A creamy, decadent, easy chocolate mousse recipe that is the ultimate dinner party or Valentine’s Day dessert. It’s made with just four ingredients – semisweet chocolate, heavy cream, egg whites and sugar!
This is a classic, timeless dessert, and it’s surprisingly easy to make with a couple easy little shortcuts.
Chocolate mousse is among one of my favorite desserts, but it always feels so daunting to make. Candy thermometers and sieves, oh my! You won’t find any of that here. Just delicious, decadent easy chocolate mousse recipe, without a lot of effort.
It’s amazing on its own or topped with raspberry sauce and homemade whipped cream.
Chocolate Mousse is a dessert you can make on a whim. It’s a great make ahead dessert, perfect for entertaining.
Chocolate Mousse
I love and appreciate the process of making a mousse in the traditional way, but when you can get an incredibly creamy result with half the effort and tools, why not?
So, I dumbed it down, as my mom would say, and the result is nothing short of spectacular. You’d never know the difference. This mousse is light, fluffy and not too sweet.
Why You’ll Love this Recipe
- So Decadent
- Flexible – serve with any favorite toppings
- Just Four Ingredients
Shopping List
- Semisweet Chocolate (Bars are best)
- Heavy Whipping Cream
- Egg Whites
- White Granulated Sugar
Variations and Substitutions
- Chocolate – I personally prefer to use semisweet chocolate, but you can use milk chocolate or bittersweet if you’d like.
- Top with Caramel Sauce instead of Raspberry Sauce.
For the best tasting chocolate mousse for you, be sure to use your favorite brand of chocolate, and you are sure to enjoy it!
I like to use semi-sweet chocolate for a delicately sweet dessert, but if you prefer a richer mousse with a hint of bitterness, use a bittersweet or dark chocolate. The higher the cocoa content, the deeper the chocolate flavor will be.
Tips
- When possible use a good quality chocolate bar over chocolate chips or candy melts in this easy chocolate mousse recipe.
- Fresh egg whites are preferable for this recipe, rather than the ones uou buy in a carton. You can use the left over yolks to make Creme Brulee!
- It’s best to melt the chocolate in a double boiler or bain-marie. If you choose to melt the chocolate in a microwave, do it low and slow in increments so that it doesn’t burn.
- Once you have made the mousse, refrigerate it in one container or in individual glasses to allow the mousse to firm up. The mousse will be much firmer after one hour.
Serving Suggestions
Serve this chocolate mousse with any of your favorite toppings! While we use a raspberry sauce and traditional whipped cream, there are so many fun directions you could take this simple base recipe.
How to Store
- Room Temperature – This chocolate mousse can sit out safely at room temperature for up to two hours while serving.
- Refrigerator – Place the mousse in glasses and cover loosely with plastic wrap avoiding the mousse. Chilled mousse will keep in the fridge for up to four days, but is best within two days.
- Freezer – This chocolate mousse can be stored in the freezer (wrapped in an airtight container) for up to 2-3 months. The texture won’t be quite the same after freezing, though, so keep that in mind.
Chocolate Mousse
Ingredients
- 6 ounces semi-sweet chocolate coarsely chopped or ¾ cup chocolate melting wafers
- 1¾ cups heavy whipping cream very cold
- 3 large eggs whites separated
- 2 tablespoons white granulated sugar
Instructions
- Create a bain marie by placing chocolate in a large heatproof bowl over a pot of water or in a double boiler and simmer on low, stirring until chocolate is melted. Remove from heat.6 ounces semi-sweet chocolate
- In a medium mixing bowl or stand mixer fitted with the whisk attachment, beat heavy cream on low, gradually increasing speed to 10 until soft peaks form. Set aside.1¾ cups heavy whipping cream
- In a large mixing bowl or stand mixer fitted with the whisk attachment, whip egg whites until soft peaks form (about 3 minutes). Gradually add sugar over medium speed and continue to beat until firm.3 large eggs, 2 tablespoons white granulated sugar
- Gradually whisk melted chocolate into egg whites. Using a spatula, fold in whipped cream until just combined. Cover and refrigerate until set, about 1 hour.
Julie’s Tips
- Don’t skimp here and use chocolate chips or candy melts. Chocolate chips are not meant to melt at low temperatures neither have a great flavor. Use a good quality chocolate bar.
- It’s best to melt the chocolate in a double boiler or bain-marie. If you choose to melt the chocolate in a microwave, do it in increments so that it doesn’t burn.
- Once you have made the mousse, refrigerate it in one container or in individual glasses to allow the mousse to firm up. The mousse will be much firmer after one hour.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
This recipe is so easy! I loved it