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    Home » Recipes » Desserts » Chocolate Mousse

    Chocolate Mousse

    Published: September 25, 2021 · Modified: Sep 25, 2021 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Decadent, creamy, and full of chocolate flavor, this Chocolate Mousse recipe is a breeze to make! All you need are four ingredients, and you’ll have a rich homemade mousse in no time. No baking required!

    A glass of chocolate mousse with whipped cream and shaved chocolate with a spoonful eaten and a spoon inside.
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    Pinterest graphic of a glass of chocolate mousse with whipped cream on top and shaved chocolate.
    Pinterest graphic of three chocolate mousses with whipped cream and shaved chocolate on top.
    Pinterest graphic of a glass of chocolate mousse with a spoon inside.
    Pinterest graphic of an overhead view of a glass of chocolate mousse with whipped cream and shaved chocolate on top.
    Pinterest graphic of the overhead view of chocolate mousse with whipped cream and shaved chocolate on top.
    Pinterest graphic of a chocolate mousse topped with whipped cream and chocolate shavings. Three more chocolate mousses in the background, out of focus.
    Pinterest graphic of a glass of chocolate mousse with whipped cream and shaved chocolate with a spoonful eaten and a spoon inside.

    This homemade chocolate mousse is a classic French dessert. It’s so rich and creamy, and it practically melts in your mouth. I love how easy it is to make and that I can make this dessert ahead of time. It’s perfect for entertaining as everyone gets their own serving, and you don’t have to spend time slicing and plating.

    Even better, this chocolate dessert looks so elegant with a dollop of whipped cream and chocolate shavings on top. You won’t fail to impress your guests with this! For another simple no-bake dessert like these mousse cups, try my No Bake Cheesecake recipe.

    WHAT YOU NEED TO MAKE THIS RECIPE

    Ingredients needed to make chocolate mousse.

    Heavy cream — you’re going to want to make sure you’re using heavy cream and not milk for this chocolate mousse. It’s what makes the mousse so decadent and creamy!

    Eggs — the egg yolks add richness to the mousse, whereas the egg whites, after being whipped, make the mousse fluffy and airy.

    Chocolate — I like using semi-sweet chocolate bars. As its the base of the recipe, I recommend using high-quality chocolate. I also use chocolate bars instead of chips as its shavings can double as a light topping.

    HOW TO MAKE CHOCOLATE MOUSSE

    Set of two photos showing heavy cream added to a saucepan and sugar added to egg yolks.

    1. In a small saucepan, heat 1¼ cups of cream over medium heat just until it’s steaming, about 4 minutes. Remove from the heat.

    2. In a large bowl, whisk together egg yolks and sugar for about 1 minute, just until lightened in color and velvety.

    Set of two photos showing chocolate added to the saucepan of heavy cream then the mixture whisked into the eggs.

    3. Add the chocolate to the heavy cream and constantly stir until fully melted.

    4. Slowly whisk chocolate into the egg yolks until fully combined. Set aside to cool, occasionally stirring, until barely warm to the touch, about 30 minutes.

    Set of two photos showing egg whites, whipped, and added to the chocolate mixture.

    5. In another large bowl, beat the egg whites until stiff peaks form.

    6. Fold a third of the egg white mixture into the chocolate mixture to loosen it. Fold the remaining egg white mixture in just until a few streaks remain.

    Set of two photos showing the chocolate mousse poured into glass containers then topped with whipped cream and chocolate once set.

    7. In a large bowl, beat the remaining 1 cup of cream until stiff peaks form. Fold whipped cream into the chocolate mixture. Fill 6 to 8 small serving glasses with the mousse. You can see my complete post on how to make whipped cream here.

    8. Chill the chocolate mousse until set, about 4 hours or up to 2 days. Serve topped with whipped cream and chocolate shavings, if desired.

    One of three glasses of dessert in focus with a dollop of whipped cream on top.

    PRO TIPS FOR MAKING THIS RECIPE

    • Eggs are easier to separate when cold. Egg whites whip up easier when closer to room temperature. I recommend separating them in advance if you have the time.
    • When whipping the egg whites, make sure there’s no water or liquid in the mixer as it’ll prevent the egg whites from forming peaks.
    • Please make sure the chocolate mixture has cooled before adding it to the beaten egg yolks. If the mixture is still hot, you risk scrambling the egg yolks.
    • While the chocolate mixture shouldn’t be too hot, it shouldn’t be allowed to cool for too long. You don’t want the chocolate to harden and set before mixing with the eggs. Doing so will lead to a lumpy chocolate mousse.
    • If chopped chocolate doesn’t melt fully in the heavy cream, you can return the saucepan to low heat and stir to melt.
    • To make chocolate shavings for the topping, you can scrape the chocolate bar with a knife on an angle before chopping it to melt.

