The one and only chocolate mousse I ever make. Just three ingredients, no added sugar, and it’s done. This recipe keeps impressing my guests every single time.
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Who’s up for chocolate today? I hope you are, as I’ve got for you the perfect chocolate mousse recipe, the one and only you need in your life. It might seem a little bit pretentious for me to say, but seriously this chocolate mousse never failed me and always amaze my guests’ palate. One of the last times I made it for a huge crowd of people was about a month ago at a culinary show in Chicago. Everyone kept coming back to me asking for the recipe. It’s actually incredible when you think how easy it is to prepare.
After this event, I finally decided to share the recipe with you, although it’s probably the easiest one I know and for sure the more minimalist one from the blog since it’s made with only two basic ingredients: chocolate and eggs, plus just a little bit of butter. The secret: choose good organic eggs and high quality chocolate, preferably at 60% cocoa. I have tried with 70% cocoa too, but I do not really recommend it, as the texture is harder to handle and does not turn out as smooth as it does with a 60% cocoa.
Once you chose your ingredients, all you need to do is melt the chocolate on one hand, making sure you do not burn it, and separate the eggs whites and yolks on the other hand. This is the only technical part of the recipe – but cracking an egg is not that difficult either. When incorporating the yolks to the melted chocolate, make sure you stir well after each yolk addition to prevent them from cooking in the warm melted chocolate.
Set aside and prepare eggs whites by beating them together with a pinch of salt until stiff peaks form. At this step, I like to add about one third of the whites to the chocolate in order to smooth the texture. Once you get a supple chocolate texture, incorporate into the eggs whites in two or three additions, stirring very gently with a wooden spoon or a rubber spatula. Pour into a large serving bowl or individual ones or ramekins, place in the fridge to set for about 2 to 3 hours, and it’s ready!
You can also prepare the mousse days in advance and freeze it immediately. When it’s time to eat it, remember to take it out from the freezer a few hours in advance and place in the refrigerator until ready to serve. When I serve the chocolate mousse, I like to add some extra sea salt on top for the taste – dark chocolate and sea salt are the perfect combo. You can also add some toasted crushed hazelnuts or almonds for even more texture.
Then if you ask me my favorite way to enjoy the chocolate mousse, it’s always with some delicate French Almond Tuiles (see below the recipe). I actually learned both recipes – the chocolate mousse and the tuiles – in a French cookbook I got when I was a teenager and from which I actually made almost all the recipes (how often does it happen, seriously? We usually make two or three recipes from each cookbook most of the time). To me these two recipes are the perfect combo; you’ve got a great contrast in textures and flavors, the tuiles being sweetened while the chocolate mousse is not.
Now let’s say a word about the bitterness of this chocolate mousse which is as I said earlier not sweetened at all. First of all, it’s important to mention that this chocolate mousse is mostly a treat that will please every dark chocolate lovers (I am not at all a milk chocolate lover personally). If like me you like the bitterness of dark chocolate, you will for sure love this one. Again, the key is to choose high quality chocolate, with a reasonable percentage of cocoa in order to get the right texture.
When choosing a 60% cocoa chocolate, you’ve got some sugar in the chocolate that will naturally sweeten the chocolate mousse so it is not as bitter as a unsweetened chocolate would be. Also, both yolks and egg whites will bring some softness to the mousse that will in not appear that bitter. If really you want to add some sugar, you can add a few tablespoons of sugar or honey to the chocolate, it will be just fine. And for all dark chocolate lovers, I know you are probably coffee lovers too, and you will be happy to learn that you can sometimes add a shot of espresso in the mousse (stir with melted chocolate at the end of step 1 of the recipe). Without any further notice, I now leave you with the perfect chocolate mousse recipe!
Dark Chocolate Mousse (the one and only)
- Prep Time: 10 mins
- Cook Time: 2 mins
- Total Time: 12 mins
- Yield: 4-6 servings 1x
- Category: Desserts
- Cuisine: Gluten-free
The one and only chocolate mousse I ever make. Just three ingredients, no added sugar, and it’s done. This recipe keeps impressing my guests every single time.
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Ingredients
- 7 oz (200g) dark chocolate, at 60% cocoa
- 1 large Tablespoon (20g) salted butter
- 6 large eggs, whites and yolks apart
- 1 pinch of salt
Instructions
- Melt chocolate and butter over low-medium heat until smooth. Set aside.
