Chocolate Mousse

Chocolate Mousse
Classic chocolate mousse is an easy, make-ahead friendly dessert that feels both relaxed
and fancy. Our simple step-by-step recipe breaks it all down.
BY
ELISE BAUER
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food
Research from Stanford University.
Learn about Simply Recipes' Editorial Process
Updated September 06, 2024
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IN THIS RECIPE
 Which Chocolate to Use

 Tips for Success
 Using Raw Eggs
 Serving Dishes
 Make It Ahead
 Serving Suggestions
Jump to recipe
This chocolate mousse is thick, rich, creamy, and a perfect dessert for entertaining! Not
only is it pretty, everyone gets their own serving, and you can make it a day ahead of
time.
I found this recipe years ago in the Bouchon cookbook by famed chef Thomas Keller. It is
somewhat of a "chef-y" recipe with melting chocolate over a double boiler, whipping egg
whites, and whipped cream.
But if you follow the tips I outline below, you should have success with the recipe and a
beautiful, luscious chocolate mousse dessert.
Simply Recipes / Sally Vargas
Best Chocolate for Chocolate Mousse
If you want a truly chocolatey chocolate mousse, use bittersweet dark chocolate,
anywhere from 62% to 70% cocoa.
For this chocolate mousse, I'm using the darkest chocolate I could find (Trader Joe's has
some Belgian 70% cocoa 1-pound bricks).
If you are going to serve the mousse straight—with no added cream or fruit—and you love
the taste of barely sweet dark chocolate, your mousse will be perfect with the 70%.
If you layer in fruit (raspberries complement the chocolate quite well) and or more
whipped cream, you'll want either to add sugar or use 62% bittersweet chocolate.
Tips for Chocolate Mousse Success
Chocolate mousse can be a little bit tricky! Here are some tips to help you be successful
with this recipe:
 Gently melt chocolate: Melt chocolate over barely simmering water in a double
boiler. You can set up a double boiler by placing a metal bowl over a saucepan
with barely simmering water (don't let the bowl touch the water.) If you don't use a
double boiler, the chocolate can break or separate.
 Cool chocolate until barely warm: Once you've melted the chocolate with the
butter and espresso, you'll want to cool it until it is barely warm when you dab
some on your lower lip. That will be the right temperature for adding the egg yolks.
Too warm and the eggs will cook. Too cool and the chocolate will seize up when
you add the other ingredients.
 Separate eggs when cold, but whip at room temp: Eggs separate easiest
when they are right out of the fridge. But egg whites will whip more easily when
they are room temp. So separate the eggs first, and then let them sit at room temp
for several minutes.
 Clean equipment for whipping egg whites: Egg whites will refuse to whip
properly if there is any residual fat in the bowl or beaters you are using, or if there
are any bits of egg yolk that made their way into the whites. So make sure you are
using very clean equipment, and you have picked out any bits of egg yolk that may
be in the whites.
 Fold, don't stir, egg whites and whipped cream: Gently fold egg whites and
whipped cream into your chocolate mousse and your mousse will be fluffy.
Simply Recipes / Sally Vargas
Raw Eggs in Chocolate Mousse: You Have Options!
This classic chocolate mousse recipe uses raw egg whites and raw egg yolks. For most
people this is not an issue, but people with compromised immune systems, pregnant
women, very young or old people, should avoid raw eggs due to the risk of salmonella.
You can buy pasteurized eggs at the store if you feel uncomfortable using raw eggs in this
recipe. You can even adapt this recipe using our procedure to pasteurize eggs at home.
How To Pasteurize Eggs at Home
READ MORE:
The Best Dishes for Chocolate Mousse
Mousse can be chilled and served in any individual-sized cup, tumbler, or ramekin. Even
small canning jars or tea cups work.
A Make-Ahead Dessert
Chocolate mousse is best if chilled at least 8 hours or up to 24 hours before serving. This
makes it the perfect make-ahead dessert.
How to Serve Chocolate Mousse
While chocolate mousse is just fine all on its own, you can fancy it up by adding a dollop
of whipped cream to each dish before serving. You can also layer the mousse with
raspberries and whipped cream; if you do this, serve it in glasses so you can see the
pretty layers when you serve.
More Decadent Chocolate Desserts
 Homemade Chocolate Truffles

 Chocolate Fondue
 Chocolate Ganache Torte
 Vegan Chocolate Pudding
 Double Chocolate Cupcakes
FROM THE EDITORS OF SIMPLY RECIPES

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Chocolate Mousse
PREP TIME15 mins
COOK TIME20 mins
CHILLING8 hrs
TOTAL TIME8 hrs 35 mins
SERVINGS5 to 8 servings
This recipe uses raw eggs. If you are concerned about salmonella risks, you can use
pasteurized eggs, or pasteurize them yourself using the method outlined in How to
Pasteurize Eggs at Home .
Recipe adapted from Bouchon.
Ingredients
 1 cup heavy cream, cold
 4 1/2 ounces (128g) bittersweet chocolate, finely chopped
 2 tablespoons (28g) unsalted butter, cubed
 2 tablespoons (30mL) brewed espresso or very strong coffee
 3 large eggs, separated
 1 tablespoon sugar
 Raspberries to serve, optional
 Whipped cream to serve, optional
Method
1. Whip the cream:
Whip the heavy whipping cream to soft peaks, then chill.
2. Melt the chocolate:
Put the chocolate, cubed butter, and espresso in the top of a double boiler over
hot, steamy water (not simmering), stirring frequently until smooth.
Remove the chocolate mixture from the heat and let it cool until the chocolate is
just warm to the touch. Don't let the chocolate get tool cool or the mixture will
seize when the other ingredients are added.
3. Whip the egg whites:
Once you've taken the chocolate mixture off the heat and it has started to cool,
whip the egg whites until they are foamy and beginning to hold a shape. Sprinkle
in the sugar and whip until the egg whites form stiff peaks.
4. Add egg yolks to chocolate:
When the chocolate has cooled until it is just warm to the touch, stir in the egg
yolks.
5. Add whipped cream and egg whites:
Gently stir in about one-third of the whipped cream to thin and loosen the
chocolate mixture. Then fold in half the egg whites. Fold in the remaining egg
whites. Fold in the remaining whipped cream.
6. Spoon into serving dishes, chill:
Spoon or pipe the mousse into a serving dishes. If you wish, layer in fresh
raspberries and whipped cream. Chill in the refrigerator for 8 to 24 hours.
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Chocolate Mousse

 Which Chocolate to Use

whites, and whipped cream.

beautiful, luscious chocolate mousse dessert.

Simply Recipes / Sally Vargas

Best Chocolate for Chocolate Mousse

anywhere from 62% to 70% cocoa.

some Belgian 70% cocoa 1-pound bricks).

Tips for Chocolate Mousse Success

with this recipe:

double boiler, the chocolate can break or separate.

you add the other ingredients.

for several minutes.

Simply Recipes / Sally Vargas

Raw Eggs in Chocolate Mousse: You Have Options!

The Best Dishes for Chocolate Mousse

How to Serve Chocolate Mousse

More Decadent Chocolate Desserts

 Homemade Chocolate Truffles

FROM THE EDITORS OF SIMPLY RECIPES

Recipe adapted from Bouchon.

1. Whip the cream:

Whip the heavy whipping cream to soft peaks, then chill.

2. Melt the chocolate:

3. Whip the egg whites:

4. Add egg yolks to chocolate:

5. Add whipped cream and egg whites:

6. Spoon into serving dishes, chill:

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