The very best Chocolate Mousse you will ever taste - silky, decadent, and intensely chocolatey.
TL;DR Recipe Snapshot
What it is: Deeply chocolatey mousse with a thick and silky texture.
Why you'll love it: Uses the French mousse method for the best texture, but with Swiss meringue, so there are no raw eggs.
How to make it: Make chocolate ganache, then whip up some Swiss meringue and fold it into the ganache.
Forget all the other recipes - this recipe makes the very best chocolate mousse you will ever taste - I promise! Chocolate mousse is my all-time favorite dessert, but I never order it because so many versions of it are disappointing. But THIS version is the one I have been making for fifteen years, and it's everything that chocolate mousse should be.
The difference with this method is that it mixes together chocolate ganache and Swiss meringue to create a thick but silky texture that you just won't get from a whipped cream mousse recipe, without the risk of using raw eggs like a classic French chocolate mousse. A beautiful blend of baking and science to make a silky smooth mousse with intense chocolate flavor that sets up well and melts on the tongue.
Why Use THIS Chocolate Mousse Recipe
- No raw eggs: Uses the French mousse method, but heats the eggs so it's safe for all, without compromising on that silky texture!
- Deeply chocolatey: Intensely rich chocolate flavor that will satisfy any chocolate lover.
- Sets up firm: So you can use it in moulds, dessert rings, or for clean slices of chocolate mousse pie.
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Ingredients
As we are only using a few simple ingredients, it's important to make sure they are the right ingredients. Try to use high-quality ingredients as the flavor will really shine through.
- Eggs - You only need the egg whites for this recipe (not the yolks). For best results, use fresh eggs and separate them, rather than using carton egg whites, as boxed egg whites often don't whip up as well. You can save the egg yolks to make a delicious pastry cream.
- Sugar - Regular white granulated sugar.
- Chocolate - It's important to use real, good quality chocolate, not chocolate chips or candy bars. I recommend dark chocolate or bittersweet chocolate for the best flavor, ideally with at least 54% cocoa solids. You can use milk chocolate, but the flavor won't be as rich.
- Cream - Use heavy cream, heavy whipping cream, or double cream. It should have at least 36% fat content.
- Vanilla - Vanilla extract or vanilla bean paste to add depth to the flavor.
See the recipe card for quantities and the full recipe.
Recommended Equipment
- Saucepan
- Mixing Bowl
- Balloon Whisk
- Stand Mixer (with whisk attachment) - You can use an electric mixer, but your arms may get tired as it whips for a long time.
- Heatproof bowl - a metal bowl is best for temperature control, but a glass bowl will work too.
- Rubber Spatula
- Thermometer - If you want to check the precise temperature to make sure the eggs are cooked. I recommend this instant-read thermometer.
How to Make Chocolate Mousse
This easy chocolate mousse recipe uses the French mousse method - this means we are making a meringue and folding it into chocolate ganache. Traditionally, this is done with French meringue, but I have adapted the recipe to use Swiss meringue so that there are no raw eggs being used to make it completely safe to eat for everyone.
Chop Chocolate
Chop the chocolate finely so it melts smoothly, and transfer it to a large bowl.
Heat Cream
Pour the cream and vanilla into a small saucepan, and cook on a medium heat until scalding. This means that there is steam rising, and you can see tiny bubbles appearing on the surface. Do not let it boil.
Make Ganache
Pour the hot cream over the chopped chocolate and let it sit for one minute.
Then use a metal spoon to stir in the centre in concentric circles until the chocolate mixture is completely smooth and lump-free, creating a rich chocolate ganache.
Heat Egg Whites
Create a double boiler by placing a heatproof bowl over a saucepan with about an inch of water simmering in it - making sure not to let the bottom of the bowl touch the water.
Add the egg whites, sugar, and a pinch of salt into the bowl and whisk together until combined. Heat, whisking constantly but not vigorously, until the mixture has warmed and the sugar has dissolved.
You can check if it's ready by rubbing a little of the egg white mixture between your fingers to make sure it doesn't feel grainy at all. If you'd like to check with a thermometer, the egg whites should reach 160°F / 71°C.
Whip Meringue
Transfer the egg mixture to the bowl of a stand mixer and whip on medium speed for a few minutes until the mixture cools slightly and starts to thicken.