- Add the yolks, one at a time, to the chocolate, stirring well between each increment.
- In a large mixing bowl, beat egg whites with an electric mixer until stiff peaks form.
- Add about 1/3 of the whites to the melted chocolate to make it softer in texture, then incorporate the chocolate to the whites in two or three additions, stirring gently with a wooden spoon.
- Pour the mousse into a serving bowl or individual ramekins and let cool in the refrigerator for 2-3 hours before servings.
Did you make this recipe?
Lastly, if you make this Dark Chocolate Mousse (the one and only), be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
Ellabella
SIMPLY AMAZING!
I’ve made this mousse twice and it hasn’t failed yet!! Everyone loves it!! I’ve always made American style mousse in the past but never liked how heavy and yuck you feel after it….plus how sweet it is.
This mousse is light, but rich and hits all the chocolate craving with a small serve…..plus super easy to make.
I mixed my choc up a bit…..used a
no-brand dark cooking choc and then added some European 70% for extra flavour. Served with cinnamon and coffee whipped cream and cherry compote (black Forrest style).
This is now my go to for an easier, healthier and yummier choc mousse.
Thank you so much
Del’s Cooking Twist
Thank you Ellabella for your review, I am so glad you liked this chocolate mousse recipe and I hope you’ll try others from the blog. Have a wonderful day
Katie
This chocolate mousse is my absolute favourite! I’ve made it so many times and it’s never failed to wow and impress family and friends! I love it! Thank you so much!
Nanette Manning
Hello, I would like to use this mousse as a filling in a hazelnut meringue gateau. Would it be best to refrigerate it in a cake tin to firm up, so I don’t have to spread it out and lose all the air incorporated ? Is it very firm or quite soft after 2 to 3 hours in the fridge ?. thank you.
Delphine Fortin
Hi Nanette. I’m not so sure how it would turn out in a hazelnut meringue gateau, although this sounds incredibly delicious. Please let me know your feedback if you attempt the recipe using this chocolate mousse. Thanks in advance! Del
Per Norrgren
Lovely.
Only had 85% dark at home so had to add some warm vegan cream after the yolks went in to make it smooth.
Could not wait that long so put a baking tray in the freezer and after egg white mixing spread it on the tray and it was done after 10 mins. Thank you
Delphine Fortin
Thank you for your feedback. I’m so happy you liked the recipe! Del
Dawn
The texture was too dense. I suppose it depends on the chocolate I used Trader Joe’s Imported Belgium 72%
Delphine Fortin
Yes, I usually like a chocolate that does not have a high cocoa percentage for best (non-dense) results. I hope this helps! Del
Hannah
Hi I’m just checking the eggs in chocolate mousse are raw n is it ok to consume it
Delphine Fortin
Yes it is, as long as you choose the highest quality and fresh eggs. I hope this helps. Del
Charlie
This recipe is amazing. I’m not a fan of cream in mousses as I find it too rich and heavy, this was exactly what I wanted instead – bubbles of airy chocolate that melt in your mouth. I halved the quantities as I was making some just for myself, and I used 25g of 85% chocolate, 50g of 70% chocolate and 50g of milk chocolate. It was just perfect for me (and still gave me 4 servings). Thanks so much for posting it!
Daniel
I’ve tried this twice and both times the melted chocolate and butter seized up into a thick lump as soon as I added one of the egg yolks. First time I thought the chocolate was too hot. Next text I let it cool. Same problem. I don’t know how to make it work. Wasting so much expensive chocolate.
Delphine Fortin
Hi Daniel. I’m so sorry to hear you had to waste expensive chocolate; I hear you and I really know the feeling. I have made this recipe countless times and it always turns out pretty well. The chocolate must not be too hot as you noticed yourself, and also make sure the eggs are at room temperature to avoid a high contrast between hot and cold. I really really hope it will work next time. Best of luck to you. Del
Per Norrgren
Hi, when this happens you need to add more liquid. I use warm cream but milk or even water will work. Then use an electric mixer to make smooth. Then ready for the egg whites. All the best.
caracoleandoweb
Thank you very much for this splendid recipe. My partner hasn’t been so excited about something I’ve made in years. I love how there is nothing to mask the flavours of the chocolate itself. I used very good but West African cocoa chocolate this time. Next time I will try it with a fancier Latin American one and see if you can find the floral/fruity notes in the mousse too. Thanks again!
