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Decadent Chocolate Mousse

This Chocolate Mousse is rich, velvety, and full of deep chocolate flavor. A classic French dessert you can make in advance, and it will always impress!

bowl of chocolate mousse with spoon and whipped cream — Bowl of chocolate mousse garnished with whipped cream.

This recipe is part of a delightful series of classic French desserts that I’ve reimagined to make them accessible for home bakers. You might also enjoy trying out my Vanilla Crème Brûlée and Tarte aux Fraises recipes!

Why Make This Recipe

How many times have you ordered chocolate mousse, only to find it was just a fluffy treat that didn’t really taste like chocolate? I’ve been there too! After mastering this recipe in pastry school, I discovered the secret to achieving that rich flavor. This mousse, while still lightened with whipped cream and egg whites, boasts a firm structure that utterly melts in your mouth, bringing you the true taste of deep, dark chocolate.

🥗 Ingredients

Heavy Cream: Essential for that rich, creamy texture. Don’t settle for anything less!
Dark Chocolate and Milk Chocolate: A mix of both gives the perfect balance. Look for high-quality chocolate (I suggest 60% cacao for the dark chocolate).
Corn Syrup: Just a couple of tablespoons prevent any crystallization and ensure silky smoothness.
Eggs: Both yolks and whites are used. Just make sure to separate them carefully!
Port: A touch of aged tawny port enhances the flavor. However, feel free to experiment with other spirits like rum or coffee liqueur.

🥣 Step-by-Step Instructions

Begin by separating two eggs into yolks and whites.
In a stand mixer, whip 1 cup of heavy cream until medium peaks form. If your kitchen is warm, refrigerate it; otherwise, leave it out on the counter.
Chop 5 ounces of dark chocolate (I recommend 60% cacao) and 3 ounces of milk chocolate into small chunks. Place in a microwave-safe bowl and melt for 2-3 minutes at 50% power, stirring every 30 seconds until fully melted. Stir in ½ teaspoon of kosher salt.
Heat 2 tablespoons of corn syrup in the microwave for 10-15 seconds until just about boiling.
Using an electric mixer, whip the 2 egg yolks while slowly drizzling in the hot corn syrup. Continue to whip until the mixture thickens and falls in thick ribbons (ribbon stage) when lifted, which should take about 3-4 minutes.
Carefully pour the egg yolk mixture over the melted chocolate; do not stir just yet.
In a clean bowl, whip the 2 egg whites to stiff peaks, taking about 30-40 seconds.
Now, gently stir the chocolate and egg yolk mixture, adding a scoop of the whipped cream first. Then fold in the remaining whipped cream until well combined.
If you’re using port, stir it in at this stage before gently folding in the whipped egg whites until just combined.
Transfer the chocolate mousse into individual serving cups. Chill in the refrigerator for approximately 3 hours.
Before serving, remove the mousse from the fridge about 15-30 minutes in advance to soften slightly.
Top with additional whipped cream and chocolate shavings just before serving, if you like!

Storage Tips

To keep your mousse fresh, store it in its serving container covered tightly with plastic wrap. Refrain from topping with whipped cream and chocolate shavings until you’re ready to serve. The mousse stays delicious for 3-4 days.

🧐 Recipe FAQs for Chocolate Mousse

What is the difference between chocolate pudding and chocolate mousse?

Chocolate mousse is airier and lighter due to whipped cream and egg whites, whereas chocolate pudding is denser and creamier, often containing cooked cornstarch or flour.

What does “ribbon stage” mean?

The “ribbon stage” is when your batter thickens and falls from a whisk or beater in a continuous ribbon. It indicates that your batter is ready for the next step!

Can I use any chocolate for this recipe?

It’s best to use high-quality dark and milk chocolate for a delicious flavor. Aim for dark chocolate with at least 60% cacao to get the best results.

Is this recipe safe for someone who is pregnant or has dietary concerns about raw eggs?

If you have concerns about consuming raw eggs, consider using pasteurized eggs in your mousse recipe. It provides peace of mind while still enjoying the treat.