Chocolate Mousse
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This classic chocolate mousse is light yet intensely chocolate. Don’t be fooled by the French name — it’s quick and easy to make!
Don’t let the French name fool you: chocolate mousse is one of the easiest desserts to make. Seriously, if you have a microwave, a hand mixer, and a rubber spatula, you can make homemade chocolate mousse to rival any French restaurant’s version — and you can do it in 20 minutes. This recipe from Tyler Florence is virtually foolproof. I have experimented with adding a hit of coffee or booze to enhance the flavor; both versions are good but the family consensus is that plain chocolate is best. Keep it simple!
For serving the mousse, you can use pretty juice glasses, martini glasses, champagne flutes, small bowls, or espresso cups. Or, if you’re hosting a party and want to give your guests a small taste, you can serve the mousse in Asian-style porcelain soup spoons. Finally, note that chocolate mousse needs to set in the refrigerator for at least 2 hours before serving, so plan accordingly.
Table of Contents
What You’ll Need To Make Chocolate Mousse
Chocolate mousse has very few ingredients so it’s important to use the best quality chocolate; its flavor will shine through. I like semi-sweet chocolate but if you prefer your mousse with a darker chocolate flavor, use bittersweet. Remember, the higher the cacao percentage, the less sweet the chocolate.
Step-by-Step Instructions
To begin, place the butter in a medium microwave-safe bowl. Break the chocolate into small pieces directly into the bowl (no need to chop it first and dirty a cutting board).
Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. This prevents the chocolate from scorching.
(Alternatively, place the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1 inch of barely simmering water. Stir with a wooden spoon until the chocolate is melted and the mixture is smooth.)
Let the mixture cool for a few minutes, then add the egg yolks one at a time.
Whisk until smooth after each addition and then aside.
In another medium bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form (the peaks should be just starting to hold, and will melt back into themselves after a second).
Gradually beat in 1/4 cup of the sugar and continue beating until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture).
Using a large rubber spatula, fold the egg white mixture into the chocolate mixture.
Mix only until uniform, then set aside.
In another bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons of sugar and the vanilla.
Continue beating until the cream holds medium peaks.
Add the whipped cream into the chocolate mixture.
Gently fold the cream into the chocolate mixture, making sure not to mix any more than necessary.
Divide the mousse between 6 individual glasses, cover, and chill until set, at least 2 hours.
Up to a few hours before serving, whip the cream until it begins to thicken. Add the sugar and whip to medium peaks. Dollop the whipped cream over the mousse and top with chocolate shavings.
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Note: Like tiramisu or homemade mayonnaise, chocolate mousse is made with raw eggs. If that is a concern, try to find pasteurized eggs. Pasteurized eggs have been briefly exposed to heat to destroy any potential bacteria. Whole Foods usually carries them but call your local store to be sure before making a special trip. (Note: eating raw eggs is not advisable for pregnant women, babies, the elderly, or anyone with a compromised immune system.)
Chocolate Mousse
This classic chocolate mousse is light yet intensely chocolate. Don’t be fooled by the French name — it’s quick and easy to make!
Ingredients
- 3 tablespoons unsalted butter
- 6 ounces semisweet chocolate, best quality
- 3 large eggs, at room temperature, yolks and whites separated
- ½ teaspoon cream of tartar
- ¼ cup plus 2 tablespoons sugar
- ½ cup heavy cream, cold
- ½ teaspoon vanilla extract
For Serving
- ½ cup heavy cream, cold
- 2 teaspoons sugar
- Chocolate shavings
Instructions
- Place the butter in a medium microwave-safe bowl. Break the chocolate into small pieces directly into the bowl. Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, place the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1 inch of barely simmering water. Stir with a wooden spoon until the chocolate is melted and the mixture is smooth.) Let the mixture cool for a few minutes, then whisk in the egg yolks one at a time, mixing until smooth after each addition. Set aside.
- In the bowl of a stand mixer or electric hand mixer, beat the egg whites on medium-high speed until foamy. Add the cream of tartar and beat until soft peaks form (the peaks should be just starting to hold, and will melt back into themselves after a second). Gradually beat in ¼ cup of the sugar and continue beating until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture). Using a large rubber spatula, fold the egg white mixture into the chocolate mixture until uniform. Set aside.
- In another bowl, beat the heavy cream on medium-high speed until it begins to thicken up. Add the remaining 2 tablespoons of sugar and the vanilla and continue beating until the cream holds medium peaks (when you lift the beaters or whisk out of the bowl, the peaks will slightly droop down, but they won't lose their shape entirely). Fold the whipped cream into the chocolate mixture. Be sure it is fully incorporated but don't mix any more than necessary. Divide the mousse between 6 individual glasses, cover, and chill until set, at least 2 hours.
- Up to a few hours before serving, whip the cream until it begins to thicken up. Add the sugar and whip to medium peaks. Dollop the whipped cream over the mousse and top with chocolate shavings.
- Make-Ahead Instructions: Mousse can be made up to 1 day ahead of time. Cover with plastic wrap and keep chilled in the refrigerator. Add whipped cream topping and chocolate shavings up to a few hours before serving.