Maeva
Salut Delphine,
Superbe mousse au chocolat (je bave devant l’écran…oups) !
Pourrais-tu nous donner le titre du fameux livre de cuisine ?
Tu as piqué ma curiosité 🙂
Je suis française tout comme toi, vivant à Montréal depuis 3 ans et je suis aussi une foodie. Je m’apprête à me lancer dans l’aventure du food blogging ! J’ai beaucoup navigué sur ton blog et lu pas mal d’articles (ressources pour bloggueurs et bien sûr tes superbes recettes), c’est un plaisir de te lire. Je rêve, comme tu l’as fait, de vivre de ma passion ,)
Bises de Montréal
Delphine Fortin
Bonjour Maeva et ravie de te e-rencontrer ! Je suis ravie que mon blog t’inspire et de voir que tu te lances à ton tour dans la grande aventure de l’autre côté des grands lacs 😉 Le livre de cuisine que j’ai depuis toujours est celui de Françoise Bernard. Des classiques, des classiques, des classiques! Bises de Chicago. Del
Debi
2nd time making this and it is amazing, I use a double boiler and find it super simple with a big bang at service
Delphine Fortin
I’m so happy you like it too, Debi. The most decadent chocolate mousse recipe ever, and yet so simple!
Jamie
I have problems with my chocolate mousse turning grainy. Any tips on how to overcome this?
Delphine Fortin
Hi Jamie! Adding more liquid can actually restore melted chocolate to its liquid state. Stir boiling water into the seized chocolate 1 teaspoon at a time to smooth it out. Try to use very little liquid though, or your mousse texture won’t turn the same. I hope it helps!
Bennani
Est ce que c’est possible de diviser la recette en deux? j’aimerais bien tester cette recette Merci !!
Delphine Fortin
Oui il est parfaitement possible de diviser la recette en deux, aucun souci 🙂
Zulejka
OH wow! I loved your mention of a cookbook you got as a teenager. I also learned to make chocolate mousse as a teenager, but I got my recipe from a friend who got if from a Jamie Oliver cookbook (or show?), and it was always a succes. But yours is so much simpler in its minimalism, I must give it a try! Maybe it becomes a new favorite … Your photos are stunning, btw!
Delphine Fortin
Thank you, thank you, thank you! All your comments on my blog are so adorable. Coming from such a great blogger and food photographer I’m truly honored! 🙂
Christina Maisano
How. Many does your chocolate mousse serve.?
Delphine Fortin
Hi Christina! It really depends the size of each serving, but usually 4 to 6 servings. I hope this helps! Del
Toque de choc
je fais de préférence la même recette mais sans le beurre, uniquement oeufs et chocolat. C’était la version de la tablette Nestlé Dessert
Delphine Fortin
Je n’avais aucune idée que c’était la même version que sur la tablette Nestlé Dessert, je tiens la mienne d’un livre de cuisine que j’ai depuis l’an 2000 (et qui est bien antérieur à cette date). On ne change pas une recette qui gagne 🙂 Mon défi : tester sans le beurre la prochaine fois alors !
kash lalka
wow Delphine!!!!
This looks sooooo sinfully delicious!!!
Sharing it on Pinterest xoxo
Delphine Fortin
I’m so glad you like it, thank you!!
Claire
La seule et l’unique recette de mousse au chocolat, tout à fait vrai!! C’est celle que je fais depuis ,de nombreuses années!
Bonne journée Delphine, un petit bonjour de Semblançay.
Delphine Fortin
Tu m’en vois ravie Claire! Et je suis heureuse de voir que j’ai des abonnés depuis Semblançay, région de mon enfance 🙂 Bien à toi depuis Chicago. Del
Rosenoisettes
C’est vrai qu’elle est belle, ta mousse ! Tes photos aussi d’ailleurs 🙂
J’espère que tu as mangé le bol entier pour le réconfort et mettre du baume au coeur 😉
Bisous <3
Delphine Fortin
Oh merci beaucoup, c’est adorable! 🙂
LadyMilonguera
Cette belle mousse a du faire des heureux.
Delphine Fortin
Elle n’a pas fait long feu en effet 😉