Chocolate Mousse

Desserts

This chocolate mousse is wonderfully rich but light as a cloud, with deep, dark chocolate that just melts away on your tongue. It’s surprisingly straightforward to whip up and if you love chocolate, this is the kind of dessert you’ll find yourself making again and again!

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Prep Time 25 minutes mins

Total Time 25 minutes mins

Servings 4

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Ingredients  

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• 200 gr dark chocolate good quality, 70% cocoa
• 4 egg
• 50 gr caster sugar
• 100 gr unsalted butter
• 1 tsp vanilla extract optional
• 1 pinch salt

Equipment

• 1 saucepan for bain-marie
• 1 double boiler pot for melting chocolate
• 1 mixing bowl
• 1 spatula
• 1 electric mixer or whisk

Instructions

1. 1. Melt the chocolate and butter

   Place the dark chocolate and butter in a heatproof bowl over a saucepan of simmering water (bain-marie). Stir gently until fully melted and smooth. Remove from heat and allow to cool slightly.
2. 2. Whisk the egg yolks and sugar

   In a separate bowl, whisk together the egg yolks and caster sugar until the mixture becomes pale and creamy. If using vanilla, add it here. Gently fold this mixture into the melted chocolate and butter, combining thoroughly.
3. 3. Beat the egg whites

   In a clean bowl, add a pinch of salt to the egg whites and whisk them until they form stiff, glossy peaks.
4. 4. Fold the egg whites into the chocolate mixture

   First, add one-third of the beaten egg whites to the chocolate mixture and stir to lighten it. Then, gently fold in the remaining egg whites in two additions, taking care not to deflate the mousse.
5. 5. Chill the mousse

   Spoon the mousse into serving bowls or glasses, cover, and refrigerate for at least 3-4 hours, or until set and delightfully airy.
6. 6. Serve

   Serve chilled, optionally topped with a dusting of cocoa powder or a dollop of lightly whipped cream.

Notes

• For the best results, use the freshest eggs possible.
• The mousse has raw eggs, so avoid if pregnant or if concerned about egg safety.
• Folding in the egg whites gently preserves the airy texture that defines this classic dessert.

About this recipe

The word “mousse” in “Chocolate Mousse” means foam in French, which perfectly describes this dessert’s airy, light texture that contrasts beautifully with the deep richness of dark chocolate. Early versions of mousse were often savoury and used in dishes with fish, shellfish, or poultry, sweet chocolate versions came later.

Although there’s a popular tale that the famous French post-Impressionist painter Henri Toulouse-Lautrec invented chocolate mousse in the late 19th century and even called it “mayonnaise de chocolat,” the real roots go much further back. Recipes resembling what we now recognise as chocolate mousse appear in French cookbooks as early as the mid-1700s. The dessert grew alongside France’s love affair with chocolate, which itself came to Europe in the 17th century via Spain after the royal wedding of Princess Anne of Austria to Louis XIII.

French chefs soon learned how to turn rich chocolate into a light, frothy dessert by folding whipped eggs or cream into melted chocolate, creating that signature melt-in-the-mouth sensation. Over the years, chocolate mousse has evolved and become a staple in French kitchens and fine dining, yet it remains wonderfully simple to make at home!

Whether served elegantly in glassware or playfully piped into pastry shells, chocolate mousse is a timeless treat that captures the heart of French gastronomy. Guaranteed to charm chocoholics and casual dessert lovers alike. A little indulgence with a rich history to savour, what’s not to love?