Chocolate Mousse

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Chocolate Mousse

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Need a dessert that’s both impressive and easy? This chocolate mousse recipe delivers rich, silky chocolate goodness in just 20 minutes—the perfect treat for chocolate lovers!

Chocolate mousse in stemmed glasses.

Chocolate mousse, or mousse au chocolat, is one of the easiest French desserts to make. Seriously, if you have a microwave, a hand mixer, and a spatula, you can whip up a batch that rivals any French restaurant’s version—in just 20 minutes! This recipe from Tyler Florence is practically foolproof. I’ve tried adding coffee or a splash of booze, but my family agrees—plain chocolate is best. Sometimes, simple is just better!

For serving, anything goes—juice glasses, martini glasses, small bowls, or even espresso cups. Hosting a party? Try serving it in porcelain soup spoons for a fun, elegant touch. Just make sure to let the mousse chill in the fridge for at least 2 hours to set properly.

“This was my first time making mousse and it was delicious! The instructions were easy to follow and the results were amazing.”

Christen

What You’ll Need To Make Chocolate Mousse

Ingredients for Chocolate Mousse

  • Unsalted butter: Adds richness to the chocolate mixture.
  • Semisweet chocolate: Use good-quality chocolate since it’s the key ingredient. For a darker, less sweet mousse, go with bittersweet chocolate. You can also add shavings for serving.
  • Large eggs: Essential for structure and richness; yolks create a creamy base while whipped whites add lightness. Chocolate mousse is made with raw eggs, so if that’s a concern, look for pasteurized eggs. They’re gently heated to kill any potential bacteria without cooking the egg.
  • Cream of tartar: Helps stabilize the egg whites for a better texture.
  • Sugar: Sweetens the mousse; a bit is added to the egg whites and some to the whipped cream for balanced sweetness.
  • Heavy cream: Contributes to the mousse’s rich, creamy texture, with additional heavy cream whipped for a light topping.
  • Vanilla extract: Adds a warm flavor that enhances the chocolate.
  • Jump to the printable recipe for precise measurements

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).

butter and chocolate pieces in mixing bowl

Microwave in 20-second bursts, stirring in between, until the chocolate is about 75% melted. Then, give it a good stir to let the residual heat do the rest—this helps prevent scorching. If you prefer the old-school method, simply melt the chocolate and butter in a bowl over barely simmering water, stirring until smooth.

smooth and shiny melted chocolate and butter mixture

Let the chocolate mixture cool for a few minutes, then add the egg yolks one at a time. Quickly whisk after each addition until smooth—be sure to work fast so the heat doesn’t end up cooking the yolks. Once it’s all mixed, set it aside.

adding egg yolks one at a time to chocolate and butter mixture

In another medium bowl, beat the egg whites until they turn foamy. Add the cream of tartar and keep beating until soft peaks form—when you lift the beaters, the peaks should hold their shape for a second before gently folding back into themselves.

beating the egg whites to soft peaks

Gradually beat in 1/4 cup of the sugar, and keep beating until you reach stiff peaks—when you lift the beaters, the peaks should stand tall without collapsing.

beating the egg whites to stiff peaks

Using a large rubber spatula, gently fold the egg whites into the chocolate mixture by scooping from the bottom and lifting up and over. This keeps the mixture light and airy.

folding egg whites into chocolate mixture

Mix only until uniform—you don’t want to overwork it and deflate the egg whites—then set aside.

mixed egg white and chocolate mixture

In another bowl, beat the heavy cream until it starts to thicken. Add the remaining sugar and vanilla, then continue beating until it holds medium peaks—thick and creamy but still soft. Be careful not to overwhip, or the cream can turn grainy.

finished whipped cream in bowl

Add the whipped cream into the chocolate mixture and gently fold until uniform.

folding whipped cream into chocolate mixture

Spoon the mousse into 6 individual glasses, then cover and chill until the mousse is set, about 2 hours.

spooning the chocolate mousse into serving glasses

Up to a few hours before serving, make more sweetened whip cream and dollop over the mousse, then top with chocolate shavings. Serve and enjoy!

chocolate mousse with a bite taken out of it

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Chocolate Mousse

Whip up a batch of this decadent chocolate mousse—it’s light, airy, and irresistibly creamy. The perfect make-ahead dessert for any occasion!

Servings: 6
Prep Time: 20 Minutes
Total Time: 20 Minutes, plus at least 2 hours to chill

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Powered by Edamam

  • 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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Comments

  • Can the recipe be made and chilled in one bowl, rather than individual servings? Having read the comments, I can’t wait to make it..

    • — Susan B on December 31, 2024
    • Reply
    • Sure, Susan, that’s fine. Enjoy!

      • — Jenn Segal on December 31, 2024
      • Reply
  • How many grams is of each serving?

    • — Khadija on November 27, 2024
    • Reply
    • I wish I could help but I don’t weigh the servings – Sorry!

      • — Jenn Segal on November 27, 2024
      • Reply
  • I’m craving a chocolate & coffee combination. Would it be as simple as adding some instant espresso powder?
    Thanks

    • — Lori on November 23, 2024
    • Reply
    • Sure –please LMK how it turns out if you try it!

      • — Jenn Segal on November 25, 2024
      • Reply

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