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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!
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 a homemade chocolate mousse to rival any French restaurant’s version. And you can do it in 20 minutes.
This recipe, adapted 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.
How 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.
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 whisk in the egg yolks one at a time, mixing until smooth after each addition.
Set 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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- Double Chocolate Pavlova with Raspberries & Mascarpone Cream
- Raspberry & Cream Parfaits
- Chocolate Peanut Butter Icebox Cake
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, yolks and whites separated
- 1/2 teaspoon cream of tartar
- 1/4 cup plus 2 tablespoons sugar
- 1/2 cup heavy cream, cold
- 1/2 teaspoon vanilla extract
For Serving
- 1/2 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 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 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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Reviews & Comments
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I like that your recipes try to use metric measures but in this case you are using grams to measure sugar and instructions refer to adding cups of sugar. When adjusting quantities for number of servings it is difficult to reconcile the ingredients with the instructions.
Hi Carol, Sorry about that – I just corrected it. (1/4 cup of granulated sugar is the equivalent of 50 grams). Hope you enjoy the mousse!
Fabulous as written. I have made many of your recipes and all have been excellent.
Hi Jenn,
You are my go-to person for all my sweet recipes! They are all super successful and decadent!
How many actual cups of mousse does this recipe make? I need to make 24 mini size servings for a party, each 1/3 c size.
Thank you!
Kim
Hi Kim, So glad you enjoy the desserts on the site! Regarding the volume this makes, I’m honestly not sure – I would guess each of the 6 servings is about 3/4 cup each, but you may want to make a batch to see what it comes out to and then you’ll know for sure how many you’ll need for the party. Sorry I can’t be more helpful!
This is a lovely, light and decadent dessert. I’m French, so I grew up with this classic dessert. This is a keeper! I think the only reason I would be reluctant to serve it to anyone outside my husband and kids, is because people are worried about raw eggs. Will be making it again! Delicious!
How far ahead can the mousse be made? How about the whipped topping? Night before a luncheon? Thanks.
Hi Carol, You can make it a day ahead. I like to make the whipped topping within a couple hours of serving, but it’s not a big deal if you need to do it earlier…it will be fine. Hope everyone enjoys!
This chocolate mousse got rave reviews today at my Easter dinner. I doubled the heavy whipping cream topping and added a splash of almond extract. Thanks Jenn for another outstanding recipe. I will make this decadent dessert again!
Yum! I halved the recipe and used just one egg for the egg white and yolk. Just put them in the fridge. Couldnt resist licking the spoon. It tastes amazing. I used 70% dark chocolate. Will make again. 😊
Thank you Jenn for another fantastic recipe! I bought your book after making your French Apple Cake (unbelievably delicious) and your chocolate cake from there is now our favourite chocolate cake ever. It seems we now have a new favourite chocolate mousse recipe! This was the first time I have used butter in a mousse and it made such a difference. The mousse has a deep, smooth, chocolate flavour, is extremely light and fluffy and melts in your mouth. It matches what we consider to be the best chocolate mousse we ever had in Paris several years ago!
Which chocolate cake are you referring to? I would love to have a good recipe.
Hi Charlene, She’s referring to the Chocolate Lover’s Birthday Cake on page 275 of my cookbook. If you don’t have the cookbook, let me know and I can email you a copy of the recipe. 🙂
I can’t wait to try this recipe. I was thinking of sprinkling frozen blueberries on the top of each dessert dish. Should I roll the berries in sugar, or just use frozen ones?
I don’t think you could go wrong either way, Lorene. Fresh berries would be nice, too.
Made this for dessert last night. I was in a hurry at the grocery and could only find milk chocolate and dark chocolate so I mixed the two…Newman’s Own brand. Everyone loved it. I always look foreword to trying each new recipe you post and others usually want the recipe as was the case last night. Thanks.
Would be more helpful to add your use of raw eggs NOTE at the top of the recipe rather than at the bottom of the section titled “How To Make Chocolate Mousse”. I often jump straight to the recipe and would have missed what I consider an important NOTE.
Done!
I’m am so glad you posted the Chocolate Mousse recipe. I am adding it to my Easter menu as a gluten free option for my gluten free guests. I was pleasantly surprised to easily find pasteurized eggs at my local Giant Eagle grocery store. I thought it would be best to use pasteurized eggs in this recipe as I am entertaining two elderly moms! The only remaining question is…how do you recommend shaving the chocolate?
That’s great they were so easy to find, Kathy. I use a vegetable peeler to shave the chocolate. Hope everyone enjoys!
This looks delicious!
We always hear in the media that we shouldn’t eat raw cookie dough due to the fear of salmonella poisoning from the eggs. In this receipe, the eggs are not cooked- any concern around the raw eggs in the recipe?
Hi Stephanie, The risk is very low with fresh eggs but you can always use pasteurized eggs if it’s a concern. Pasteurized eggs have been briefly exposed to heat to destroy any potential bacteria. Whole Foods usually carries them but be sure to call your local store to be sure before making a special trip.
What is the purpose of the butter? My favorite Chocolate Mousse recipe has no butter and 2 more eggs. I’m concerned about changing something we love, but trust you!
Hi Sammy, The butter smoothes out the flavor – I highly recommend using it. 🙂
Can I use good quality chocolate chips such as Ghardelli for the recipe?
Hi Marina, While it might work with good quality chips, I haven’t tried it so I’m not sure whether it would have a negative impact on the consistency of the mousse. I’d recommend sticking with bar chocolate here. Sorry!
I already had the chocolate chips mentioned above on hand so I used them and the recipe turned out great with them. I may try with darker chocolate next time to cut the sweetness a bit but otherwise a great Easter treat.
So glad it worked, Marina. Glad you enjoyed!
I had the chips mentioned above on hand also used them and it turned out delicious. I may try with dark chocolate next time to cut the sweetness a bit. I’ll definitely make again.