Chocolate Mousse

Why You’ll Love Chocolate Mousse Recipe

I love this recipe because it’s incredibly simple and doesn’t require any fancy equipment or techniques. The chocolate flavor is deep and satisfying, while the whipped cream keeps the texture airy and smooth. I also like how versatile it is, since I can easily change the type of chocolate depending on my mood.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

200g chocolate
2 eggs
¼ cup brown sugar
1 cup cream, whipped

Directions

I start by finely grating about 2 tablespoons of the chocolate and setting it aside for garnish later.

I break the remaining chocolate into a microwave-safe bowl and melt it in the microwave, heating in short bursts until smooth. I stir the chocolate and let it cool slightly so it’s still warm but not hot.

In a separate bowl, I beat the eggs with the brown sugar for about 2 minutes until the mixture becomes light and fluffy.

I gently pour the warm melted chocolate into the egg mixture and fold it together carefully. Once combined, I fold in the whipped cream until the mousse is smooth and fully incorporated.

I spoon the mousse into four serving glasses or one larger bowl, then sprinkle the reserved grated chocolate over the top. I refrigerate the mousse for at least 4 hours until it’s fully set before serving.

Servings and Timing

This recipe makes 4 servings.

Prep Time: 10 minutes
Inactive Time: 4 hours
Total Time: about 4 hours 10 minutes

Variations

I sometimes use dark chocolate for a richer, more intense flavor or milk chocolate for a sweeter version. When I want something lighter, I use white chocolate for a completely different but equally delicious mousse. I also enjoy topping it with berries or a dollop of extra whipped cream before serving.

Storage/Reheating

I store the chocolate mousse covered in the refrigerator for up to 2 days. Since this is a chilled dessert, there’s no reheating involved. I simply keep it cold until ready to serve.

FAQs

Can I use dark, milk, or white chocolate?

Yes, I’ve made this with all three, and each version works beautifully.

Does this recipe contain raw eggs?

Yes, it does contain raw eggs, so I keep that in mind when serving.

Can I make this ahead of time?

I usually make it the day before since it needs time to chill and set.

How long does it need to chill?

I chill it for at least 4 hours so it firms up properly.

Can I use store-bought whipped cream?

I prefer freshly whipped cream, but store-bought can work in a pinch.

Why should the chocolate cool slightly?

I let it cool so it doesn’t scramble the eggs when mixed.

Can I add flavorings?

I sometimes add a splash of vanilla or a pinch of espresso powder for depth.

Is this mousse very sweet?

I find it balanced, but sweetness depends on the chocolate I choose.

Can I double the recipe?

Yes, I double it easily by doubling all ingredients.

What’s the best way to serve it?

I like serving it chilled with grated chocolate on top for a simple finish.

Conclusion

This Chocolate Mousse is one of my go-to desserts when I want something impressive with minimal effort. I love how creamy, rich, and smooth it turns out every time using just a few ingredients. It’s a classic recipe I come back to whenever I need an easy yet indulgent treat.