Fluffy, From-Scratch Chocolate Mousse
While this chocolate mousse recipe will make you look and feel like fancy French pastry chef, you don’t need a culinary degree to make it. Really, it’s just a little more complicated than a chocolate pudding, but the results are much more impressive. My recipe has the classic silky and airy texture created by whipped egg whites and whipped cream. Its rich chocolate flavor is decadent, but not too sweet, and it looks so elegant served with a dollop of whipped cream (or chocolate whipped cream) and chocolate shavings. Fair warning: this chocolate mousse recipe does create a lot of dishes, but it’s 100% worth it!
Why You’ll Love This Recipe:
It’s quick and easy with just 15 minutes of prep work.Can be served in glass jars, martini glasses, ramekins, espresso cups–whatever you have on hand.It needs at least 2-3 hours to chill before serving, so it’s perfect for making ahead of time.
What You Need
Because chocolate mousse uses just a few ingredients, it’s important that each one is high quality. Let’s highlight a few:
Eggs. To keep with tradition, we are using raw eggs in this mousse recipe. There is no cooking step, so the eggs will still be raw in the final product. If you’re uncomfortable with this or simply cannot eat raw eggs for health reasons, leave me a comment and let me know, I’ll work on an alternative version that you’ll be able to enjoy too! Chocolate. Use a quality baking bar for this recipe; I like to use 60% Ghirardelli chocolate bar. While chocolate chips could work, I don’t recommend using them as they’re a lower quality chocolate and contain added ingredients we don’t need here.Instant espresso powder. A small pinch enhances the chocolate flavor of the mousse without making it taste like coffee. Optional, but sooo good!
SAM’S TIP: I like to garnish my mousse with chocolate shavings for a polished look. To do this, you can grate a chocolate bar with a microplane, or you can use a vegetable peeler to create pretty chocolate curls. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Chocolate Mousse
SAM’S TIP: Do NOT add all of the whipped egg whites at once! To help the egg whites and chocolate mixture come together easier and more smoothly, we’ll “temper” the chocolate mixture by adding just some of the egg whites at first. This loosens up the chocolate mixture and makes it much easier to stir, which will help us incorporate the remaining egg whites (without deflating them). Totally worth all the extra dishes, right? Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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