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!

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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. 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)

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

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

4.96 from 45 votes

Author: Natasha of NatashasKitchen.com

Learn how to make Classic Chocolate Mousse that is decadent, airy, and intensely chocolatey.

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Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

Refrigeration: 2 hours hrs

Total Time: 25 minutes mins

Ingredients 

US CustomaryMetric

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

• Full Nutrition Label
• Nutrition Disclosure

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