Name: Mousse au Chocolat Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 2 h 25 min
Cuisine: French
Ingredients: 6 ounces bittersweet chocolate, chopped; 3 tablespoons unsalted butter; 3 large eggs, separated; 1/4 cup granulated sugar; 1 cup heavy cream; 1/2 teaspoon vanilla extract; pinch of salt

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If you love irresistibly creamy French desserts that look and taste like pure indulgence, you absolutely have to make Mousse au Chocolat. This classic treat delivers a punch of deep chocolate flavor wrapped in luscious, pillowy texture—each spoonful feels like a little escape to a Parisian café. Whether you’re hosting a dinner party or treating yourself after a long day, this decadent dessert is sure to win hearts and satisfy sweet cravings. Let’s discover what makes Mousse au Chocolat simply unforgettable!

Mousse au Chocolat Recipe - Recipe Image

Ingredients You’ll Need

The magic of Mousse au Chocolat comes from just a handful of high-impact ingredients. When you use quality basics, each one shines—giving you that silky texture, rich taste, and beautiful color that defines this iconic French mousse.

Bittersweet Chocolate (6 ounces, chopped): Using bittersweet chocolate sets the stage for a deep and authentic cocoa flavor—make sure you pick the best chocolate you can find for maximum impact.
Unsalted Butter (3 tablespoons): Butter adds silkiness to the mousse and perfectly marries with the chocolate for a velvety finish.
Large Eggs, separated (3): Eggs are key for creating that signature airy texture—yolks bring richness, while whites are whipped into a glorious cloud.
Granulated Sugar (1/4 cup): Sugar balances the bitterness of the chocolate and helps stabilize those delicate whipped whites.
Heavy Cream (1 cup): Whipped cream is your secret to an extra light, fluffy mousse—don’t skip it!
Vanilla Extract (1/2 teaspoon): A splash of vanilla rounds out the flavor and gives just a hint of warmth to complement the chocolate.
Pinch of Salt: A little salt brings all the flavors together, making every bite pop.

How to Make Mousse au Chocolat

Step 1: Melt Chocolate and Butter

Start by gently melting the chopped bittersweet chocolate and unsalted butter together in a heatproof bowl set over a pot of simmering water. Stir frequently until smooth and shiny—patience here ensures a velvety base. As soon as it’s fully melted, take it off the heat and let it cool just enough that you can comfortably combine it with the egg mixture later without scrambling the eggs.

Step 2: Whisk Yolks and Sugar

In a separate mixing bowl, whisk the egg yolks together with half the sugar. Aim for a pale, creamy mixture with a texture that’s thick enough to leave ribbons when you lift the whisk. This not only sweetens the mousse but sets the foundation for its rich flavor.

Step 3: Combine Chocolate and Egg Yolks

Once your chocolate mixture has cooled off a bit, stir the egg yolk mixture into it along with the vanilla extract. This is where the luscious chocolate base gets its extra depth from the eggs and aromatic warmth from the vanilla.

Step 4: Whip the Egg Whites

In a clean, dry bowl, beat the egg whites with a pinch of salt. Once soft peaks start to form, gradually add the remaining sugar and continue to beat until you achieve stiff, glossy peaks. These whipped egg whites are crucial for that dreamy, airy structure.

Step 5: Whip the Cream

In a fresh bowl, whip the heavy cream until it holds soft peaks. Don’t over-whip—you want that soft, billowy texture that will gently fold into the chocolate mixture to add feather-light lift.

Step 6: Fold Everything Together

Gently fold the whipped cream into your chocolate mixture first. Once incorporated, carefully fold in the whipped egg whites in two additions, taking care to work slowly and gently—preserving as much air as possible gives Mousse au Chocolat its signature lightness.

Step 7: Chill and Set

Spoon the finished mousse into individual serving dishes or glasses and refrigerate for at least 2 hours. This waiting period is when the flavors meld and the mousse sets into its perfect, dreamy texture.

