The very best Chocolate Mousse you will ever taste - silky, decadent, and intensely chocolatey.
Forget all the other chocolate mousse 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 chocolate mousse recipe 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 science to make a silky smooth mousse with intense chocolate flavor that sets up well and melts on the tongue.
Don’t be intimidated by the idea of this classic French dessert - I’ll walk you through every step, with expert tips for perfectly whipped meringue, how to fold without deflating, and how to avoid the most common pitfalls so you end up with an incredibly decadent dessert that will always impress.
Jump to:
- Why This is The Best Chocolate Mousse Recipe
- Ingredients for Mousse de Chocolat
- How to Make Chocolate Mousse
- Chocolate Mousse Recipe Video
- Chocolate Mousse Troubleshooting
- Is Chocolate Mousse Safe to Eat?
- Variations of Easy Chocolate Mousse
- Equipment
- How to Store Chocolate Mousse
- Chocolate Mousse Recipe FAQs
- More Decadent Chocolate Desserts
- Recipe
Why This is The Best Chocolate Mousse Recipe
- Perfect silky texture that sets up firm (even in molds).
- Real chocolate flavor that melts on your tongue.
- No risk of eating raw eggs.
Ingredients for Mousse de Chocolat
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.
How to Make Chocolate Mousse
Quick intro sentence if there is anything relevant to mention here.
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 to stiff peaks or the meringue may not fold in nicely.
Fold Meringue
Check that the 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 chocolate mousse into serving dishes and refrigerate for at least 4 hours. Decorate with homemade whipped cream and chocolate shavings.
Chocolate Mousse Recipe Video
See exactly how to make the best chocolate mousse recipe in my video tutorial:
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Chocolate Mousse Troubleshooting
Here are some of the common mistakes I see people making with this recipe and how to avoid them:
- Ganache has split - If the ganache looks grainy or separated, the cream was likely too hot when added to the chocolate, causing it to seize. Once cooled, you can try adding some warm milk to bring it back together, or try to gently reheat the ganache and stir it back together.
- Meringue won't whip up - If your egg whites aren't whipping up to thick, glossy peaks, the most likely culprit is that a bit of fat got into them. Even the tiniest trace of egg yolk in the whites can stop them from whipping. Or even a trace of fat on your mixing bowl. Be very careful when separating the eggs, and use a clean bowl. If unsure, wipe down your mixer bowl with a paper towel and lemon juice before beginning.
The other possibility is that the egg whites were not very fresh, or they got too hot, which can make the whipping take a little longer than usual. Keep whipping on medium until they cool enough to thicken. You can also try adding half a teaspoon of cream of tartar to help them whip up.
- Lumps of meringue - If you have lumps of meringue that won't fold into the mousse, the meringue was likely over-whipped. It's best to just whip to firm peaks (tall peaks with a slight droop at the top). If this does happen, you can gently press the lumps of whipped egg whites against the side of the bowl with a spatula to get rid of them without overmixing the whole mousse.
- Mousse hasn't set - If your chocolate mousse ends up soupy or doesn't set properly, the ganache may have still been too warm when folding in the meringue, which would cause the egg whites to deflate. Make sure the ganache has cooled to room temperature before folding in the meringue.
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.
Variations of Easy Chocolate Mousse
This classic chocolate mousse works beautifully in its original form, but there are lots of ways to switch it up and enjoy it!
- Berrylicious - Top your chocolate mousse with your favorite berries (strawberries and raspberries work gorgeously) for a sweet n' juicy addition.
- 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 this chocolate 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.
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 Store Chocolate Mousse
Refrigerate your sumptuous chocolate mousse in an airtight container, or covered with plastic wrap, and enjoy within 5 days.
Chocolate Mousse Recipe FAQs
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 chocolate 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 Decadent Chocolate Desserts
Calling all the chocoholics!! Try these chocolate dessert recipes:
Recipe
Chocolate Mousse Recipe
Equipment
- Stand Mixer with whisk attachment
- Thermometer optional
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
Instructions
- Chop the chocolate into small pieces and put it in a large bowl and set aside.7 oz 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 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 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.
VIDEO
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.
It really helps and I love hearing all your feedback!
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!