Real Chocolate Mousse

An authentic chocolate mousse that melts in your mouth. You can make it dairy-free, with dairy, or even egg-free and it's always delicious.

by Krutit
written by Krutit
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Real Chocolate Mousse

Don’t make mousse. Don’t make mousse. Don’t make mousse. I whisper to myself every time I’m craving something sweet.

Make granola cookies or chocolate truffles, but not mousse. I try again. And again. And again. And then, of course, I go to the giant chocolate jar and start making… well, mousse.

From the moment I think about this recipe, it’s hard to get it out of my head.

It’s soft but stable, filled with tiny air bubbles trapped inside that create a wonderful texture in your mouth, and it’s rich and delicate all at once.

And the biggest problem? It disappears and melts in your mouth in seconds, leaving you wanting more.

Real Chocolate Mousse
You can decorate with chocolate curls, fruit, whipped cream, chocolate pearls or anything you like!

I’ve been making it for years, and I have so many photos of this recipe in my folder, in different versions and variations, that I decided it was finally time to publish it. So I’ve included several photos of it from different events in the post.

And most importantly—don’t skip the notes below. They are really, really important and will help you make an incredible mousse. Plus, there’s also a great tip for making chocolate curls, which are a stunning decoration to have up your sleeve (and not only for this mousse).

Oh, and one last thing: there’s an option here for a dairy mousse, a non-dairy mousse, and a mousse without raw egg whites. Choose whatever works best for you. Personally, I have no problem with the egg whites here—they create a more delicate mousse than the version with cream—but of course, both options are wonderful.

Real Chocolate Mousse
You can alter the type of chocolate slightly. Here, for example, I used half milk chocolate and half dark chocolate because it was for friends who don’t like dark chocolate. Note that all the decorations on top of the whipped cream are purchased and you’ll see how much they add (the glitter is edible, of course).

Real Chocolate Mousse

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Serves: about 10 (depending on size of cups) Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

I usually divide it among small glass cups I have at home, so they end up being different sizes and shapes. It makes about 10 servings, but it really depends on your cup size. If you use smaller cups, you’ll get more than 10—and I actually recommend smaller portions because this mousse is very rich, especially if you add whipped cream on top.

For the Mousse:

  • 7 oz (200 g) dark chocolate, broken into pieces
  • 3.5 oz (100 g) milk chocolate, broken into pieces (For a dairy-free version, replace with dark chocolate)
  • ½ cup (4 fl oz / 125 ml) heavy cream (For a dairy-free version, replace with water or plant-based milk)
  • ½ cup powdered sugar
  • 1 teaspoon liqueur of your choice or high-quality vanilla extract (not imitation vanilla flavoring)
  • 6 eggs, at room temperature

For the Whipped Cream (optional):

  • 1 cup (8 fl oz / 250 ml) very cold heavy cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon instant vanilla pudding mix (optional, but helps stabilize the whipped cream)

For the Chocolate Curls:

  • 1 bar milk chocolate (or dark chocolate), at room temperature

Instructions

- In a microwave-safe bowl, combine the chocolates and cream. Melt in 30-second intervals, stirring between each, until you have a smooth, glossy chocolate sauce. You can also melt them using a double boiler (place the bowl over a pot with about 1 cup boiling water, making sure the bottom of the bowl does not touch the water—only the steam should heat it).
- Separate the eggs into yolks and whites. Place the whites in the bowl of a mixer fitted with a whisk attachment. Add the yolks to the melted chocolate, one yolk at a time, whisking until each one is fully incorporated.
- Whip the egg whites for 1 minute, then add the powdered sugar. Continue whipping until you have a stable foam similar to whipped cream.
- Add 2–3 tablespoons of the whipped egg whites into the chocolate mixture and stir to loosen it.
- Transfer the chocolate mixture into the bowl with the whipped egg whites and gently fold with a spatula until the mousse is completely uniform with no streaks of chocolate. Make sure to fold thoroughly so there is no chocolate left at the bottom of the bowl.
- Transfer to serving cups, cover with plastic wrap, and refrigerate.
- If you want to decorate with whipped cream: whip the heavy cream with powdered sugar and vanilla pudding mix until firm peaks form. Pipe on top and keep refrigerated until serving.

Real Chocolate Mousse

Fill all your small glasses and then guests can choose which they like best

Notes

- It’s important to use high-quality dark chocolate, preferably with a high cocoa percentage. Supermarkets usually carry 70% and higher. If you’re unsure you’ll like the stronger flavor, replace only part of the chocolate with higher-percentage chocolate. Either way, don’t use more than 5.3 oz (150 g) milk chocolate—the milk chocolate is less stable and will make the mousse too loose. The maximum should be a 50/50 ratio.
- Want to decorate with whipped cream? Great. Just note that if you pipe a tall mound of whipped cream, you won’t be able to cover it with plastic wrap because it will flatten it, and after a day in the refrigerator the whipped cream can develop a thin, unpleasant skin. So if adding whipped cream, pipe it on the day of serving (a few hours beforehand is fine, but not a full day ahead).
- How do you make chocolate curls? Here’s the best tip: make sure the chocolate is at room temperature, not cold from the refrigerator. Of course, it shouldn’t be soft either—just room temperature in winter or in an air-conditioned room. Simply shave curls from the side of the chocolate bar using a regular vegetable peeler. If you try with cold chocolate, you’ll only get thin little chocolate shards.
- If you don’t want raw egg whites in your mousse, replace the whipped egg whites with 1 cup (8 fl oz / 250 ml) heavy cream, whipped until stable. All other steps remain the same. Keep in mind that this makes the recipe dairy. You can also use plant-based whipped cream if you prefer. And if you don’t want yolks either, simply skip them and use only whipped cream—this won’t be a true chocolate mousse, but if you don’t tell, I won’t either 🙂
- You can upgrade this mousse in countless ways: add 2 tablespoons liqueur, finely grated orange zest or lemon zest, small pieces of chocolate wafer bars, or cacao nibs. You can also chill the mousse and pour chocolate ganache on top for a truffle-like chocolate layer. And of course, decorate with your favorite fruit.

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