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Classic chocolate mousse served in glass cups with dark chocolate shavings. The mousse has a smooth, airy texture and a rich chocolate color.

Chocolate Mousse

Olivia Carter
This light, airy no-bake French treat is dark chocolate, eggs, and cream whipped into creamy heaven—total beginner win.
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30 minutes
Prep Time 30 minutes
Cook Time 5 minutes
chill time 4 hours
Total Time 4 hours 35 minutes
COST Around $5-8 total
Course Dessert
Cuisine France
Keyword chocolate mousse
Servings 6 lucky folks
Calories 360 kcal

Equipment

  • Silicone spatula your folding best friend
  • Electric Mixer or Whisk Arm workout optional
  • Double boiler or microwave-safe bowl
  • Ramekins for that cute factor
  • Measuring gear

Ingredients
  

  • 7 oz Dark Chocolate 70% cacao
  • ¾ cup Heavy Cream 180 ml
  • 3 Large Eggs yolks and whites separated
  • ¼ cup Granulated Sugar 50g
  • ¼ tsp Espresso Powder
  • ⅛ tsp Cream of Tartar
  • ⅛ tsp Kosher Salt Pinch

Instructions
 

  • Melt chocolate with 3/4 cup cream over simmering water until smooth.
    Dark chocolate melting gently over simmering water until smooth and glossy. This step ensures proper emulsification for mousse.
  • Whisk yolks into that warm chocolate mixture.
    Egg whites whipped to stiff peaks in a mixing bowl using an electric mixer. The texture appears firm and glossy.
  • Whip whites with salt, espresso powder, cream of tartar, and sugar to stiff peaks.
    Whipped egg whites being gently folded into melted chocolate with a silicone spatula. The mixture looks light and airy.
  • Blend a portion of meringue with the chocolate to lighten it, and then continue folding in the rest until the mixture is uniform.
  • Divide into ramekins, cover, and refrigerate for 4+ hours. Serve icy cold. Easy peasy.
    Chocolate mousse divided into ramekins and placed in the refrigerator to set. The surface appears smooth and even.

Notes

  • Pasteurized eggs offer reassurance, particularly for households.
  • Keep it at room temperature for 10-15 minutes before you serve.
  • Keep covered in the fridge for as long as 5 days; suitable for freezing for up to 2 months.
  • Grainy disaster? Remelt with more liquid next time. Vegan swap: aquafaba works great.

Nutrition (per 1/4 serving-ish)

  • Calories: 360 (worth every bite)
  • Fat: 20-27g (Saturated: 11g)
  • Carbs: 23g (Sugar: 14g, Fiber: 4g)
  • Protein: 5-8g
  • Cholesterol: 165mg
  • Sodium: 167mg