Recipe
This chocolate mousse is hands down the smoothest, richest, and most indulgent dessert you’ll ever make at home. Forget complicated recipes—this one is effortless, yet tastes straight out of a Parisian patisserie.
The secret? Just a few high-quality ingredients like dark chocolate and fresh cream, whipped into a cloud-like texture that melts on your tongue. It’s luxuriously creamy, yet light enough to keep you coming back for more.
Whether you’re impressing guests or treating yourself, this mousse delivers a decadent experience every time. Trust me, once you taste it, you’ll never go back to store-bought versions again. Let’s get whisking!
Ingredients
Great chocolate mousse starts with the right ingredients—quality matters here. Dark chocolate with at least 70% cocoa is non-negotiable for that rich, luxurious flavor. If you’re a milk chocolate fan, go for a high-quality bar, but keep in mind it’ll make the mousse sweeter.
Fresh eggs are key for structure and texture, so verify they’re as fresh as possible. Don’t skip the cream—go for heavy whipping cream with at least 36% fat for the perfect velvety consistency. A pinch of salt and a touch of sugar balance the flavors, and a splash of vanilla extract adds depth. Here’s what you’ll need:
- 200g dark chocolate (70% cocoa) – Chop finely for even melting. Milk chocolate can be substituted but will alter the sweetness.
- 4 large eggs (separated) – Use the freshest eggs you can find for stability and safety.
- 250ml heavy whipping cream (36% fat) – This is essential for the mousse’s creaminess.
- 1 tsp vanilla extract – Enhances the chocolate flavor; don’t skip it.
- 2 tbsp granulated sugar – Adjust to taste, but this amount is a good starting point.
- Pinch of salt – Balances the sweetness and intensifies the chocolate.
Pro Tip: Use a double boiler to melt the chocolate gently—it prevents burning and guarantees smoothness. If you’re out of heavy cream, mascarpone can work in a pinch, but the texture will be denser. Optional garnish ideas include whipped cream, chocolate shavings, or fresh berries for a stunning finish.
How to Make the Best Silky Chocolate Mousse Instructions
– Serve with flair – Top with cocoa powder, berries, or shaved chocolate.
*Flexibility:* For a dairy-free version, swap heavy cream with coconut cream (chill the can overnight and scoop out the solid part).
Nutrition
The nutritional content of homemade chocolate mousse can vary based on ingredients and serving size. Below is the approximate nutritional breakdown for a standard recipe:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 kcal |
| Fat | 18 g |
| Carbohydrates | 20 g |
| Protein | 4 g |
| Sugar | 15 g |
Chef Tips
When making chocolate mousse, I always make sure the chocolate is high-quality since it’s the star ingredient. I melt it gently over a double boiler to avoid scorching.
For the eggs, I separate them meticulously, whisking the whites to stiff peaks for maximum airiness. I fold the whipped cream and egg whites gently to keep the mousse light.
Chill it for at least 4 hours for ideal texture.
Frequently Asked Questions
What Is the History of Chocolate Mousse?
Chocolate mousse originated in France in the 1800s, becoming popular in the 20th century. I’ve read it started as a savory dish, but sweet versions emerged when dessert culture grew. Its light, airy texture made it a global favorite.
Can I Use Dairy-Free Alternatives for This Recipe?
Yes, you can use dairy-free alternatives like coconut milk or almond milk. I’ve swapped heavy cream for coconut cream before, and it works well. Just make sure your chocolate’s dairy-free too if you’re avoiding it completely.
How Long Can I Store Chocolate Mousse in the Fridge?
I’d store chocolate mousse in the fridge for up to 3 days. I’d keep it covered tightly with plastic wrap or in an airtight container to prevent it from absorbing odors or drying out.
What Are the Best Toppings for Chocolate Mousse?
I’d top my chocolate mousse with whipped cream, fresh berries, or caramel drizzle. Crushed nuts or shaved chocolate also work wonders. If I’m feeling fancy, I’ll add a sprinkle of sea salt for balance.
Can I Freeze Chocolate Mousse for Later?
I’d freeze chocolate mousse if I wanted to save it, but I know the texture might change slightly. I’d thaw it in the fridge overnight before serving to keep it as creamy as possible.
