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Classic Chocolate Mousse (VIDEO)

Learn how to make Classic Chocolate Mousse that is decadent, airy and intensely chocolatey. A generous dollop of whipped cream, shaved chocolate and fresh raspberries make this a romantic, special occasion dessert.

Add this dark chocolate mousse to your Valentines Day menu along with Filet Mignon or Lobster Tails for a truly memorable dinner!

Classic chocolate mousse served in ramekins for Valentines Day

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Chocolate Mousse!

Many of the “easy” chocolate mousse recipes take shortcuts which result in something that looks like mousse but tastes like chocolate pudding. This ‘Mousse de chocolate’ is something you might try in a fancy restaurant, but it’s simple to achieve these same results at home.

My husband and I took a “date night” cooking class together at Sur La Table and the chef taught this recipe for classic French mousse. We both were smitten with how intensely flavorful it was without being overly sweet.

Chocolate mousse in a cup with whipped cream, shaved chocolate and fresh raspberries

How to Make Chocolate Mousse:

This recipe comes together in 3 bowls and you will need a medium saucepan with 2″ of boiling water to serve as a hot water bath or “bain marie” to melt the chocolate and heat/thicken the egg yolks mixture. (I added Amazon affiliate links for tools we used)

  1. Melt chocolate with butter and coffee over simmering water
  2. Heat yolks with sugar and vanilla over simmering water
  3. Fold yolk mixture into chocolate mixture
  4. Beat egg whites and sugar and fold into mousse in thirds
  5. Divide between ramekins and refrigerate

chocolate mousse spoonful with whipped cream

Tips for Raw Egg Safety:

Since even pasteurized eggs can become contaminated, raw egg consumption is not recommended for the elderly, pregnant women, very young children and immune-compromised individuals. Follow these tips for egg safety:

  • Never use cracked, chipped or dirty eggs
  • Only buy eggs from the refrigerated section of grocery stores
  • Keeps eggs refrigerated and handle with clean hands
  • Do not use expired eggs
  • Use eggs from trusted sources

Ingredients for chocolate mousse with chocolate, raw eggs, raspberries, butter, coffee and whipping cream

Cooks tip: The coffee amplifies the flavor of the chocolate so do not skip it. Espresso or dark brewed coffee work well.

If you love chocolate desserts, try these next:

Watch Natasha Make Chocolate Mousse:

I hope you are inspired to recreate this homemade chocolate mousse!

Classic Chocolate Mousse

4.89 from 18 votes
Prep Time: 15 minutes
Cook Time: 10 minutes
Refrigeration: 2 hours
Total Time: 25 minutes
How to make Classic Chocolate Mousse that is decadent, airy and luxuriously chocolatey. Easy, sophisticated chocolate dessert with whipped cream and raspberries. #chocolatemousse #mousse #chocolatedessert #dessert #natashaskitchen #valentinesday #valentinesdaydessert #classicchocolatemousse #frenchchocolatemousse
Learn how to make Classic Chocolate Mousse that is decadent, airy and intensely chocolatey.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $10-$15
Keyword: chocolate mousse
Cuisine: French
Course: Dessert
Calories: 478 kcal
Servings: 8 4 oz servings

Ingredients

For the Chocolate Mousse:

  • 4 large eggs
  • 6 oz bittersweet chocolate coarsely chopped or broken up
  • 6 oz unsalted butter cubed
  • 1/4 cup strongly brewed coffee or espresso
  • 1/2 cup + 1 Tbsp granulated sugar divided
  • 1 tsp vanilla extract

For the Toppings:

  • 1 cup heavy whipping cream
  • 1 Tbsp granulated sugar
  • 1/2 tsp vanilla extract
  • 1 Tbsp chocolate shavings
  • 16 raspberries

Instructions

How to Make Chocolate Mousse:

  1. In a medium heat-proof mixing bowl, combine 6 oz chopped chocolate, 6 oz butter, 1/4 cup coffee. Heat a medium saucepan with 2-inches of water to a boil. Place your bowl with chocolate over a saucepan of simmering water so the bowl over the steam and not touching the water. Stir until chocolate is melted and smooth. Remove from heat and set aside.

  2. Separate eggs and put 4 yolks in a large heat-proof mixing bowl with 1/2 cup sugar and 1 tsp vanilla extract. Whisk to combine. Place bowl over the saucepan of boiling water, and whisk until thickened, hot to the touch and lightened in color (about 4 minutes). Remove from heat. Use a spatula to stir chocolate mixture into the egg mixture, mixing until blended.

