There is nothing quite as luxurious and satisfying as a rich, velvety chocolate dessert, and this Easy Chocolate Mousse Recipe delivers all that indulgence with incredible simplicity. Whether you’re craving something to impress guests or just want to treat yourself to a luscious sweet moment, this mousse is bursting with decadent bittersweet chocolate flavor, balanced perfectly with airy whipped cream and delicate egg whites. With just a handful of simple ingredients and approachable steps, you can create a dessert that feels fancy but is as comforting as your favorite childhood treat.

Ingredients You’ll Need

The image shows five small white bowls arranged on a white marbled surface. The first bowl on the top left holds four brown eggs with smooth shells. To its right is a small white pitcher filled with white cream. Below the eggs, a large white bowl is filled with dark round chocolate pieces that have a slightly shiny texture. To the left of the chocolate bowl is a small white bowl with a dark golden liquid. To the right of the chocolate bowl is another white bowl, filled with fine white sugar. A gray striped cloth is placed at the bottom left corner of the image. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Easy Chocolate Mousse Recipe lies in its straightforward ingredients list. Each component plays a crucial role – from the richness of bittersweet chocolate to the lightness whipped egg whites bring, and the creaminess of heavy cream that ties everything together. Simple, yet essential for that perfectly silky texture and deep chocolate flavor.

3 large eggs (separated): Fresh, cold eggs yield the best volume when whipped and add smooth richness.
6 ounces good quality bittersweet chocolate: Use the best you can find for intense flavor and smooth melting.
1 3/4 cups heavy cream (divided): Provides the luxurious creaminess; don’t substitute with milk or half and half.
6 tablespoons granulated sugar (divided): Balances the chocolate’s bitterness and helps stabilize the whipped textures.
1 teaspoon vanilla extract: Adds a subtle warmth and rounds out the flavors beautifully.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Easy Chocolate Mousse Recipe

Step 1: Separate the eggs

Start with cold eggs for easy separation; place the whites in the stand mixer bowl to come to room temperature, and put the yolks in a separate large bowl. Proper separation is key for the airy texture you want in your mousse.

Step 2: Make the chocolate ganache

Chop the bittersweet chocolate finely for quick melting. Heat ¾ cup of the heavy cream just until bubbles form around the edges and it’s steaming, then pour it over the chocolate. Let it sit for a couple of minutes to soften before stirring slowly until perfectly smooth. If you find unmelted bits, gently microwave at half power for short bursts, stirring carefully to avoid scorching. This silky ganache is the heart of your mousse.

Step 3: Whisk the egg yolk mixture

While the chocolate softens, whisk together the egg yolks, ¼ cup of sugar, and vanilla extract until the mixture is thick, pale, and slightly fluffy – this step builds body and sweetness into the mousse.

Step 4: Combine the egg yolks with ganache

Slowly whisk the warm, smooth chocolate ganache into the egg yolk mixture, stirring constantly to ensure they meld perfectly without cooking the yolks. Set this delicious blend aside for now.

Step 5: Beat the egg whites

Using your mixer at medium-high speed, whip the egg whites until foamy and glossy. Slowly add the remaining 2 tablespoons of sugar and continue beating until stiff, glossy peaks form. When you lift the whisk, the whites should hold their shape firmly without drooping.

Step 6: Gently fold in egg whites

Make sure your chocolate mixture is soft but not warm—heat briefly if needed. Fold in one-third of the egg whites to lighten the mix, then add the rest, folding carefully to keep as much air as possible. A few white streaks are perfectly okay – they’ll disappear as you add the whipped cream.

Step 7: Fold in the whipped cream

Wipe your mixing bowl clean and whip the remaining heavy cream to stiff peaks. Gently fold this creamy cloud into the chocolate mixture, creating that perfectly balanced airy yet rich texture that makes this mousse irresistible.

Step 8: Chill your mousse

Transfer your mousse to a large serving dish or divide it into individual cups. Chill for at least 4 hours or up to a full day to allow the flavors to meld and the texture to set into silky perfection. Serve chilled and enjoy every divine spoonful.

How to Serve Easy Chocolate Mousse Recipe

Two small clear glass jars filled with smooth, thick chocolate pudding sit on a white marbled surface. The pudding is dark brown with a slightly shiny texture and softly rounded tops. Around the jars, small bits of chocolate shavings are sprinkled on the surface. In the background, there is a small white bowl of white cream with a spoon inside and another small white bowl with chocolate shavings. A silver spoon lies on the left side of the frame near the front jar, and a striped gray and white cloth is on the right edge. The photo is bright and softly lit. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your mousse with fresh whipped cream, chocolate shavings, or a sprinkle of cocoa powder to add visual appeal and accentuate the chocolate flavor. For a fruity twist, fresh raspberries or a mint leaf bring a fresh pop.

Side Dishes

This mousse pairs beautifully with a crisp biscotti, buttery shortbread cookies, or fresh berries tossed in a light sugar syrup. The contrast of textures and flavors makes each bite even more delightful.

Creative Ways to Present

Serve your mousse in elegant glasses, mini mason jars, or even hollowed-out chocolate cups for a show-stopping dessert presentation. Layer with crushed nuts or a dollop of fruit compote to personalize your creation and impress your guests.

