Friends, if you’re craving something truly indulgent but surprisingly simple, you’re going to love this Decadent Chocolate Mousse Recipe. I promise, it’s one of those desserts that feels fancy enough for guests yet easy enough for a weeknight treat. Creamy, rich chocolate mousse with just the right amount of fluff – it’s the kind of recipe I keep coming back to whenever I want to impress, or just treat myself to something special. So grab some dark cooking chocolate, and let me walk you through how to get this perfect dessert every single time.

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Why This Recipe Works

Quality Chocolate: Using dark cooking chocolate with around 70% cocoa ensures a deep, rich flavor that melts smoothly without seizing.
Perfect Texture Balance: Whipping the cream and egg whites separately then folding in gently yields a mousse that’s airy yet luxuriously creamy.
Temperature Control: Taking care with the chocolate temperature avoids clumping and ensures everything blends perfectly.
Simple Ingredients: Only a handful of pantry staples are needed, making it accessible and foolproof.

Decadent Chocolate Mousse, chocolate mousse recipe, rich chocolate dessert, easy chocolate mousse, creamy chocolate treat - The image shows a clear glass filled with a rich, smooth dark brown chocolate pudding. On top, there is a dollop of white whipped cream with delicate dark chocolate shavings scattered over it. The glass is placed on a white marbled surface, and in the background, there are blurred similar glasses filled with the same dessert. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This decadent chocolate mousse recipe uses just five key ingredients that come together beautifully. Each one plays a vital role, and I’ll share what to watch for at the store and how to get the best results from each.

Decadent Chocolate Mousse, chocolate mousse recipe, rich chocolate dessert, easy chocolate mousse, creamy chocolate treat - Flat lay of three whole brown eggs with clean shells, a small pile of broken dark cooking chocolate pieces with a rich deep brown color, a small pat of creamy unsalted butter, a small white ceramic bowl filled with thick full-fat cream, and a small white ceramic bowl containing fine white caster sugar, a few thin delicate chocolate shavings artfully scattered on the side, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Dark cooking chocolate: Make sure it’s cooking chocolate, not eating chocolate, to get a smooth melt and avoid graininess. Look for bittersweet or 70% cocoa for ideal richness.
Eggs: Fresh and cold eggs help with easier separation, and whipping the whites to the right consistency is crucial for that light texture.
Unsalted butter: Added to the melted chocolate, it enriches the mousse and helps keep it velvety smooth.
Full-fat cream: Use whipping cream or thickened cream with at least 35% fat for that airy lift and luscious mouthfeel.
Caster sugar: Fine sugar dissolves quickly while whipping the egg whites, giving the mousse just the right touch of sweetness without graininess.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this decadent chocolate mousse recipe is how easily you can tweak it to suit whatever mood or occasion you’re in the kitchen for. Whether you love your mousse ultra-rich or a little lighter, or want to add a unique twist, this recipe gives you a perfect base.

Variation: I sometimes stir in a tablespoon of orange liqueur or a splash of espresso into the melted chocolate for an adult twist—just make sure it’s room temperature to avoid seizing!
Dairy-free Adaptation: Substitute coconut cream for the heavy cream and use dairy-free dark chocolate for a rich vegan flavor – the silkiness will be slightly different but still divine.
Sweetness Level: Adjust the caster sugar slightly to taste; less if you prefer more intense bitterness, or a bit more if you like a sweeter dessert.

Step-by-Step: How I Make Decadent Chocolate Mousse Recipe

Step 1: Prep Like a Pro – Eggs & Chocolate

First things first: separate your eggs while they’re cold. Cold eggs separate easier, but remember to set your egg whites aside to come up closer to room temp while you prep the rest; this helps them whip up nicely. Meanwhile, chop your cooking chocolate and butter into pieces and melt them together gently in the microwave, stirring every 30 seconds until silky and smooth. Let it cool slightly—you want it warm but not hot before folding in later.

Step 2: Whip the Cream and Egg Whites

Next up, whip your cream until you get stiff peaks—this means it holds shape but doesn’t turn grainy or break. Then, add caster sugar to those egg whites and whip until you see firm peaks—a slight flop at the tip is your cue it’s perfect. Getting the whites to the right firmness makes a big difference in the mousse’s airy texture.