  3. Place 4 whites in a third medium bowl. Beat until foamy. Gradually add 1 Tbsp sugar and continue beating until medium peaks form. Fold egg whites into the batter one third at a time, fully incorporating between each addition. Once all egg whites are in, stop folding when mousse is smooth and even in color.

  4. Divide mousse between 8 (4oz) ramekins, cover and refrigerate at least 2 hours or ideally overnight.

How to Make Whipped Cream and Assembly:

  1. In a medium bowl, beat together heavy cream with 1 Tbsp sugar and 1/2 tsp vanilla extract on medium/high speed until soft peaks form. 

  2. Spoon generous dollops of whipped cream over chilled chocolate mousse cups and top with shaved chocolate and raspberries.

Recipe Notes

What you will need: 1 medium mixing bowl, 1 medium heat-proof bowl, 1 large heat-proof bowl, 1 medium saucepan filled with 2" water.

Nutrition Facts
Classic Chocolate Mousse
Amount Per Serving
Calories 478 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 23g144%
Cholesterol 169mg56%
Sodium 47mg2%
Potassium 194mg6%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 22g24%
Protein 5g10%
Vitamin A 1100IU22%
Vitamin C 1.2mg1%
Calcium 50mg5%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Toniyq
    June 22, 2021

    Love your recipes. Have tried many. Chocolate.mouse tasted good but the chocolate had settled.to.the bottom of the bowl and was not firm. Watched the.video.many times too. Cannot figure.out what went wrong.

    Reply

    • Natasha
      June 22, 2021

      Hi, I haven’t had that happen before. Did you substitute any of the ingredients or did you possibly overheat the chocolate while it was over the steam? You want to heat just until it’s melted then remove it from the heat.

      Reply

  • Viviana Bobadilla
    May 13, 2021

    Instead can we use semi sweet chocolate chips?

    Reply

    • Natashas Kitchen
      May 13, 2021

      Hi Viviana, I always use bittersweet, but semisweet chocolate should work fine. It will be slightly sweeter though.

      Reply

  • Sally
    April 4, 2021

    First time I made this it was perfect! But the second time I used melting chocolate and not a bar. I experienced the same results as many of u have. This is what I found when I didn’t see a solution from Natashas responses to so many others with the same problem. Hope it helps someone.

    There’s liquid egg white at the bottom of my mixing bowl.”
    Make sure that you whisk your egg whites until they form soft peaks, when they should bend over slightly. If they are whisked to the firm peak stage, mixing them with the chocolate will deflate them, and deflated egg whites liquefy.

    “My mousse is too firm or too liquid.”
    Have you used chocolate that has the cocoa content given in the recipe? If necessary, change the weight of the chocolate you are using according to its cocoa content. The cocoa butter contained in chocolate is what is known as a hardener. Depending on how much cocoa butter you include in your recipe, you may have too much or too little of the hardener, and hence a texture that is either too firm or too liquid.

    Reply

  • Vasu
    March 11, 2021

    Hi Natasha,

    I have been following many of your receipes since the pandemic started and I love them all. I have specially loved the tiramisu recipe and have mastered it as well :-). The mousse taste amazing but one small question – I have made it twice now but somehow the mousse is not setting the way it should be….lots of chocolate is left liquidy at the bottom of the cup unfortunately. Can you let me know what I am probably doing wrong? Would highly appreciate your help !

    Regards
    Vasu

    Reply

    • Natasha
      March 12, 2021

      Hi Vasu, consider if maybe any of the ingredients or proportions were substituted. I suggest also watching the video tutorial and see where things started to look different to help with troubleshooting.

      Reply

  • Devayani
    March 4, 2021

    So easy to make! Tastes delicious and rich. Doesn’t even need too many ingredients.
    Absolutely loved it!

    Reply

    • Natasha's Kitchen
      March 5, 2021

      That’s a great review, thank you so much for sharing!

      Reply

  • Julie Dekker
    February 2, 2021

    I made this recipe and it turned out perfect.

    I wasn’t sure if the chocolate mixture and the egg mixture should be cooled before adding the whipped eggs.

    Reply

    • Natashas Kitchen
      February 3, 2021

      I’m so happy you enjoyed that Julie!

