Chocolate Mousse
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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 homemade chocolate mousse to rival any French restaurant’s version — and you can do it in 20 minutes. This recipe 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.
Table of Contents
What You’ll Need 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.
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).
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 add the egg yolks one at a time.
Whisk until smooth after each addition and then 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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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, 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
- 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 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.
- 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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Good recipe, the flavor greatly depends upon the quality of the chocolate. In my opinion the only thing I would sort of change is make sure to beat the egg whites until they’re quite stiff otherwise you might end up with chocolate soup.😎
How many 5oz cups can I fill with this recipe
Hi Mason, I’d guesstimate you’d be about to fill about six 5-oz cups.
I made the mistake of adding sugar before whipping the egg whites so they did not whip up as they should. I almost started over but didn’t. The end result was still perfect. I served it in 3 oz shot glasses and had leftovers that I stored in a zip bag and rolled up in the freezer. Several weeks later I thawed it and served it again. This is really a foolproof dessert that you can freeze and have on hand. Loved it!!!
I had a terrible time making this desert work (I am not a newbie cook, so I don’t think inexperience was the reason for my mess). Followed directions exactly, and my chocolate/egg yolk mixture separated into a big oily blob. I thought I must have done something wrong, so I sent my husband to the store to get more (good quality) chocolate and started over again… making sure I followed every step carefully (again) and ensuring that the temperature of all my ingredients was as per directions. But again, big oily blob. I persevered, discarding the oil and keeping the blob, eventually managed to incorporate the whipped cream to it, and was able to salvage it. Not my proudest moment in the kitchen, and not the best desert I ever made, but ultimately it was presentable enough to serve to my guests. Will not be making it again though.
Interesting…after reading through your issues, I re-read the directions and no temperatures were given. Though, given the chocolate would seize well before the 180 degree Fahrenheit that the egg yolk’s would cook at, the only reason I can see for the separation is time.
To anyone trying this recipe, I would start the water heating to melt the chocolate (melting it and incorporating the yolks wont take long once the water is where it needs to be) and then immediately make the meringue and whipped cream. Take them both to semi-stiff peaks and simply whip them a bit more as the chocolate is cooling before you mix in the eggs. Doing this will allow you to have all of the parts in place while ensuring nothing has time to desperate or deflate.
To the OP – if you already tried something to that effect and it didn’t work, then I’m curious what you think happened as it seems very odd that the yolks would separate out so easily multiple times given that they are the emulsification agent to ensure that the chocolate doesn’t separate from the mousse (not strictly necessary if you plan to serve quickly, but for any amount of holding it would be a must).
Made this for a Passover dessert and it was a huge hit. Bonus is that it is also gluten free. Recipe was easy to follow and I loved the pictures with step by step directions.
I used bakers semi sweet chocolate bars which was only 56 % caco and it turned out great. Thanks for this easy recipe.
Hi Jenn,
I always like to try something new for my guests … it helps heighten the stress level! 🙂. I’m making your Chocolate Mousse for a pot luck. It turns out that I don’t have any cream of tartar. Can I substitute something else?
Also, if I want to add a little Grand Marnier to the dessert, should I add it to the mousse or the whipped cream and how much.
Thanks.
Hi Sharon, you can replace the cream of tartar with an equal amount of lemon juice. And yes, feel free to add 1 to 2 tablespoons of Grand Marnier to the whipped cream. Hope everyone enjoys!
Made it last night and made 5 servings vs 6. It’s so rich that it was a bit too much, but it didn’t stop my son from inhaling it. Excellent. But it does take longer than the 20 minutes you say it will.
I enjoyed making this for my husband’s birthday and he thought it tasted wonderful. I especially appreciate the step by step instructions given with the pictures in the body of the blog post. I’m hoping you can help me, though. I had a great deal of difficulty with the chocolate at the beginning while melting it. Maybe it was the type of chocolate I bought. I have never made mousse and was unsure of what type to buy. I read some of the comments and came to the conclusion it should not be regular eating chocolate and that it should be 70% cacao. So, I went to the baking aisle of my local store. They only had the old fashioned Baker’s brand baking chocolate and chips. The recipe called for semi-sweet and the Baker’s brand at my store was 56% cacao. I felt that would make the mousse too bitter. Since that wouldn’t be my best option and I had read in a comment that you used Ghiradelli I opted for the Ghiradelli chips because that was the same brand and it was a higher percentage of cacao than the Baker’s.
