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Chocolate Mousse
[Mousse au Chocolat]

Chocolate Mousse is a rich and airy dessert made with whipped chocolate and cream, offering a delightful balance of decadence and lightness.

Chocolate Mousse [Mousse au Chocolat]

By Denis Elas The Chef
Print Recipe
Chocolate Mousse
Chocolate Mousse is a rich and airy dessert made with whipped chocolate and cream, offering a delightful balance of decadence and lightness.
Recipe dedicated to:My cooking learning journey
4.80 from 5 votes
Course: Dessert
Cuisine: French
Prep: 20 minutes
Fridge: 6 hours
Total: 6 hours 20 minutes

Ingredients

The Mousse

  • 3 eggs
  • 125 g dark chocolate
  • 10 g unsalted butter
  • 1/2 cup heavy cream
  • 3 Tbsp. sugar

The Toppings

12 small servings

Cook Mode

To prevent your phone from sleeping (screen turning off)

Instructions
 

The Preparation

  1. Gather the ingredients. For this recipe, be careful with the wording, as you mix many different things and then later incorporate them in an order.
  2. Separate 3 eggs whites and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl.

The Mixes

  1. Chocolate Mix: Heat some water on in a cooking pot. Place a mixing bowl over it. Break 125 g dark chocolate into pieces and place in the pot with 10 g unsalted butter. Stir slowly until its fully melted and smooth.
  2. Cream Mix: In a mixing bowl, beat 1/2 cup heavy cream until stiff peaks form, being careful not to over-whip.
    Egg White mix: In the bowl with egg whites, add 3 Tbsp. sugar. Beat whites until firm peaks form.
    Egg Yolk Mix: In the yolks bowl, whisk the yolks until uniform.

The Mousse

  1. Fold Egg Yolks Mix into the Cream Mix using a rubber spatula - 8 folds max.
    Pour Chocolate Mix into Egg Yolk Cream Mix. The chocolate mix should still be runny but warm (95-104℉). If too cool or thick, microwave in burst of 5 seconds at a time until runny. Fold through - 8 folds max.
  2. Pour Egg Whites Mix into Chocolate Egg Yolk Cream Mix. Fold through until incorporated and no more white lumps remain - aim for 20 folds, but ensure there are no obvious egg white patches.
  3. Divide mixture between 12 small pots (or the separation of your choice). Refrigerate for at least 6 hours, preferably overnight.
    Chocolate Mousse

The Serving

  1. To serve, garnish with 50 g dark chocolate. Best served alongside a cup of coffee or tea for a delightful treat.
    Chocolate Mousse

Equipments

Mixing bowl
Whisk
Hand mixer
Baking spatula
Baking grater
Muffin pan (12 cups) (optional)
Muffin liners (standard) (optional)
Oil thermometer (for the chocolate)

Nutrition

Serving: 1 mini mousse | Calories: 142 kcal (7%) | Carbohydrates: 8 g (3%) | Protein: 2 g (4%) | Fat: 11 g (17%) | Sodium: 21 mg (1%) | Fiber: 1 g (4%) | Sugar: 3 g (3%)

Elasdenis.com is written and produced for informational purposes only. While I do my best to provide nutritional information as a general guideline to our readers, I am not a certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

My own adaption of

recipetineats.com

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4.80 from 5 votes
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Denis Elas KapitanPrikol Prikol
Denis Elas Illustration by Designated Sally 03.28.2025
Illustration by Designated Sally

Who am I?

I’m Denis Elas, a Moldovan guy living in Canada with a variety of passions. I started cooking recently and doing challenges. I try to modernize the recipe scene in an ad-free environment that I prefer and I hope you do too!

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