      Reply

  • Rashida
    January 30, 2021

    Hi Natasha

    Yesterday tried the Classic Chocolate Mousse.. but the Mousse didn’t set.. should I add gelatine and how much do I need to add to make for 12 servings.. the flavour was excellent .
    Please let me know

    Reply

    • Natasha
      February 1, 2021

      HI Rashida, I haven’t tried to add gelatine to this to firm it up after the fact. Did you possibly change any of the ingredients or the process? Make sure to let it fully chill to set.

      Reply

  • Julia
    January 26, 2021

    Hi Natasha, I was just about to make this recipe and I accidentally bought 3.5 ounces of chocolate instead of six can I somehow add cocoa powder?

    Reply

    • Natasha
      January 27, 2021

      Hi Julia, I haven’t tested that to give you exact instructions using cocoa.

      Reply

  • Azam
    January 14, 2021

    Hi Natasha. Thanks for the recipe. I attempted to make the chocolate mousse following your recipe. However the consistency of my chocolate mousse after sitting overnight in the refrigerator was runny. Should I have whipped some heavy cream to make the mousse less runny?

    Reply

    • Natasha
      January 15, 2021

      Hi Azam, consider if there were any changes or modifications in the process or ingredients. I would recommend watching the video tutorial to see where things started to look different.

      Reply

  • Az
    January 14, 2021

    Hi Natasha. Thanks for the recipe. I attempted to make the chocolate mousse following your recipe. However the consistency of my chocolate mousse after sitting overnight in the refrigerator was runny. Should I have whipped some heavy cream to make the mousse less runny?

    Reply

    • Natasha's Kitchen
      January 14, 2021

      Hi Az did you have a chance to watch the video to see if the texture looked different at any point? That might help to see where something went wrong. Also, make sure to keep it chilled in the refrigerator and let it chill to fully set before serving.

      Reply

  • Julia
    January 13, 2021

    Could you tell me how long this mousse can be kept in the fridge once it is prepared?

    Reply

    • Natasha
      January 13, 2021

      Hi Julia, I probably would not make it more than a day or two ahead (refrigerated) and add the toppings and cream before serving.

      Reply

  • Pati L. Johnson
    January 8, 2021

    I am allergic to coffee. What can I use instead

    Reply

    • Natashas Kitchen
      January 8, 2021

      Hi Pati, we have only tried this with coffee – from my research, coffee really enhances the flavor of chocolate, but you could substitute it with water instead, and the recipe would still work.

      Reply

  • Jenny Hollifield
    December 31, 2020

    Hi Natasha! I made your chocolate mousse and let it set overnight…the consistency ended up being more like a chocolate truffle…it was still pretty good, but wasn’t light and fluffy…where do you think I went wrong? I don’t know what I did before I found you on Facebook!! You make everything so easy…I look forward to cooking now!

    Reply

    • Natasha
      December 31, 2020

      Hi Jenny, I would suggest watching the video to see where things may have started looking different in the process. It could be overworking the whites in the mixture or not adding it in thirds – which is my best guess. I’m so glad you are excited about cooking. That is wonderful!

      Reply

  • Carol
    December 29, 2020

    I love this mousse. Can I change the butter with coconut oil?

    Reply

    • Natasha
      December 29, 2020

      Hi Carol, I haven’t tested that substitution so I can’t say for sure how it would work out.

      Reply

  • Priya
    December 29, 2020

    Do I use icing sugar or granulated sugar?
    Thanks

    Reply

    • Natashas Kitchen
      December 29, 2020

      Hi Priya, here’s a note from the ingredients list: “1/2 cup + 1 Tbsp granulated sugar divided” I hope this helps.

      Reply

  • Darla
    December 29, 2020

    What can you use if you don’t like anything coffee?

    Reply

    • Natasha's Kitchen
      December 29, 2020

      Hello Darla, the coffee amplifies the flavor of the chocolate so we recommend not to skip it. Espresso or dark brewed coffee works and from my research coffee really enhances the flavor of chocolate but you could substitute with water instead and the recipe would still work well.

      Reply

      • jillypax
        January 9, 2021

        Made this last night and our family didn’t love the added coffee flavor. We brewed a strong quarter cup, as the directions said, but we felt that the coffee flavor took over the chocolate rather than enhanced it. Next time I would also add whipping cream to the chocolate and fold in along with the egg whites as most recipes call for, I think that would’ve yielded a lighter less gummy texture than what I got. But for those who enjoy coffee flavored desserts and a thicker mousse, this recipe would be great!

