This Classic Chocolate Mousse is rich, silky, and luxuriously smooth with an airy texture that melts in your mouth. Made with simple ingredients, it’s an elegant no-bake dessert perfect for dinner parties, holidays, or when you want a chocolate treat without turning on the oven.
Ingredients (Serves 4–6)
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6 oz (170 g) high-quality dark or semi-sweet chocolate, chopped
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3 large eggs, separated (room temperature)
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3 tbsp granulated sugar
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1 cup heavy whipping cream, cold
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1 tsp vanilla extract
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Pinch of salt
Instructions
Step 1: Melt the Chocolate
Place chopped chocolate in a heatproof bowl. Melt gently over a double boiler or in the microwave in 20-second intervals, stirring until smooth. Let cool slightly (warm, not hot).
Step 2: Whip the Cream
In a chilled bowl, whip heavy cream to soft peaks. Refrigerate until needed.
Step 3: Beat Egg Yolks
In a separate bowl, beat egg yolks with sugar and vanilla until pale and thick.
Step 4: Combine Chocolate & Yolks
Slowly whisk melted chocolate into the egg yolk mixture until smooth.
Step 5: Whip Egg Whites
In a clean bowl, beat egg whites with a pinch of salt until stiff peaks form.
Step 6: Fold Everything Together
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Gently fold whipped cream into the chocolate mixture.
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Carefully fold in egg whites in batches, keeping the mixture light and airy.
Step 7: Chill
Spoon mousse into serving cups. Refrigerate for at least 2 hours before serving.
Step 8: Serve
Serve chilled, garnished with whipped cream, chocolate shavings, berries, or cocoa powder.
Tips for Perfect Chocolate Mousse
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Use high-quality chocolate for best flavor.
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Fold gently to avoid deflating the mousse.
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Make sure no yolk gets into egg whites for proper whipping.
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Chill well for the best texture.
Q/A Section
Q1: Can I make chocolate mousse ahead of time?
A: Yes! Chocolate mousse can be made up to 24 hours in advance and stored covered in the fridge.
Q2: Is it safe to use raw eggs?
A: Traditional mousse uses raw eggs. For safety, use pasteurized eggs or try the egg-free version below.
Q3: Can I make this without eggs?
A: Yes! Use a simple 3-ingredient version: melted chocolate, whipped cream, and a splash of vanilla.
Q4: Can I freeze chocolate mousse?
A: It can be frozen for up to 1 month. Thaw in the fridge—it will be denser but still delicious.
Q5: Why is my mousse grainy?
A: The chocolate may have been too hot or overmixed. Let chocolate cool slightly before folding.
Q6: Can I use milk chocolate instead of dark?
