The time I became obsessed with chocolate mousse
Alright, let’s set the scene: it’s a drizzly afternoon, I’m craving something rich and a little fancy, but also need an excuse to avoid folding laundry. Enter: Classic French Chocolate Mousse (Mousse au Chocolat). I first stumbled into this recipe years ago after a failed soufflé (long story, too many egg whites, not enough patience). Since then, this mousse has become my effortlessly elegant fallback, whenever I want to impress someone—or just myself. Honestly, my sister still talks about the time she ate three bowls in one sitting. She claims she “doesn’t even like chocolate that much.” Sure, Em.
Why you’ll probably love it too (and when I make it)
I whip up this chocolate mousse when I feel like treating myself after a tough day, or when friends come by and I want to seem like I have my life mysteriously together. My family goes absolutely wild for this, especially if they’ve spotted a bar of chocolate on the kitchen counter—my kids hover like sharks. (Also, it’s a lifesaver dessert for those times the main course flopped. Not naming names, but I once burned the fish so badly the dog wouldn’t touch it.) The best part? There’s zero fuss with baking, and if you accidentally get a bit of yolk in your whites, don’t panic; I’ve been there, it still works. Mostly.
Here’s what you’ll need (more or less)
- 200g (about 7oz) dark chocolate, at least 60% cocoa. I sometimes use semi-sweet chips in a pinch, or whatever leftover chocolate bars I forgot in the pantry.
- 3 eggs, separated. My grandmother swore by free-range eggs, but I find regular ones totally fine.
- 2 tbsp granulated sugar, or a bit more if you like it extra sweet. Powdered sugar is okay if that’s what you’ve got around.
- 1 pinch salt. Totally optional, but it does bring out the chocolate flavor (or so I’ve read…I think I just like pretending I’m fancy).
- 1/2 cup heavy cream (optional). Actually, some days I skip this entirely and it’s still lovely, but when I do add it, the mousse gets all silky and plush.
- 1 tsp vanilla extract (optional, but honestly, why not?)
Let’s get into it—the easy way
- Melt the chocolate. Break your chocolate into bits and melt it in a heatproof bowl over barely simmering water (the classic bain-marie), or just zap it carefully in the microwave in 20-second bursts, stirring. Try not to eat it all at this point—real struggle.
- Whisk your egg whites. Pop a pinch of salt in the whites and whisk until soft peaks form. Electric beater? Great. Just a whisk? Give yourself a mini workout. When they get frothy and cloudlike, gradually add your sugar. Keep whipping until they form glossy peaks; don’t worry if you under- or over-whip a bit—as long as it holds a shape, you’re golden.
- Egg yolks and chocolate hookup. Stir your egg yolks into the slightly cooled melted chocolate (if it’s still super hot, you’ll end up with chocolate scrambled eggs—ask me how I know).
- Fold it all together. Not gonna lie, folding the whites in gently makes me feel like a real pro. I do it in thirds, swooping a spatula under and around so I don’t lose all that fluffiness. If it looks streaky, it’s fine. Don’t overthink it.
- If you’re using cream, whip it to soft peaks, then gently fold that in too. If you forget this step, which I’ve done, it’ll just be a little denser, but still delicious.
- Spoon and chill. Divide the mousse between serving glasses or bowls, or one big bowl if you’re more into communal desserts. This is when I usually sneak a spoonful (to, um, check quality). Cover and chill for at least 2 hours—though if you serve before it’s fully set, it’ll be slightly messier but just as dreamy.
Some things I wish I’d known sooner
- If your chocolate seizes up (turns grainy) when you add the yolks, a splash of hot water brings it back—seriously, it’s weird but it works.
- I used to think you had to fold everything super delicately, but I’ve gotten a bit slapdash and it still comes out light most days. Just don’t beat the living daylights out of it.
- Don’t stress over perfect peaks. If your whites are slightly over-beaten, just add a tiny drizzle of yolk to rescue them (thanks to a French friend for that trick!)
How I’ve played with this recipe (with mixed results)
- Sometimes I add a shot of espresso to the chocolate for oomph—it amps up the flavor like nothing else.
