About the Recipe
Decadent but simple – Just six ingredients, no gelatin or fancy tricks.
Ultra-creamy texture – The whipped cream and whipped egg whites make it impossibly light yet rich.
Make-ahead friendly – It actually tastes better after a few hours in the fridge.
Elegant or cozy – Serve in pretty glasses with berries for dinner parties, or eat straight from the bowl in pajamas. No judgment.
What You'll Love
Can I use chocolate chips instead of chopped dark chocolate? Yes, you can—but chopped high-quality chocolate will melt more smoothly and give you the best texture. If using chips, choose a good brand with a high cocoa content.
Is it safe to eat raw egg whites? If you're concerned, use pasteurized eggs. They’re safe to eat raw and widely available in most grocery stores.
Can I make this ahead of time? Absolutely! Chocolate mousse is perfect for making ahead. It needs at least 2 hours to set in the fridge, and you can make it up to 24 hours in advance.
Can I skip the sugar? You could reduce it slightly if you’re using a sweeter chocolate, but removing it entirely will affect the balance. A touch of sugar helps lighten the bitterness of dark chocolate.
Can I use milk chocolate instead? You can, but the mousse will be much sweeter and less intense. If using milk chocolate, reduce the sugar to taste.
How should I serve it? Top with whipped cream, fresh berries, a dusting of cocoa powder, or even a pinch of sea salt. You can also spoon it into tart shells or layer it in a trifle.
Can I freeze chocolate mousse? Technically yes, but it may slightly change the texture. If you do freeze it, enjoy it semi-thawed as a frozen mousse treat.
Frequently asked Questions
Ingredients
1 cup (170g) dark chocolate, chopped
3 large eggs, separated
¼ cup (50g) granulated sugar
1 tsp vanilla extract
1 cup (240ml) heavy cream (35%)
Preparation
Prep your ingredients: Start by separating the eggs—place the yolks in one bowl and the whites in another. Set both aside. Also, chop your chocolate and get your mixing bowls ready.
Melt the chocolate: In a heatproof bowl set over a pot of gently simmering water (double boiler style), melt the dark chocolate until smooth. Stir gently, then remove from heat and let it cool slightly. It should be warm but not hot when you add the yolks.
Whip the egg whites: In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until the mixture is glossy with stiff peaks. Set aside.
Whip the cream: In another bowl, whip the cream until it holds soft peaks. Stop before it gets too stiff—you want it smooth and pillowy.
Combine yolks and chocolate: Stir the egg yolks and vanilla into the cooled chocolate. The mixture may thicken slightly—this is normal.
Fold in the cream: Gently fold the whipped cream into the chocolate-yolk mixture using a spatula. Work in two or three additions, folding carefully to keep it light.
Fold in the egg whites: Add the whipped egg whites in batches, folding just until combined. Don’t overmix—you want to keep all that lovely air.
Chill: Spoon the mousse into small serving glasses or ramekins. Cover and refrigerate for at least 2 hours, or until set.
Serve: Top with whipped cream, berries, shaved chocolate, or leave it as is—perfectly simple and luxurious.
Whether you serve it dressed up with whipped cream and berries or straight from the fridge with a spoon (no judgment), this chocolate mousse never disappoints. It’s the kind of dessert that feels fancy but is secretly so simple—one of those recipes you’ll come back to again and again. And if you're anything like me… doubling the batch is always a good idea. Just saying.
✨ Variations to Try
Mocha Mousse: Stir 1 tsp instant espresso powder into the melted chocolate for a coffee-kissed version.
Orange-Chocolate: Add ½ tsp finely grated orange zest to the chocolate as it melts for a citrus twist.
Boozy Bliss: Fold in 1 tbsp of your favorite liqueur (think Grand Marnier, Baileys, or Frangelico) with the yolks.
Spiced Mousse: A pinch of cinnamon, cardamom, or chili powder can add a warm, intriguing depth.
Frozen Mousse: Pour the finished mousse into popsicle molds or ramekins and freeze. Let sit at room temp for 10–15 mins before serving for a sliceable, frozen twist.