- Note: Chocolate mousse is made with raw eggs. If that is a concern, try to find pasteurized eggs. Pasteurized eggs have been briefly exposed to heat to destroy any potential bacteria. Whole Foods usually carries them but call your local store to be sure before making a special trip. (Note: eating raw eggs is not advisable for pregnant women, babies, the elderly, or anyone with a compromised immune system.)
Nutrition Information
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- Per serving (6 servings)
- Calories: 415
- Fat: 31 g
- Saturated fat: 19 g
- Carbohydrates: 34 g
- Sugar: 31 g
- Fiber: 2 g
- Protein: 5 g
- Sodium: 55 mg
- Cholesterol: 163 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Calls for way too much chocolate, it was delicious when id check things after whipping and beating, but once fully mixed together im extremely disappointed, the chocolatw is way too much. 🙁
Sorry you didn’t like this. Chocolate mousse is a classic with which you apparently are not familiar.
Oh my, this is fantastic! I made this for our Passover dessert. If you don’t like a rich chocolate dessert, then look elsewhere. But if you want something decadent, then you’ve come to the right spot! This was my first time making mousse, and it was easy enough to do. I don’t consider myself an aficionado when it comes to baking either. Overall, very very delicious and easy to follow directions. A little goes a long way here too, one recipe really will make 6 small servings.
First attempt at Valrhona Chocolate Mousse, because I had leftover whipping cream! I made it with premium quality Valrhona Saltilia Dark 62% Chocolate! Costco’s semisweet chocolate chips just won’t do here.
The more I bake, the more useful substitutions I discover for ingredients. In this case, I didn’t have cream of tartar to stabilize the meringue, so I substituted 2 x lemon juice instead. It worked like a charm. This mousse incorporates whipped cream, meringue, and egg yolks.
The recipe is from @onceuponachef and was highly rated. Unfortunately, I didn’t read the reviews and discovered after the fact that it was frighteningly sweet and did not give proper instructions to temper the egg yolks. Next time, I will add a little of the warm chocolate mixture to the egg yolks to temper before adding the yolks to the warm chocolate.
With these changes, this mousse would have been perfect in richness and texture.
Now that I know how to make it, I’ll never order this at a restaurant again. I typically don’t order things I know how to make.
Davina glad you came up with a dessert to make at home that tastes good to you -but it isn’t REAL Chocolate Mousse. The recipe provided by Jenn Segal, that’s REAL Chocolate Mousse. Far from being “frighteningly sweet,” it’s the classic French dessert, and we’re all fortunate enough to be able to replicate it at home thanks to Jenn.
Lisa
I gave it 5 Stars because this recipe is SUPERB. Make sure to READ the instructions, which isn’t a novel. But if time is taken to read the full post, and entire ingredient list, you’ll be prepared and the results are well worth the time it to takes to make this recipe…which actually really does not require a huge portion of the day.
Just made this as filling for a pie with an oreo crust and it came out great! I followed the recipe exactly and it was easy to make. I tried the same recipe with white chocolate (for the second layer of my mousse pie) and while it tasted good, I didn’t get the same mousse-like consistency (I’m sure it has to do with the chemistry of white chocolate vs. semi-sweet chocolate). I’ll have to wait and see how it all come out together in the oreo pie. If anyone has recommendations for an equally delicious white chocolate mousse, please let me know!
Thanks!
I found this recipe much too robust and rich. I think it probably could’ve done with half the chocolate, and milk chocolate might’ve been a better choice instead of semisweet. I’ve had to mix in a lot of whipped cream just to be able to eat more than half a serving. This might be perfect for some people, but I prefer a lighter, creamier mousse.
I chanced upon this recipe for the first time today and have made it for a friend’s dinner. Can’t wait to see their reaction. From what I licked off the spatula, it tastes divine! Thank you for posting this recipe!
This recipe comes out excellent every time. I use sugar free chocolate chips (hubby is diabetic), and Bocha Sweet to replace the sugar. I always stabilize the whipped cream with some unflavoured gelatin (about 1/2 a packet disolved in 2-3 tbsp of heated water for the 1/2 cup whipped cream – whip the cream until almost where you want it, then gradually pour in the gelatin mixture). This keeps the mousse stable in the fridge for days. I then use the other 1/2 packet of gelatin and mix with heated water to stabilize the whipped cream for topping the mousse (I double the suggested amount to about 1 cup of whipping cream since I love whipped cream). I use the gelatin trick to stabilize whipped cream whenever I make it for anything and it lasts for days without getting runny. I usually add a bit of flavouring into the gelatin also such as vanilla, coffee flavouring oil, etc.
I am planning to put this inside chocolate how long should I let it set before putting it inside the chocolate
Hi Colleen, I’m not clear on what kind of chocolate you want to put it in. Can you clarify? Thanks!
Thank you for posting this recipe. My spouse and daughteers given thumbs up all around and it’s far easier than the one I’ve used for the past 15+ years.
Nice deep dark chocolate flavor, smooth firm consistency that would probably hold up well between two layers of cake. Next time perhaps…
Excellent chocolate mouse recipe. Nice and rich, not too light. Very chocolate forward flavour. the advice to get good chocolate is well taken: You really taste the chocolate . I wound up making four and half servings, using a bit larger glasses and they were almost too big. The richness means that having too large a serving can be overly filling. I do like a big portion, but I’d probably stick to the six servings suggested here. Rave reviews from all eaters.