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A glass brimming with chocolate mousse is adorned with whipped cream, delicate chocolate shavings, and crowned by a chocolate-covered strawberry. Another glass and two spoons rest in the background on a pristine white surface, inviting indulgence.
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Chocolate Mousse

Indulge in this rich and creamy chocolate mousse, where velvety bittersweet chocolate meets airy whipped cream for a perfectly balanced, melt-in-your-mouth dessert.
Course Chocolates, Dessert
Keyword Chocolate Mousse recipe, Homemade Chocolate Mousse, Silky Chocolate Mousse
Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Servings 6
Calories 373
Author Erren Hart

Ingredients

  • 6 ounces bittersweet chocolate chopped
  • 3 tablespoons unsalted butter
  • 3 large eggs separated
  • 3 tablespoons sugar
  • ¾ cup heavy cream
  • 1½ teaspoons vanilla extract
  • Pinch of salt
US Customary - Metric

Instructions

  • In a heatproof bowl set over a pot of simmering water (or using a double boiler), melt the chocolate and butter together. Stir until smooth, then set aside to cool slightly.
  • In a separate bowl, whisk the egg yolks and sugar until pale and thick. Gradually whisk the melted chocolate into the yolk mixture until smooth.
  • In another clean bowl, add the egg whites and a pinch of salt. Beat with an electric mixer until stiff peaks form.
  • In a separate bowl, whip the heavy cream with the vanilla extract until soft peaks form.
  • Gently fold the whipped cream into the chocolate mixture. Next, carefully fold in the egg whites in two additions, being cautious not to deflate the mousse.
  • Spoon the mousse into serving dishes or ramekins. Cover and refrigerate for at least 2 hours before serving.

Video

Notes

✔ Use quality chocolate: Since chocolate is the star, go for high-quality bittersweet chocolate (around 60-70% cocoa). It makes a huge difference in flavor and texture.
✔ Cool the chocolate slightly: If it’s too hot when mixed with the yolks, you’ll end up with scrambled eggs. Let it sit for a few minutes before adding.
✔ Don’t overwhip the cream: Soft peaks are key! Overwhipped cream can make the mousse grainy instead of silky smooth.
✔ Be gentle with the egg whites: Folding is not stirring. Use a soft hand to keep all that air in for the lightest, fluffiest texture.
✔ Room temperature eggs whip better: Cold eggs don’t whip up as well. Let them sit out for 10-15 minutes before separating.
✔ Chill time is non-negotiable: At least 2 hours in the fridge, but overnight is even better for a firmer, more developed flavor.
✔ Speed up cooling if needed: In a rush? Pop it in the freezer for 30-40 minutes, but don’t let it freeze solid.

Nutrition

Calories: 373 | Carbohydrates: 22g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 132mg | Sodium: 43mg | Potassium: 222mg | Fiber: 2g | Sugar: 17g | Vitamin A: 745IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 2mg