Smooth, light, and airy with a rich flavor, this Chocolate Mousse recipe is an elegant no-bake dessert that’s perfect for any special occasion. Easy to make with just a few ingredients!
I love chocolate mousse, especially when it’s super creamy and airy. I’ve incorporated it into several recipes before, like chocolate mousse cheesecake bites and chocolate mousse brownies, which are big hits. Today I’m sharing my recipe for classic chocolate mousse. It’s made with just a few ingredients and despite being incredibly easy to make, it looks elegant and fancy!
Why This Is The Best Chocolate Mousse Recipe
Here are a few reasons why I can’t get enough of this chocolate mousse.
- (Almost) no cooking. The only cooking required to make this chocolate mousse is bringing the heavy cream to a simmer on the stovetop. That’s it!
- Creamy, airy texture. This mousse has the perfect texture, in my opinion. It’s super creamy and smooth but also light and airy.
- Rich chocolate flavor. I used 12 ounces of quality chocolate in this recipe, which means that rich chocolate flavor is in every single bite.
- Individual servings. I love serving mousse at dinner parties because it’s already pre-portioned and ready to serve. Plus it just looks elegant and fancy. No one will know how easy it was to make!
What You’ll Need
Homemade chocolate mousse is made with just a handful of ingredients, including semi-sweet chocolate, heavy cream, and eggs. The exact measurements can be found in the recipe card below.
- Semi-sweet chocolate – I used finely chopped baking bars. Be sure to use a quality chocolate, such as Ghiradelli, for the best flavor.
- Heavy cream – Added to the chocolate for a smooth, creamy texture.
- Egg – The egg yolks and egg whites are used separately in the recipe. Separate them carefully then allow them to come to room temperature before starting the recipe.
- Granulated sugar
- Vanilla extract
- Salt – A pinch of salt helps to balance and enhance the sweet flavors of the recipe.
How To Make Chocolate Mousse
The only cooking required to make this mousse recipe is heating up the heavy cream! The printable version of the instructions can be found in the recipe card below.
- Melt the chocolate. Heat the heavy cream until it begins to simmer. Pour over the chopped chocolate in a heatproof bowl. Allow to sit for 2-3 minutes then whisk until smooth. Allow to cool slightly.
- Make the yolk mixture. Whip the egg yolks, three tablespoons of sugar, and the vanilla on medium for 2 minutes, until pale and creamy.
- Make the egg white mixture. In a separate bowl, whip the egg whites, remaining sugar, and salt on high speed for 3-5 minutes, until stiff peaks form.
- Combine. Fold the yolk mixture into the chocolate. Add the whipped egg whites in three separate additions, working gently to avoid deflating the mousse.
- Chill. Divide the mousse into individual serving glasses. Cover with plastic wrap. Refrigerate for at least 2-3 hours before serving.
Tips & Variations
Here are a few things I’ve found helpful to make the perfect chocolate mousse. I also included a few variations for the texture and flavor.
- Be gentle. The key to a light, airy mousse is to not deflate it when combining the ingredients. Work gently with a spatula when adding the egg whites and do it in three additions. A folding motion is better than actually stirring.
- Let the chocolate cool. Give the melted chocolate a few minutes to cool before adding the egg mixture. If it’s still super hot, it’s more likely to cook the eggs.
- Adjust the texture. If you prefer a thicker or richer mousse, reduce the amount of whipped egg whites added, or use dark chocolate instead of semi-sweet chocolate for a more intense flavor.
- Keep refrigerated. The mousse should always be served cold for the best texture and flavor. Place it in the refrigerator right up until the moment of serving.
- Adjust the flavor. Add a teaspoon of espresso powder or a pinch of cinnamon to the melted chocolate for a subtle flavor boost. You can also experiment with a small splash of liqueurs like Bailey’s, Grand Marnier, or Frangelico in the chocolate mixture.
Serving Suggestions
Chocolate mousse is the perfect dessert for nicer dinners and potlucks, as it’s individually portioned. I like to serve it in wine glasses or parfait cups for a more elegant presentation.
I typically top it with a dollop of whipped cream, fresh strawberries, and chocolate shavings. Chocolate curls, crushed hazelnuts, or a drizzle of caramel sauce are also good options. I’ve also layered this chocolate mousse with fresh berries or crushed cookies for a fancy layered look.
Proper Storage
Store leftover chocolate mousse in the refrigerator, tightly covered with plastic wrap, or in airtight containers. It will keep fresh for up to 3 days. I do not recommend freezing mousse as that can change the texture.
More Chocolate Recipes
- Double Chocolate Chip Cookies
- German Chocolate Pie
- Mississippi Mud Pie
- Molten Lava Cake
- Homemade Chocolate Pudding
- Chocolate Cupcakes
Chocolate Mousse
Ingredients
- 12 ounces semi-sweet chocolate baking bars finely chopped
- 1 ½ cups heavy cream
- 4 large egg yolks room temperature
- 3 tablespoons granulated sugar plus 2 teaspoons, divided
- 1 teaspoon vanilla extract
- 4 large egg whites room temperature
- ¼ teaspoon kosher salt
Instructions
- Place the chopped chocolate into a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it begins to simmer gently. Pour the heated cream over the chocolate and allow it to sit undisturbed for 2-3 minutes. Whisk the mixture gently until smooth, set it aside to cool slighty.
- Place the egg yolks in a medium bowl along with three tablespoons of granulated sugar and the vanilla extract. Whip the mixture with a hand mixer on medium speed for about 2 minutes, or until it becomes pale and creamy.
- In a separate clean, grease-free bowl, combine the egg whites, 2 teaspoons of granulated sugar, and the salt. Using a hand or stand mixer, whip the egg whites on high speed until stiff peaks form. This should take around 3-5 minutes.
- Gently fold the yolk mixture into the chocolate mixture until well combined. Then, carefully fold the whipped egg whites into the chocolate mixture in three additions. Use a spatula and work gently to keep the mousse light and airy.
- Once the mousse is fully combined and smooth, divide it into individual serving glasses, ramekins, or bowls. Cover the dishes with plastic wrap and refrigerate for at least 2-3 hours until the mousse is set and chilled.
- When chilled, serve the mousse as is or top with a dollop of whipped cream, fresh raspberries, and chocolate shavings. Enjoy!
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2 comments on “Chocolate Mousse”
I looked at many recipes before finally deciding on this one. It seemed the least complicated while not becoming just chocolate whipped cream or chilled blended chocolate (as other simple recipes instructed). I accidently used only three eggs and I couldn’t whip the eggs to stiff peaks but still it came out delicious. Maybe if I had used the correct amount of eggs and whipped properly it would have been more airy. It was still delicious even with my mistakes! I will make this again with the right quantities haha. Thanks for the recipe!
Thank you KP! Depending on the egg sizes, three might have worked but four is usually a sure thing. Glad it turned out well for you!