Then gradually increase the speed up to high and whip until glossy, firm peaks form - this means it will form tall peaks that still droop slightly at the top.
Don't whip all the way until stiff peaks form, or the meringue may not fold in nicely.
Fold Meringue
Check that the melted chocolate ganache has cooled to room temperature, then gently fold the meringue into it using a rubber spatula, about a third at a time, folding each addition in before adding the next to keep the airy texture.
Fold just until fully incorporated and no streaks or lumps of meringue remain.
Chill
Spoon or pipe the mousse into serving dishes and refrigerate for at least 4 hours. Decorate with homemade whipped cream and chocolate shavings.
Fixing Common Chocolate Mousse Mistakes
Here are some of the common mistakes I see people making with this chocolate mousse recipe, and how to avoid them:
Why has my ganache split?
The cream was likely too hot when added to the chocolate. Let the ganache cool, then gently reheat, or add a splash of warm cream and mix to bring it back together. See my chocolate ganache recipe for more tips.
Why won't my meringue whip up?
Even a tiny trace of yolk or fat can prevent them from thickening, so be careful when separating the eggs, and make sure you use a clean bowl. Eggs that are not fresh or got too hot can also take longer to whip. Adding ½ teaspoon cream of tartar can help.
Why are there lumps of meringue in my mousse?
The egg whites were likely over-whipped. Fold gently to incorporate, pressing any lumps against the side of the bowl with a spatula.
Why hasn't my mousse set?
The ganache may have been too warm when folding in the meringue. Make sure it's cooled to room temperature to prevent deflation of the egg whites. Also, make sure you are using cream with at least 36% fat.
Is Chocolate Mousse Safe to Eat?
Yes, this version is! The raw egg whites are heated to 160°F / 71°C, which makes them safe to eat even if they're not pasteurized.
Traditional mousse often uses French meringue, which doesn't involve heating the eggs. Raw eggs are used in a lot of French desserts, and the risk is low. But for this version, I've adapted it to use a Swiss meringue instead, so it's completely safe for everyone to enjoy, including children and pregnant women.
Flavor Ideas and Variations
This classic chocolate mousse works beautifully in its original form, but there are lots of ways to switch it up and enjoy it!
- Mocha Mousse - For all the coffee lovers! Mix a few teaspoons of espresso powder into the cream with the vanilla for a coffee-infused chocolate mousse.
- Boozy Twist - Replace a ¼ cup of the cream with your favorite tipple. I love to make this a Baileys chocolate mousse.
- Spice Up Your Life - Add in a few pinches of cinnamon, cayenne, or chilli powder to the ganache for a Mexican chocolate twist.
- Chocolate Mousse Pie - Add the mousse to a baked flaky pie crust to make the most incredible Chocolate Mousse Pie.
- Chocolate Mousse Cake - Layer your mousse with some chocolate cake (like my Triple Chocolate Mousse Cake).
- Chocolate Orange Mousse - Add some orange zest to the cream when heating it for the ganache to infuse an orange flavor into your mousse.
How To Store Chocolate Mousse
Store your sumptuous chocolate mousse in the refrigerator in an airtight container or covered with plastic wrap, and enjoy within 5 days. (Though if you are able to resist eating it for that long, then we probably shouldn't be friends...)
Serving Suggestions
To serve, top with a dollop of homemade whipped cream, a drizzle of chocolate ganache, or even just some fresh berries and chocolate shavings.
Chocolate Mousse Recipe FAQ
If you have a question about this recipe that isn't answered here, feel free to write it in the comment section, and I will get back to you as soon as I can.
High-quality dark chocolate with at least 54% cocoa content is preferred for a rich chocolate flavor. This won't make it taste like a dark chocolate mousse, as the other ingredients balance it out - but it will give it the best flavor.
No, I don't recommend using half-and-half instead of heavy cream, as it has a lower fat content, which can affect the mousse's texture, stability, and flavor.
Many classic mousse recipes do contain raw eggs, but as this recipe uses Swiss meringue, the eggs are cooked to a temperature of 160°F / 71°C, which makes them completely safe to eat.
