A creamy, decadent, easy Chocolate Mousse recipe that is the ultimate dinner party or Valentine’s Day dessert. It’s made with just 4 ingredients – semisweet chocolate, heavy cream, egg whites and sugar!
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 mascarpone cream.
Chocolate Mousse is a dessert you can make on a whim. It’s a great make ahead dessert, perfect for entertaining.
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.
Table of Contents
Chocolate Mousse Ingredients
- Semisweet Chocolate – I personally prefer to use semisweet chocolate, but you can use milk chocolate or bittersweet if you’d like.
- Heavy Cream – The cream needs to be cold when you beat it, so don’t take it out of the fridge until you are ready to use it.
- Egg Whites – 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!
- Sugar – You don’t need much sugar to add sweetness to this mousse. Use white sugar.
How to Make This Easy Chocolate Mousse Recipe
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Melt Chocolate – Place chocolate in a large bowl set in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.
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Beat cream until it forms soft peaks. Set aside.
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Whip egg to soft peaks in a mixer.
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Add sugar and continue whipping until firm.
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Whisk egg whites into the chocolate (all at once).
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Fold in whipped cream.
What’s The Best Chocolate To Use?
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.
Top Tips To Make This Easy Dessert Recipe
- When possible use a good quality chocolate bar over chocolate chips or candy melts in this easy chocolate mousse recipe.
- 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.
To Store
Place the mousse in glasses and cover loosely with plastic wrap avoiding the mousse. Chilled mousse will keep in the fridge for up to 4 days, but is best within 2 days.
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More Chocolate Dessert Recipes
- Chocolate Pie
- Hot Chocolate Bombs
- Chocolate Chip Pound Cake
- Chocolate Chip Salted Caramel Cookie Bars
- Chocolate Turtle Cookies
- Chocolate Fudge
- Chocolate Sugar Cookies
Chocolate Mousse
Ingredients
- 5 1/4 ounces semisweet chocolate coarsely chopped
- 14 ounces cold heavy cream
- 3 large egg whites
- 2 tablespoons + 1 teaspoon sugar
Instructions
- Place chocolate in a large bowl set in a double boiler at a low simmer.
- Stir chocolate until melted.
- Turn off the heat and let stand.
- Beat the cream until it forms soft peaks.
- Set aside.
- Whip egg to soft peaks in a mixer.
- Gradually add the sugar and continue whipping until firm.
- Remove the chocolate and whisk in the egg whites all at once.
- Fold in whipped cream.
Notes
- 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.
This recipe is so easy! I loved it