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

4.96 from 42 votes
Author: Natasha of NatashasKitchen.com
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.
Prep Time: 15 minutes
Cook Time: 10 minutes
Refrigeration: 2 hours
Total Time: 25 minutes

Ingredients 

Servings: 8 4 oz servings

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:

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

How to Make Whipped Cream and Assembly:

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

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 Per Serving

478kcal Calories27g Carbs5g Protein39g Fat23g Saturated Fat169mg Cholesterol47mg Sodium194mg Potassium2g Fiber22g Sugar1100IU Vitamin A1.2mg Vitamin C50mg Calcium1.9mg Iron
Nutrition Facts
Classic Chocolate Mousse
Amount per Serving
Calories
478
% Daily Value*
Fat
 
39
g
60
%
Saturated Fat
 
23
g
144
%
Cholesterol
 
169
mg
56
%
Sodium
 
47
mg
2
%
Potassium
 
194
mg
6
%
Carbohydrates
 
27
g
9
%
Fiber
 
2
g
8
%
Sugar
 
22
g
24
%
Protein
 
5
g
10
%
Vitamin A
 
1100
IU
22
%
Vitamin C
 
1.2
mg
1
%
Calcium
 
50
mg
5
%
Iron
 
1.9
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: French
Keyword: chocolate mousse
Skill Level: Easy
Cost to Make: $$
Calories: 478
Natasha's Kitchen Cookbook

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

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Comments

  • Moira
    June 6, 2024

    Do you have to separate the mousse into smaller bowls? Can you just leave it in a large bowl and serve it like that for larger parties?

    Reply

    • Natashas Kitchen
      June 7, 2024

      Hi Moira, I haven’t tried it in one large bowl, If you experiment, let me know how you liked the recipe.

      Reply

  • Sue
    April 23, 2024

    Hi Natasha. Quick question. Do you think I could cut the coffee in half and use Bailey’s or Kahlua as the other half without compromising taste or texture??

    Reply

    • Natashas Kitchen
      April 23, 2024

      I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe, Sue!

      Reply

  • Rumaysa Noorani
    January 3, 2024

    Hi Natasha,
    I’ve made this mousse recipe twice and both times it split into two layers, one thick and one liquid. What could be going wrong?

    Reply

    • Natasha
      January 4, 2024

      Hi, it could be either a heat issue (not getting to the right temperature in the steps) or possibly over or underbeating the egg whites. I highly recommend watching the video to see where things started to look different which could offer clues as to what may have gone wrong.

      Reply

      • Rumaysa Noorani
        January 5, 2024

        I followed the video step by step and only after mixing everything is when I realized there’s an issue.

        Reply

  • Karishma Savant
    March 24, 2023

    Your blog is my go to for every Friday since we have our family special meals on that day.
    Thank you so much.Keep posting 🙂

    Reply

    • Natashas Kitchen
      March 24, 2023

      Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles

      Reply

  • Veronica
    December 11, 2022

    Is it possible to skip the coffee? Will it affect the recipe?
    My husband loves mousse but hates coffee, and the first time I made it he could taste the coffee in the mousse.

    Thank you

    Reply

    • Natasha's Kitchen
      December 11, 2022

      Hello Veronica, 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

  • Anastasia
    February 25, 2022

    Hi Natasha!
    Your mousse is delicious, but can it be in the fridge over night?
    Thanks!

    Reply

    • Natashas Kitchen
      February 25, 2022

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

      Reply

    • Anastasia
      February 25, 2022

      Sorry i already found out i just didn’t look at the last step.

      Reply

  • June Holley
    February 7, 2022

    I have made 4 of your recipes..cinnamon rolls, broccoli grape salad, salsbury steak, and enchilada. All of them delicious. I’m 80 and was tired of cooking the same boring stuff. Thank you for making me enjoy cooking again.

    Reply

    • NatashasKitchen.com
      February 7, 2022

      Aww, thank you June. I am so happy that I could be an inspiration for you. Thank you for sharing this with me.

      Reply

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