Yes! This chocolate mousse recipe sets firm and stable, so you can use it in a mold or dessert rings.
More Chocolate Desserts
Calling all the chocoholics!! Try these chocolate dessert recipes:
Chocolate Mousse - Watch How To Make It
Watch me walk you through exactly how to make the best chocolate mousse in this step-by-step recipe video.
Recipe
Chocolate Mousse Recipe
Ingredients
- 7 oz Dark Chocolate 200g
- 1 cup Heavy Cream 240ml
- 4 Large Egg Whites fresh, not boxed
- 1 cup Granulated Sugar 200g
- 1 teaspoon Vanilla Extract
- 1 pinch Salt
Equipment
- Stand Mixer with whisk attachment
- Thermometer optional
Instructions
- Chop the chocolate into small pieces and put it in a large bowl and set aside.7 oz (200 g) Dark Chocolate
- Put the heavy cream and vanilla in a saucepan over medium heat, stirring occasionally until it is scalding hot. This means you will see steam rising from the cream and tiny bubbles appearing on the surface. Do not let it boil.1 cup (240 ml) Heavy Cream, 1 teaspoon Vanilla Extract
- Pour the scalding cream over the chopped chocolate and let it sit for a minute. Use a metal spoon to stir in concentric circles in the middle of the bowl until all the chocolate is melted and combined with the cream. Set aside to cool while you make the meringue.
- Make a double boiler by putting a heatproof bowl over a saucepan with about an inch of simmering water in it. Don't let the bottom of the bowl touch the water. Put the egg whites, sugar, and salt into the bowl and whisk together gently to combine.4 Large Egg Whites, 1 cup (200 g) Granulated Sugar, 1 pinch Salt
- Keep heating, whisking constantly but not vigorously, until the egg whites are warm and the sugar has completely dissolved. You can check this by rubbing a little bit of the mixture between your fingers - it shouldn't feel grainy at all. If you'd like to use a thermometer to make sure the eggs are completely cooked, the temperature should reach 160°F / 71°C.
- Move the egg white mixture to the bowl of a stand mixer with a whisk attachment fitted and whip on medium speed for a few minutes until the mixture cools slightly and begins to thicken.
- Gradually turn the mixer up to high speed and let it whip until glossy, firm peaks form. This means the meringue makes tall peaks that still droop slightly at the top. Don't whip them all the way to stiff peaks or the meringue may not incorporate into the mousse smoothly.
- Make sure your chocolate ganache has cooled to room temperature. If it hasn't, let it cool a little longer before proceeding.
- Add about a third of the meringue to the chocolate ganache and fold it in gently with a rubber spatula. Then fold in the rest in two more additions. Only fold until incorporated - be careful not to overmix or deflate the egg whites.
- Spoon or pipe your chocolate mousse into serving dishes. It works great in ramekins, coup glasses, or even dessert rings.
- Chill for at least 4 hours. Before serving, top with chantilly cream and chocolate curls.
Nutrition
Notes
Ingredients Notes:
- Egg Whites - You only need the egg whites for this recipe (not the yolks). For best results, use fresh eggs and separate them, rather than using carton egg whites, as boxed egg whites often don't whip up as well. Be very careful when separating your eggs as even a tiny trace of egg yolk in the whites will stop them from whipping up properly.
- Sugar - Regular white granulated sugar.
- Chocolate - It's important to use real, good-quality chocolate, not chocolate chips or candy bars. I recommend dark chocolate or bittersweet chocolate for the best flavor, ideally with at least 54% cocoa solids. You can use milk chocolate, but the flavor won't be as rich.
- Cream - Use heavy cream, heavy whipping cream, or double cream. It should have at least 36% fat content.
Cher
I made this last night for my family and it turned out very well! I’d never made mousse, or meringue before. I’d never even made whipped cream by hand, but I simply followed the steps as written and it was delicious. Thank you for a great recipe.
Chris Radwanski
Lick lick lick. Oh wait, ok, stop licking the screen.. This looks AMAZING! I love the tiny air bubbles, you know it's going to be light and fluffy! It's like the more evolved person's pudding.
Jules Grasekamp
I honestly considered gatekeeping this recipe haha - it is genuinely my all-time favorite dessert! I hope you love it as much as I do!