Step 3: The Art of Folding

Now for the gentle part—folding. Start by folding the egg yolks into the whipped cream with just eight folds—don’t overmix or you’ll lose the airiness. Check your chocolate—it should be warm and fluid (ideally around 40°C or 104°F). Pour it into the cream and yolk mix and fold again, keeping the total fold count low to preserve fluff. Add a quarter of your egg whites to lighten the chocolate mixture before folding the rest in carefully until no white streaks remain. A rubber spatula is your best friend here, and patience pays off.

Step 4: Chill Out and Serve

Divide your mousse evenly into small serving glasses or pots and pop them in the fridge for at least six hours—overnight is even better. The chilling time helps it set perfectly and develop its rich flavor. When you’re ready to serve, add a dollop of whipped cream and fresh chocolate shavings on top. Bonus points for a few raspberries or a sprig of mint if you want that fresh pop of color!

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Pro Tips for Making Decadent Chocolate Mousse Recipe

Cool but Fluid Chocolate: Don’t let your melted chocolate cool too much or thicken before folding, or it won’t incorporate smoothly and will cause lumps.
Egg White Peaks Matter: Aim for firm, not stiff peaks in your egg whites for optimal mousse height and texture.
Gentle Folding: Always fold gently with a spatula—think light, sweeping motions to keep the air you’ve whipped in.
Room Temperature Whites: Let the egg whites sit a bit after separating so they’re closer to room temp before whipping—they’ll puff up better.

How to Serve Decadent Chocolate Mousse Recipe

Decadent Chocolate Mousse, chocolate mousse recipe, rich chocolate dessert, easy chocolate mousse, creamy chocolate treat - A close-up of a spoon holding a scoop of light and airy chocolate mousse with a rough texture, topped with a small dollop of white whipped cream and thin, dark chocolate shavings scattered on top, with two blurry white bowls filled with the same mousse and cream in the background, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a sucker for a swirl of freshly whipped cream on top and a generous sprinkle of chocolate shavings for that decadent look and extra chocolate hit. If I’m feeling fancy, I add a few fresh raspberries or a tiny mint sprig, which brightens the plate and adds a pop of color that’s just as delicious as it is pretty.

Side Dishes

This chocolate mousse pairs wonderfully with something light and fresh on the side. A crisp berry salad or a few crisp biscotti cradle the richness of the mousse perfectly, balancing indulgence with refreshing contrast.

Creative Ways to Present

For special occasions, I love serving this decadent chocolate mousse recipe in individual glass jars or small stemmed glasses—they look elegant and make portion control effortless. Layering a bit of crushed amaretti or chocolate cookie crumbs at the bottom before the mousse creates a surprise crunch that guests rave about!

Make Ahead and Storage

Storing Leftovers

I usually cover leftovers tightly with plastic wrap or a lid and keep them in the fridge. The mousse keeps well for up to five days, though I find the airy texture is best within the first two days. Beyond that, it might lose a bit of its lift but still tastes fantastic.

Freezing

Freezing chocolate mousse is doable but with a slight texture change. I transfer it into an airtight container before freezing. When thawed gently in the fridge overnight, it’s still delicious but loses some of the delicate fluffiness, so I recommend enjoying fresh when possible.

Reheating

Mousse isn’t typically reheated since it’s served cold, but if your mousse has been frozen, just thaw in the fridge. If some separation occurs, a gentle stir can bring it back together, though I usually serve as is to preserve that mousse texture.

FAQs

Can I use regular eating chocolate instead of cooking chocolate for this mousse?

I wouldn’t recommend it. Cooking chocolate is designed to melt smoothly and blend well into recipes like mousse. Regular eating chocolate often contains additives or fats that can cause it to seize or become grainy when melted, which affects texture. Stick to dark cooking chocolate with about 70% cocoa for the best outcome.
What does ‘folding’ mean and why is it important in this recipe?

Folding is a gentle mixing technique used to combine ingredients without deflating the air you’ve incorporated by whipping the cream or egg whites. It’s done with a spatula in a sweeping, circular motion. In this mousse, folding preserves the light, airy texture essential to a perfect result.
How do I know when my egg whites are whipped to the right peak?

