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–+ servings
Chocolate mousse in a white ramekin.

Simple Chocolate Mousse

Erika Marucci
This simple chocolate mousse is rich and creamy yet light and fluffy at the same time! This classic recipe satisfies any chocolate craving and is easy to make yet will impress anyone who tries it.
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Prep Time 20 minutes
Chilling time 8 hours
Total Time 8 hours 20 minutes
Course Dessert
Cuisine American
Servings 4 servings
Calories 593 kcal

Ingredients
 
 

  • 6 ounces semisweet chocolate - chopped or chips
  • 3 tablespoons butter
  • 1 cup whipping cream
  • 3 large eggs - yolks and whites divided
  • 1 tablespoon espresso powder
  • 1 tablespoon granulated sugar

Instructions
 

  • In a medium bowl, whip the cream to soft peaks and refrigerate it.
  • In another medium bowl, over a bain marie, mix together the chocolate, butter and espresso powder, stirring frequently until smooth. Remove the mix from the heat and let it cool until warm to the touch. Don't let the chocolate get too cold.
  • In another medium bowl whip the egg whites until foamy. Slowly add the sugar and whip together to stiff peaks.
  • When the chocolate has cooled to warm, mix in the egg yolks. Add ⅓ of whipped cream to the chocolate mix then fold in half the egg whites, add the rest of the egg whites and fold in the rest of the whipping cream.
  • Spoon the mixture into dishes and chill for 8 hours or overnight. Top with whipping cream, chocolate shavings or fresh fruit before serving. Enjoy!

Notes

Is it safe to consume raw eggs? 

This recipe is made in the traditional way with raw eggs. Since there is no baking involved, the eggs will be raw in the finished mousse. 
While it’s true that there is a small risk with consuming raw eggs, many desserts like tiramisu or even mayonnaise use raw eggs. If you are concerned, use pasteurized eggs to lessen the risk. Also, ensure egg safety by always using refrigerated eggs, eggs should not be cracked, chipped or broken and should be handled with clean hands. It is not advisable that pregnant women, small children or babies consume raw eggs. 

Why did my chocolate mousse recipe deflate?

 
There could be a few reasons! Not following the recipe exactly as written is usually the culprit, though. The whipped cream must be whipped to stiff peaks as well as the whipped egg whites should be tempered into the chocolate mixture to loosen it up. Add only half the egg whites, stir gently then add remaining egg whites. Slow and gentle is always best! 

How to store chocolate mousse?

 
Chocolate mousse is best served right away but can be stored in an airtight container for up to two days. It’s possible to freeze leftovers as well. Thaw in the refrigerator or enjoy as a frozen dessert. 

Nutrition

Calories: 593kcalCarbohydrates: 28gProtein: 9gFat: 50gSaturated Fat: 30gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.4gCholesterol: 232mgSodium: 142mgPotassium: 396mgFiber: 3gSugar: 20gVitamin A: 1361IUVitamin C: 0.4mgCalcium: 91mgIron: 3mg
Keyword chocolate mousse, mousse
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