Name: Perfect Chocolate Mousse
Prep time: 25 min
Total time: 2 h 25 min
Cuisine: French-Inspired
Ingredients: 6 oz semi-sweet or dark chocolate (60–70% cocoa), chopped or chips; 1 cup heavy whipping cream; 3 large egg yolks; 2 tablespoons granulated sugar; 1 teaspoon vanilla extract; Pinch of salt; Optional toppings: whipped cream, shaved chocolate, raspberries, mint leaves

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Perfect Chocolate Mousse is a rich, silky, and airy dessert that melts in my mouth with every bite. It’s made with just a few ingredients but delivers big on flavor and texture. Whether I’m making it for a special occasion or just treating myself, this mousse never disappoints. It’s elegant, indulgent, and surprisingly easy to pull off.

Why You’ll Love This Recipe

I love how this chocolate mousse strikes the perfect balance between light and creamy. It’s not too sweet, and it has that deep chocolate flavor that feels totally luxurious. There’s no baking involved, and I can make it ahead of time so it’s ready when I need it. It looks beautiful in little glasses or bowls, and I can dress it up with whipped cream, berries, or a sprinkle of chocolate shavings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Semi-sweet or dark chocolate (chopped or chips)
Heavy whipping cream
Egg yolks
Granulated sugar
Vanilla extract
Salt
Optional toppings: whipped cream, shaved chocolate, raspberries, mint leaves

Directions

I start by melting the chocolate gently in a heatproof bowl over a pot of simmering water (double boiler style). Once it’s melted and smooth, I set it aside to cool slightly.
In a separate bowl, I whisk the egg yolks with sugar until the mixture is pale and slightly thickened.
I slowly add a bit of the warm melted chocolate to the egg mixture to temper it, stirring constantly, then mix in the rest of the chocolate and vanilla extract.
In another bowl, I whip the heavy cream with a pinch of salt until soft peaks form.
I gently fold the whipped cream into the chocolate mixture in batches, keeping the texture light and airy.
I spoon the mousse into serving cups or bowls, cover, and chill in the fridge for at least 2 hours (or until set).
Just before serving, I top each one with whipped cream and a sprinkle of chocolate or fresh fruit.

Servings and timing

This recipe makes about 4–6 servings and takes roughly 25 minutes to prepare, plus at least 2 hours of chilling time. It’s a great make-ahead dessert for dinner parties or romantic nights in.

Variations

I sometimes add a splash of espresso or coffee liqueur to the chocolate for deeper flavor.
For a dairy-free version, I use coconut cream and dairy-free chocolate.
I fold in crushed peppermint candy or orange zest around the holidays.
I layer the mousse with whipped cream and berries in a parfait glass for a fancier presentation.

storage/reheating

I store chocolate mousse in the fridge, covered, for up to 3 days. I don’t recommend freezing it since the texture can change. There’s no reheating needed—this dessert is best served cold straight from the fridge.

FAQs

Can I make chocolate mousse without eggs?

Yes, I can skip the eggs and just fold whipped cream into melted chocolate, but the texture will be denser and less mousse-like.

What kind of chocolate should I use?

I like using good-quality semi-sweet or dark chocolate (around 60–70% cocoa) for the best flavor and smooth texture.

How do I keep the mousse light and airy?

I fold the whipped cream gently into the chocolate mixture using a spatula, being careful not to deflate it. It’s all about gentle mixing.

Can I make this ahead of time?

Absolutely. I usually make it the night before and let it chill overnight. It holds its texture really well.

Can kids eat this mousse?

Since it contains raw egg yolks, I usually don’t serve it to young kids or anyone sensitive to raw eggs. I use pasteurized eggs or make an egg-free version if needed.

Conclusion

Perfect Chocolate Mousse is one of those classic desserts that feels luxurious and comforting at the same time. It’s rich, creamy, and just the right amount of indulgent. I love how easy it is to make with simple ingredients, and it always impresses whoever I serve it to. Whether I keep it plain or dress it up with toppings, it’s a dessert I come back to again and again.