This Easy Chocolate Mousse is luscious, creamy and guaranteed to impress! It’s an impressive no bake dessert that comes together in about 30 minutes and it can be made entirely in advance!

Easy Chocolate Mousse in a jar with whipped cream

Valentine’s Day is less than a week away, and while I don’t really celebrate the day, it does give me an excuse to indulge in more chocolate than usual.

This Chocolate Mousse recipe is creamy, luscious and one of my all time favorite chocolate desserts.

While I love it, I’m always hesitant to order it in restaurants because oftentimes it’s too dense, too sweet, and simply not chocolatey enough for me.

I’ve finally taken matters into my own hands and created my own recipe, which is rich and creamy yet surprisingly light, with the perfect balance of sweetness and chocolate flavor.

Like my chocolate truffles recipe, this recipe starts with a chocolate ganache base. There are a few more steps involved after that, but they go quickly and each one is very easy.

The pay-off is a luscious, chocolatey no-bake dessert that is guaranteed to impress. 🙂

Dark chocolate mousse with whipped cream and shaved chocolate

Why you’ll love this recipe:

  • This easy chocolate mousse recipe is luscious and creamy, surprisingly light and airy, with the perfect balance of sweetness and chocolate flavor.
  • It’s a classic French dessert that’s guaranteed to impress.
  • There’s no baking required and it’s very easy to make.
  • It can be made entirely in advance, making it perfect for entertaining.

Recipe ingredients

Chocolate mousse recipe ingredients

Ingredient notes

  • Chocolate. Be sure to use good quality chocolate baking bars or wafers. For this recipe, use chocolate with a cocoa content of at least 50% (this includes semi-sweet and bittersweet chocolate). Keep in mind that the darker the chocolate, the less sweet your chocolate mousse will be, so adjust the amount of sugar as needed. Milk chocolate and white chocolate cannot be substituted here as the amount of cream would need to be adjusted.
  • Cream. Use heavy cream or heavy whipping cream as they have the appropriate fat content. Do not use regular milk or half and half. Full fat coconut milk is a good substitute.
  • Eggs. This mousse is made the classic French way, which includes raw eggs. Use eggs that have been pasteurized to reduce the risk of salmonella. You can also cook the eggs in a double boiler to be on the safe side. See the notes in the recipe card below.
  • Sugar. 6 tablespoons of granulated sugar is the perfect balance of sweetness and chocolate flavor for this dark chocolate mousse. If using unsweetened bittersweet chocolate, you will need to add more sugar.
  • Vanilla extract. A bit of vanilla adds nice depth of flavor. It’s optional, and it can also be substituted with your favorite extract or even a tablespoon of alcohol or liqueur.
  • Optional toppings. Top your mousse off with homemade whipped cream and chocolate shavings, sprinkles or raspberries!

How to make this recipe

There are a few steps involved in this dark chocolate mousse, but each one is quick and easy.

It starts with a chocolate ganache base that’s whisked into a mixture of eggs, sugar and vanilla. Whipped egg whites are folded into the mixture, then whipped cream is folded in after that.

The result is a rich yet light and airy texture just the way classic French chocolate mousse should be.

Pro tip: The first step is to separate your eggs as they’re easier to separate when they’re cold, and egg whites whip much faster when they’re room temperature.

See recipe card below for full instructions.