        Reply

      • Amy
        June 3, 2021

        Hey Natasha, have a small question. What percentage of cocoa was your Ghirardelli chocolate bar? Thanks 🙂

        Reply

  • Nikki
    December 3, 2020

    Hi Miss Natasha, can i use a small tin can instead of ramekins?Thanks in advance.

    Reply

    • Natashas Kitchen
      December 3, 2020

      Hi Nikki, I haven’t tested this in a tin. I imagine it may work but bake time adjustments may need to be made.

      Reply

      • Mia
        December 28, 2020

        Hello
        Natasha your answer states that bake time will have to be adjusted. You didn’t bake this desert. I’m confused. Please clarify. Thank you

        Reply

        • Natashas Kitchen
          December 29, 2020

          My apologies Mia, that was a typo. Please ignore that. I think the tin cans will work for this recipe.

          Reply

  • Traci
    November 21, 2020

    Can you use semi-sweet chocolate?

    Reply

    • Natashas Kitchen
      November 21, 2020

      Hi Traci, I always use bittersweet, but semisweet chocolate should work fine. It will be slightly sweeter though.

      Reply

  • Ava
    October 19, 2020

    Hi Natasha
    can I use instant coffe instead of expresso coffe?

    Reply

    • Natashas Kitchen
      October 19, 2020

      Hi Ava, I haven’t tested this with instant coffee but our readers have. I recommend following packaging instructions and reading through our recipe comments from our readers.

      Reply

  • Amy
    October 7, 2020

    Hello,
    I want to try using this mousse in between chocolate cake layers. Do you think it will firm up in the fridge over night?

    Reply

    • Natashas Kitchen
      October 7, 2020

      Hi Amy, to be honest, I haven’t tested that to advise. It may work but I worry it won’t be as stable to hold up layers.

      Reply

  • Yen
    August 27, 2020

    Thank for another awesome chocolate recipe. It is so yummy every time we have it. Can’t live without it now 😂😂

    Reply

    • Natasha's Kitchen
      August 27, 2020

      You’re most welcome. Thank you too for trying out this recipe!

      Reply

  • Chasity Morrisseau
    July 11, 2020

    Hi Natasha
    Can this recipe be used to add in a trifle dessert , should it be set and cooled in the fridge first then added ? Thanks so much for your great recipes and energy

    Reply

    • Natashas Kitchen
      July 11, 2020

      Hi Chasity, I have not tested this in a trifle to advise but that sounds delicious! Cooling it may be best to allow it to thicken. If you experiment I would love to know how you like this in a trifle.

      Reply

  • Beckie
    June 7, 2020

    I’ve made several different recipes for mousse but this was definitely the best! Light and airy but very rich in flavor. The espresso flavor was subtle but it definitely came through. Will be making it again and again.

    Reply

    • Natasha's Kitchen
      June 7, 2020

      Super! I love your great feedback, Beckie thank you for sharing that with us.

      Reply

  • Amara
    June 3, 2020

    Hi I’m Amara and I’m 8 yrs old
    We made the mousse and it has split,What changes should we make next time?

    Reply

    • Natashas Kitchen
      June 4, 2020

      Hi Amara, I’m so glad you’re trying our recipes. I haven’t had that happen before, with it splitting. Was anything altered in the recipe or any steps skipped? Its hard to say without being there.

      Reply

  • Lucy
    June 2, 2020

    Hi Natasha
    I was wondering is there any way to substitute the heavy whipping cream for something else.
    Thank you so much!!

    Reply

    • Natasha's Kitchen
      June 3, 2020

      Hello Lucy, I haven’t tried using anything else other than heavy whipping cream to advise.

      Reply

  • Shirley Loden
    May 30, 2020

    Hi Natasha

    Some things are hard to find….I have dark chocolate is that close enough to the bittersweet chocolate? I’m trying to make something as close as possible to the Mocha Mousse cake that’s always on the dessert bar at Chinese restaurants. This with your chocolate cake may come real close. (fingers crossed)

    Reply

    • Natasha
      June 1, 2020

      Hi Shirley, I think that should work fine with dark chocolate – dark chocolate can vary quite a bit – some are darker while some are sweeter than others.