Make Ahead and Storage

Storing Leftovers

Keep any leftover mousse refrigerated in an airtight container for up to 2 days. The texture remains creamy and fresh, perfect for a second round of indulgence.

Freezing

Though the mousse is best enjoyed fresh, you can freeze it for up to one month if needed. Thaw overnight in the refrigerator and gently stir before serving to restore smoothness.

Reheating

This mousse is meant to be served cold, so reheating is not recommended. If the mousse has frozen and thawed, simply let it come to fridge temperature and stir gently before enjoying.

FAQs

Can I use milk chocolate instead of bittersweet chocolate?

While you can, bittersweet chocolate provides a balanced richness without excessive sweetness that milk chocolate might add. Using high-quality bittersweet chocolate is key for the classic mousse taste.

Is it safe to use raw eggs in this mousse?

This recipe uses raw eggs, so it is important to use the freshest eggs possible. If you’re concerned, look for pasteurized eggs or use other mousse recipes that involve cooked custards for safety.

Can I substitute the heavy cream with something lighter?

For the best texture and stability, use heavy cream only. Lighter creams or milk won’t whip properly and can result in a runnier mousse.

How long should I chill the mousse before serving?

A minimum of 4 hours is ideal, but chilling it overnight is even better. This resting time lets the mousse set and the flavors develop fully.

Can I make this mousse gluten-free?

Absolutely! This Easy Chocolate Mousse Recipe is naturally gluten-free as it contains no flour or gluten-containing ingredients. Just be careful with any garnishes or sides if gluten is a concern.

Final Thoughts

Trust me, once you try this Easy Chocolate Mousse Recipe, it will become your go-to for special occasions or simple sweet cravings. It has that perfect mix of decadence and lightness, made with ingredients you probably already have on hand. Don’t hesitate to dive in and make this dreamy, luscious mousse your next kitchen triumph—you’re going to love every bite!

Easy Chocolate Mousse Recipe

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This easy chocolate mousse recipe is a decadent, airy dessert perfect for any occasion. Made with rich bittersweet chocolate, whipped cream, and delicate egg whites, it combines smooth, creamy textures with a light, fluffy finish. With simple ingredients and straightforward steps, you can create an impressive dessert that requires minimal active prep time but a few hours of chilling to enhance its luscious flavor and velvety consistency.

Author: Paula
Prep Time: 22 minutes
Cook Time: 5 minutes
Total Time: 4 hours 27 minutes
Yield: 8 servings
Category: Dessert
Method: No-Cook
Cuisine: French

Ingredients

Chocolate Base

6 ounces good quality bittersweet chocolate bars or wafers
3/4 cup heavy cream (divided from total cream)

Eggs

3 large eggs, separated
6 tablespoons granulated sugar, divided
1 teaspoon vanilla extract

Whipped Cream

1 cup heavy cream (remaining from total 1 3/4 cups heavy cream)

Instructions

Separate eggs: Begin by separating the cold eggs carefully, placing the whites into the bowl of a stand mixer to come to room temperature, and the yolks into a large mixing bowl.
Make ganache: Chop the chocolate finely and place it in a medium bowl. Heat 3/4 cup of heavy cream over medium heat until just bubbling around the edges and steaming, then pour it over the chocolate. Let it sit for 1-2 minutes to soften, then stir gently until smooth. If needed, warm gently in the microwave for 20 seconds at 50% power and stir until fully melted. Avoid overheating to prevent chocolate from scorching.
Whisk egg yolks: Add 1/4 cup of granulated sugar and vanilla extract to the egg yolks. Whisk vigorously until mixture becomes thick, pale yellow, and slightly frothy, about 1 minute.
Combine eggs and ganache: Gradually whisk the warm chocolate ganache into the egg yolk mixture constantly until fully combined. Set this mixture aside.
Beat egg whites: Using the stand mixer on medium-high speed, beat the egg whites until foamy and glossy. Slowly add the remaining 2 tablespoons of sugar while continuing to beat until stiff, glossy peaks form. Test by turning the bowl upside down; the whites should hold their shape firmly.
Fold in egg whites: Re-whisk the chocolate mixture if it has cooled and solidified slightly—warm gently in the microwave at 50% power for 10-15 seconds if needed to return to a soft consistency (do not overheat). When the chocolate mixture is just warm to the touch, fold in one-third of the beaten egg whites gently but thoroughly, then fold in the rest, allowing a few white streaks for a light texture.
Fold in whipped cream: Clean your mixing bowl and beat the remaining 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate and egg mixture until uniform and smooth.
Chill mousse: Transfer the mousse to a large serving bowl or portion into 6-8 individual serving dishes. Refrigerate and chill for at least 4 hours or up to 1 day before serving. Optionally garnish with additional whipped cream and shaved chocolate. Serve and enjoy the rich, airy dessert.

Notes

Use high-quality bittersweet chocolate for the best flavor and texture.
Do not substitute milk or half-and-half for heavy cream as it affects the mousse’s structure.
Ensure egg whites come to room temperature before beating for maximum volume.
Be careful not to overheat the chocolate mixture to avoid separation or seizing.
Folding gently is key to preserving the mousse’s light texture.
Can be prepared up to one day in advance for convenience.