How to Make Chocolate Mousse

Guide Note

Chocolate mousse is a creamy, delicious chocolate and egg confection that's relatively simple to make. How to Make Chocolate Mousse is a step-by-step guide to whipping up a mousse that will wow your guests. Chocolate pudding doesn't hold a candle to it!

Disclaimer

The USDA doesn't recommend consuming raw, unpasteurized eggs due to the risk of salmonella infection. If you use a chocolate mousse recipe that calls for uncooked egg (such as the classic recipe below), be sure to use pasteurized eggs.

Table of Contents

Chocolate Mousse Tips

  1. Use pasteurized eggs to make classic chocolate mousse to avoid salmonella.
  2. Melt chocolate in a double boiler or the microwave.
  3. Let chocolate cool some to prevent eggs from solidifying.
  4. Fold egg whites gently to preserve their volume.
  5. Add some liqueur to your mousse for extra flavor.

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Introduction

(Creative Commons photo by Kirti Poddar)
(Creative Commons photo by Kirti Poddar)
  • Chocolate mousse is a delicious French dessert classic. You can whip it up in as few as ten minutes, depending on the recipe, and you only really need two ingredients: chocolate and eggs for classic-style mousse. An array of other variations, including the creamier, modern mousse, are nearly as simple, with results that are just as delicious and impressive. Just a little work will pay off in a whole lot of chocolate pleasure.


Classic Chocolate Mousse

  • Originally, chocolate mousse was made without any cream. The egg whites provided the fluffy volume for the dessert. Here's an example of that time-honored method.
(Creative Commons photo by foeopoooey)
(Creative Commons photo by foeopoooey)

Ingredients

Equipment

  • Double boiler or microwave
  • Electric mixer or whisk
  • Container in which to beat egg whites
  • Spatula or wooden spoon

Make Your Mousse

  1. Melt the chocolate, butter, and sugar in a double boiler. Take the mixture off the heat.
  2. Add your yolks one at a time to the warm chocolate as you stir. Take care that the chocolate has cooled enough that it won't solidify the eggs.
  3. In a separate container, beat the egg whites until you can form stiff peaks by lifting the beater/whisk out of the bowl. If you have trouble getting the right consistency, try adding a pinch of salt to help stiffen the whites.
  4. Fold your egg whites gently into the chocolate mixture. You may want to add the whites gradually, folding in a small amount before adding another spoonful.
  5. Refrigerate until the mousse sets.
  6. That's all there is too it! Enjoy.

Chocolate Mousse with Cream

  • Today, most chocolate mousse recipes call for heavy cream in addition to eggs. Heating the eggs in the mixture—and using whipped cream for volume—helps insure against a mousse that gives you more than you bargained for (salmonella).
(Creative Commons photo by Emma Line)
(Creative Commons photo by Emma Line)

Ingredients

Extra Equipment

  • In addition to the equipment listed for the classic mousse above:
    • A second container in which to whip the cream
    • Candy thermometer (optional)

Make Your Mousse

  1. Use an electric mixer to whip the heavy cream until it forms soft peaks.
  2. Melt the chocolate and butter together in a double boiler.
  3. Beat the egg yolks well with a fork. Slowly add them to the chocolate mixture.
  4. Add the vanilla and remove the mixture from the heat.
  5. Add a scoop of the whipped cream to the chocolate mixture and stir it in.
  6. Whip the egg whites and salt until they form stiff, white peaks.
  7. The chocolate mixture should now be slightly warm, not hot. Fold the chocolate into the rest of the whipped cream.
  8. Fold in the egg whites. Stop folding as soon as there are no longer any white lumps.
  9. Refrigerate overnight, or until the mousse sets.

Tip: To be extra-vigilant against salmonella infection, use a candy thermometer to heat the egg and chocolate mixture to 160° Fahrenheit.

Super Simple Egg-less Mousse

  • If you're in a hurry or don't want eggs in your mousse, you can make a quick dessert by combining chocolate and whipped cream.

Ingredients

Make Your Mousse

  1. Melt the chocolate in a double boiler or the microwave.
  2. Beat the cream until it makes peaks.
  3. Fold the whipped cream a little at a time into the chocolate.
  4. Indulge.

Variations

(Creative Commons photo by stu spivack)
(Creative Commons photo by stu spivack)
  • Chocolate tastes delicious when combined with other simple flavors. Consider adding a twist to your chocolate mousse.
  1. Combine a couple tablespoons of coffee with your chocolate as you melt it.
  2. Add some of your favorite liquor to the mousse. Suggestions include Kahlua, Irish cream liqueur, rum, and Grand Marnier.
  3. Make a white chocolate mousse instead of bitter- or semi-sweet—see photo at right.
  4. You can even make a dairy-free vegan chocolate mousse.
  5. Put in some fruit for a zesty change of pace.

Presentation

  • Mousse is delicious no matter how you eat it, but if you want to make an impression, follow these simple steps.
  1. Before the mousse sets, pour it into small dishes, one for each person, then put them all in the fridge.
  2. If you don't have appropriate ramekins, pour the mousse into colorful coffee mugs.
  3. Top each mousse with a strawberry, sliced and fanned out.
  4. Serve after a dinner of quiche for an evening of French cuisine.

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Resources for How to Make Chocolate Mousse

Classic Chocolate Mousse Recipes

Chocolate Mousse with Cream Recipes

Egg-less Chocolate Mousse Recipes

Variations