      Reply

  • Mirna
    May 29, 2020

    Hello
    I want to make a mousse cake with this recipe
    But I have just one question.
    Will the mousse hold if I make it in a spring pan and then take it out? Or will it fall apart then
    Thank you for yor answer
    And thank you for the best baking tip and recipies

    Reply

    • Natasha
      May 29, 2020

      Hi Mirna, I haven’t tested it that way but I think it would be difficult to try to cut into it since it is a mousse texture and not really a cake texture.

      Reply

  • vladylina
    May 19, 2020

    im 12 and i love this my family is absesed with it and i make it at least once a week

    Reply

    • Natasha's Kitchen
      May 20, 2020

      Wow that is awesome!

      Reply

  • Douchka Nikolic
    May 11, 2020

    Hello: I made this recipe of choc. mousse several times, then made it for Mother’s Day and it got all runny. Used the freshest ingredients. Why’d it get runny? please help. Thank you!!!

    Reply

    • Natasha
      May 11, 2020

      Hi, did you have a chance to watch the video to see if the texture looked different at any point? That might help to see where something went wrong. Also, make sure to keep it chilled in the refrigerator and let it chill to fully set before serving.

      Reply

  • Laura
    April 23, 2020

    Do I have to add coffee I don’t want to?

    Reply

    • Natashas Kitchen
      April 23, 2020

      Hi Laura, We have only tried this with coffee – from my research coffee really enhances the flavor of chocolate but you could substitute with water instead and the recipe would still work.

      Reply

  • Sabrina
    March 28, 2020

    I am 9 years old and I made this today for my family. Everyone said it was the best thing they have ever tasted!! I love all your recipes,
    thank you, Natasha!!!

    Reply

    • Natashas Kitchen
      March 28, 2020

      That’s so awesome, Sabrina! Thank you for that great review.

      Reply

  • Jack Dunham
    March 4, 2020

    I only want to make 4 of these.. so, no problem halving the recipe ?

    Reply

    • Natasha's Kitchen
      March 5, 2020

      That should be alright Jack. Let us know how it goes!

      Reply

  • Ranjina
    March 4, 2020

    Hi Natasha,

    How can I make this without raw eggs in it? Will this recipe work just the same if I use the whole egg instead of just cooking the yolks on the double boiler?

    Reply

    • Natasha
      March 5, 2020

      Hi Ranjina, you might try pasteurized eggs if you are concerned. Also, I haven’t tried that modification so I can’t say for sure what other modifications would have to be made or how it would affect the outcome.

      Reply

  • Jane C.
    February 21, 2020

    Your chocolate mousse was a hit in my household! It’s my daughter’s favorite dessert and she said your recipe is the best she’s tasted! Love all your recipes! Keep up the great work!

    Reply

    • Natashas Kitchen
      February 22, 2020

      That’s so awesome! Thank you so much for sharing that with me Jane!

      Reply

  • Elena Smityukh
    February 15, 2020

    Hey so for the butter do you just use 6 tablespoons from the butter stick or weigh it out for 6 oz?

    Reply

    • Natashas Kitchen
      February 16, 2020

      Hi Elena, we use 6 tbsp based on packaging measurement.

      Reply

  • Janice Andreasen
    February 15, 2020

    This chocolate mousse was absolutely delicious! I made it for Valentine’s Day dinner tonight for my husband. Thank you for the perfect recipe!

    Reply

    • Natashas Kitchen
      February 15, 2020

      You’re welcome! I’m so glad you both enjoyed that! I hope you had a lovely Valentine’s day!

      Reply

  • Cindy Harris
    February 11, 2020

    Hello Natasha..I could not get bittersweet chocolate I did however get Dark Chocolate and Milk Chocolate can I use one of these instead of the bittersweet chocolate?

    Reply

    • Natashas Kitchen
      February 11, 2020

      Hi Cindy! That should work. I have tried the combination of both, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.

      Reply

  • Cindy A
    February 7, 2020

    The recipe says it makes 8 servings but in the video you made 6. Were you using bigger ramekins?

    Reply

    • Natashas Kitchen
      February 7, 2020

      Hi Cindy, the video does show 6 but the voiceover says it will fit 8 4oz ramekins, this recipe makes 8- 4oz ramekins. I hope that helps.

      Reply

      • Cindy A
        February 7, 2020

        Thank you so much, Natasha! I love your recipes and have made so many of them.

        Reply

        • Natashas Kitchen
          February 7, 2020

          I’m so glad to hear that, Cindy!