How to make chocolate mousse
  1. Pour 3/4 cup warm cream over the finely chopped chocolate in a medium heatproof bowl and let stand 1-2 minutes until softened.
  2. Stir slowly until emulsified, about 1-2 minutes. Make sure the ganache completely smooth and that there are no bits of unmelted chocolate.
  3. Whisk the eggs, 1/4 cup of sugar and vanilla together in a large bowl until thick and pale yellow, about 1 minute. This can be done while the chocolate is softening.
  4. Slowly whisk the warm chocolate ganache into egg yolk mixture, whisking constantly until combined.
  5. Beat the egg whites at medium high speed. Once the mixture is foamy, slowly sprinkle in the remaining 2 tablespoons of sugar with the mixer running. Continue to beat until stiff, glossy peaks form.
  6. Gently fold 1/3 of the egg whites into the lukewarm chocolate mixture, being careful not to deflate. Add the remaining egg whites and gently fold them in until incorporated.
  7. Wipe out the mixing bowl used for the egg whites. Add the remaining 1 cup of heavy whipping cream to the mixing bowl and beat until stiff peaks form.
  8. Gently fold the whipped cream into the mousse mixture until fully incorporated.
chocolate mousse in jars with no topping

FAQs

What is chocolate mousse made of?

Chocolate mousse made the classic French way includes good quality chocolate bars, eggs, sugar and heavy cream.

There are (4) components to this recipe, utilizing all of the ingredients mentioned above.

First, the chocolate is combined with warm cream to make a ganache.

Second, egg yolks are whisked with sugar and vanilla until thick and pale yellow, then the ganache is slowly added to it.

Third, the egg whites are whipped with 2 tablespoons of sugar until stiff peaks form. The meringue is then folded into the chocolate mixture, and gives the mousse its light, airy texture.

Lastly, heavy cream is whipped to stiff peaks and folded into the mousse, which adds creaminess.

Jar of chocolate mousse with spoon buried inside

Is it safe to eat raw eggs in chocolate mousse?

Raw eggs are used in this dark chocolate mousse, which is the classic way to make it. I’ve tried making it without them, and the texture is just isn’t the same.

Some risk is involved consuming raw eggs, and is not recommended for pregnant women, young children or people with compromised immune systems.

You can use pasteurized eggs in this recipe to reduce the risk of salmonella.

To be on the safe side, you can also cook the egg mixture gently in a double boiler, which is outlined below in the recipe card notes.

Why is my chocolate mousse lumpy?

If your mousse has large lumps of chocolate, it’s generally because the chocolate-egg mixture hardened. This occurs because the chocolate hardens as it cools.

If it has cooled, heat at 50% power in the microwave for 10 seconds or so just to soften, then stir to loosen it up. It’s very important not to overheat the mixture as the chocolate can seize and the eggs yolks can cook.

From there, be sure that the mixture is barely warm to the touch when it’s time to fold in the egg whites or you run the risk of deflating them.

How long does chocolate mousse last?

This dark chocolate mousse will keep in the refrigerator for up to 3 days.

Recipe notes

  • Pro tip: The first step is to separate your eggs as they’re easier to separate when they’re cold, and egg whites whip much faster when they’re room temperature.
  • Chocolate. Be sure to use good quality chocolate baking bars or wafers. For this recipe, use chocolate with a cocoa content of at least 50% (this includes semi-sweet and bittersweet chocolate). Keep in mind that the darker the chocolate, the less sweet your chocolate mousse will be, so adjust the amount of sugar as needed. Milk chocolate and white chocolate cannot be substituted here as the amount of cream would need to be adjusted.
  • This dark chocolate mousse is made the classic French way, which includes raw eggs. Use eggs that have been pasteurized to reduce the risk of salmonella. To be on the safe side, cook the eggs and sugar gently over a double boiler, whisking often, until the mixture reaches 160 degrees. From there, add the vanilla and stir, then combine it slowly with the ganache.
  • Store mousse in the refrigerator for up to 3 days.
Spoonful of easy chocolate mousse

More chocolate recipes you’ll love:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Easy Chocolate Mousse in a jar with whipped cream

Easy Chocolate Mousse Recipe

Chocolate mousse is rich and creamy for the ultimate chocolate dessert! You'll find easy to follow step by step instructions so it's perfect every time, and it can be made completely in advance!
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Ingredients

