Chocolate Mousse

Chocolate Mousse

Just in time for Valentine’s Day, I present to you a chocolate mousse!

Yes, I made a dessert!

Some say I don’t share dessert recipes often enough, but you know I’m not a flamboyant holiday celebrator either. However, today I want to help you create something special for Valentine’s Day. And even if you don’t have a Valentine, make this mousse to enjoy all by yourself, because you deserve it!

ingredients on a board

What Exactly Is Chocolate Mousse?

The term mousse, which means “foam”, originated in France in the 18th century. A mousse is defined as a soft prepared food that involves creating air bubbles to give it a light fluffy texture. The texture can range from light and fluffy to a rich and creamy texture, depending on how the mousse is made,

This chocolate mousse is prepared in the classic French way which uses both whipped cream and egg whites. The air bubbles in the creamed egg white mixture give the mousse light and airy texture, while the chocolate makes it rich and velvety smooth. Some recipes for chocolate mousse involve double-boilers and they can seem very intimidating to make. This recipe simplifies the process. All you need are the help of your electric mixer and microwave oven.

prepared chocolate mousses ready to eat

7 Tips For Making Chocolate Mousse

#1 Separating The Eggs:

Always use cold eggs when separating the yolks from the whites, but egg whites whip up better at room temperature, so separate the yolks and white first so the eggs can acclimate at room temperature until needed.

stainless steal bowl of ice water with a whisk

#2 Whipping Cream:

Always beat whipping cream with a cold bowl and whisk. Either put them in the fridge beforehand or try this shortcut! Add ice water to the bowl with the whisk inside. Swirl until the bowl in nice and chilled then drain, dry and beat away!

whipping cream in a bowl with a whisk

#3 Beating The Egg Whites:

When beating the egg whites, you want them to have firm peaks, which means the peaks should flop over like an “elf’s hat”. That’s when you know the egg whites are done. Be gentle when folding in the whipping cream and egg whites!

#4 Folding the Chocolate Mousse:

A chocolate mousse should be very light and fluffy. You should never stir but instead, fold the mixture together. The more you fold the mousse, the more air is let out of the mousse.

wide mouth funnel with mousse

#5 Presentation:

If using glasses, use a wide mouth funnel to neatly add the mousse to the glasses. I cannot live without my funnel. I used it for everything!

If using homemade sweetened whipped cream, cut a small hole in the corner of a small zip-top bag to help you neatly swirl the whipped cream on top of the mousse.

Piping whipped cream with a zip-top bag
whipped cream piped on top of the mousse

#6 Chocolate Shavings:

To make the chocolate shavings, use a vegetable peeler to scrape down a block or bar of chocolate.

#7 Storage:

The chocolate mousse is best if eaten within a couple of days. However, you can store the mousse in the fridge for up to a week (Yeah, like that’s ever going to happen!).

chocolate mousse spooned up with the mountains in the background

I hope this chocolate mousse recipe gives your Valentine’s Day a little something special to share with the ones you love!

This rich and velvety smooth chocolate mousse is prepared in the classic French way using both whipped cream and egg whites, but simplifies the process.
Print Pin Rate this Recipe
5 from 1 vote

Chocolate Mousse

This rich and velvety smooth chocolate mousse is prepared in the classic French way using both whipped cream and egg whites, but simplifies the process. 
Course Dessert
Cuisine American, French
Keyword chocolate, Mousse
Prep Time 20 minutes
Refrigeration Time 5 hours
Total Time 20 minutes
Servings 4
Calories 407kcal

Ingredients

  • 3 eggs
  • 4 ½ ounces bittersweet baking chocolate (60% cocoa)
  • 2 tablespoons unsalted butter
  • ½ cup heavy whipping cream
  • 3 tablespoons white sugar
  • sweetened whipped cream for serving, optional
  • chocolate shavings for serving, optional
  • chocolate chips for serving, optional
  • fresh berries for serving, optional

Instructions

  • Separate the eggs and yolks while the eggs are cold.
  • In a medium bowl, whisk the egg yolks.
  • Melt the chocolate and butter in a small bowl in the microwave. Microwave in 30-second increments, stirring between each, until the chocolate is smooth. Stir well. Set aside to cool.
  • In a chilled bowl with a chilled whisk, beat the cream until stiff peaks form.
  • Add sugar to the egg whites and beat the whites until firm peaks form.
  • Gently, fold the egg yolks into the cream using a rubber spatula about 8 to 10 folds. It’s ok if there are still streaks going through.
  • Check the chocolate to ensure it is lukewarm, to touch. Pour the chocolate into the creamy yolk mixture, again 8 to 10 folds.
  • Add about a quarter of the beaten egg whites into the chocolate mixture. Fold through until the egg whites are well incorporated.
  • Pour the chocolate mixture into the rest of the egg whites and fold them in. To help with the lumps, smear the spatula across the surface to blend into the chocolate; about 12 folds total should do the trick. If you need to fold a little more, do so, just remember be gentle.
  • Divide the chocolate mousse into four small dishes. Refrigerate for at least 5 hours, or overnight.
  • Serve garnished with sweetened whipped cream, chocolate shavings and/or chocolate chips. You could also use fresh berries for a more elegant touch.

Video

Notes

This recipe makes (4) ½ cup servings.
Separating Eggs: Always use cold eggs when separating the yolks from the whites, but egg whites whip up better at room temperature, so separate the yolks and white first so the eggs can acclimate at room temperature until needed.
Whipping Cream: Always beat whipping cream with a cold bowl and whisk. Either put them in the fridge beforehand or try this shortcut! Add ice water to the bowl with the whisk inside. Swirl until the bowl in nice and chilled then drain, dry and beat away!
The Egg Whites: When beating the egg whites, you want them to have firm peaks, which means the peaks should flop over like an “elf’s hat”. That’s when you know they are done. Be gentle when folding in the whipping cream and egg whites!
Folding the Chocolate Mousse: A chocolate mousse is supposed to be very light and fluffy. You should never stir but instead, fold the mixture together. The more you fold the more air is let out of the mousse.
Presentation: If using glasses, use a wide mouth funnel to neatly add the mousse to the glasses. I cannot live without my funnel. I used it for everything!
If using homemade sweetened whipped cream, cut a small hole in the corner of a small zip-top bag to help you neatly swirl the whipped cream on top of the mousse.
Chocolate Shavings: To make the chocolate shavings, use a vegetable peeler to scrape down a block or bar of chocolate.
Storage: The chocolate mousse is best if eaten within a couple of days, but will keep in the fridge for up to a week (like that’s ever going to happen!).
Recipe adapted from ReipeTinEats.com

Nutrition

Calories: 407kcal | Carbohydrates: 28g | Protein: 7g | Fat: 29g | Saturated Fat: 20g | Cholesterol: 178mg | Sodium: 93mg | Potassium: 269mg | Fiber: 1g | Sugar: 20g | Vitamin A: 790IU | Calcium: 134mg | Iron: 1mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!

The Mountain Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

There is no extra cost to you for clicking on the links! It just helps us afford to do what we do here at TheMountainKitchen.com. Thanks for your support!

Follow me

The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
The Mountain Kitchen
Follow me


6 thoughts on “Chocolate Mousse”

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Want FREE Recipes?

Join our mailing list to receive the latest recipes!

Subscription Options

You have Successfully Subscribed!