Chocolate Mousse
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Looking for a dessert that’s both impressive and easy? This chocolate mousse recipe delivers rich, silky chocolate goodness in just 20 minutes—the perfect treat for any special occasion!
Chocolate mousse, or mousse au chocolat, is one of the easiest French desserts to make. Seriously, if you have a microwave, a hand mixer, and a rubber spatula, you can whip up homemade chocolate mousse that rivals any French restaurant’s version—in just 20 minutes! This recipe from Tyler Florence is virtually foolproof. I’ve tried adding a hint of coffee or a splash of booze to enhance the flavor, and while both versions are tasty, 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. If you’re hosting a party and want to give your guests a small taste, serve the mousse in Asian-style porcelain soup spoons. Just remember, 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
- Unsalted butter: Adds richness to the chocolate mixture.
- Semisweet chocolate: Provides a deep, luscious chocolate flavor to the mousse; additional can be shavings added for serving. Since this recipe has very few ingredients, it’s important to use good 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 (the higher the cacao percentage, the less sweet the chocolate).
- Large eggs: Essential for structure and richness; yolks create a creamy base while whipped whites add lightness.
- Cream of tartar: Helps stabilize the egg whites for a better texture.
- Sugar: Sweetens the mousse; a bit is added to the egg whites and some to the whipped cream for balanced sweetness.
- Heavy cream: Contributes to the mousse’s rich, creamy texture, with additional heavy cream whipped for a light topping.
- Vanilla extract: Adds a warm, aromatic flavor that enhances the chocolate.
- Jump to the printable recipe for precise measurements
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
Looking for a dessert that’s both impressive and easy? This chocolate mousse recipe delivers rich, silky chocolate goodness in just 20 minutes—the perfect treat for any special occasion!
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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I made this for a dinner party and it was a big hit! Made it the day of the party and would not recommend doing it the day before, as the texture was very different the second day – less creamy, too firm for my taste. Thanks for another winner, Jenn.
Made this the other night and it was a hit! Suggest small serving sizes as it was very rich.
I made this delicious yummy for New Year’s Eve. I had never made Mousse before and was a bit apprehensive. The recipe was uncomplicated, decadent and a big hit. Will definitely make again.
Excellent Recipe… We all loved it… Thankyou
I made this recipe for a small group of French tourists and it was a hit. I did have to change the whipped cream to a “sturdy” whipped cream as I needed the mousse to withstand 4 hours outside of refrigeration. However, the mousse was chocolatey and rich. And if the French liked it, you know it had to be great!
No concern re risk of salmonella from raw eggs?
Anne
Hi Anne, If you’re concerned about it, 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.) Hope that clarifies!
I’ve been trying to find the perfect mousse recipe for ages. After so many failed attempts, this one really pulled though. Phenomenal.
This recipe was dope! I had been looking for a long time for a mousse recipe and this was really fun to make and really fun to eat. My 7 year old daughter helped me and even she loved it. We would like to the know the appropriate amount of time one needs to wait to make it again . . . you know so it doesn’t become a problem. This recipe has been printed and emailed so I never lose it.
LOL – glad you enjoyed it!
Can I put this mousse on a premade pie crust?
Sure – enjoy!
made this for my foodie in-laws and everybody loved it! Thanks for the recipe!
I plan to make 12 of these for our annual mahjongg holiday luncheon. Do you think I can double the recipe or should I make 2 separate batches? Thanks so much for all your wonderful recipes.
Glad you like the recipes! I do think you could double this without a problem. 🙂