How to make chocolate mousse recipe ! The best and classic homemade dessert but always a favorite. With only 4 ingredients to make this light and very easy to make dessert, making it perfect for any occasion!
Want to make a little homemade chocolate mousse for dessert? Try this quick and easy chocolate mousse recipe. Light with an airy texture and super tasty, this is a perfect dessert for any occasion.
Easy chocolate mousse
The chocolate mousse is a classic that everyone loves and certainly one of the easiest desserts to make! Simple ingredients for a super light, airy and fluffy dessert.
This dark chocolate mousse is a quick and easy recipe to make, which makes it a perfect dessert for any occasion! Indeed nothing could be simpler, it contains only 4 ingredients with barely 20 minutes of preparation.
Obviously the chocolate mousse is much better eaten cold and for that it will take at least 2 hours to cool down!
A creamy and light texture in the mouth, the good taste of chocolate but not too strong and especially low in sugar.
Why make the chocolate mousse recipe
- Very easy and quick to make!
- A classic dessert that everyone loves!
- Rich in chocolate !
- Airy and creamy texture!
Useful tools for homemade chocolate mousse
Quality dark chocolate with 70% cocoa with a rich, bittersweet taste is certainly the best choice for making homemade chocolate mousse. although it is possible to replace it with semi-sweet chocolate, But keep in mind that the lower the percentage of cocoa, the more sugar there is in the chocolate, so you will need to adjust the amount of sugar added in the recipe.
A good heavy cream with at least 30% fat, no need to use cold cream, it will be brought to a boil and incorporated into the already melted chocolate.
Medium eggs at room temperature, the eggs will be incorporated into the chocolate while the whites will be beaten with a mixer and gently incorporated into the chocolate mixture, giving it an airy mousse texture.
This is not an essential ingredient, especially if you are using chocolate that is already sweetened. Add a natural sugar like honey or use an unrefined sugar like cane sugar. Remember to adjust the quantity according to your palate.
Pure vanilla extract is always excellent for delicately flavoring all sweet desserts including those with chocolate.
The little pinch of salt that brings out all the flavors and salt goes perfectly with all chocolate desserts. Use preferably coarse sea salt and quality.
Add crunchy nuts like almonds or hazelnuts, incorporated into the chocolate mousse mixture for crunchy and more flavorful chocolate mousse.
How to make chocolate mousse
- Break the dark chocolate into small pieces and place in a container.
- Melt the chocolate in a double boiler or in the microwave
- Heat the heavy cream in a saucepan over low heat until it simmers.
- Stir the hot heavy cream into the melted chocolate.
- Break the eggs and separate the whites from the yolks.
- Add the egg yolks to the chocolate and cream mixture with a whisk.
- Whip egg whites with sugar and a pinch of salt with an electric mixer until stiff peak form.
- Fold in the egg whites with a spatula and gently fold in the whites without letting them fall until you have a smooth, homogeneous mixture.
- Pour the chocolate mousse mixture into a bowl or small ramekins.
- Let chill in the fridge for at least 2 hours before serving decorated with chocolate shavings.
How to serve the chocolate mousse
Chocolate mousse is a delicious dessert that can be eaten on its own. But you could add 2 or 3 ingredients to make individual desserts even tastier and more delicious!
- Whipped cream to soften the taste of chocolate.
- Chocolate shavings or walnut chips
- Fruits such as raspberries which go very well with chocolate
Chocolate mousse video
How to store homemade chocolate mousse
Chocolate mousse can be stored in the refrigerator for about 2-3 days.
6 Tips for succesful chocolate mousse
Chocolate mousse is a really easy recipe and even for beginners in pastry follow the instructions well even if there are some mistakes the first time it will still be delicious.
1 - Dark chocolate quality
The choice of chocolate will determine the taste of your mousse, use a quality dark bittersweet chocolate with a high percentage of cocoa, between 60 and 70%.
2 - Eggs at the right temperature
Separate the yolks from the whites when your eggs are cold and then let them set at room temperature.
3 - Do not overheat the chocolate
Be careful not to burn your chocolate when you melt it. In the microwave, heat it on low power for 20 seconds at a time and stir between each heating. The method I recommend using is in a double boiler, over a very small amount of water (the water must not come into contact with the base in which your chocolate is).
4 - Do not overheat the cream
Heat the cream until it simmers and then remove from the heat to avoid reducing the moisture content of the cream.
5 - Stir in the egg yolks quickly
Add the egg yolks to the hot chocolate and hot cream mixture quickly to avoid cooking them.
6 - Gently fold in the egg whites
With a flexible spatula, work from the inside to the outside of the bowl to avoid the whites from falling and to have an airy mousse.
Other easy desserts
Don't forget to tag me @sweetlycakes on Instagram if you make my homemade chocolate mousse recipe and add a link to my recipe if you share it on your blog 😉
Easy chocolate mousse recipe
- 200 g Dark chocolate - 70% cocoa or semi-sweet
- 120 ml heavy cream - 30% fat
- 4 Eggs yolks
- 6 Eggs white
- 30 g Sugar - granulated sugar or Honey
- 1 pinch sea salt
- Start by breaking the chocolate into pieces and melting it in bain-marie or microwave.
- Meanwhile, heat the liquid cream in a saucepan over low heat.
- Then pour the heated liquid cream 2-3 times over the melted chocolate and stir after each addition with a whisk.
- Then add the egg yolks to the melted chocolate mixture and mix with the whisk.
- Then place the egg whites with the sugar and salt in the bowl of your stand mixer and blend with the whisk at high speed until stiff whites are formed.
- Then add the egg whites to the melted chocolate and mix gently with a spatula until you obtain a homogeneous cream.
- Transfer your chocolate mousse mixture to a large bowl or small ramekins.
- Place in the chill for at least 2 hours before serving.
- You can use 54% dark chocolate instead of 70%,
- White sugar instead of cane sugar
- Increase the amount of sugar.
- For a stronger chocolate mousse, remove one egg white from the recipe.