less cream, richer mouth feel, true chocolate flavour. It's actually quite straight forward to make!
Raw eggs note: required to make real chocolate mousse. It is not possible to achieve the same result without using eggs, despite what other recipes promise – and I've tried many. It will either be denser, or be like eating whipped cream, or have a weird jelly like texture more like pana cotta. Read in post for more information. Note: raw eggs not advisable for pregnant women or babies to consume.

Ingredients

  • 3 eggs (~55g/2 oz each)
  • 125g / 4.5 oz dark cooking chocolate , bittersweet / 70% cocoa (Note 1)
  • 10g / 0.3 oz unsalted butter
  • 1/2 cup cream , full fat (Note 2)
  • 3 tbsp caster sugar (superfine white sugar)

Decorations:

  • More whipped cream
  • Chocolate shavings (Note 3)

Instructions

  • For reliable results, work at a steady pace so your whipped egg whites and cream do not get too warm!
  • Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients. (Note 4)
  • Yolks: Whisk yolks until uniform.
  • Melt chocolate and butter: Break chocolate into pieces and place in a microwave-proof bowl with the butter. Melt in the microwave in 30 second bursts, stirring in between, until smooth. (Stir in optional flavourings at this point, but read Note 6 first). Set aside to cool slightly while you proceed with other steps.
  • Whip cream: Beat cream until stiff peaks form, being careful not to over-whip (see video).
  • Whip whites: Add sugar. Beat whites until firm peaks form (see video, Note 5)

Fold together all ingredients:

  • Fold egg yolks into cream using a rubber spatula – 8 folds max. Some streaks is fine.
  • Check chocolate temperature: The chocolate should still be runny but warm (min 35C / 95F; ideal 40C / 104F). If too cool or thick, microwave in burst of 5 seconds at a time until runny.
  • Pour chocolate into cream yolk mixture. Fold through – 8 folds max. Some streaks here are ok.
  • Add 1/4 of beaten egg whites into chocolate mixture. Fold through until incorporated – "smear" the spatular across surface to blend white lumps in – aim for 10 folds. 
  • Pour chocolate mixture into egg whites. Fold through until incorporated and no more white lumps remain – aim for 12 folds max, but ensure there are no obvious egg white patches.
  • Divide mixture between 4 small glasses or pots. Refrigerate for at least 6 hours, preferably overnight.
  • To serve, garnish with cream and chocolate shavings. Raspberries and a tiny sprig of mint for colour would also be lovely!

Recipe Notes:

1. Chocolate: It’s critical you use COOKING chocolate, not eating chocolate. Cooking chocolate (found in the baking aisle) is made for, well, cooking with. It melts more smoothly and is thinner than eating chocolate when melted. If you use eating chocolate, the chocolate may seize when mixed in and you may get lumps in your mousse! Don’t risk it, use cooking chocolate.
Bittersweet dark chocolate and 70% cocoa dark chocolate is best to get a good chocolatey flavour. The 70% cocoa sold at supermarkets in Australia is ideal (Nestle Plaistowe, Cadbury and Lindt 70% all work well) – these are bittersweet chocolates.
2. Cream: You must use full-fat cream that can be whipped – pure cream (35% fat), thickened cream (35% fat) or heavy cream (35 – 40% fat). Do not use pouring cream that cannot be whipped – the label will state if the cream cannot be whipped.
3. Chocolate Shavings: Use a small knife and scrape at a low angle on the flat side of a block of chocolate.
4. Eggs tip: It’s easier to separate whites from yolks when eggs are cold, but whites at room temp fluff up better when closer to room temp. So separate the eggs when fridge cold then set aside while you prep the other ingredients to let the whites come to room temp a bit.
5. Beaten whites consistency: Egg whites can be beaten to: soft peaks, firm and stiff peaks. We want the middle one – firm peaks. This is when you have a “elf hat” floppage at the top of the peak (see video). If it stands straight upright without the little hook then it’s stiff, not firm (still works fine but it won’t hold up as well after a few days in the fridge). If you do not get any type of peaks at all, then keep beating!
6. Flavourings: such as liquor, can be added into the melted chocolate, but make sure it is at room temperature other it can make the chocolate sieze. Stir it in then leave to cool per recipe. You can taste it later to see if the flavour is strong enough for you – but don’t go overboard otherwise you may have issues setting the mousse! Up to 1 tbsp should be fine (and that should be enough!!), don’t go overboard otherwise it might affect the melted chocolate or compromise how the mousse sets.
PRO TIP: Never add flavourings into just melted chocolate otherwise it might seize and become grainy, always ensure it’s combined with something (butter, in this case).
7. Storage: Best within 2 days but keeps for a week in the fridge with only a slight reduction in aeration.
9. Nutrition per serving. Makes 4 x 1/2 cup (125ml) servings. It is quite rich! 