          Reply

  • Pearl
    January 27, 2020

    Hi Natasha,
    I am yet to try your recipe. Could you please tell me how much coffee powder I need to add for 1/4 cup? How long do I need to brew it?
    Thank you

    Reply

    • Natashas Kitchen
      January 28, 2020

      Hi Pearl, we used Espresso. Are you referring to Instant Coffee when you say powder?

      Reply

      • Pearl
        January 30, 2020

        Hi Natasha, yes I’m referring to instant coffee

        Reply

        • Natashas Kitchen
          January 31, 2020

          I have not tested this with instant coffee but here is what one of our readers wrote “I used 2 tbsp of black instant coffee mixed in 2 cups of water” I hope that helps.

          Reply

          • Samantha
            February 18, 2020

            Can I use semisweet chocolate!!

          • Natasha
            February 18, 2020

            Hi Samantha, I always use bittersweet, but semisweet chocolate should work fine. It will be slightly sweeter though.

  • Jashan
    December 21, 2019

    Hi Natasha

    This looks yummy and i want to make this recipe.

    We don’t eat eggs. Is there a substitute for eggs in this recipe.

    Thanks for Sharing

    Reply

    • Natasha
      December 22, 2019

      Hi Jashan, that is a tough one since the mousse is egg-based. There are eggless mousse recipes that I’ve seen online but it would be difficult to modify this one.

      Reply

  • Elena Smityukh
    September 4, 2019

    Hi Natasha! I’m going to make this recipe using chocolate chips, since I don’t have chocolate bars. Do you think it’ll work? Also how long do you usually whisk the egg yolks and sugar together over the heat? That step confuses me. It would really help!

    Reply

    • Natasha
      September 4, 2019

      Hi Elena, I think that should work with chocolate chips. With the egg step, that takes about 4 minutes.

      Reply

  • Katerina P.
    July 23, 2019

    Just made this last night since I was having a major chocolate craving. It definitely satisfied it! So decadent and rich. Definitely a repeater!

    Reply

    • Natashas Kitchen
      July 23, 2019

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Bianca
    June 10, 2019

    This mouse was delicious! My dad asked if I would make him mousse for his birthday. He loved it. We don’t have bittersweet chocolate here, so used 70% dark which turned out lovely. It was SO fluffy and easy to make! Thank you Natasha, everyone loved it.

    Reply

    • Natashas Kitchen
      June 10, 2019

      That’s so awesome! I’m so happy you all enjoyed that Bianca!

      Reply

  • Atiqa
    May 28, 2019

    Can I make this a day ahead? Along with the topping?
    Thank you!

    Reply

    • Natashas Kitchen
      May 28, 2019

      Hi Atiqa! That should work!

      Reply

  • Yuliya Aukschun
    May 15, 2019

    Natasha is there a way to substitute something else for coffee in the chocolate mousse since I don’t drink coffee

    Reply

    • Natashas Kitchen
      May 15, 2019

      Hi Yuliya, we have only tried this with coffee – from my research coffee really enhances the flavor of chocolate but you could substitute with water instead and the recipe would still work.

      Reply

  • Ariane Velez
    March 25, 2019

    This recipe is amazing! I used dark chocolate instead because that’s what I had on hand and it still came out really good. My husbands favorite is dark chocolate and it was his first time trying mousse. He really enjoyed it as well. Thank you so much for sharing!❤️

    Reply

    • Natashas Kitchen
      March 25, 2019

      You’re so welcome! I’m so happy you enjoyed this recipe, Ariane!

      Reply

  • Angela Zhovkly
    March 23, 2019

    I was asking if I can replace the chocolate with cocoa powder?

    Reply

    • Natashas Kitchen
      March 23, 2019

      Hi Angela, I haven’t tested that so it’s hard to advise. If you experiment, let me know how you liked the recipe.

      Reply

    • Angela Zhovkly
      March 27, 2019

      I have tried the cocoa powder and I used 1/4 cups of cocoa powder and it worked really good.

      Thankyou

      Reply

      • Natashas Kitchen
        March 27, 2019

        Thank you for sharing that with us, Angela!

        Reply

  • Helena
    February 14, 2019

    Hey, these chocolate mousse cups were sooooo good! The only problem was that it didn’t make a lot. We didn’t have ramekins so I used small cups that were definitely less than 4 ounces. I barely divided them into 6 of the small cups. Next time I’ll probably make a double recipe, since our family is big. Any tips for double recipes?