I melted the chips up to 75% very slowly in 20-second intervals just as the recipe stated. As soon as I got it 75% melted and stirred to melt the rest of the way and achieved a tick liquid state the chocolate began to thicken and became a paste consistency. I thought hard and couldn’t come up with any ideas other than to keep melting in 20-second intervals to try to get it back to a more of a thick liquid state as opposed to the paste. It took me 3 or 4 more times and at that point, I was worried about it burning so I got it liquidy and whisked in the egg yolks very quickly to try and keep the chocolate soft and a thick liquid and not a paste. That worked but it was a bit of an ordeal.
I know chocolate and working with it can be a bit scientific. And I am not knowledgeable enough to know all the science. I would like to make this recipe regularly. Could you help me to know where my problem was? Was it the type of chocolate? Are there specific criteria for the type I should use?
Thank you for any advice you can offer!!!
Hi Joy, Sorry you had such a hard time melting the chocolate! I think your using chocolate chips was definitely the culprit as they are made with stabilizers to help them retain their shape when heated, so they’re not the best option for melting. If you want to make this again, I’d look for the Ghiradelli semi-sweet bars as I have had a lot of success with them. If you can’t find them in stores, you can definitely order them online. Hope that helps!
Thank you for taking the time to help me understand what went wrong. That totally makes sense. I would have never known about the stabilizers. I will try a differnt type of chocolate next time.
For months I was craving a good quality chocolate mousse. I made today one by using your recipe. I love the step-by-step instructions – they really helped me. I usually have problems with beating the egg whites, but today everything turned out perfectly. I started reading your biography and I was very impressed by your life. My Mom owned two restaurants in my native country – Bulgaria. She also published a cookbook with traditional Bulgarian recipes. I am a self-published author myself. My book “The Porcelain Doll” is a love story with some autobiographical moments. In the book, I wrote about the modern and traditional way of life and cooking in Bulgaria. I am happy that I came upon your website. Wish you all the best in your future endeavors!
This is a great-tasting recipe! But it took me about one hour to finish it! I will definitely make it again.
Haven’t made this yet, so I am not leaving a rating. But, can this recipe be used as a layer cake filling? I want to make a Rigo Jancsi and want a filling that will be perfect. (If that is ever possible?)
Hi Mary Ann, I think it should work. I’d love to know how it turns out if you try it!
This mousse was delicious! I used Lindt 70% dark chocolate, and will use slightly less sugar next time, we felt it was a touch too sweet. But the texture and flavor were excellent.
Made this for our Valentine’s Day dessert and it was perfect. I appreciate your clear and complete instructions – always great. Thank you for another wonderful recipe!
My mousse came out kind of gritty, and I couldn’t understand why. I’ve been making chocolate mousse for years, with no problem.
Then, in another cookbook, I found the following sentence for an almost identical recipe: “Make the beaten egg whites first, before melting the chocolate; you need to fold the egg whites into the chocolate while it’s still rather warm, otherwise the chocolate will seize.”
Aha! I did it, and it came out as it should. So may I suggest that you add this warning?
First time for me making a mousse! It was wonderful, a very smooth rich chocolate. A special dessert on Super Bowl night. I’ll make it always.
This was my first time making mousse and it was delicious! The instructions were easy to follow and the results were amazing. So fluffy and rich!
I tried the recipe today and turned out so perfectly. The sugar was just the right size and the steps were easy to follow. Mommy of the year award comes to me after this 🤭🤭
The mousse is delicious. I’ve made it several times. However, the last time, I made a quad batch for a large dinner party. There were pieces of seized chocolate in the mix and I had great difficulty piping it into the individual serving dishes. The chocolate/egg mixture in the mixing bowl turned out more like a dough ball. Did I let the chocolate cool too long? Didn’t want to cook the eggs so I made sure the chocolate wasn’t hot. Any idea where I went wrong? Thanks Jenn
Hi Wanda, sorry to hear you had a problem with the mousse this time around! Yes, it sounds like the chocolate cooled too long. It’s fine to incorporate the eggs when the chocolate still has a bit of warmth to it. Hope that helps!
