Dark Chocolate Mousse

Dark Chocolate Mousse is a rich, velvety dessert that blends intense chocolate flavor with a light, airy texture. This classic French-inspired treat features a smooth chocolate base, gently folded with whipped egg whites and cream, resulting in an elegant and indulgent finish that’s perfect for dinner parties or special occasions.

Why You’ll Love This Recipe

This mousse offers the perfect balance of deep chocolate flavor and creamy lightness. It uses simple, high-quality ingredients and delivers a dessert that looks sophisticated but is surprisingly easy to prepare. With its silky texture and customizable toppings, it’s sure to satisfy any chocolate lover.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the chocolate base

• dark chocolate (60–70% cocoa), chopped

• unsalted butter

• vanilla extract

For the egg mixture

• large eggs, separated

• granulated sugar

• water

• salt

For the whipped cream

• heavy cream, cold

• powdered sugar (optional, for added sweetness)

Optional toppings

• shaved chocolate

• fresh berries

• whipped cream

Directions

1. Melt the chocolate: In a heatproof bowl set over a pot of simmering water, melt the dark chocolate and butter together, stirring until smooth. Remove from heat, stir in vanilla extract, and let cool slightly.

2. Prepare the egg yolks: In a small saucepan, whisk together the egg yolks, granulated sugar, and water. Cook over low heat, whisking constantly, until the mixture thickens slightly (about 3–4 minutes). Remove from heat and let cool. Stir the cooled yolk mixture into the melted chocolate.

3. Whip the egg whites: In a clean bowl, beat the egg whites and a pinch of salt until stiff peaks form. Gently fold the egg whites into the chocolate mixture in two additions, keeping the mixture light and airy.

4. Whip the cream: In another bowl, whip the cold heavy cream (and powdered sugar, if using) until soft peaks form. Fold into the chocolate mixture until fully combined and smooth.

5. Chill and set: Spoon the mousse into serving glasses or ramekins. Refrigerate for at least 2 hours until firm.

6. Serve: Top with whipped cream, chocolate shavings, or fresh berries before serving.

Servings and timing

This recipe yields 4 servings.
Preparation time: 20 minutes
Cooking time: 5 minutes
Chill time: 2 hours
Total time: approximately 2 hours 25 minutes

Variations

• Espresso mousse: Add 1 teaspoon of instant espresso powder to the melted chocolate for a mocha twist.

• Orange zest: Stir in finely grated orange zest for a citrus note.

• Liqueur addition: Add 1 tablespoon of a liqueur such as Grand Marnier, Amaretto, or Kahlua to the chocolate mixture.

• White and dark layers: Make a batch with white chocolate for layered presentation.

Storage/reheating

Store the mousse covered in the refrigerator for up to 3 days. This dessert is best served chilled and does not require reheating.

FAQs

Can I use milk chocolate instead of dark?

Yes, but the mousse will be sweeter and less intense in chocolate flavor.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I skip the raw egg whites?

The egg whites provide the airy texture, but if preferred, use pasteurized egg whites or a whipped cream-only version.

Can I make this ahead of time?

Yes, it’s ideal for making ahead, as it needs time to chill and set.

How do I get a smooth mousse?

Ensure the chocolate mixture is cooled before folding in the egg whites and cream to prevent deflation.

Can I freeze chocolate mousse?

It’s not recommended, as freezing can affect the texture when thawed.

Can I serve the mousse immediately without chilling?

It’s best chilled, as chilling helps it firm up and develop its full flavor.

What type of chocolate is best?

Use high-quality dark chocolate (60–70% cocoa) for the best flavor and texture.

Can I make it dairy-free?

You can experiment with coconut cream and dairy-free chocolate, but texture may vary.

What pairs well with chocolate mousse?

Fresh berries, crushed nuts, or a crisp biscotti on the side complement this dessert beautifully.

Conclusion

Dark Chocolate Mousse is a timeless, indulgent dessert that combines deep chocolate richness with an airy, smooth texture. Simple yet impressive, it’s a perfect finish to any meal and a guaranteed hit with chocolate lovers. Whether served plain or with elegant toppings, this mousse offers pure dessert satisfaction.

Dark Chocolate Mousse

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• Author: Douaa
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 2 hours 25 minutes
• Yield: 4 servings
• Category: Dessert
• Method: No-bake
• Cuisine: French-inspired

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Description

This Dark Chocolate Mousse is a rich, velvety, and elegant dessert that’s perfect for chocolate lovers. Made with real dark chocolate, airy whipped cream, and fluffy egg whites, it delivers an indulgent, silky texture with intense chocolate flavor. Ideal for dinner parties or a special treat!

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Ingredients

Chocolate Base:

• 6 oz dark chocolate (60-70% cocoa), chopped

• 3 tbsp unsalted butter

• 1 tsp vanilla extract

Egg Mixture:

• 3 large eggs, separated

• 1/4 cup granulated sugar

• 1 tbsp water

• Pinch of salt

Whipped Cream:

• 3/4 cup heavy cream, cold

• 1 tbsp powdered sugar (optional, for extra sweetness)

Optional Toppings:

• Shaved chocolate

• Fresh berries

• Extra whipped cream

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Instructions

• Melt the chocolate: In a heatproof bowl set over simmering water (double boiler), melt dark chocolate and butter, stirring until smooth. Remove from heat and stir in vanilla. Let cool slightly.

• Prepare egg yolks: In a small saucepan, whisk together egg yolks, sugar, and water. Cook over low heat, whisking constantly, until slightly thickened (about 3-4 minutes). Remove from heat and let cool briefly, then stir into melted chocolate mixture.

• Whip egg whites: In a clean bowl, beat egg whites with a pinch of salt until stiff peaks form. Gently fold into the chocolate mixture in two additions, keeping the texture light.

• Whip cream: In a separate bowl, whip the cold heavy cream (and powdered sugar, if using) until soft peaks form. Gently fold into the chocolate mixture until smooth and fully combined.

• Chill: Spoon mousse into serving glasses or ramekins. Refrigerate for at least 2 hours, until set.

• Serve: Top with whipped cream, chocolate shavings, or berries if desired.

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Notes

• Use high-quality chocolate for the best flavor.

• Mousse can be made a day ahead—perfect for entertaining.

• If concerned about raw eggs, use pasteurized eggs.