web analytics

Classic Chocolate Mousse

Classic Chocolate Mousse

Chocolate mousse is a rich chocolate dessert that is made with lots of chocolate and lightened with either egg whites, whipped cream or a combination of the two. A classic chocolate mousse, in my book, is a chocolate mousse that doesn’t use any whipped cream. It gets its lightness and structure from beaten egg whites. Sometimes it seems that these days, mousses are more likely to be made with whipped cream for lightness instead of egg whites. I assume that this change came about over concern for eating uncooked eggs, but after having had many too-foamy mousses that were more whipped cream than chocolate, I will tell you that there is definitely something to be said for the classic recipe made with little more than chocolate and eggs.

This classic mousse tastes more like chocolate pudding, with a very deep chocolate flavor and an incredibly smooth, rich texture. It is not nearing fudge in its density, but it is much more dense than a whipped cream-based dessert. Portions are smaller and more satisfying and it seems like you get a lot more chocolate flavor in each bite.

The mousse is quite easy to make. Egg whites are beaten to stiff peaks and folded into a mixture of melted chocolate and egg yolks that has been blended over a double boiler. I add in some vanilla for flavoring. It takes just a few minutes to prepare before going into the fridge to set up. If the uncooked eggs are a concern, look for pasteurized eggs in a nearby market and use those in this recipe. For a chocolate fan, it is definitely worth trying over a whipped cream-filled recipe just for the richness of the mousse. You can always serve it with a little bit of whipped cream, if you like.

Classic Chocolate Mousse
8-oz semisweet or bittersweet chocolate, chopped
1 tbsp sugar
4 large egg yolks
4 large egg whites, divided
2 tsp vanilla extract

In the top bowl of a double boiler, melt chocolate, whisking frequently so that no hot spots scorch the chocolate. Add in 1 tbsp sugar and whisk well. Whisk in egg yolks one at a time, waiting until each is fully incorporated before adding the next. Chocolate mixture will be fairly thick.
Remove chocolate from heat.
In a large bowl, beat egg whites on medium-low speed until frothy. Increase speed of mixer to high and beat egg whites to stiff peaks.
Add 1/3 of egg whites to chocolate mixture and, using the electric mixer, blend them in. Add another 1/3 of egg whites and fold in. Fold in vanilla extract as well.
Fold in all remaining egg whites, making sure to scrape the sides of the bowl. Fold until mousse is uniform in color and texture.
Divide into 6 small dessert cups. Chill for at least 1 1/2 hours, or until ready to serve.
Serve with whipped cream, if desired.

Serves 6.

Share this article

  • Candy
    September 4, 2009

    This is my absolute favorite dessert, yet I have never attempted it. Yours looks delicious, and I want to try it soon. Thanks! 🙂

  • fergusonchris
    September 4, 2009

    oh These cakes in this page are very wonderful and delicious

  • Jen @ MaplenCornbread
    September 4, 2009

    I adore chocolate mousse!!! Yours looks soo good!!

  • pity
    September 5, 2009

    chocolate mousse is the perfect ending to a light meal, and your recipe looks amazing, good job!

    cheers from london,


  • nina
    September 5, 2009

    This is really intense chocolate here….no cream!!! I will have to try this soon!!!

  • MollyCookie
    September 5, 2009

    Looks wonderful!

  • olgalopez
    September 5, 2009

    Chocolate Mousse for me is the best in the world and I love it because takes not to much time in the kitchen and you can really enjoy a Delicious Dessert.


  • dani
    September 6, 2009

    i’m with u 100% egg whites all the way 🙂

  • Carson
    September 6, 2009

    I found this to be have a very hard, thick texture. (But delicious nonetheless) Maybe the egg yolks were too cold when I whisked them in?

  • Canihavesomemoremum
    September 6, 2009

    I made this last night and all though it isn’t as light as most mousses, it was absolutely wonderful! I had mine with some fresh rasberries. i might do a rasberry gelatin layer on top next time. Will be using this recipe in the future again for sure! thank you for the wonderful recipe

  • Dolce
    September 8, 2009

    This is a good one. Plus I think it is definitely better when there is not too much sugar in it !

  • rogerdouglas
    September 8, 2009

    this is verynice i’ll try it

  • Sam@BingeNYC
    September 12, 2009

    Yummm. Chocolate mousse was my favorite FAVORITE dessert as a kid. Your post just made me realize its been a while, must whip this up soon!

  • dfox
    September 25, 2009

    very disapointed in this mousse…felt like I was eating bittersweet chocolate sauce. VERY HEAVY! Lacked any of the creamy texture of mousse that I am used to…I should have guessed from the lack of cream. my bad.

  • appetitzugler
    October 8, 2009

    Thank you for sharing such a nice recipe. I would love this item. I am giving a party to my friends this weekend at my farmhouse. I was wondering about some new item to treat my friends with. I will surely try this and let you know.

  • phobiaofpublicspeaking
    October 13, 2009

    Wow, looks delicious thanks for the recipe..

  • airin lee
    November 1, 2009

    Hi there!
    I tried making the chocolate mousse today and it was such a success!
    The mousse was thick and rich and it flavours my mouth with the smooth texture.
    It was amazing, and trust me u will want to try this in your kitchen. Have some fun! (:

  • Neelam
    April 2, 2011

    I made the recipe and it is delicious! I also feel less guilty because there’s no heavy cream in addition to all the fat in the chocolate. I used Trader Joe’s Unsweetened baking chocolate- which I think has at least a 60% Cacao ratio.

  • Amanda Cowan
    July 11, 2014

    Looks yummy! We just got back from Paris last week and I’m hoping to make this for my three girls to share some of the yummy side we experienced there. My kids aren’t a fan of super dark chocolate though. I’m wondering if i could sub out half milk chocolate for this? Will that change the composition of the recipe with the added milk in the chocolate?

  • Nicole
    July 12, 2014

    Amanda – Yes, you should be able to use half milk chocolate and half dark chocolate in this recipe, which will make it a little bit sweeter

What do you think?

Your email address will not be published. Required fields are marked *