Yes and no. What many people don’t realize is that just because chocolate is mixable and emulsified doesn’t mean it’s fully melted. If you’re planning on making this again, I suggest leaving the chocolate on the stove/microwave for a few more seconds so that it becomes more of a liquid than a paste
Love it. And so easy to make. I didn’t change a thing.
Hi Jenn,
My partner can’t have regular sugar so I would have to use sugar free dark chocolate. Do you think that would work or should I add some stevia? Thanks! Can’t wait to try this one out. Made your enchiladas and Mexican rice today (AGAIN) for dinner and as always it was a big hit! Everyone had seconds!
I’d add some Stevia to compensate for the sugar free chocolate. Hope you enjoy (and glad to hear the enchiladas and rice were a hit)!
Great recipe! I didn’t add any sugar, but turned out perfect. I’ve made this mousse before but was too impatient to let my eggs come to room temperature so combining the yolks and chocolate was a bit challenging. However, my second attempt was really good. I don’t understand people complaining. Just move on if you don’t want to use raw eggs or think it’s too complicated.
Would this double ok? Need more than 6 servings
Sure, Kristine, it should be fine. Enjoy!
I’m planning on making this soon, is this a good recipe to add a cookie or wafer crumble (not sure what this is called) like in the bottom of the cup for added texture? My mom is hoping I’ll add it but I’m curious what I should use for it or if i just shouldn’t bother adding it at all. I’m excited to make this!
Hi Trinity, sure, I think adding a cookie crumble of some kind to the bottom of the glasses would be nice. I wouldn’t just use cookies themselves as they won’t add much flavor. You could make a crust like this one and then crumble it. I’d love to hear how it turns out if you try it!
Anyway to make without eggs? Husband has an egg allergy.
Hi Sarah, This recipe really relies on eggs, so unfortunately I don’t think it will work without them – sorry!
Ok thank you! Maybe I’ll try duck eggs.
I do not know why I have not made Jenn’s delicious chocolate mousse before. I’ve been cooking for more than 50 years and have never been satisfied with any other mousse recipe. Jenn’s is absolutely perfect and should be considered the gold standard of chocolate mousse.
Jean
I couldn’t have said it any better Jean!
It’s the absolute best!!!
Lisa
Perfection in a dish. This recipe is life-changing. I made in one small serving bowl instead of individual dishes since I was serving at a larger gathering and garnished with foraged wineberries. I cannot speak highly enough about this. Thank you, Jenn!
I made this recipe and everyone loved it ! Easy Peasy. At first I thought “ oh too heavy” but everyone said it was perfect and glad it was not too airy or whipped. Perfect dessert and very luxurious !
I really really really hope you treated yourself to a new rubber spatula by now lol… The mousse turnt out if you catch that. Dark cocoa shavings finish the presentation nicely. Thanks for the info!
Hello! I am concerned about the idea of “cooling” the chocolate prior to adding the egg yolks. How is it safe to eat the dish without really cooking the eggs? Thank you in advance!
Hi Josh, If that’s 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.)
Can’t wait to try this one. Can I make this dessert with dairy milk chocolate as have lots left over from Xmas. ?
Hi Brenda, I wouldn’t recommend it. You’d also need to tweak the amount of sugar, and I’m not sure that you’d get predictable results. Sorry!
Classic French chocolate mousse does not contain cream
Hi Sallee,
saw your comment & felt compelled to respond. After living in France for 5 years (that includes cooking professionally for private homes & hotels), YES, classic chocolate mousse can include cream.
BTW, this is a stunning recipe. Why short change yourself by not making this Classic Chocolate Mousse? I’ve made it more than 5 times. It doesn’t get better than this! Seriously 😊!
Thanks Jenn for yet another exceptional recipe!
I went to French culinary school and can assure you it does 🙂
I made this for Easter dessert. It was a hit! My parents loved it as much as my toddlers!!! I followed the recipe exactly, except for the topping. I used store ready whipping cream and garnished with sifted Cocoa instead of Shaved chocolate. This recipe is a keeper 🙂
Choose a recipe with cooked yolks.