Nutrition Information:

Calories: 375cal (19%)Carbohydrates: 27g (9%)Protein: 7g (14%)Fat: 26g (40%)Saturated Fat: 18g (113%)Cholesterol: 171mg (57%)Sodium: 92mg (4%)Potassium: 266mg (8%)Fiber: 1g (4%)Sugar: 19g (21%)Vitamin A: 700IU (14%)Calcium: 134mg (13%)Iron: 1mg (6%)
Keywords: Chocolate Mousse
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

LIFE OF DOZER

Back at the beach with his mates! Under strict instructions to take it easy* and ease back into it. Unfortunately, he doesn’t understand what “taking it easy” means…..

* Post knee op a few months ago. According to Dozer, he was back to 100% the week after surgery, but the doc says no! It will be months! 😂

Dozer the golden retriever at Bayview dog beach September 2018
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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600 Comments

  1. Naomi says

    October 22, 2023 at 11:07 am

    So now I know what seized chocolate looks like! Luckily I had some of the 70% dark and made up the rest with a mix of dark and milk chocolate bits. Tasting in 6 hours’ time.

    Reply
  2. Cleo says

    October 5, 2023 at 6:39 pm

    5 stars
    The BEST chocolate mousse recipe l have ever made and eaten!!! Thankyou for this sensational recipe!!! The texture is beyond amazing and exactly what l was looking for …. after many, many years of trying different recipes!! This is outstanding and total perfection. I am in Melbourne, Australia and l simply used Milk Chocolate Melts for my mousse. ABSOLUTELY TO DIE FOR!! I added/topped mine with fresh, sweet strawberries ….. heaven on earth.
    Thankyou and warm regards from Melbourne.

    Reply
  3. Nadine says

    October 2, 2023 at 1:45 pm

    Suggestion…serve the mousse in scooped out orange cups. Can make to look like a pumpkin or Jack-o- lantern.

    Reply
  4. JULIA says

    September 20, 2023 at 1:27 pm

    5 stars
    Delicious, light mousse. Thank you for the recipe 😊

    Reply
  5. Irfana says

    August 12, 2023 at 12:25 am

    5 stars
    Excellent recipe thankyou

    Reply
  6. Jessie says

    July 27, 2023 at 9:35 pm

    I Loved it, everyone loved it but…. to me it was slightly grainy. Why. ?

    Reply
  7. Marin says

    May 20, 2023 at 4:39 pm

    5 stars
    Just perfect in every way! It’s so light, not too sweet or overly rich.

    However i did have 1 cooking fail, i put 1 TBS of Amaretto liquor into the melted chocolate (following note instructions), but the mixture (same chocolate brand used in video) unfortunately seized. I had to go back to Coles to buy another block.

    A foolproof way to add liquor, is to add it (1 TBS) to the cream before whipping. I did it that way & no issues!

    Reply
  8. Jacque Rockstroh says

    April 16, 2023 at 3:34 pm

    I can see a discrepancy between the recipe and the video. I the video whips the whites first however the recipes states to leave them until 5 steps later so they aren’t as cold. Which works better? And if i dont refrigerate my eggs, then should i prior to making this?

    Reply
  9. Lee says

    April 14, 2023 at 1:44 pm

    Taking to a birthday tomorrow down in the Huon Valley of Hobart! I will let you know how it is received! I have served it in plastic cups and taking in a shoe box for transporting.

