Chocolate Mousse Recipe (Rich & Airy!)

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This chocolate mousse recipe is a classic dessert that’s simple, elegant, and always a crowd-pleaser. It’s light, airy, and silky smooth, with a rich chocolate flavor that melts in your mouth with every spoonful.

Prep: 20

Setting Time: 4

Total: 4 20

Servings: serves

Author: Cakes by MK

IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Ingredients

▢ 1¼ cups (212 g) semi-sweet chocolate - I use 50% dark chocolate. Roughly chopped or broken into smaller pieces.
▢ 1 tbsp (14 g) unsalted butter
▢ ⅛ tsp salt - omit if using salted butter
▢ 3 large eggs (separated) - Room temperature. Whites and yolks separated. Purchase pasteurized eggs if you need to (see note 4)
▢ ¼ cup (50 g) white granulated sugar - Divided in half — 2 tbsps each
▢ 2 cups (480 g) heavy cream - cold
▢ 1 tsp vanilla extract/essence

Instructions

Add the chocolate, butter, and salt to a microwave-safe bowl. Microwave in 20-second bursts, stirring between each burst, until melted and smooth. Do not overheat. Set aside to cool slightly.
In a large bowl, whisk the egg yolks with half of the sugar (25g or 2 tbsps) using a hand or stand mixer fitted with the whisk attachment on medium speed for about 3 minutes, until pale, thick, and creamy. Set aside.
In a clean medium bowl, whip the egg whites with the remaining sugar (25g or 2 tbsps) using a hand or stand mixer fitted with the whisk attachment (see note 1) on medium speed for 3–5 minutes, until stiff peaks form. Set aside.
In another medium bowl, whip the cold cream with the vanilla using a hand or stand mixer fitted with the whisk attachment on medium speed until soft peaks form. The cream should be lightly thickened but still loose (see video for demonstration). Set aside.
Gently fold half of the warm, runny chocolate (see note 2) into the egg yolk mixture using a rubber spatula, then fold in the remaining chocolate until just combined.
Next fold in half of the whipped cream to loosen the mixture, then gently fold in the remaining cream until almost combined.
Lastly, gently fold in the whipped egg whites in two additions, mixing until just combined and being careful not to deflate the mousse.
Spoon the mousse into serving glasses or ramekins (see note 3) and smooth the tops. Refrigerate for at least 4 hours, or ideally overnight, until fully set. Cover if needed to prevent absorbing fridge odours.
Serve chilled, topped with whipped cream and grated chocolate if desired.

Video

Notes

Note 1. Ensure the attachments are clean with no fat residue on them, as this will inhibit the egg whites from whipping to stiff peaks.

Note 2. Once the chocolate is ready to be folded into the egg yolks, it should be warm and runny (not cold). If the chocolate feels cold or barely warm, heat it slightly before folding it into the egg yolks, otherwise it will set too quickly once the cream is folded through and this will result in a grainy mousse.

Note 3. This recipe yields enough mousse to fill about seven or eight 3.5inch or 6-ounce ramekins.

Note 4. Traditional mousse calls for raw eggs. If you're in a country where consuming raw eggs is not recommended, it's best to use pasteurized eggs, which are readily available at most grocery stores. Raw eggs are not recommended for pregnant women or young children.

Nutrition

Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

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