Silky, rich, and deeply chocolatey—this classic dark chocolate mousse is an indulgent French-inspired dessert that brings together the luxurious texture of whipped cream, the depth of dark chocolate, and the airy lift of beaten egg whites. Whether served for a special occasion or as a refined weeknight treat, it’s an elegant finale that’s both impressive and surprisingly simple to prepare.
Why You’ll Love This Recipe
This classic dark chocolate mousse is a timeless favorite for many reasons. Its rich and velvety texture combined with the bold flavor of dark chocolate creates a dessert that’s both luxurious and satisfying. You’ll love that it’s made with simple ingredients, yet yields a restaurant-quality dish. It’s also make-ahead friendly, allowing you to prep it in advance for stress-free entertaining. The contrast between the creamy mousse and the light whipped topping, paired with a touch of dark chocolate shavings, makes each bite a delightful experience.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 6 oz high-quality dark chocolate (60–70% cacao), chopped
- 3 tablespoons unsalted butter
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Toppings:
- Fresh whipped cream
- Dark chocolate shavings or cocoa powder
Directions
- In a heatproof bowl set over a saucepan of simmering water (double boiler), melt the chopped dark chocolate and butter together. Stir until smooth, then remove from heat and allow to cool slightly.
- In a separate bowl, whisk the egg yolks with half the sugar until the mixture becomes pale and thick. Gradually whisk in the cooled chocolate mixture until fully incorporated.
- In another bowl, beat the egg whites with a pinch of salt until soft peaks form. Slowly add the remaining sugar and continue to beat until stiff, glossy peaks form.
- In a third bowl, whip the heavy cream with the vanilla extract until soft peaks form.
- Gently fold the whipped cream into the chocolate mixture until combined. Carefully fold in the beaten egg whites, preserving as much volume as possible.
- Spoon the mousse into serving glasses or ramekins and refrigerate for at least 2 hours, or until set.
- Just before serving, top each portion with fresh whipped cream and garnish with dark chocolate shavings or a dusting of cocoa powder.
Servings and timing
Servings: 4 servings
Prep Time: 25 minutes
Chill Time: 2 hours
Total Time: 2 hours 25 minutes
Calories per serving: 330 kcal
Variations
- Liqueur Infusion: Add a tablespoon of coffee liqueur, orange liqueur, or dark rum to the melted chocolate for a boozy twist.
- Mint Chocolate Mousse: Infuse the cream with fresh mint leaves before whipping, then strain and chill.
- Spiced Version: Add a pinch of cinnamon or cayenne pepper for a hint of warmth and spice.
- Dairy-Free Option: Substitute coconut cream for the heavy cream and use a dairy-free dark chocolate.
- Vegan Adaptation: Use aquafaba in place of egg whites and a plant-based whipped topping alternative.
Storage/Reheating
Store the chocolate mousse in individual airtight containers or covered serving glasses in the refrigerator for up to 3 days. Avoid freezing, as it can affect the texture. This dessert is served chilled and does not require reheating. For best results, add toppings like whipped cream and chocolate shavings just before serving to maintain freshness and texture.
FAQs
What kind of chocolate is best for mousse?
Use high-quality dark chocolate with 60–70% cacao content for the best flavor and texture.
Can I make this recipe ahead of time?
Yes, this mousse is ideal for making ahead. Chill for at least 2 hours or up to 3 days in advance.
Is it safe to eat raw eggs in mousse?
This recipe uses raw eggs. For safety, use pasteurized eggs, especially when serving to children, the elderly, or pregnant individuals.
Can I freeze chocolate mousse?
Freezing is not recommended as it may change the texture and cause separation when thawed.
How do I know when the mousse is set?
The mousse should be firm to the touch and hold its shape when scooped with a spoon after chilling for at least 2 hours.
Can I use milk chocolate instead?
Yes, but the result will be sweeter and less intense. Adjust the sugar accordingly to balance the flavor.
What can I use instead of whipped cream topping?
You can use a dollop of crème fraîche or mascarpone for a tangy contrast, or skip the topping altogether.
Can I serve this mousse in something other than glasses?
Yes, ramekins, dessert cups, or even small jars work well for serving.
How do I make the mousse fluffier?
Be gentle when folding in the whipped cream and egg whites to retain maximum air and create a light texture.
Can I add fruit to this mousse?
Absolutely—berries such as raspberries or strawberries pair beautifully when served on top or alongside the mousse.
Conclusion
Classic dark chocolate mousse is the epitome of refined indulgence—rich, silky, and surprisingly simple to prepare. With its elegant presentation and luxurious flavor, it’s the perfect dessert for dinner parties, romantic evenings, or any time you want to treat yourself to something truly special. Serve it chilled with a dollop of whipped cream and chocolate shavings for a timeless finish.
PrintClassic Dark Chocolate Mousse
This Classic Dark Chocolate Mousse is silky, rich, and deeply chocolatey, made with just a handful of ingredients for a timeless, elegant dessert. Lightly whipped and finished with whipped cream and chocolate shavings, it’s a refined indulgence perfect for special occasions.
- Prep Time: 25 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 25 minutes
- Yield: 4 servings
- Category: Dessert
- Method: No-Bake, Whipping
- Cuisine: French
- Diet: Vegetarian
Ingredients
-
6 oz high-quality dark chocolate (60-70% cacao), chopped
-
3 tablespoons unsalted butter
-
3 large eggs, separated
-
1/4 cup granulated sugar
-
1 cup heavy cream
-
1/2 teaspoon vanilla extract
-
Pinch of salt
Toppings:
-
Fresh whipped cream
-
Dark chocolate shavings or cocoa powder
Instructions
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In a heatproof bowl over a saucepan of simmering water (double boiler), melt the chocolate and butter until smooth. Let cool slightly.
-
In a bowl, whisk egg yolks with half the sugar until pale and thick. Slowly add in the melted chocolate while whisking constantly until smooth.
-
In another bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar and beat until stiff, glossy peaks form.
-
In a separate bowl, whip the heavy cream with vanilla until soft peaks form.
-
Gently fold the whipped cream into the chocolate mixture. Then carefully fold in the beaten egg whites, preserving as much volume as possible.
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Spoon mousse into serving glasses or ramekins and chill for at least 2 hours or until set.
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Top with a dollop of whipped cream and a sprinkle of chocolate shavings or cocoa powder before serving.
Notes
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For the best texture, use chocolate with 60–70% cacao.
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Ensure all components are at similar temperatures before combining to avoid seizing.
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The mousse can be made a day ahead—just cover and chill until ready to serve.