    Reply
  10. JJ says

    April 10, 2023 at 4:47 pm

    5 stars
    Absolutely delicious! Easy to prepare in advance and then just pipe some cream on before serving. Everyone loved it. Second time I’ve made this recipe for a dinner party dessert and won’t be the last. Thank you, love your recipes!

    Reply
  11. Bekah Koven says

    April 8, 2023 at 1:37 pm

    5 stars
    Super easy and super tasty. I did brownie bite layers and topped with whipped cream and crushed oreos. I will definitely be making this again and again.

    Reply
  12. Wendy Meacham says

    March 20, 2023 at 1:49 am

    5 stars
    Excellent. Just like I used to make with my mother many moons ago. Happy memories were brought back to mind whilst making this. No problems encountered with the instructions – it was perfect. Thank you Nagi. ❤️

    Reply
  13. Lin says

    March 5, 2023 at 7:35 pm

    5 stars
    Evil Nagi does it again. A superb and addictive recipe. As usual, as simple as she shows in the video.
    Save yourself – don’t make this. You’ll become an addict like me

    Reply
  14. Grorgia says

    February 26, 2023 at 7:18 am

    5 stars
    Absolutely amazing!! Just like a top class restaurant dessert. I used 2 fresh goose eggs and followed your excellent recipe to the letter!!

    Reply
  15. Rachel says

    February 8, 2023 at 5:20 pm

    5 stars
    Delicious!❤️🥄🥰😘😍😋

    Reply
  16. Sophie Haddock says

    February 5, 2023 at 9:19 am

    5 stars
    Lovely recipe! I am starting a journey of learning to bake with a randomized list, and funnily enough, my first bake didn’t include any baking 🙂 I loved how in-depth you got with this recipe. I made zero mistakes after reading all the tips, I was so prepared! Topped with homemade whipped cream, chocolate shavings, and raspberries. It was delicious! Not as rich as I had expected, despite using the same chocolate, but still so so good. Thank you for being part of my journey!

    Reply
  17. Steve Edwards says

    February 3, 2023 at 1:38 pm

    5 stars
    There’s a little trap in the video/recipe for the unwary – like me! In the video Nagi whips the egg whites and then does the cream – using the same beater blades that look like they still have egg white on them. In the recipe it’s the other way around cream then egg white. However, don’t use beater blades with cream on them to do the egg whites as the egg whites will not peak! I was in a bit of a hurry to get these in the fridge so didn’t bother cleaning in between and after 25 minutes of my egg whites not peaking did a web search and found that any kind of oil – butter or cream will stop them peaking! All good now, they are in the fridge and looking delicious!!

    Reply
  18. Janine treffone says

    February 3, 2023 at 10:44 am

    Certainly going to make this got friends over tomorrow night. Looks delicious..

    Reply
  19. Ellie says

    February 3, 2023 at 9:23 am

    5 stars
    Wondering if you can help me. I have made this recipe like 15 times at least. It’s so delicious. But every time it ends up with chocolate lumps in it. Like it’s seized a bit once it’s come in contact with something, I think. I’ve tried so many things, extra butter in the chocolate mix, bringing the cream to room temperature, different chocolate etc, I just can’t get it right. Wondering if you’ve had this issue or any idea what I’m getting wrong. I sort of flit between your recipe and another similar one and I have the same issue every time

    In any case, it’s delicious, and I’ll keep making it, lumps or not. You know, for practice…

    Reply
    • A says

      February 9, 2023 at 11:41 am

      5 stars
      Hello. I’m thinking that when you melt your chocolate, it’s too hot.
      If you melt in the microwave, then do it in increments. Warm enough to melt and then stir but not hot. Same with double broiler. Just make sure it’s not too hot when you melt.
      Once I realized that, it becomes smooth every time.
      Hope this helps 🙂

      Reply
  20. Jo says

    February 2, 2023 at 6:27 pm

    I made this Christmas Eve to serve the next day. Not sure what I did wrong but it was a fail, not light and fluffy at all. I put it in the freezer as I did not want to throw it out. Yesterday I defrosted it added another egg some SR flour and put it in the oven. One of the best chocolate cakes ever!

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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