This incredibly silky chocolate mousse is full of rich and creamy ingredients! It is the perfect no bake dessert for Valentine’s Day or any other special occasion. This mousse is velvety smooth and its whipped texture will melt in...

This incredibly silky chocolate mousse is full of rich and creamy ingredients! It is the perfect no bake dessert for Valentine’s Day or any other special occasion. This mousse is velvety smooth and its whipped texture will melt in your mouth.

This recipe comes together quickly and can easily be customized by adding in other flavors. The method followed is the classic French way to make chocolate mousse. Both the egg whites and the cream get whipped up. The result is a perfectly light and aerated mousse. So good!

For other dreamy chocolate recipes, try this Instant Pot chocolate cheesecake or this delicious chocolate Guinness cake!

Why You’ll Love This Recipe

Easy to make, just whip and fold. It has the most deliciously rich, and chocolatey flavor. It has a silky, velvety, and smooth texture. A great French dessert for Valentine’s Day! The classic way to make chocolate mousse. The recipe can be adapted to suit tastes, depending on the chocolate used. It is naturally gluten-free. Check out this Orange Chocolate Mousse for another favorite!

What is Chocolate Mousse?

Chocolate mousse is a light and airy dessert made with simple ingredients. It is a classic French dessert that is popular all over the world.

This delicious and elegant dessert is perfect for any occasion. It is also relatively easy to make, so it is a great option for home cooks of all skill levels.

Mousse is a classic French dessert that has been around for centuries. The exact origins are unknown, but it is believed to have originated in the early 1800s.

The first recipe was published in 1821 in the French cookbook “La Cuisinière Bourgeoise” by Marie-Antoine Carême. Carême’s recipe for chocolate mousse was made with eggs, sugar, and chocolate, and it was very similar to the chocolate mousse recipes that are made today.

Chocolate mousse quickly became popular in France, and it soon spread to other parts of the world. In the late 1800s, chocolate mousse was introduced to the United States, and it quickly became a popular dessert.

Taste & Texture

This chocolate mousse has a light and creamy texture that melts in the mouth.

The taste is rich and decadent, thanks to the chocolate and cream.

Ingredients & Substitutions

This recipe for chocolate mousse is made with pantry staples. Here is what goes into this easy recipe.

This decadent mousse can be made with either semi-sweet or dark chocolate. This depends on personal preference. The dark chocolate will be slightly more intense and sweet than semi-sweet. Use good quality chocolate for the best results. You can also make this with white chocolate, for a totally different result.

Heavy cream, also known as whipping cream, is a key ingredient in this chocolate mousse recipe. It gives the mousse its pillowy lightness and creamy texture.

The sugar sweetens the mousse. Adjust the amount used for a sweeter or less sweet chocolate mousse. Caster sugar can also be used. Remember that it is sweeter than granulated sugar.

Use large eggs in this recipe. the yolks of the eggs add a rich taste to the mousse. The whipped whites aerate it.

Vanilla extract enhances the overall flavor of the chocolate mousse. It gives this French dessert a luxurious taste.

How to Make

Step 1

First, in a heatproof bowl, add the chopped chocolate and set it aside.

Step 2

In a small saucepan, heat 1/2 cup of heavy cream over medium heat until it simmers. Remove from heat and pour the hot cream over the chopped chocolate. Let it sit for a minute to allow the chocolate to melt.

Step 3

Stir the chocolate and cream mixture until smooth and well combined. Set aside to cool to room temperature.

Step 4

In a separate mixing bowl, beat the egg yolks and sugar together until creamy and pale yellow.

Step 5

Once the chocolate mixture has cooled, gradually pour it into the beaten egg yolks while continuously whisking to incorporate. Mix until smooth and well combined.

Step 6

In another mixing bowl, whip the remaining 1/2 cup of heavy cream and vanilla extract until soft peaks form.

Step 7

In a separate clean bowl, beat the egg whites with a hand or stand mixer until stiff peaks form.

Step 8

Gently fold the whipped cream into the chocolate mixture until well incorporated. Then, fold in the beaten egg whites, careful not to deflate the mixture.

Step 9

Divide the chocolate mousse into individual serving glasses or bowls. Cover and refrigerate for at least 2 hours or until set and chilled.

Step 10

Once chilled, you can top it with whipped cream, chocolate shavings, or fresh berries, if desired. Finally, serve!

Expert Tips & Tricks

When separating the egg yolks from the whites, take care not to get any yolk into the whites. Fat from the yolk will prevent the whites from whipping up. Also, make sure the bowl and whisk used to whip the whites is clean.

Check the egg whites are whipped to a stiff peak by turning the bowl upside down. When they have reached the stiff peak stage, they remain in the bowl without slipping out.

Fold everything together carefully. The aim is to retain the air in the egg whites and whipped cream. This is what gives the mousse its fluffy texture.

As this is a no-bake recipe, use super-fresh eggs.

Make sure the chocolate mousse gets enough time in the fridge to set.

Flavor Variations & Add-Ins

Here are some fun ways to switch up your mousse.

Orange. Chocolate with orange is a classic combination. Add a little grated fresh orange zest to the mixture. Chili chocolate mousse. Add a pinch of chili powder (cayenne pepper works too) to the mixture. Strawberry coulis. Make a fresh strawberry coulis and drizzle it over the mousse. Raspberry or blueberry coulis work well too. Sea salt. Adding a few flakes of sea salt will bring out the chocolate flavor. Coffee or espresso. Fold in some espresso powder or a spoon of strong coffee to the mixture. Mint extract. For a choc-mint taste. Crushed cookies. Try topping the mousse with crushed cookies. Tropical twist. Top the mousse with toasted coconut and finely diced fresh pineapple. Rum and raisin. Add a little rum to the mixture and top the mousse with raisins. Almond. Add a drop of almond essence to the mousse and top it with toasted almond slices. Nut butter. Stir in a dollop of good quality peanut, almond, or cashew nut butter. Salted caramel. Drizzle over a little caramel sauce and some salt flakes.

How to Serve & Store

Serve this creamy and light chocolate mousse in pretty cups or glasses. Top it with whipped cream, berries, or orange rind soaked in sugar syrup. Serve the mousse chilled. This recipe is also great as a filling or topping for a cake or cupcakes.

Store chocolate mousse in the fridge, covered with plastic wrap. The plastic wrap will prevent the mousse from absorbing other flavors in the fridge.

This chocolate mousse should be eaten within 24 hours as it is made classicially, with raw egg.

Frequently Asked Questions (FAQs)

Equipment Needed

Ramekins: These ramekins are great for making chocolate mousse!

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