Rich, velvety, and decadently indulgent, this is the kind of dessert that dreams are made of. Chocolate mousse is the ultimate treat, embracing rich dark chocolate folded into fluffy whipped cream and airy egg whites to create a texture that’s light yet sinful. It’s a dessert that whispers sweet nothings with each silky spoonful, perfect for elevating any occasion or simply satisfying those late-night cravings for something sweet. If you ever wondered why chocolate desserts are legendary, this mousse will make you a believer.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Rich Chocolate Mousse
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Rich Chocolate Mousse

I first stumbled upon making chocolate mousse during a quaint dinner party I threw a few years back. The anticipation of serving something that looked elegant yet was surprisingly simple ignited a spark in the kitchen that has never dulled. This recipe for chocolate mousse has become a go-to for fancy occasions, or even just to bring a bit of joy to an ordinary weeknight meal. The best part? It’s easy enough for anyone to whip up, making it an absolute crowd-pleaser. The allure of this rich chocolate mousse will have your guests asking for seconds.

Why You’ll Love This Recipe

Simple & Quick: Just 20 minutes of prep time, and you’ll have an impressive dessert ready to chill.
Irresistible Flavor: Dark chocolate and whipped cream blend, creating a luscious, rich decision for your taste buds.
Eye-Catching Appeal: Served in cute glasses with a dollop of whipped cream, it’s as pleasing to the eyes as it is to the palate.
Flexible Serving: Perfect for parties, romantic dinners, or any gathering that calls for a touch of sweetness.
Diet-Friendly Options: Easily made gluten-free with dark chocolate, you can play with flavors to suit dietary needs.

Ingredients You’ll Need

3 large eggs (about 55g/2 oz each): Essential for providing the base and structure of the mousse. Use fresh eggs for the best flavor.
4.5 oz dark cooking chocolate (70% cocoa): The star of the show! Bittersweet chocolate creates a rich flavor. You can substitute with semi-sweet chocolate if preferred.
0.3 oz unsalted butter: Helps melt the chocolate smoothly while adding a touch of richness.
½ cup full-fat cream: Cream is whipped to perfection, giving the mousse its light, airy texture. Avoid low-fat varieties for best results.
3 tbsp caster sugar: Caster sugar (superfine sugar) dissolves easily, ensuring a smooth mix. Granulated sugar can work if you don’t have caster on hand, just blend it a bit for fine granules.
More whipped cream and chocolate shavings for garnish: A decorative touch, elevating the visual appeal while adding an extra creamy layer to your dessert.

How to Make Rich Chocolate Mousse

Separate Eggs: Start by ensuring everything is prepped in advance. Separate the cold eggs while they are still cold; this makes it easier to handle. Place the egg whites in a large bowl and the yolks in a smaller one. Let those whites wait patiently while you prepare the next steps.

Whisk Yolks: Grab your small bowl with the yolks and whisk them until they’re smooth and uniform. This creates a lovely base for your mousse that will later mix with the cream.

Melt Chocolate and Butter: Break the 4.5 oz dark chocolate into small pieces and add it to a microwave-safe bowl along with the 0.3 oz unsalted butter. Microwave in 30-second intervals, stirring in between, until melted and smooth. Allow it to cool slightly before proceeding; we want it warm but not hot!

Whip Cream: In another bowl, beat the ½ cup full-fat cream until stiff peaks form. Keep an eye on it though; you want it perfectly whipped without overdoing it. Lumpy whipped cream can affect your mousse texture.

Whip Egg Whites: Return to your bowl of egg whites. Add the 3 tbsp caster sugar and whip until firm peaks form, which creates that lovely light structure in your final dish.

Fold Yolks into Cream: Gently fold the whipped egg yolks into the whipped cream using a rubber spatula. Limit yourself to about eight folds; some streaks are perfectly acceptable here.

Check Chocolate Temperature: The chocolate mixture should still be runny but warm—ideal at around 40°C (104°F). If it’s too thick, give it a few quick bursts in the microwave until it returns to the right consistency.

Combine Chocolate and Cream Mixture: Pour the melted chocolate into the cream and yolk mixture. With gentle folds, combine everything while ensuring that you don’t overmix; aim for about eight folds where some streaking of chocolate remains.

