Easy Chocolate Mousse Recipe

There’s nothing quite like a classic chocolate mousse. This easy Chocolate Mousse Recipe is deliciously smooth, rich in flavor but also airy and light. If you ask me this is the perfect make-ahead dessert for any kind of festive occasion! Make it a day in advance and let the fridge do the heavy lifting!

Chocolate mousse is one of the most perfect desserts out there. It can be made in advance, which makes it perfect for dinner parties, it is super delicious and decadent and there aren’t a lot of people who don’t like chocolate. This easy chocolate mousse recipe is one of my favorites!

Why This Recipe Works
Recipe Ingredients
How To Make This Easy Chocolate Mousse
FAQ Easy Chocolate Mousse
Expert Tip

Why This Recipe Works

This is my go to easy chocolate mousse recipe for the simple reason that it is super delicious and quick to make. One note on the ingredients; I use butter in the mix which is not essential but it does make the mousse a bit firmer. It’s how I like it, but if you don’t I have alternative chocolate mousse recipe too!

Recipe Ingredients

chocolate – I like using semi dark chocolate but you can use any kind of chocolate you prefer. The flavor will change depending on the cacao content.
heavy cream – can also be replaced by heavy whipping cream or double cream
butter – I love adding the butter into the mix which might be a little less common. It does firm up the mousse a little bit but it also makes it creamier and I love the addition. If you don’t? Check out the Italian chocolate mousse which doesn’t use butter
eggs – this recipe does use raw eggs. You can find pasteurized egg yolks and egg whites in the stores, but I just make sure my eggs are fresh. If you want to use no eggs, check out the eggless chocolate mousse.

Check full ingredients and quantities in the recipe card below.

How To Make This Easy Chocolate Mousse

Step 1: Melt the chocolate

The first step is to melt the chocolate with the butter in a double boiler (au bain marie). Make sure you use a heat resistant bowl and don’t let the bowl touch the water below it. Chop the chocolate into pieces and make the butter smaller too.

Step 2: Add the egg yolks

Once the chocolate is melted and cooled (make sure it’s cool enough!) add the egg yolks into the chocolate one by one. Set aside.

Step 3: Whisk the cream & egg whites

Next you whisk the heavy cream till you have soft peaks. Whisk the egg whites as well in a clean bowl and sprinkle the icing sugar over the top. Whisk till it is glossy and firm.

Step 4: Bring it all together

Once all components are done, gently fold it all together till you have a light and lovely mousse. I like adding the easy chocolate mousse into a piping bag and use that to pipe it into serving glasses. Place in the fridge for at least 3 hours until ready to serve and add some extra heavy cream on top before serving.

FAQ Easy Chocolate Mousse

Yes. Chocolate mousse is perfect to prepare in advance. Make it up to 24 hours ahead and keep it covered in the refrigerator until serving.

It needs at least 3 hours in the fridge to set properly. For the best texture, allow 4–6 hours or overnight. Due to the butter in the mousse this mousse sets quicker than ‘normal’.

You can, but the mousse will be sweeter and less intense. If using milk chocolate, reduce the powdered sugar to 1 tablespoon or skip it entirely.

This recipe uses raw eggs, which some people prefer to avoid. If this concerns you, use pasteurized eggs or opt for a recipe without raw eggs.

Folding keeps the air in the mixture, creating a light and airy mousse. Stirring vigorously will knock out the air and result in a denser texture.

This usually happens when the chocolate mixture is too hot when adding the egg yolks or when the chocolate seizes. Make sure to let the chocolate cool slightly before adding the yolks and fold gently.

Expert Tip

For the lightest, fluffiest mousse, make sure the melted chocolate mixture has cooled slightly before adding the egg yolks and folding in the cream and egg whites. If it’s too warm, it will deflate the mixture or cause the chocolate to seize. Aim for body temperature—warm to the touch, but not hot.

5 from 1 vote

Easy Chocolate Mousse Recipe

Prep time 15

Cooling time 3

Total time 3 15

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Ingredients

Metric – Us customary

How to make this chocolate mousse recipe

Place the butter and the chocolate (chopped in pieces) in a heat resistant bowl and melt this slowly au bain marie (double boiler) together. Split the eggs and put the egg whites in a grease free bowl.
200 grams dark chocolate, 75 grams butter, 4 eggs
As soon as the chocolate and the butter form a smooth mixture, turn of the heat and add the egg yolks one by one and whisk each one until incorporated. Set aside
Whisk the cream to soft peaks and set aside
250 ml double cream
Whisk the egg whites to soft peaks and sieve the icing sugar over it. Whisk till it is glossy and forms stiff peaks.
2 tbsp icing sugar
Add the double cream with the chocolate mixture and fold this until well mixed. Do the same thing with the egg whites and put the chocolate mousse into bowls to set in the fridge. Leave it there for at least 3 hours

Notes

Storing: You can store the chocolate mousse in the fridge for 1-2 days. It’s best eaten within 24 hours after making.

Simone

Nutrition Information per portion:

Disclaimer:

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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Hi, welcome in Simone's Kitchen

Hi, I'm Simone!
Food photographer, food blogger and veggie enthusiast. I share delicious, mostly healthy recipes (with room for treats!). I love cooking with all kinds of vegetables. From the lesser known - like chayote for instance - to the more common ones. You will find all vegetable recipes you will ever need here.

Real food, big flavors, lots of veggies.
Styling food by day, cooking it by night.

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