This Easy Chocolate Mousse recipe is a classic French dessert that you can make at home. It’s wonderfully creamy and chocolatey!
Easy Chocolate Mousse
This mousse is just about the most delicious chocolate dessert ever. If you’re a chocolate lover, then chocolate mousse is for you. It definitely reminds me of the texture of the filling of our no bake Nutella pie. It’s so good!
This delicious recipe comes from a cookbook called, French Cooking for Beginners (75+ Classic Recipes to Cook Like a Parisian) by Francois de Melogue. The French have perfected the art of eating well. This book shares how to make food that is often served on French dinner tables. The author focuses on including easy-to-follow steps so no one feels intimidated by making French food!
Here are a few recipes from the book that we’d like to make:
- Eggs Poached in Red Wine
- Steak Tartare
- Warm Goat Cheese Salad with Shallot Vinaigrette
- French Lamb Stew
- Hanger Steak with Bearnaise Sauce
- Potatoes Anna
- Chicken in Red Wine Sauce
- Peach Melba
🛒 Ingredients Needed:
- bittersweet chocolate
- unsalted butter
- egg yolks
- egg whites
- granulated white sugar
- heavy whipping cream
- vanilla extract
- chocolate shavings, for garnish
✏️ How to make Easy Chocolate Mousse:
The complete, printable recipe is at the end of this post.
- In the top of a double boiler (or bowl) over simmering water, melt the chocolate, stirring until smooth. Remove it from the heat and whisk in the butter. Whisk in the yolks until well-blended. Set aside.
- In a medium-bowl, use an electric mixer on medium-high speed, beat the egg whites until they begin to form medium peaks. Add 1 tablespoon of sugar and beat 30 seconds longer. Gently fold the egg whites into the chocolate mixture just until no white streaks remain.
- Wash and dry the bowl and beaters. Add the cream and remaining ¼ cup sugar and beat at medium-high speed until medium peaks form. Mix in the vanilla extract, then fold into the chocolate mixture until no white streaks remain.
Divide the mousse between 6 glass serving dishes or small jars. Garnish with chocolate shavings. Cover and refrigerate for at least 2 hours or up to 2 days.
➡️ Tips for making Chocolate Mousse:
- Use good quality chocolate with at least 60% cocoa solids for a rich flavor.
- Separate the eggs carefully when the recipe calls for yolks and whites. Any yolk in the whites can prevent them from whipping up properly.
- When combining the beaten egg whites and the chocolate mixture do it gradually and gently fold them together to maintain the mousse’s airy texture.
✔️ Make ahead and storage tips:
Allow the mousse to chill in the refrigerator for at least a few hours, or ideally overnight, to set properly and develop its full flavor.
❤️ What I Love About This Recipe:
- It’s chocolately, rich and delicious!
- This is an impressive dessert to make for guests!
- It’s a little flavor of Paris at home!
Favorite Easy Dessert Recipes:
Chocolate Mousse
Ingredients
- 8 ounces bittersweet chocolate
- ½ cup (1 stick) unsalted butter, at room temperature (cut into tablespoons)
- 2 large egg yolks
- 4 large egg whites
- 5 tablespoons granulated white sugar
- ½ cup heavy whipping cream
- 1 teaspoon vanilla extract
- chocolate shavings, for garnish
Instructions
- In the top of a double boiler over simmering water, melt the chocolate, stirring until smooth. Remove it from the heat and whisk in the butter. Whisk in the yolks until well-blended. Set aside.
- In a medium-bowl, use an electric mixer on medium-high speed, beat the egg whites until they begin to form medium peaks. Add 1 tablespoon of sugar and beat 30 seconds longer. Gently fold the egg whites into the chocolate mixture just until no white streaks remain.
- Wash and dry the bowl and beaters. Add the cream and remaining ¼ cup sugar and beat at medium-high speed until medium peaks form. Mix in the vanilla extract, then fold into the chocolate mixture until no white streaks remain.
- Divide the mousse between 6 glass serving dishes or small jars. Garnish with chocolate shavings. Cover and refrigerate for at least 2 hours or up to 2 days.