Can you combine bittersweet and semisweet for more depth of chocolate? If so should the sugar be adjusted?
Sure. You can even use all bittersweet chocolate without any modifications. Hope you enjoy!
Considering making this for a dinner for 8. Have you ever doubled the recipe or would you recommend making two batches
Hi Eugenia, I think it would be fine to make 1 double batch. Hope everyone enjoys!
Oh man, what a disaster and waste of expensive chocolate. When I added the egg yolks to the butter and chocolate it all seized up and turned into a lumpy greasy mess. Not sure what I did wrong. I’ve made souffles and custards before successfully but this was my first try at mousse.
Hi Chrys, I’m sorry you had a problem with this. It’s possible that your chocolate was too warm and your eggs too cold. This could cause the eggs to seize up when added. I would let the chocolate mixture cool to room temperature and bring your eggs to room temperature if you try this again.
I made this for Valentines Day dessert. My husband who has traveled the world dining in fine dining restaurants said it’s the best he has had! I want to make it for St Patrick’s Day. I know you have not tested it, but just wondering if you have any thoughts about replacing some of the heavy cream with Bailey’s Irish Cream.
So glad you both enjoyed it, Rochelle! I think the taste would be delicious but I don’t think you’ll be able to whip the cream properly if you cut it with Baileys. However, you can make the whipped cream first and then add a tablespooon or so of Baileys.
You could warm the bailys up in the microwave and drip it into the chocolate and egg/ butter mixture like in a ganache. Trick is not to get it too warm. I didn’t like the consistency that my egg/chocolate mixture made last night when I made this (probably eggs too cold), so I fixed it up with hot milk; made it come back to being glossy, creamy and smooth chocolate ganache, loose enough to incorporate into the egg whites and then whipped cream. I easily added 2-3 tablespoons of hot milk, so you could surely add a quarter of a cup of bailys at that stage.
Wow! Quite delicious! It was a last minute dessert choice for dinner last night, and my husband and our friends were impressed. Will definitely add this to my dessert recipe bank.
A winner for our dinner party! Not hard to follow and results were fantastic. I added fresh raspberries instead of more chocolate shavings and I don’t think I’ll ever do it any other way! Thank you Jenn!
Hello Jenn,
I don’t have the cream tartar. Can I remove or sub with lemon juice? If so how much ?
Thank you so much
Yes that will work. I would use an equal amount.
I’ve made this recipe several times and it’s been a big success every time. The instructions are clear and if you follow them closely you will get a consistently excellent result.
I wonder if this recipe could be used to make a layer of mousse for a cake?
I’m somewhat surprised and amused at some of comments of disgruntled reviewers who seem to be more upset about the fact that chocolate mousse is the way it is (yes it is sweet, yes there are raw eggs, yes you have to pay attention to technique, that’s the whole deal with any proper chocolate mousse) and are somehow blaming the author.
So glad you’ve enjoyed this! Yes, I think you could use this in between layers in a cake. 🙂
This is a wonderful recipe, it turned out extremely well. Really enjoyed it, thank you.
Susan
Do you chill in in a fridge or freezer
Hi Jacob, it should be chilled in the fridge. Hope you enjoy!
How many cups does this recipe make?
Hi Jenna, I don’t know exactly, but I’d guesstimate it would make 4.5 – 5 cups of mousse. Hope that helps!
I’m a professional baker and in one of the bakeries I used to work at we made a chocolate mousse recipe to fill out cakes and always froze the leftovers. Then we would simply defrost in the fridge, mix it a little and it was good to go but from what I remember, the recipe only used yolks and whipped cream, no egg whites. I want to try this recipe to fill out cakes too but I’m not sure it will freeze the same. If anyone has any insight into this or if by chance has frozen some of the recipe, please let me know what were your results! The chocolate I use is fairly expensive where I’m from and I want to avoid any waste.
Hi Michelle, I’m not sure how the texture would be after being frozen, so I wouldn’t recommend it — sorry!
May I substitute milk chocolate for the semi sweet?
