Chocolate Mousse (Mousse au Chocolat)
A quintessential French dessert, chocolate mousse is velvety, light, and loaded with rich chocolate flavor. This recipe provides a step-by-step guide for making the perfect chocolate mousse — every time!
Ingredients
For the Mousse
- 7 ounces (198g) good-quality dark chocolate (I use 70% cacao)
- ¼ cup (½ stick) unsalted butter
- 1 ¼ cup heavy whipping cream, chilled and divided
- 4 large eggs, at room temperature
- ½ cup + 2 Tbsp granulated sugar
- ¼ cup strong coffee (I use 1 Tbsp instant coffee + ¼ cup water)
- ¼ cup Kahlúa coffee liqueur, Cointreau orange liqueur, or water
- ¼ tsp cream of tartar
- ¼ tsp kosher salt
For the Whipped Cream Topping (optional)
- 1 cup heavy whipping cream
- ½ tsp pure vanilla extract
- 2 Tbsp powdered (icing) sugar
Equipment
Instructions
Preparing the Chocolate Ganache
- In a saucepan over medium-low heat, bring 1 to 2 inches of water to a low simmer. Set a heatproof bowl over saucepan to make a double boiler.
- Place chocolate, butter, and ¼ cup of cream in the bowl. Heat slowly over medium-low heat, stirring occasionally with a spoon or rubber spatula, until all are fully melted and mixed together (about 5 to 10 minutes). (Be careful not to overheat chocolate.) Remove bowl from heat and set aside.7 ounces (198g) good-quality dark chocolate¼ cup (½ stick) unsalted butter
Preparing the Mousse Base
- Into two separate bowls, carefully separate egg yolks from egg whites. Set egg whites aside.4 large eggs, at room temperature
- In a clean, heavy-bottomed saucepan, add in egg yolks. With an electric hand mixer (or a wire whisk), beat egg yolks on medium speed until uniform (about 30 seconds).
- While continuing to beat on medium speed, slowly add in ½ cup of sugar.
- Increase mixing speed to high and beat until mixture is thick, turns pale yellow, and forms a slowly dissolving ribbon on the surface of the mixture (about 2 to 3 minutes). Scrape down the sides of the bowl, as necessary.
- Reduce mixing speed to low and slowly pour in coffee. Continue to mix until well combined.¼ cup strong coffee
- Set the saucepan over medium-low heat. Using a wire whisk, whisk constantly until mixture thickens slightly and reaches a temperature of 160℉ (about 5 minutes). (Be careful not to overheat mixture, as eggs may scramble.)
- Working quickly, remove saucepan from heat and pour into a clean bowl. With a cleaned electric hand mixer (or cleaned wire whisk), beat mixture on high speed until it cools, thickens, and turns a very pale brown (about 5 minutes; longer than you think).
- Reduce mixing speed to medium and slowly drizzle in prepared chocolate ganache, which should be slightly warm (not hot), but not too cool/thick. Continue to mix until well combined and mixture reaches the consistency of a thick chocolate pudding.
- Reduce mixing speed to low and add in preferred flavored liqueur (or water). Mix until well combined and mixture loosens slightly. Set mousse base aside.¼ cup Kahlúa coffee liqueur, Cointreau orange liqueur, or water
Preparing and Adding the Egg Whites
- Add egg whites into the bowl of stand mixer fitted with the whisk attachment (or, if using an electric hand mixer, a large bowl). Beat egg whites on medium speed until they begin to foam (about 60 seconds).
- Increase mixing speed to medium-high and sprinkle in cream of tartar and salt. Beat for another 60 seconds.¼ tsp cream of tartar¼ tsp kosher salt
- Increase mixing speed to high and slowly sprinkle in 2 Tbsp of sugar. Beat until egg whites become silky and form stiff peaks (about 2 to 5 minutes).
- Using a rubber spatula, fold ¼ of the beaten egg whites into the mousse base (to lighten the mixture), before folding in the remaining beaten egg whites. Continue folding until only a few streaks remain. Set aside.
Preparing and Adding the Whipped Cream
- Working quickly, in the same bowl used for the egg whites, add in 1 cup of the chilled whipping cream. Whip on high speed until stiff peaks form (about 3 to 5 minutes).
- Using a rubber spatula, fold in the whipped cream just until no large streaks remain (some faint streaks are okay). (Be careful not to overmix, which can deflate the mixture, leading to a dense mousse.)
- Pour mousse into desired serving glasses or mold(s). Chill in the refrigerator for at least 2 hours before serving.
Preparing the Whipped Cream Topping (optional)
- Immediately prior to serving chilled mousse, in the bowl of a stand mixer (or, if using an electric hand mixer, a large bowl), beat the cream, vanilla, and powdered sugar until stiff peaks form (about 3 to 5 minutes).1 cup heavy whipping cream½ tsp pure vanilla extract2 Tbsp powdered (icing) sugar
- Top mousse with whipped cream. Serve immediately.
Notes
- Using Raw Egg Whites: If concerned about consuming raw egg whites, I recommend purchasing and using pasteurized egg whites, although it will likely take much longer for them to whip up. Also note that they may not whip up to the same volume and the final texture may be slightly off.
- Chilled vs. Frozen Mousse: Mousse is also delicious when frozen (for at least a few hours). The texture will be completely different, almost like a light ice cream.
- Serving Ideas: I like to top my chocolate mousse with sweetened whipped cream, fresh berries, and shaved chocolate. For added texture, you can also lay some crushed chocolate sandwich cookies on the bottom of your serving glasses or mold(s).
Nutrition
Calories: 556kcal | Carbohydrates: 35g | Protein: 7g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 185mg | Sodium: 133mg | Potassium: 297mg | Fiber: 3g | Sugar: 29g | Vitamin A: 1306IU | Vitamin C: 0.4mg | Calcium: 78mg | Iron: 3mg