  • 3 large eggs separated
  • 6 ounces good quality bittersweet chocolate bars or wafers chopped in 1/4" or smaller pieces; sub with semi-sweet or a combination of both
  • 1 3/4 cup heavy cream or heavy whipping cream divided; do not sub with milk or half and half
  • 6 tablespoons granulated sugar divided
  • 1 teaspoon vanilla extract optional; sub with your favorite extract or 1 tablespoon of alcohol or liqueur

Instructions 

  • Separate the eggs when they're cold. Place the whites in the bowl of a stand mixer and allow to come to room temperature, and place the yolks in a large bowl.
    3 large eggs
  • Place the chopped chocolate in a medium bowl. Heat 3/4 cup of cream in a small saucepan over medium heat just until bubbles form around the edges and it begins to steam. Remove from heat and pour it over the chopped chocolate and allow it to stand for 1-2 minutes to soften. Once the chocolate has softened, stir or whisk the mixture slowly until smooth, about 1-2 minutes. If there are any stubborn bits of chocolate that won't melt, heat at 50% power in the microwave for about 20 seconds and stir slowly. Be careful not overheat it and scorch the chocolate.
    6 ounces good quality bittersweet chocolate bars or wafers, 1 3/4 cup heavy cream or heavy whipping cream
  • While the chocolate is softening, add 1/4 cup sugar and vanilla to the egg yolks. Whisk until thick and pale yellow, about 1 minute.
    6 tablespoons granulated sugar, 1 teaspoon vanilla extract
  • Slowly whisk the warm chocolate ganache into the egg yolk mixture, whisking constantly until combined. Set aside.
  • Beat the egg whites at medium high speed. Once the mixture is foamy and glossy, slowly sprinkle in the remaining 2 tablespoons of granulated sugar with the mixer running. Continue to beat until stiff, glossy peaks form. Dip the wire whip in the egg whites and turn upside down….the egg whites should stand up.
  • Whisk the chocolate mixture once more to make sure that it's still soft (if it cools too much it can become solid). If it's solid, heat at 50% power in the microwave for 10-15 seconds and stir slowly until smooth — do not overheat as the chocolate can separate or seize. From there, make sure the temperature of the chocolate is just barely warm to the touch, then gently fold in 1/3 of the egg white mixture until almost incorporated. Add the remaining egg whites and fold in gently. It's ok if a few white streaks remain.
  • Wipe out the bowl used to whip the egg whites and add the cream. Beat until stiff peaks form, then fold gently into the chocolate mixture until combined.
  • Pour the mousse into a large serving dish or divide the chocolate mousse into 6-8 individual dishes depending on size. Chill for a minimum of 4 hours or up to 1 day in advance. Serve with additional whipped cream and shaved chocolate, if desired. Enjoy!

Notes

  • Pro tip: The first step is to separate your eggs as they’re easier to separate when they’re cold, and egg whites whip much faster when they’re room temperature.
  • Chocolate. Be sure to use good quality chocolate baking bars or wafers. For this recipe, use chocolate with a cocoa content of at least 50% (this includes semi-sweet and bittersweet chocolate). Keep in mind that the darker the chocolate, the less sweet your chocolate mousse will be, so adjust the amount of sugar as needed. Milk chocolate and white chocolate cannot be substituted here as the amount of cream would need to be adjusted.
  • This dark chocolate mousse is made the classic French way, which includes raw eggs. Use eggs that have been pasteurized to reduce any risk of salmonella.  To be on the safe side, cook the eggs and sugar gently over a double boiler, whisking often, until the mixture reaches 160 degrees. From there, add the vanilla and stir, then combine it slowly with the ganache.
  • Store mousse in the refrigerator for up to 3 days.

Nutrition

Calories: 363kcal, Carbohydrates: 22g, Protein: 5g, Fat: 29g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.02g, Cholesterol: 130mg, Sodium: 43mg, Potassium: 197mg, Fiber: 2g, Sugar: 18g, Vitamin A: 877IU, Vitamin C: 0.3mg, Calcium: 58mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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