    A spoon inside of a glass of chocolate mousse with whipped cream and chocolate. Small pieces of chocolate is scattered by the glass.

    FREQUENTLY ASKED QUESTIONS

    What is the difference between chocolate pudding and mousse?

    While both look similar, chocolate mousse is airier and fluffier than pudding. Pudding uses cornstarch as a thickener, whereas the whipped egg whites and whipped cream thickens the chocolate mousse.

    Do I have to use semi-sweet chocolate?

    If you prefer your chocolate darker, you can use bittersweet chocolate or dark chocolate instead. You can even use milk chocolate or white chocolate instead.

    How do I store mousse?

    If stored for more than a few hours before serving, loosely cover the mousse to avoid forming a skin and drying out. The mousse lasts around 2 to 3 days but may deflate a bit as the air whipped into the mousse deflates. If you prefer the mousse to be slightly softer, leave the mousse on the counter for 10 to 15 minutes before serving.

    If you love this recipe try these out!

    • A banana pudding in a trifle dish with portions in smaller serving glasses.

      Banana Pudding

    • Overhead image of a babka on a long plate with three slices cut out and lying beside the loaf.

      Chocolate Babka

    • A group of pink macarons on a serving tray next to flowers

      Macaron Recipe

    • A chocolate cheesecake with chocolate ganache and chocolate whipped cream piped on top.

      Chocolate Cheesecake

    • Overhead view of a bowl of chocolate ganache.

      Chocolate Ganache

    If you’ve tried this Chocolate Mousse recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    Four glasses of chocolate mousse with one in focus, in the middle, with whipped cream and shaved chocolate on top of all of them.
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    5 from 42 votes

    Chocolate Mousse

    Smooth, creamy, and rich, this Chocolate Mousse will melt in your mouth. This decandent dessert is perfect for entertaining and is a chocolate-lover's dream!
    Course Dessert
    Cuisine French
    Prep Time 10 minutes
    Cook Time 10 minutes
    Chill Time 4 hours 30 minutes
    Total Time 4 hours 50 minutes
    Servings 8 servings
    Calories 492kcal
    Author John Kanell

    Equipment

    • Mixer

    Ingredients

    • 3 eggs separated
    • ⅓ cup granulated sugar (66g)
    • 2¼ cups heavy whipping cream divided (540mL)
    • 7 ounces semi-sweet chocolate bars finely chopped

    Toppings

    • whipped cream
    • chocolate shavings

    Instructions

    • In a large bowl, whisk together egg yolks and sugar for about 1 minute, just until lightened in color and velvety.
    • In a small saucepan, heat 1¼ cups of cream over medium heat just until it's steaming, about 4 minutes. Remove from the heat.
    • Add the chocolate and stir constantly until fully melted. Slowly whisk chocolate into the egg yolks until fully combined. Set aside to cool, stirring occasionally, until barely warm to the touch, about 30 minutes.
    • In another large bowl, beat the egg whites until stiff peaks form. Fold a third of the egg white mixture into the chocolate mixture to loosen it. Fold the remaining egg white mixture in just until a few streaks remain.
    • In a large bowl, beat the remaining 1 cup of cream until stiff peaks form. Fold whipped cream into the chocolate mixture. Fill 6 to 8 small serving glasses with the mousse.
    • Chill until set, about 4 hours or up to 2 days. (If chilling for more than a few hours before serving, loosely cover the mousse to keep it from forming a skin and drying out.) Serve topped with whipped cream and chocolate shavings, if desired.

    Video

    Notes

    • Eggs are easier to separate when cold. Egg whites whip up easier when closer to room temperature. I recommend separating them in advance if you have the time.
    • When whipping the egg whites, make sure there’s no water or liquid in the mixer as it’ll prevent the egg whites from forming peaks.
    • Please make sure the chocolate mixture has cooled before adding it to the beaten egg yolks. If the mixture is still hot, you risk scrambling the egg yolks.
    • While the chocolate mixture shouldn’t be too hot, it shouldn’t be allowed to cool for too long. You don’t want the chocolate to harden and set before mixing with the eggs. Doing so will lead to a lumpy chocolate mousse.
    • If chopped chocolate doesn’t melt fully in the heavy cream, you can return the saucepan to low heat and stir to melt.
    • To make chocolate shavings for the topping, you can scrape the chocolate bar with a knife on an angle before chopping it to melt.

    Nutrition

    Calories: 492kcal | Carbohydrates: 28g | Protein: 6g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 53mg | Potassium: 267mg | Fiber: 3g | Sugar: 21g | Vitamin A: 1141IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg
    *Nutrition Disclaimer
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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