How To Make Chocolate Mousse Recipe

Unlike most French desserts, chocolate mousse is fairly easy to make. It requires simple day-to-day ingredients that you might already have available in your pantry.

• High-quality dark chocolate (70% cocoa or higher)- 200 grams: It is important that you buy baking chocolate and not eat chocolate for this recipe. You can make your mousse with any kind of chocolate but we recommend you go for 70% cocoa because it has a deep chocolate color and flavor.
• Eggs- 4 large, separated into yolks and whites: Since we are using a classic French recipe, you will need raw eggs. Even though it is possible to make this without the raw eggs, the result is just not the same.
• Sugar- 50 grams: For the sweetness, we are using sugar granulated sugar. However, you could use powdered sugar if you like.
• Heavy cream- 200 ml: This is yet another essential ingredient on our list. Heavy whipping cream is necessary to achieve the classic chocolate mousse consistency in your final result. Do not replace heavy cream with milk or half and half.
• Vanilla extract- 1 teaspoon: Every dessert needs a splash of vanilla extract, right?
• Pinch of salt: Salt to round it all off. Salt helps bring out the flavors and really intensifies the taste of chocolate. 

Equipment Needed

• Electric Mixer
• Double Boiler
• Measuring Cups
• Bowls 

Now that you have everything you need to make the classic French chocolate mousse, it's time to get started with the recipe. 

Here are the step-by-step instructions you will need to make the best mousse:

Step 1: Prepare the Chocolate

The first step in making your own chocolate mousse is chopping the dark chocolate into small pieces. This makes sure that all the chocolate melts evenly. 

Use a double boiler or a heatproof bowl set over a pot of simmering water. Stir the chocolate occasionally until it is completely melted and smooth. Once everything is melted properly, remove the bowl from heat and let it cool slightly.

In a separate bowl, whisk the egg yolks until they are pale and slightly thickened. Gradually add the melted chocolate to the egg yolks. Make sure to stir constantly so that the mixture is smooth and well combined.

To this mixture, add the vanilla extract and mix well.

Step 2: Whip the Cream

In a chilled bowl, whip the heavy cream until it forms soft peaks. Be careful not to overwhip, as that might result in grainy lumps rather than a smooth and creamy end result.

Step 3: Prepare the Egg Whites

In another clean, dry bowl, take the egg whites and add a pinch of salt. Using an electric mixer, beat the egg whites until they become foamy.

Gradually add the sugar and continue to beat until stiff peaks form. The resulting meringue should be glossy and hold its shape.

Step 4: Combine the Mixtures

Then, gently fold the whipped cream into the chocolate and egg yolk mixture. It's best if you use a spatula so that it mixes just until combined. The mixture should remain light and fluffy even after the mixing.

Next, carefully fold the beaten egg whites into the chocolate mixture in subsequent additions. Be gentle to preserve as much air as possible, which gives the mousse its light texture.

Step 5: Chill and Serve

Once you’re satisfied with the texture of your chocolate, spoon the mousse into individual serving dishes or one large bowl. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.

Before serving, you can garnish the mousse with whipped cream, chocolate shavings, fresh berries or pomegranate seeds. You could also customize your mousse with sprinkles and ice cream to match the aesthetics.

• Quality Ingredients: The best way to ensure successful chocolate mousse is by using the best quality chocolate. The flavor of the mousse depends heavily on the chocolate, so choose one that you enjoy eating on its own.
• Maintain the right temperature: Make sure the melted chocolate is not too hot when adding it to the egg yolks. It might cause the eggs to scramble which affects the consistency of the finished product. Make sure your chocolate to warm but not hot.
• Fold the cream gently: When incorporating the whipped cream and egg whites, fold gently to keep the mixture light and airy. Also, do not overmix as it might lead to the separation of oil from the mixture.
• Add-ins: Espresso powder is a popular add-in when it comes to chocolate mousse. The coffee flavor goes well with chocolate and also helps intensify the color of the mousse.

1. Flavored Mousse:

The easiest way to customize your mousse is to add your favorite flavors to it. If you prefer a spiked mousse, add a tablespoon of liqueur such as Grand Marnier, Bailey’s, or Kahlua. 

If not, simply add some fruit puree like mango.

2. White Chocolate Mousse:

You can simply make a white chocolate mousse by substituting dark chocolates for white chocolates. 

One thing to consider is to reduce the amount of sugar you add to the dessert as white chocolate is quite sweet on its own.

3. Vegan Chocolate Mousse:

You could also make a vegan version of this recipe by using coconut cream instead of heavy cream. Also, replace the egg whites with aquafaba, it is the best egg substitute for this recipe.

Despite trying your very best, sometimes the final result might not be the same as you envisioned. In the case of chocolate mousse, it could be due to a number of factors.

The following are some common mistakes that you might need to tackle:

• Grainy Mousse: If your mousse turns out grainy, it could be due to overwhipping or because the cream or chocolate was too hot when mixed with the eggs.
• Runny Mousse: If the mousse doesn't set properly, it might be because the egg whites were not whipped to stiff peaks or the mixture wasn't chilled long enough.
• Separated Mixture: If the chocolate mixture separates, it might be because the chocolate was too cold when mixed with the eggs. It is important the chocolate be at the appropriate temperature before combining.