    Reply

    • Natashas Kitchen
      February 14, 2019

      Hi Helena! That’s so great! I’m so happy to hear that! I haven’t tried doubling it but it should work!

      Reply

  • Patricia Chutskoff
    February 8, 2019

    Hi Natasha,

    Thanks for all recipes. I enjoy trying them. I did make the chocolate mousse but they came out thicker and dense. ( But still tasty ) Not soft and light like yours. Was it the bakers chocolate of 70% or did I over mix the ingredients. Would love to try again. Patricia

    Reply

    • Natasha
      February 8, 2019

      Hi Patricia, If everything else was the same per the recipe, it could also be over beating or under beating the egg whites – they should come to soft peaks before folding them in – if it get’s too stiff, it doesn’t incorporate well into the mousse. Also, I find these are the most airy right out of the fridge after letting them set completely. I found the best results when refrigerating them overnight. Hope that helps!

      Reply

  • Tonya
    February 7, 2019

    Natasha, can I use dark chocolate? Or what are your recommendations? I only have dark chocolate and semi sweet chocolate chips on hand.

    Reply

    • Natashas Kitchen
      February 8, 2019

      Hi Tonya! I imagine that should work! If you experiment please let me know how you like that!

      Reply

      • Tonya
        February 8, 2019

        I made it with 2 dark chocolate bars and it came out great!!! I’ll try it with bittersweet chocolate next time, I’m thinking it’ll be less seeet and more chocolatey…

        Reply

  • ALLYSON KAUWE
    February 4, 2019

    Can you substitute something else in for the coffee?

    Reply

    • Natasha
      February 4, 2019

      Hi Allyson, We have only tried this with coffee – from my research coffee really enhances the flavor of chocolate but you could substitute with water instead and the recipe would still work.

      Reply

  • Ellen Gary
    February 3, 2019

    Did I miss a step and see you used raw eggs and didn’t bake it, Can’t you get sick from raw eggs. Please let know if I missed something Wold love to make this for the chocolate moose

    Reply

    • Natashas Kitchen
      February 3, 2019

      Hi Ellen, we did leave a note in the recipe regarding the raw egg whites. “The yolks in this recipe reach the heat temperature where they are considered pasteurized but the whites do go into the chocolate mousse raw. It is recommended that the elderly, pregnant women, very young children and immune-compromised individuals do not consume raw eggs.” There are more detailed to that in the post. I hope this helps!

      Reply

  • Taylor
    February 2, 2019

    This looks divine! So rich and creamy!

    Reply

    • Natashas Kitchen
      February 2, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Pam
    February 1, 2019

    My family loved this for our Friday night dessert tonight!

    Reply

    • Natasha
      February 1, 2019

      I’m so happy to hear that you all loved the chocolate mousse recipe!! Thank you for sharing your wonderful review 🙂

      Reply

  • Sommer
    February 1, 2019

    This is the ultimate dessert!

    Reply

    • Natashas Kitchen
      February 1, 2019

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Christine
    February 1, 2019

    The recipe and instructions in the video state the recipe makes 8 4-ounce servings, however, in the video there are only 6 ramekins. Are the ramekins in the video larger than 4 – ounces?

    Reply

    • Natasha
      February 1, 2019

      Hi Christine, I did fill 8 4-ounce cups – but because I made a batch the day before, I didn’t think through that I needed another 8 ramekins so the other 2 were mismatched and different colors. lol. It’s not a very good excuse but it’s the truth 🙂

      Reply

  • Steph
    February 1, 2019

    Mousse is my favorite dessert ever! Can’t wait to make this over the weekend!

    Reply

    • Natashas Kitchen
      February 1, 2019

      Hi Steph, I look forward to your feedback! Thank you for that wonderful review!

      Reply

    • Marina
      February 15, 2020

      Hi Natasha! Is it ok to double the recipe or it won’t come up the same and it’s better to make it twice? Thank you!

      Reply

      • Natashas Kitchen
        February 16, 2020

        Hi Marina, that should work.

        Reply

  • Anna
    February 1, 2019

    This mousse is so rich and decadent! Love it! I will have to make it again for Valentine’s Day!

    Reply

    • Natashas Kitchen
      February 1, 2019

      Hi Anna, Thank you for sharing your wonderful review! This will be so perfect for Valentine’s day! 🙂

      Reply

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