How to Serve Mousse au Chocolat

Garnishes

Let your creativity shine with garnishes! Dust the top with cocoa powder, add shaved chocolate curls, or finish with a dollop of whipped cream and a few fresh berries. A sprig of mint or some flaky sea salt offers a lovely contrast, both in flavor and appearance.

Side Dishes

Pairing options abound. Serve your Mousse au Chocolat alongside crisp butter cookies, biscotti, or a nutty tuile for delightful textural contrast. If you want to go all out, a small scoop of tangy raspberry sorbet on the side is a crowd-pleaser.

Creative Ways to Present

Move beyond the classic ramekin! Try layering the mousse in elegant stemmed glasses, espresso cups, or even little jars for a rustic twist. For parties, pipe mounds onto shortbread rounds or swirl into chocolate tart shells for a spectacular dessert bite.

Make Ahead and Storage

Storing Leftovers

If you happen to have any Mousse au Chocolat left, cover it tightly and store in the refrigerator. It will keep beautifully for up to 3 days—just remember to press plastic wrap directly onto the mousse to prevent it from absorbing fridge odors.

Freezing

Mousse au Chocolat actually freezes quite well! Spoon into airtight containers or wrap well and freeze for up to a month. Thaw overnight in the fridge for a texture that’s nearly as lovely as when fresh.

Reheating

This special treat is meant to be served chilled—not reheated. If you find your mousse a bit too firm after refrigeration, simply let it sit at room temperature for a few minutes before enjoying.

FAQs

Can I make Mousse au Chocolat without eggs?

Traditional Mousse au Chocolat relies on eggs for texture and richness, but there are eggless versions that use whipped cream and melted chocolate. The flavor and texture will change, but it’s possible for those with egg allergies or dietary restrictions.

What kind of chocolate works best for Mousse au Chocolat?

Choose a high-quality bittersweet chocolate—preferably with 60–70 percent cocoa. The better the chocolate, the richer and smoother the final mousse will be.

Can I add flavors or liqueurs to the mousse?

Absolutely! A splash of espresso, orange liqueur, or even a drop of almond extract can add layers of complexity to your Mousse au Chocolat. Just be sure to mix any additions in with the melted chocolate so the texture remains silky.

Is it safe to eat raw eggs in this recipe?

If you’re concerned about using raw eggs, opt for pasteurized eggs, which are safe to consume uncooked. Always use the freshest eggs possible to minimize risk.

How do I know when the mousse is set?

Your mousse will be ready when it’s firm to the touch and jiggles slightly when moved. Typically, two hours of chilling are enough for perfect texture, but letting it chill longer won’t hurt.

Final Thoughts

There is truly nothing like sharing a spoonful of homemade Mousse au Chocolat with someone you love. It’s a heavenly balance of deep chocolate, airy texture, and that effortless French charm. I hope you’ll give this classic recipe a try and let it become a new favorite in your dessert repertoire!

Mousse au Chocolat Recipe

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4.6 from 9 reviews

Author: admin
Total Time: 2 hours 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich and decadent delight of a classic French dessert with this easy recipe for Mousse au Chocolat. Silky smooth chocolate mousse that melts in your mouth, a perfect ending to any meal.

Ingredients

Scale

Main Ingredients:

6 ounces bittersweet chocolate, chopped
3 tablespoons unsalted butter
3 large eggs, separated
1/4 cup granulated sugar
1 cup heavy cream
1/2 teaspoon vanilla extract
pinch of salt

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Instructions

Melt Chocolate: In a heatproof bowl over simmering water, melt chocolate and butter until smooth. Let cool slightly.
Prepare Egg Yolk Mixture: Whisk yolks with half the sugar until creamy. Stir into melted chocolate with vanilla.
Beat Egg Whites: In a separate bowl, beat egg whites with salt until soft peaks form. Gradually add remaining sugar until stiff peaks form.
Whip Cream: In another bowl, whip cream until soft peaks form.
Combine: Fold whipped cream into chocolate mixture, then fold in beaten egg whites gently.
Chill: Spoon mousse into dishes and refrigerate for at least 2 hours until set. Serve chilled.