Chocolate mousse in glasses topped with whipped cream
All Things Chocolate

Chocolate Mousse

6 comments
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I absolutely love chocolate and all kinds of different chocolate recipes. One of my favorite no-bake chocolate treats is super easy to make chocolate mousse.

If you are a fan of my pumpkin mousse recipe and you love chocolate you will just love this chocolate mousse recipe. It is so silky smooth, topped with whipped cream and shaved bits of chocolate. It is pure chocolate heaven with each bite.

A chocolate mousse is a classic French no-bake dessert. Time to impress your friends and family, or maybe that special someone with this elegant chocolate dessert. If I can do it, you can do it. Let’s get started!

Step 1: Gather the ingredients

Chocolate, eggs, cream, and sugar in glass bowls on a wooden table.

In order to make this yummy chocolate mousse recipe you need just 4 ingredients! You will need the following:

  • Chocolate – Use a good quality dark chocolate or use semi-sweet. The Godiva or Lindt bars work amazing for this. You can use chocolate chips as well if you like.
  • Egg whites
  • Heavy whipping cream
  • Sugar
  • Toppings – Top with whipped cream, chocolate shavings, nuts, coconut flakes, sprinkles, etc.
Chocolate mousse in a glass on a table.

Tools

  • Hand or stand mixer
  • Spatula
  • Bowls
  • Pot of water for the double boiler method (or use the microwave)
  • Cool containers to hold the chocolate mousse (wine glasses, shot glasses, ramekins, etc.)

Step 2: How to make chocolate mousse at home

Glass bowl with melted chocolate in it.

Begin by melting the chocolate. Melt the chocolate however you like. You can do it in a microwave-safe bowl in the microwave, using bursts of 30 seconds, then stir, repeat until melted. This is faster than using the stovetop.

Or you can use the double boiler method with the stovetop burner. Take a pot and add about an inch of water to it. Put a larger metal bowl on top of the pot, and the chocolate in the bowl.

Set the heat to medium. As the water heats up the steam will warm the bowl melting the chocolate. Stir the melting chocolate occasionally.

TIP: The higher quality chocolate you use the better for this chocolate mousse.

Bowl with whipped cream in it.

Now add the heavy whipping cream to a large bowl. Beat with a hand or stand mixer until you have soft peaks. When you pull up the beaters the peak that is formed will keep its shape but will fold over.

TIP: Chill the bowl and the beaters in the freezer for about 20 minutes first. This helps the cream whip better.

Hand pouring a bowl of sugar into a bowl of egg whites.

In a separate bowl, crack the eggs and transfer the yolk back and forth from each half of the shell. This will allow just the egg white to drop into the bowl. You can use the egg yolk for something else if you like. Make sure there is NO yolk in the egg white and no shells of course.

Beat the egg whites until frothy, then set the mixer to medium. As you are beating add a little bit of the sugar at a time. This will help the sugar to dissolve. Continue doing this until all the sugar is incorporated and you are left with soft peaks.

White spatula folding the egg whites with the chocolate

Add the melted chocolate to the bowl of egg whites and fold them together until incorporated. Don’t stir it! It will ruin all the air that was created when beating the egg whites. This helps to create a light and fluffy chocolate mousse.

Step 3: Finish the chocolate mousse

Large bowl full of completed chocolate mousse

Finish off the chocolate mousse by adding in the whipped cream about 1/4th of it at a time. Fold it in until incorporated, then add in the next 4th.

Don’t dump it all in at once! Sometimes if you add together the cooler whipped cream and the warmer chocolate egg white mixture it will create a more gritty textured chocolate mousse. So to avoid that, only add the whipped cream a little at a time.

Glasses of chocolate moussed topped with whipped cream and chocolate flakes.

Use a piping bag or a spoon and fill up wine glasses, ramekins, shot glasses, etc. Whatever you want to serve the mousse in. Then chill in the fridge for a few hours before serving.

Once chilled and before you want to serve them, top with whipped cream and some chocolate shavings, sprinkles, coconut flakes, nuts, etc. Enjoy!

If you like, you can also use this as a filling for the strawberry napoleons or eclairs.

How long does chocolate mousse last?

The chocolate mousse will last 3 to 4 days in the fridge if well-covered.

Chocolate mousse pin for Pinterest
(Pin it!)

Here are some other recipes you may like:

Creamy Old Fashioned Fudge

Homemade Chocolate Pudding

Easy Vanilla Pudding

Chocolate Balloon Bowls

Banana Pudding

Chocolate Mousse

This homemade chocolate mousse is so amazing! It is light, fluffy and decadent. If you love chocolate, you will love this! It is so easy to make too, with just a few ingredients.
Prep Time20 mins
Cook Time0 mins
Cooling Time2 hrs
Total Time2 hrs 20 mins
Course: Dessert, Desserts
Cuisine: French
Keyword: fluffy, rich, smooth, soft
Servings: 6 people
Calories: 270kcal

Equipment

  • hand or stand mixer
  • Spatula
  • Bowls
  • Pot of water for the double boiler method (or use the microwave)
  • Cool containers to hold the chocolate mousse (wine glasses, shot glasses, ramekins, etc.)

Ingredients

  • 5 ounces of a good quality dark chocolate or use semi-sweet or bittersweet. Roughly 1 cup of chopped chocolate or chocolate chips it doesn’t have to be super exact. And you can add a little more if you like. (140 to 160g)
  • 3 large eggs whites only
  • 1 3/4 cup of heavy whipping cream 420ml
  • 2 tbsp. of white granulated sugar 30g
  • Whipped cream for topping optional
  • Chocolate shavings for topping optional or use chocolate flakes, sprinkles, nuts, etc.

Instructions

  • Melt the chocolate. You can do it in a microwave-safe bowl in the microwave, using bursts of 30 seconds, then stir, repeat until melted. Or use the double boiler method on the stovetop.
  • Now add the heavy whipping cream to a large bowl and beat until you have soft peaks. When you pull up the beaters the peak that is formed will keep its shape but will fold over.
  • In a separate bowl, crack the eggs and transfer the yolk back and forth from each half of the shell, this will allow just the egg white to drop into the bowl.
  • Beat the egg whites until frothy, then set the mixer to medium, and as you are beating add a little bit of the sugar at a time. Continue doing this until all the sugar is incorporated and you are left with soft peaks.
  • Now pour the melted chocolate into the bowl with the egg whites. Then fold it in with the spatula. DO NOT stir. 
  • Add in the whipped cream about 1/4th of it at a time, and fold it in until incorporated, then add in the next 4th, etc. The mousse is done.
  • Add the chocolate mousse to your chosen containers and chill in the fridge for about 2 hours. Then right before serving, top it off with whipped cream, chocolate shavings, sprinkles, nuts, coconut flakes, etc. Enjoy!
    Refrigerated leftovers, covered, for up to 5 days.

Video

How to Make Chocolate Mousse | Easy Chocolate Mousse Recipe

Notes

Note: This recipe makes 4 to 6 servings depending on how much you put in each container to serve it.
The nutritional facts will vary depending on what you top the mousse with. These nutritional facts are for the mousse itself and don’t reflect any toppings.
TIP: Chill the bowl and the beaters in the freezer for about 20 minutes first, before adding the cream and whipping it.
list of nutritional facts for chocolate mousse

Do you like this recipe? Share and Pin it! Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.

6 Comments

  1. 5 stars
    Super easy recipe to follow, really good mousse and I can’t wait to make it again!

  2. 5 stars
    Love how this has simple ingredients! Looks incredibly decadent and creamy! Love it!

  3. 5 stars
    Love, your recipes. Matt! Keep up the good work!

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