Hi MJ, I wouldn’t recommend it because you need to tweak the amount of sugar as well and not sure that you would get predictable results. Sorry!
I found your recipe to be a bit over complicated, I’m reading through it, looking at all the pretty pictures, but not getting what I want, which was a recipe, oh look there it is at the end of the pretty pictures. Too much work. So I have a cookbook from my mother, you know old school, I looked up a recipe for pudding, found Chocolate cream under Vanilla pudding. The recipe was so simple a child could follow it unlike what your version is. It called for chocolate chips or any kind of good chocolate bar- I used Ghirardelli dark chocolate chunks since that’s what I had, half & half or whole milk( or a combo of both as I did), egg yolks, sugar and vanilla. I added Cayenne red pepper for a little heat. DONE. It’s very rich and delicious. There was a note that that to make it a mousse you could fold in whipping cream to the mixture and of course there was short recipe for it, heavy cream or 1/2 & 1/2 whipped to soft peaks. Stupid simple, no photos, no video.
Why are you so angry about a recipe you didn’t make? Is this the first time you went to the Internet for a recipe?
You made chocolate pudding following a recipe in your mother’s cookbook. Yet you give one star to a recipe you didn’t even make!!
This recipe is delicious!!
I like the pictures in Jenn’s posts and they can help if I want to see if my progress with the recipe is on target. Otherwise, you can click on the recipe at the top and not scroll through.
Jenn, you have one of the best and user friendly sites and I use your recipes all the time! Thank you!
Were you not aware that there is a button right at the top that allows you to skip right to the recipe?
My mother had recipe books too and was a great cook. But things have come a long way and now we are lucky to have the internet and sites like this one that help us to be WAY better cooks than our moms were.
You really should try this recipe as written. I’m an accomplished chef and find each of Jenn’s recipes VERY good, well written and easy to follow. I don’t usually look at all of the pictures and step by step but it’s nice to have them there for people like my husband who are a bit more novice.
Interesting Rachel, that you were so extremely frustrated with the time consuming process of scrolling but found more than ample time in your daily time budget to write a rambling and ridiculous non-review of the actual recipe.
I am making this for a women’s luncheon. Can this recipe be doubled?
Sure!
My absolute favorite recipe! It is so decadent, and one of my top fillings for clients when I make cakes and cupcakes. They absolutely rave over it.
Loved how this turned out. It was super easy, and tasted phenomenal. The second time I made it, instead of vanilla extract I used orange extract and added orange zest to the whipping cream. Ohhhhh myyyyyyy gawwwd. So. Delicious.
Is it possible for me to make this with fruit instead? I’m trying to make raspberry mousse cups for a family gathering. I’ve tried the chocolate ones before and they came out delicious, so I wanted to stick with the same recipe.
Hi Kavya, I think you’d need to make too many adjustments to the recipe to turn it into a fruit mousse, so I’d suggest looking for a recipe specifically for that — sorry!
I am concerned that the eggs are not cooked.
Hi Geri, 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.)
I made this mousse with no added sugar. Used a mixture of 85% and 75% dark chocolate, and followed the recipe as is, except that I added no sugar. It is delicious, thanks!
Hello, before I make the Chocolate Mousse, I wanted to make sure I understand what I’m doing as I an not much of a baker. Regarding the 6 ounces of chocolate, would that be a total of 1 cup?
Hi Lucille, the 6 ounces is the weight of the chocolate (not the volume like you would use a cup measure for). Most bars like this (I use Ghiradelli) are 4 ounces each, so you’d need 1.5 bars. Hope that clarifies!
Hi there. Is the cream of tartar integral or can it be omitted? Making this for a friend who is on a post-surgery low-residue diet, and we must strictly stick to the ingredients on the list she was provided (cream of tartar not on the list).
Hi Tiina, Assuming they’re on the list, you can replace the cream of tartar with an equal amount of white vinegar or lemon juice. Hope that helps!
What type of sugar do you use for the mousse itself? Granulated or powdered?
Hi Alex, you’ll need granulated sugar for both the mousse and the whipped cream. Hope you enjoy!
Actually, I made the whipped cream without the sugar. Came out fine.