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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Hi – I made this tonight for Valentines and my mouse turned out really dense and almost like fudge – I did use the bakers unsweetened 100% squares but followed the directions the rest of the way – thought it would be much lighter and fluffier and easy to eat – recommendations?
Hi Bob, I’m sorry you had a problem with this! I’m trying to figure out why you would’ve gotten that texture. Did your results look like my step by step pictures as you were making it? Did the chocolate melt easily? And did you incorporate some of the whipped cream into the mousse?
The taste is pretty good, but after two attempts and closely watching the chocolate both times I could not get a smooth cohesive mixture. I had to add extra butter to the chocolate mix to get it soft enough to mix in
This recipe sounds wonderful, but why is it okay to eat raw eggs here? There are cautions everywhere about raw cookie dough,etc. I have not seen this issue addressed anywhere.
Thank you.
Hi Deb, There’s a note right above the recipe: If you’re concerned about raw eggs, 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 helps and that you enjoy the mousse if you make it!
You’re actually more likely to get food poisoning from the raw flour in cookie dough than the raw eggs. Many recipes use raw eggs. What’s important about using raw eggs is proper storage of the food. Mayo is raw eggs, that’s why it is dangerous if it gets left out of the fridge for long. Another thing is that salmonella is usually only on the shell of the egg, so wash the egg first and dont crack it on the bowl that you are using. Hope this makes you more comfortable using raw eggs!
Nothing beats this dish if you are looking to satisfy your chocolate craving. Turns out smooth every time I make it and it’s the perfect ending to complement a meal like Jenn’s Coq au Vin. 5 stars all the way!
Whenever I have to make a dessert – I go right back to this recipe. You can make it ahead of time, no fussy baking and it is DELICIOUS. I dare you to find someone who won’t like it. As with all of Jenn’s recipes I found it easy to follow and unfussy. If you want to eat good food – consult any of her recipes and your wish will be granted. I recently doubled this recipe to take for an outdoor birthday dinner adding sprinkles of course!
Highly recommend serving in fun martini glasses or something of the sort if you have them. I’m also thinking about using this mousse with a chocolate cheesecake…YUM!
Hi Jenn,
I made this recipe recently and it turned out grainy. What do you think I did wrong? I followed all of the steps, but I am not sure what I missed.
Hi Leah, Sorry you had a problem with the texture. What type of chocolate did you use? Did you beat the egg whites and sugar until stiff peaks formed?
This was my problem too, just too grainy so I cannot consider it a mousse. I am positive I followed directions exactly, beating egg whites until stiff peaks formed, melting the chocolate correctly, etc. Should I have used powdered sugar instead? Or a chocolate with a higher butter fat? I used Baker’s Premium Baker Bar, 56% cacao semi-sweet chocolate.
I don’t think the brand of chocolate you used would’ve been an issue. While I haven’t experienced it, I did a little research and learned that if the chocolate mixture cools too much before you fold in the egg white mixture, the chocolate can harden and form grains. If the chocolate has been sitting for a while, reheat it slightly before incorporating the egg whites. Hope that helps!
Recipe was good. Grainy- I’d use powdered sugar instead. Also a bit too sweet. I’d cut back on the sugar. Easy to make!
Well… made this. PERFECT, just perfect. I don’t know what else to say. Wonderful texture, fabulous taste, perfect sweetness. I went with Ghiradelli Dark bittersweet chocolate. I added my own little flare to it by making black cherry jam and putting a layer of that on the bottom — a wonderful accent to the rich chocolate taste. I stabilized the whipped cream on top with some cornstarch which worked perfectly. The directions and pictures and narrative are excellent for this recipe. I highly recommend you try this. I will definitely be making this again.
Thank you so much for this great recipe.
Thank you for sharing this wonderful recipe. My wife and I made this and it’s chilling in the fridge. We didn’t have Cream of Tartar and skipped this item.
hello! can i add peppermint extract to make wintery, peppermint-chocolate mousse? if so, how much?
thanks!
Sure – I’d just replace the vanilla extract with peppermint extract. I’d love to hear how it turns out!
Hi Jenn
Could I use this mousse as a filling for a chocolate mousse cake? Also, I was wondering if I could heat the egg whites up over a Bain Marie first?
Thanks so much for your time
Jennifer
Yes and yes. 🙂
Please LMK how it turns out!