Homemade Chocolate Mousse, the Classic French Recipe
Chocolate mousse is the quintessential French dessert! My version is the most classic and authentic — no cream, just good-quality dark chocolate and eggs. The result? A light, airy mousse that melts in your mouth and bursts with rich cocoa flavor. Here’s my step-by-step recipe and all my tips for mastering homemade chocolate mousse.
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A little note before we start
This is one of my favorite desserts to make when hosting guests or during the holidays. It’s so simple at its core, but once you decorate it with a few chocolate curls and some fresh berries, it looks absolutely stunning!
Honestly, it’s perfect for any occasion — Christmas, New Year’s Eve, Easter, Valentine’s Day, or even Mother’s Day. It always fits the mood!
And if, like me, you’re a true chocolate lover, you’ll also want to try my Mini Moelleux au Chocolat, another timeless French classic that’s impossible to resist.
My Tips for Perfect Chocolate Mousse
Chocolate mousse is actually made with just two ingredients: eggs and chocolate. The magic lies entirely in the technique. Here are my five foolproof tips for getting it right every time!
- 1. Bring your eggs to room temperature: They’ll be much easier to whip until stiff and will fold more smoothly into the chocolate. Cold eggs straight from the fridge tend to make the mousse denser and less airy.
- 2. Let the melted chocolate cool slightly before adding the yolks: This is crucial! If the chocolate is too hot, it can “cook” the egg yolks and ruin the texture. If you have a thermometer, aim for around 140°F (60°C) or cooler before mixing. Find more Tips on How to Best Melt Chocolate.
- 3. Beat the egg whites until firm, but not dry: They should form soft, glossy peaks (what the French call a “bec d’oiseau,” or “bird’s beak”). That means they’re firm enough to hold their shape but still smooth and silky. Check out my Tips on How to Whip Perfect Egg Whites if you need a refresher.
- 4. Fold in the egg whites gently, in several additions: Start with about one-quarter of the whites to loosen the chocolate mixture, then add the rest in two or three batches. Use a spatula and a slow folding motion, scoop from the bottom and gently lift the mixture to avoid deflating the mousse.
- 5. Choose high-quality dark chocolate (64% to 70% cocoa): That’s what gives the mousse its rich flavor and deep color. For a milder taste, use milk chocolate instead.
Recipe Card
Homemade Chocolate Mousse
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Ingredients
- 4 large eggs separated
- 5 oz dark chocolate 150 g, (64–70% cocoa)
- 1½ tbsp sugar 20 g
- 1 tsp pure vanilla extract
- A pinch of sea salt or fleur de sel
For garnish
- Dark chocolate shavings
- Fresh strawberries
- Red currants or substitute with raspberries if you can’t find them easily in the U.S.
Instructions
- Bring the eggs to room temperature — take them out about 30 minutes ahead of time. Separate the yolks from the whites.
- Melt the chocolate gently in a double boiler (or in a heatproof bowl over a pot of simmering water). Once melted, remove from heat and let it cool for about 5 minutes.
- Whisk the egg yolks with the sugar and vanilla extract until smooth and slightly pale.
- Combine the yolk mixture with the melted chocolate, mixing vigorously. Add a pinch of fleur de sel or sea salt.
- Beat the egg whites until firm peaks form. (Tip: Add a few drops of lemon juice or a pinch of salt at the beginning to help them whip up nicely.)
- Add about one-quarter of the whipped egg whites to the chocolate mixture to loosen it.
- Gently fold in the remaining egg whites in two or three additions, using a spatula with soft, circular motions from the bottom up so the mixture stays light and airy.
- Divide the mousse into individual ramekins or glass cups. Cover with plastic wrap and refrigerate for at least 2 hours (3–4 hours is even better).
- Before serving, decorate with dark chocolate shavings, a halved strawberry, and a few red currants or raspberries.
Notes
- Store the mousse in the refrigerator, tightly covered or in sealed ramekins.
- Consume within 2 days for freshness and food safety, as it contains raw eggs.
- Do not freeze — the texture will lose its creaminess once thawed.
- Let the mousse sit at room temperature for 10–15 minutes before serving to bring out the full chocolate flavor.
Nutrition
Fun Ways to Elevate Your Chocolate Mousse
If you want to change things up a bit, here are a few simple and creative twists to make your chocolate mousse even more irresistible:
- Add a shot of espresso to intensify the cocoa flavor, coffee brings out the depth and complexity of the chocolate.
- For a crunchy-meets-creamy version: spoon a little crumble, crushed cookies, or Biscoff-style speculoos into the bottom of the glass for a lovely contrast in texture.
- Incorporate orange zest or a pinch of fleur de sel for a subtle balance between sweetness and bitterness.
- Make it festive: stir in a splash of liqueur like Grand Marnier, dark rum, amaretto, or Baileys, just a touch gives it a beautiful grown-up twist.
- Go plant-based: swap the eggs for aquafaba (the liquid from canned chickpeas, whipped like egg whites). The texture is surprisingly close to the classic version, light, airy, and deliciously chocolatey!
More Classic French Desserts
FAQ – Your Chocolate Mousse Questions Answered
First, make sure your melted chocolate has cooled slightly before mixing in the egg yolks and whites — if it’s too hot, it will deflate the mixture. Next, whip your egg whites until they form soft, glossy peaks (firm but not dry). Gently fold them into the chocolate in two or three additions using a spatula — never a whisk! — and use slow, circular motions from the bottom up to keep the air inside. Finally, let the mousse rest in the refrigerator for several hours. This step allows the air bubbles to stabilize, giving the mousse its perfectly fluffy, melt-in-your-mouth texture.
The cold helps the mousse set and gives it that signature texture — firm yet airy and silky at the same time.
Yes, but no longer than that. Since the recipe contains raw eggs, it should be kept refrigerated and eaten within 48 hours for freshness and food safety.
It’s optional, especially if you love a deep, intense chocolate flavor. Sometimes I skip it, but adding about 1 tablespoon (20 g) of sugar helps balance the bitterness of dark chocolate. It lightly sweetens the mousse without making it cloying.
This is the most delicous mousse recipe I ever seen !!!! As everything Geraldine creates ..she is Ana ARTIST CHEF 🌟👑🌟
Thank you so much, Cecilia!
looks such a decadent Dessert,Geraldine could I use milk and Dark chocolate.
Thank you
Dawn Lioi
Thank you, Dawn !