Name: Chocolate Mousse
Prep time: 20 min
Total time: 2 h 20 min
Cuisine: French
Ingredients: 200g dark chocolate (70% cocoa), chopped; 3 large eggs, separated; 50g granulated sugar; 200ml heavy cream; 1 tsp vanilla extract; Pinch of salt

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This Chocolate Mousse is a dreamy, rich dessert that’s incredibly smooth and surprisingly easy to make. With just a few ingredients and a bit of patience, I end up with a light, airy treat that melts on my tongue and satisfies every chocolate craving I have.

Why You’ll Love This Recipe

I love how this recipe brings a touch of elegance to my table with minimal effort. It’s the perfect dessert when I want something indulgent but not too heavy. The texture is luxuriously silky, and the deep chocolate flavor makes it a go-to when I want to impress guests or treat myself after a long day. I also appreciate how versatile it is—I can dress it up with whipped cream, berries, or even a hint of espresso.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dark chocolate (preferably 70% cocoa)
Eggs, separated
Granulated sugar
Heavy cream
Vanilla extract
Salt

directions

I start by melting the dark chocolate in a heatproof bowl over a pot of simmering water, stirring until smooth. I let it cool slightly.
In another bowl, I beat the egg whites with a pinch of salt until they form soft peaks. Then, I gradually add the sugar and continue beating until stiff peaks form.
In a separate bowl, I whip the heavy cream until soft peaks form. I add the vanilla extract at this stage.
I stir the egg yolks into the cooled melted chocolate.
Gently, I fold the whipped cream into the chocolate mixture, followed by the egg whites, making sure not to deflate the mixture.
I spoon the mousse into serving glasses or ramekins and chill it in the fridge for at least 2 hours until set.

Servings and timing

This recipe makes about 4 servings. The prep time takes around 20 minutes, and I chill the mousse for a minimum of 2 hours before serving.

Variations

When I want to switch things up, I sometimes add a splash of coffee liqueur or espresso to the chocolate for a mocha twist. For a citrusy touch, I zest an orange into the melted chocolate. If I’m making it for a dairy-free crowd, I swap the heavy cream for coconut cream—it adds a subtle tropical note I really enjoy.

storage/reheating

I store any leftover mousse in the fridge, covered with plastic wrap or sealed containers. It stays fresh for up to 3 days. I never freeze chocolate mousse, as it tends to change texture and separate when thawed. Since it’s served chilled, reheating isn’t necessary.

FAQs

How do I prevent the mousse from becoming grainy?

I make sure the chocolate is completely melted and slightly cooled before mixing it with the egg yolks. Overheating or rushing this step can cause the texture to become grainy.

Can I use milk chocolate instead of dark chocolate?

Yes, but I keep in mind that milk chocolate is sweeter and less intense. I usually reduce the sugar slightly to balance the flavor.

Is it safe to eat raw eggs in chocolate mousse?

I use fresh, pasteurized eggs to reduce any health risks. If I’m unsure, I opt for recipes that cook the yolks or use egg substitutes.

Can I make this mousse ahead of time?

Absolutely. I often make it a day in advance, which actually helps the flavors develop even more. I just keep it chilled until ready to serve.

Can I add toppings?

Definitely. I like topping mine with whipped cream, chocolate shavings, fresh berries, or even a sprinkle of sea salt for a little contrast.

Conclusion

Chocolate Mousse is one of those classic desserts I turn to when I want something that feels both special and comforting. It’s easy enough for a weeknight indulgence but elegant enough for dinner parties. With its rich flavor and airy texture, it’s a favorite in my dessert rotation.