Chocolate Mousse
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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
Author David & Debbie Spivey


  • 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


  • 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.



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


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
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