You want firm peaks, which means when you lift the whisk, the peaks hold their shape but the tips flop slightly over—like an elf hat. They shouldn’t be soft and droopy, nor stiff and straight. This consistency gives you mousse that holds its shape but stays light.
Can I make this recipe ahead for a dinner party?

Absolutely! This mousse actually benefits from sitting overnight in the fridge as it sets beautifully and flavors meld. Prepare it the day before your event, keep it chilled, then garnish just before serving for stress-free entertaining.

Final Thoughts

This decadent chocolate mousse recipe holds a special place in my kitchen rotation because it’s effortlessly elegant and consistently delicious. Every time I make it, I’m thrilled by how such simple ingredients can transform into this rich, airy masterpiece. If you follow these steps and tips, you’ll have a dessert that looks like it took hours to perfect but feels as comforting and satisfying as a warm hug. Seriously, give it a try and watch it become your go-to chocolate indulgence — your future self (and any lucky guests) will thank you!

Decadent Chocolate Mousse Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 19 reviews

Author: Amanda
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 6 hours 25 minutes
Yield: 4 servings
Category: Dessert
Method: No-Cook
Cuisine: French
Diet: Vegetarian

Print Recipe

Description

This classic Chocolate Mousse recipe features a rich and creamy texture made with bittersweet dark cooking chocolate, eggs, cream, and caster sugar. Perfect for an elegant dessert, it requires careful folding to maintain a light and airy mousse, chilled for at least 6 hours and garnished with whipped cream and chocolate shavings.

Ingredients

Main Ingredients

3 eggs (~55g/2 oz each)
125g / 4.5 oz dark cooking chocolate, bittersweet / 70% cocoa
10g / 0.3 oz unsalted butter
1/2 cup cream, full fat
3 tbsp caster sugar (superfine white sugar)

Decorations

More whipped cream
Chocolate shavings

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Instructions

Separate eggs: Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients to let them come to room temperature.
Whisk yolks: Whisk yolks until uniform and smooth.
Melt chocolate and butter: Break chocolate into pieces and place in a microwave-proof bowl with butter. Melt in the microwave in 30 second bursts, stirring in between until smooth. Set aside to cool slightly, ensuring chocolate is warm but not hot (around 40°C / 104°F).
Whip cream: Beat full-fat cream until stiff peaks form, being careful not to over-whip.
Whip egg whites: Add caster sugar to egg whites and beat until firm peaks form, with a slight ‘elf hat’ flop at the peak top.
Fold yolks into cream: Gently fold egg yolks into the whipped cream using a rubber spatula, no more than 8 folds to maintain airiness.
Add chocolate: Pour the slightly warm melted chocolate into the cream and yolk mixture and fold through gently, up to 8 folds. Some streaks are acceptable.
Incorporate egg whites (part 1): Add 1/4 of the beaten egg whites into the chocolate mixture, folding about 10 times carefully to blend without deflating.
Incorporate egg whites (part 2): Pour the remaining egg whites into the chocolate mixture and fold up to 12 times until no white lumps remain.
Chill the mousse: Divide the mousse evenly between 4 small glasses or pots. Refrigerate for at least 6 hours, preferably overnight, to allow setting.
Serve: Garnish with additional whipped cream and chocolate shavings. Optional garnishes include fresh raspberries and a sprig of mint for color.

Notes

Use dark cooking chocolate with 70% cocoa for the best flavor and smooth melting properties; avoid eating chocolate to prevent seizing or lumps.
Use full-fat cream (35% fat or higher) capable of being whipped; do not use pouring cream that cannot form peaks.
Make chocolate shavings by scraping a block of chocolate at a low angle with a small knife.
Separate eggs when cold to make separating easier, but let whites warm up slightly for better whipping results.
Egg whites should be beaten to firm peaks—not soft or stiff—to ensure ideal mousse texture and stability.
If adding flavorings like liquor, stir them into the melted chocolate and butter mixture once cooled to avoid seizing; do not exceed 1 tbsp to maintain mousse texture.
This mousse is best consumed within 2 days but can be stored up to one week refrigerated with minor texture changes.
The mousse yields 4 servings of about 1/2 cup (125 ml) each and is quite rich.