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!
This post may contain affiliate links. Read my disclosure policy.
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. You’ll love every spoonful loaded with rich chocolate and whipped cream.
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)
- Melt chocolate with butter and coffee over simmering water
- Heat yolks with sugar and vanilla over simmering water
- Fold yolk mixture into chocolate mixture
- Beat egg whites and sugar and fold into mousse in thirds
- Divide between ramekins and refrigerate
Tips for Raw Egg Safety:
I highly recommend using pasteurized eggs anytime you are working with raw eggs in a recipe. 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
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:
- Classic Eclairs filled with cream and covered in chocolate
- Almond Nutella Cake – almond cake layers with Nutella and cream
- Chocolate Chip Banana Bread – so moist with gooey chocolate
- Chocolate Lava Cakes – with a molten surprise inside
- Ultimate Chocolate Cake – perfect for birthdays
Watch Natasha Make Chocolate Mousse:
I hope you are inspired to recreate this homemade chocolate mousse!
Classic Chocolate Mousse
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:
- 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.