Elegant, airy, and deeply chocolaty, this classic chocolate mousse is a timeless French dessert. With just a few quality ingredients, it delivers a rich yet light texture that’s perfect for a sophisticated finish to any meal.

Why You’ll Love This Recipe

Rich and luxurious with a smooth, velvety texture
Uses only a handful of simple ingredients
Ideal for make-ahead entertaining
Customizable with your favorite liqueurs or toppings
A restaurant-quality dessert made easily at home

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4½ oz (125 g) dark chocolate (60–70% cacao)
2 tbsp unsalted butter
3 large eggs, separated
3 tbsp granulated sugar
½ cup heavy cream
Optional: 1 tbsp espresso or liqueur, pinch of salt, vanilla extract

directions

Melt chocolate and butter in a heatproof bowl over simmering water (double boiler). Stir until smooth, then cool slightly.
In a separate bowl, beat egg whites until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form.
Whip cream in another bowl until soft peaks form. Keep chilled.
Stir egg yolks (plus optional espresso or liqueur) into the cooled chocolate mixture.
Gently fold in one-third of the whipped cream to lighten the chocolate mixture.
Fold in half the beaten egg whites, then the remaining whites, followed by the rest of the whipped cream. Fold gently to retain airiness.
Spoon mousse into serving glasses or bowls. Chill for at least 2 hours, or overnight for best results.

Servings and timing

Yield: 4–6 servings
Prep time: 30 minutes
Chill time: 2–8 hours
Total time: 2.5–8.5 hours

Variations

French-style: Omit the cream for a denser, more intense chocolate flavor.
Mocha mousse: Add espresso or coffee liqueur to enhance depth.
Boozy version: Stir in Grand Marnier, rum, or Baileys with the egg yolks.
Toppings: Serve with whipped cream, berries, chocolate shavings, or mint.

storage/reheating

Store covered in the fridge for up to 3–4 days.
Do not freeze—texture may become grainy.
Mousse is served cold—no reheating needed.

FAQs

Can I use milk chocolate instead?

Yes, though the result will be sweeter and less intense. Use less sugar to balance.

Is it safe to eat raw eggs?

Use pasteurized eggs for safety, or gently heat the yolks if you’re concerned.

Why does the mousse deflate?

Overmixing or combining ingredients before they’ve cooled properly can reduce volume.

Can I make it without cream?

Yes—skip the cream for a denser, traditional French mousse.

How long should I chill it?

At least 2 hours, but overnight chilling gives the best texture.

Can I use whipped topping instead of cream?

For best taste and texture, stick to real heavy cream.

What kind of chocolate is best?

Use high-quality dark chocolate (60–70% cacao) for balanced richness and bitterness.

Can I flavor it with other extracts?

Yes—try vanilla, almond, or peppermint for different twists.

What can I garnish it with?

Chocolate curls, fruit, whipped cream, or toasted nuts all work well.

Is it gluten-free?

Yes—this classic version is naturally gluten-free, just ensure all ingredients used are labeled as such.

Conclusion

Classic chocolate mousse is a timeless dessert that delivers rich flavor and refined texture in every spoonful. With minimal ingredients and a touch of technique, you can recreate this luxurious treat at home and impress every guest—or simply indulge yourself.

Classic Chocolate Mousse

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A silky, airy classic chocolate mousse—rich in chocolate flavor yet light in texture, perfect for an elegant dessert.

Author: Beth
Prep Time: 20 minutes
Cook Time: 0 minutes (setting time required)
Total Time: 2 hours 20 minutes (including chilling)
Yield: 4–6 servings 1x
Category: Dessert
Method: No-Bake / Whipping
Cuisine: French-inspired
Diet: Vegetarian

Ingredients

Scale

6 oz (170 g) dark chocolate (60–70% cocoa), finely chopped
3 tbsp unsalted butter, cut into pieces
3 large eggs, separated (room temperature)
¼ cup (50 g) granulated sugar, divided
1 cup (240 ml) heavy cream, cold
1 tsp pure vanilla extract
Pinch of salt
Optional garnish: whipped cream, chocolate shavings, or fresh berries

Cook Mode Prevent your screen from going dark

Instructions

In a heatproof bowl, combine chopped chocolate and butter. Set over a simmering pot of water (double boiler), stirring until fully melted and smooth. Remove from heat and let cool slightly.
In a small bowl, whisk egg yolks with 2 tbsp of sugar until pale and thick. Gradually whisk yolk mixture into slightly cooled chocolate until fully combined. Stir in vanilla.
In a separate bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add remaining 2 tbsp sugar and continue beating until stiff, glossy peaks.
In another bowl, whip cold heavy cream until soft peaks form.
Fold one-third of the whipped cream into the chocolate mixture to lighten. Gently fold in remaining whipped cream until streak-free.
Next, fold one-third of the egg whites into the mixture, then carefully fold in the rest, preserving the airy texture.
Divide mousse into serving dishes or a large bowl. Cover and refrigerate for at least 2 hours (ideally 4 hours) until set.
Garnish as desired with whipped cream, chocolate shavings, or berries before serving.

Notes

For a boozy twist, add 1–2 tbsp of liqueur (e.g., Grand Marnier or Kahlúa) with the vanilla.
Ensure bowls and utensils are completely clean and dry—any fat or moisture can prevent egg whites from whipping properly.
Use high-quality dark chocolate for best flavor and smooth texture.
Serve within 24 hours for optimal texture; leftovers keep in the fridge up to 2 days.

Nutrition

Serving Size: ½ cup (approx. 120 ml)
Calories: 320 kcal
Sugar: 22 g
Sodium: 35 mg
Fat: 23 g
Saturated Fat: 14 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 115 mg