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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

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

Is Eating Raw Eggs Safe?

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. This article from healthline goes into greater detail on raw egg safety. If you are concerned, look for eggs labeled “pasteurized” in your grocery store and follow these tips:

  • 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

5 from 6 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
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. 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*
Total Fat 39g 60%
Saturated Fat 23g 115%
Cholesterol 169mg 56%
Sodium 47mg 2%
Potassium 194mg 6%
Total Carbohydrates 27g 9%
Dietary Fiber 2g 8%
Sugars 22g
Protein 5g 10%
Vitamin A 22%
Vitamin C 1.5%
Calcium 5%
Iron 10.4%
* 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

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • 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

  • 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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