Desserts > Chocolate Desserts > Chocolate Puddings & Mousses > Chocolate Mousse Recipe

Classic Chocolate Mousse

Indulge in this rich and decadent classic chocolate mousse, a perfect dessert for any occasion. Light, airy, and intensely chocolatey, this recipe is surprisingly easy to make and sure to impress.

Prep Time
20 minutes
Cook Time
0 minutes (chilling time: minimum 2 hours)
Servings
4-6
Ingredients
  • 200 g Bittersweet Chocolate
  • 4 Eggs
  • 60 g Sugar
  • 240 ml Heavy Cream
  • 1/4 teaspoon Salt

Melt the Chocolate

Finely chop the bittersweet chocolate. Melt the chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler), ensuring the bottom of the bowl doesn't touch the water. Alternatively, melt in the microwave in 30-second intervals, stirring in between, until smooth.

Separate Eggs

Separate the eggs into two bowls: yolks in one and whites in the other. Be careful not to get any yolk in the whites.

Whisk Yolks and Sugar

In the bowl with the egg yolks, add the sugar and salt. Whisk vigorously until the mixture is pale yellow and thickened. This is crucial for a light and airy mousse.

Combine Chocolate and Yolks

Gradually pour the melted chocolate into the egg yolk mixture, whisking constantly until fully combined and smooth.

Whip Egg Whites

In a clean, grease-free bowl, beat the egg whites with an electric mixer until stiff peaks form. Be careful not to overwhip.

Fold in Egg Whites

Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, being careful not to deflate the mixture. It's essential to maintain the airiness.

Whip Cream (Optional)

While not strictly necessary for a classic mousse, whipping the cream and folding it in will add extra lightness. If using, whip the heavy cream to soft peaks and gently fold it into the chocolate mixture after the egg whites.

Chill the Mousse

Divide the mousse into individual serving dishes or glasses. Cover with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the mousse to set completely.

Serve

Before serving, you can garnish with whipped cream, chocolate shavings, fresh berries, or a dusting of cocoa powder.

Nutrition Facts Estimated per 100g of product

Calories: 350-450kcal, Protein: 5-7g, Fat: 25-35g, Carbohydrates: 20-30g (These are estimates and can vary based on specific ingredients used.)

Other Important Considerations for Nutrition

This dessert is high in fat and sugar. Portion control is key. Using a higher percentage of dark chocolate (70% or greater) can increase the antioxidant content.

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FAQ

  • Can I use milk chocolate?

    While you can, the flavor will be much sweeter and less intense. Bittersweet or semi-sweet chocolate is recommended for the best balance.
  • Can I make this vegan?

    Yes, you can substitute the eggs with aquafaba (chickpea brine) and the heavy cream with coconut cream. Search online for a vegan chocolate mousse recipe using these substitutes.
  • Why is my mousse grainy?

    This could be due to overheating the chocolate or overwhipping the egg whites. Be gentle when folding and ensure the chocolate is melted smoothly and slowly.