Chocolate Mousse

Short description

A rich and airy dessert made by folding whipped cream and beaten egg whites (or making a cream‑only version) into melted chocolate. The result is a silky, fluffy mousse that’s decadently chocolatey yet light.

Why You’ll Love This Recipe

• Luxuriously smooth texture balanced with lightness.

• Deep, intense chocolate flavour without being overly heavy.

• Elegant dessert that can be made ahead, perfect for entertaining or a special treat.

• Flexible to adapt: you can adjust sweetness, chocolate percentage, or even omit eggs if preferred.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Dark chocolate (bittersweet or semi‑sweet), chopped

• Unsalted butter

• Egg yolks, separated from whites

• Granulated sugar

• Heavy whipping cream

• Vanilla extract (optional)

• A pinch of salt

Directions

1. Chop the chocolate and cut the butter into small cubes. Melt both over a double boiler (or in a heatproof bowl set over a pan of barely simmering water), stirring until smooth. Remove from heat and allow to cool slightly.

2. Meanwhile, separate the eggs. Beat the egg yolks with a portion of the sugar until pale and creamy. Gently stir the yolk mixture into the melted chocolate mixture, taking care not to scramble the eggs.

3. In a separate bowl, whip the heavy cream until it forms soft peaks.

4. In another clean bowl, beat the egg whites with a pinch of salt and the remainder of the sugar until stiff peaks form.

5. Fold the whipped cream into the chocolate‑yolk mixture to lighten it. Then gently fold in the beaten egg whites in two additions, preserving as much air as possible.

6. Spoon or pipe the mousse into individual serving dishes or one larger mold. Cover and refrigerate until set (see timing below).

7. Before serving, you may garnish with whipped cream, chocolate shavings, berries, or a dusting of cocoa powder if desired.

Servings and timing

• Servings: Approximately 4‑6 individual portions.

• Prep Time: ~15‑20 minutes (includes melting chocolate, whipping cream, beating egg whites).

• Cook/Heat Time: None or minimal (only melting chocolate and heating for yolks if using cooked yolk method).

• Chilling Time: At least 3 hours, preferably 4 hours or more so mousse fully sets.

Variations

• Egg‑free version: Use whipped cream and melted chocolate only, possibly stabilised with gelatin or agar‑agar.

• Vegan version: Use coconut cream or another vegan cream substitute, and use a plant‑based chocolate. Use aquafaba (chickpea brine) or another vegan whipping agent instead of egg whites.

• Flavour additions: Coffee or espresso powder, orange zest, liqueur (e.g. Grand Marnier), a pinch of cinnamon.

• Texture tweaks: Use a higher cocoa percentage chocolate for more intensity; adjust amount of cream for richness vs lightness.

Storage/reheating

• Store mousse covered in the refrigerator. It keeps well for 3‑5 days.

• Do not freeze mousse with whipped cream and beaten egg whites — freezing can alter texture (ice crystals may form).

• If you want it softer before serving, allow the mousse to sit at room temperature for 10‑15 minutes.

FAQs

What kind of chocolate should I use?

Use dark chocolate with good cocoa content (around 60‑70%) for a balance of richness and sweetness. Semi‑sweet or bittersweet are good choices. Avoid low‑quality chocolate that contains stabilisers or low cocoa solids.

Can I make mousse without eggs?

Yes. There are egg‑free versions that use just chocolate and whipped cream, or use egg substitutes/stabilisers. These tend to be simpler and safer for those with dietary restrictions.

Is it safe to use raw eggs in mousse?

Raw eggs carry a risk of bacteria such as salmonella. To reduce risk, you can use pasteurised eggs. Alternatively, cook the yolks lightly (tempering over a hot water bath) if following a cooked egg method.

How do I get the mousse light and airy instead of dense?

The key steps: whip cream just until soft peaks; beat egg whites to stiff peaks; fold gently the whipped cream and whites into the chocolate mixture without deflating the air bubbles. Avoid stirring vigorously.

Why did my chocolate seize up when adding cream or eggs?

If melted chocolate is too hot when adding cooler cream or raw eggs, thermal shock may cause it to seize. Let the chocolate cool slightly before combining to avoid this.

Can I prepare mousse ahead of time?

Yes. It improves if chilled longer. You can make it the day before serving and keep refrigerated until needed.

Can mousse be frozen?

Not recommended if it contains whipped cream and beaten egg whites — freezing can damage the airy texture. If frozen, thawing usually leads to separation or graininess.

How firm should the mousse be before serving?

It should hold its shape when spooned or piped, with a smooth surface. After chilling for several hours, it should be firm but still soft and creamy inside.

How do I serve chocolate mousse attractively?

Serve in glass cups or ramekins, garnish with whipped cream, chocolate shavings, fresh berries, or a dusting of cocoa powder. Contrast of colour and texture helps (e.g., berries or mint leaves).

What are common mistakes and how to avoid them?

• Overwhipping cream or egg whites → leads to grainy or curdled texture.

• Adding hot chocolate mixture to cold whipped components → causes collapse of structure.

• Rushing folding steps → lose air and lightness.

• Insufficient chilling → mousse may not set properly.

Conclusion

Chocolate mousse is a timeless dessert that manages to be both indulgent and delicate. With careful technique — melting chocolate properly, whipping cream and eggs to the right peaks, folding gently — you can achieve a dessert that’s smooth, airy, and richly chocolatey. It’s perfect for preparing ahead, adapting to dietary needs, and impressing friends or family. Once you master the basic version, the variations are yours to explore.