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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Mine came out with weird lumps! Neither the cream nor the eggs were overwhipped; what did I do wrong? The lumps were like soft chocolate chunks. I’m so embarrassed to be serving this for New Years Eve but there’s no time to make something else. 🙁
Hi Mary, Sorry you had a problem with this! Two things come to mind — perhaps you didn’t allow the chocolate to fully melt or that you added the eggs to the chocolate too soon causing them to cook a bit and create small chunks of cooked egg.
Hi, Jenn! I’m very excited to try! I will be using the double boiler method to melt the chocolate and butter. I’m always second guessing myself about how much to let things cool before the next step. Would you have a recommendation for about how long to let it cool? Many thanks! I swear by your wonderful recipes and advice!
Hi Aly, I’d let it cool for about 5 minutes. Hope that helps, and so glad you like the recipes!
It started to go solid/gritty when I first added some egg whites, but luckily smoothed out as I continued slowly adding the rest. I thought a reason may be that the chocolate cooled too much or I had the egg white strength wrong (beat more)? My mousse was a little runny (4 hrs in the fridge) – tasted great served in cups with creme fraise, cherries, and soft fruit.
Good recipe, very rich, but a little too sweet in my opinion. Something this sweet would be best in small doses. If I make this again I would use about half the sugar, darker chocolate, or a combination of the two. Thanks!
The recipe was simple easy to follow and it worked! My first attempt was a bit fluid-mousse because I had added the egg white and sugar at once instead of in quarters, but my second attempt was perfect! Thank you Tyler Florence and Jenn Segal!
An instant hit! A fun change to our usual Christmas dessert. Thanks!
This looks wonderful! Can it simply be doubled to serve extra guests?
Yep 🙂
Great! Thanks for your speedy reply. I am sure my family will be happy to hear the good news! Happy Holidays to you and your family!
This looks delicious! I would like to make this for Christmas dinner – how far ahead can I make it? Would it be ok to make it the night before?
Sure – see the bottom of the recipe for make-ahead instructions. Enjoy!
Hi there Jenn, May I pick your brain? I would like to utilise this recipe as a filling for a chocolate roulade (to make a Yule log); should I add a little gelatine powder (dissolved of course) Into the recipe, to help stabilise the mousse in the roll? Thank you so much, I really appreciate your help! ❤️
Hi Caroline, Without trying it myself, it’s hard to say, so I’d be hesitant to suggest it — sorry!
I always add gelatin to stabilize my whipped cream. I have made this recipe several times with gelatin. What I do, is I use 1/2 packet unflavoured gelatin with about 2-3 tbsp water and melt it in a small saucepan. I usually add a bit of flavouring oil (that goes well with chocolate such as coffee or orange or vanilla) in with the gelatin, but you don’t have to. I then let it sit off the heat while I’m whipping the cream. Once the cream is almost where I want to get it, I start pouring the gelatin mix into it. It comes out beautifully. I do this and the mousse is stable for days (in the fridge of course). For the whipped cream topping, I just use the other 1/2 of the gelatin packet. Same instructions. I always do this for whipped cream and my whipped cream will last for days without losing shape.
I used 85% dark chocolate and decorated the mousses with whipped cream and pitted cherries – delicious! My guests raved about them and not a drop left over – many thanks for the detailed recipe😋
Absolutely delicious! This website never fails to impress me 🙂
Any baking recipe that starts with creaming butter using a microwave… I just can’t trust it. Convince me I’m wrong
This recipe doesn’t call for creaming butter at all. Not sure what you are talking about.