Incorporate Egg Whites: Add a quarter of the beaten egg whites into the chocolate mixture. Gently fold until fully incorporated, using about ten folds—this step is essential for that airy texture.

Fold Together: Pour the chocolate mixture into the bowl with the remaining egg whites, and fold together until no white lumps remain. You want full incorporation without losing that precious air; limit yourself to about twelve folds here.

Chill in Glasses: Carefully divide the rich chocolate mousse between four small glasses or pots. Cover and refrigerate for at least six hours, but overnight will yield the finest results.

Serve and Garnish: When ready to enjoy, top with a generous dollop of whipped cream and sprinkle on some chocolate shavings. For an extra touch, consider adding a raspberry or a sprig of mint for a pop of color.

Storing & Reheating

Store any leftovers in a sealed container in the refrigerator, where they’ll keep for about three days. Freezing is an option too if you want to hold onto your mousse longer—up to three months is best. Just remember to thaw it in the fridge before serving, but be aware that the texture may alter slightly after freezing. To refresh, a quick beat with a mixer can help bring back the fluffiness.

Chef’s Helpful Tips

Avoid using cold chocolate straight from the refrigerator; it should be slightly warm when mixed with other ingredients.
Be gentle when folding; this helps retain all the air you’ve incorporated into the mousse.
Use a glass bowl for whipping egg whites; it tends to hold the heat better.
If you over-whip the cream, consider blending it back together gently with some of the chocolate mixture to regain that luscious texture.
Pinch of salt can enhance the chocolate flavor—try it if feeling adventurous!

The beauty of this rich chocolate mousse recipe lies in its simplicity and sophistication. It’s a dessert that encourages experimentation—change the chocolate percentage or add flavorings like espresso or orange zest. Whatever your whim, dare to explore and have fun with it. Enjoy every moment of bringing this luscious treat to life, and even more, relish every indulgent bite!

Recipe FAQs

Can I use milk chocolate instead of dark?

You can definitely use milk chocolate if you prefer a sweeter mousse. Just keep in mind that it will change the overall richness and depth of flavor, but it’ll still be delicious!

What can I do if my mousse doesn’t set?

If your mousse hasn’t set up properly, it may be due to under-whipped egg whites or cream. To troubleshoot next time, ensure both are beaten to the right peaks and gently folded without losing air.

How far in advance can I make this chocolate mousse?

You can make this rich chocolate mousse up to two days in advance. It actually tastes better after sitting in the fridge as the flavors meld beautifully over time.

Is it safe to use raw eggs in this recipe?

Using raw eggs carries some risk. If you’re concerned, opt for pasteurized eggs to enjoy peace of mind while still getting that lovely texture and bold flavor in your mousse.

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Rich Chocolate Mousse

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Author: Peter
Prep Time: 20 minutes
Cook Time: NO DATA
Total Time: 0 hours
Yield: 4 servings 1x
Category: Desserts
Method: No bake
Cuisine: French

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Description

This Rich Chocolate Mousse features an irresistible blend of dark chocolate and cream, providing a delectable treat that is simple to make. Perfect for any occasion, it’s a delightful addition to any dessert table.

Ingredients

Scale

3 eggs (~55g/2 oz each)
125g / 4.5 oz dark cooking chocolate , bittersweet / 70% cocoa
10g / 0.3 oz unsalted butter
1/2 cup cream , full fat
3 tbsp caster sugar (superfine white sugar)
more whipped cream
chocolate shavings

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Instructions

Work at a steady pace to keep the whipped egg whites and cream from getting too warm.
Separate the eggs while they are cold. Place the whites in a large bowl and the yolks in a small bowl. Set the whites aside while preparing the other ingredients.
Whisk the yolks until smooth and uniform.
Break the chocolate into pieces and combine with butter in a microwave-safe bowl. Melt in the microwave in 30-second intervals, stirring until smooth, then set aside to cool slightly.
Beat the cream until stiff peaks form, taking care not to over-whip it.
Add sugar to the egg whites and beat until firm peaks form.

Notes

For the best texture, ensure your egg whites and cream keep cool during the process.
Optional flavorings can be added to the chocolate mixture before cooling.
Use a hand mixer for best results when whipping cream and egg whites.