- I tried orange zest once. It was good, but not my favorite. My brother hated it though, so, divisive.
- Once substituted milk chocolate (because that’s all I had)—way too sweet for me, but my neighbor’s toddler loved it. Horses for courses!
- Oh, and mint extract? Eh. Too much like toothpaste in mousse form. Wouldn’t recommend, but hey, live and learn.
What you need, but here’s a hack if you don’t have it
- Mixing bowls (big and small), or just about any bowl really. I once used a salad bowl—totally worked.
- Electric mixer for the whites. If not, a sturdy whisk and some elbow grease. Gets the heart pumping, let me tell you.
- A spatula for folding—though I’ve used a wooden spoon in a pinch, and it did the job.
- Saucepan if you’re melting chocolate on the stove, but honestly, the microwave is your mate if you’re short on time.
How long does it last? (Hint: not long in my kitchen)
Technically, it’ll keep up to 3 days in the fridge, covered. But, in my house, it’s usually demolished by the next morning; I’ve even caught someone eating it for breakfast (no judgment…okay, mild judgment).
How we serve it (with a little flair)
I love serving this mousse in tiny espresso cups with a dollop of whipped cream and, if I’m feeling fancy, some shaved chocolate or a raspberry on top. Family tradition: My dad insists on eating his with a shortbread biscuit on the side, for “dunking.” I’m not convinced but, you know, each to their own.
Here’s what NOT to do (yep, learned the hard way)
- Don’t rush melting the chocolate. I microwaved mine too long once and had to chisel the bowl clean. Not fun, mate.
- Let the chocolate cool before adding yolks or there’ll be lumpy messes. Trust me. Chocolate omelettes are not a thing for good reason.
- I once skipped the chilling time (out of impatience). Honestly, it tasted fine but looked a right mess. Just wait the two hours; it’s worth it.
Real questions I’ve actually gotten (with my honest answers)
- Can I make this ahead? Absolutely! In fact, I think it actually tastes better the next day, though some folks swear 4 hours is plenty.
- Is it safe because of the raw eggs? Good question! If you’re worried, use pasteurized eggs (I sometimes do when making this for friends’ kids), but I’ll admit, I usually just use regular eggs—and been totally fine so far.
- Will this freeze? Eh, not really. I tried it once, defrosted mousse just goes all grainy and weird. Wouldn’t recommend, mate.
- How do I make it dairy-free? You can leave out the cream (it’s pretty rich even without), and check your chocolate to make sure it’s not packed with milk solids.
- Can I double it? Totally. Actually, I often do—for reasons of self-control, and so nobody kicks up a fuss over the last spoonful.
And, just so you know, while this mousse isn’t gonna win any prizes for low-calorie, it honestly feels like the kind of treat that makes a rainy Tuesday feel, well, a bit French. And in case you’re wondering, yes, I am eating a spoonful as I type this. Here’s to tried-and-actually-tested chocolate mousse!
Ingredients
- 170 g (6 oz) dark chocolate (at least 60% cocoa), chopped
- 3 large eggs, separated
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (120 ml) heavy cream, cold
- 15 g (1 tbsp) unsalted butter
- 1/2 tsp pure vanilla extract
- 1 pinch salt
- Optional: whipped cream and chocolate shavings, for garnish
Instructions
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1Melt the dark chocolate and butter together in a heatproof bowl set over a saucepan of simmering water (double boiler). Stir until smooth, then remove from heat and let cool slightly.
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2In a medium bowl, whisk the egg yolks with half of the sugar until pale and creamy. Stir in the melted chocolate mixture and vanilla extract.
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3In a clean bowl, whip the egg whites and salt until soft peaks form. Gradually add the remaining sugar and continue to whip until stiff peaks form.
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4Gently fold the whipped egg whites into the chocolate mixture in three additions, being careful not to deflate the mixture.
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5Whip the cold heavy cream until medium peaks form, then gently fold into the mousse.
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6Divide the mousse evenly among 4 serving glasses. Refrigerate for at least 2 hours to set. Before serving, optionally garnish with whipped cream and chocolate shavings.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
370cal
Protein:
7 gg
Fat:
26 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
27 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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