This is the best chocolate mousse recipe you will ever try! This recipe with step-by-step instructions and a video is easy to follow, uses high-quality ingredients, and creates a rich and creamy, light and airy, chocolate mousse that will satisfy even the most discerning chocolate lover.
If you have been searching for a recipe to make silky smooth chocolate mousse that has a decadently rich flavor, you've come to the right place.
I learned how to make chocolate mousse from a chocolatier many years ago while taking a pastry class. He shared the process to make a simple 2-ingredient mousse using just chocolate and cream. It was delicious. Then, he made another mousse with the addition of egg yolks blended with simple syrup. It was magnificent!
The mousse was light and airy but didn't taste like chocolate-flavored whipped cream. It had an incredible chocolate flavor.
I've used that recipe to make many desserts including my favorite Chocolate Raspberry Mousse Cake and a Three Layer Chocolate Cherry Mousse Cake. I've also used it to make fun Chocolate Mousse Graveyards and Chocolate Mousse Flower Pots. Today, I'm going to show you the easy step-by-step process to make this delicious no-bake dessert.
The trick to making perfect chocolate mousse is to start with dark chocolate that you love eating right out of the package.
What dark chocolate makes the best mousse?
That will really depend on your flavor preference.
- Use semi-sweet chocolate if you prefer a delicately sweet chocolate mousse dessert.
- Use bittersweet chocolate if you prefer a more robust, slightly bitter flavor. The higher the cocoa content in your chocolate the more robust the chocolate flavor will be.
- Do not use unsweetened chocolate. Your mousse will be too bitter.
- Do not use compound chocolate, also known as confectionery coating/Candy Melts/almond bark, made with partially hydrogenated palm kernel oil. The flavor is definitely not as good as pure chocolate made with cocoa butter.
Brands of Chocolate
- I make my chocolate mousse with Peter's Burgundy Semi-sweet Chocolate. It has a slightly fruity flavor with notes of wine. I've been using it for over 30 years for my chocolate-making business and my customers love it! Unfortunately, this chocolate only comes in 10-pound bars.
- I also love Callebaut chocolates and have enjoyed equally amazing chocolate mousse made using their chocolate and it's available in smaller quantities. You can find Callebaut chocolates in gourmet grocery and kitchen wares stores, at Trader Joe's, and at cake and candy decorating shops.
- There are so many other wonderful chocolates that are available in grocery stores too. Just choose any that you really like.
You can find my favorite chocolates on amazon.com (commission earned for sales).
Peter's Gourmet Burgundy Di...Shop on Amazon
Callebaut Finest Belgian Se...Shop on Amazon
Callebaut 811 53.8% Dark Se...Shop on Amazon
Callebaut 7030 70.4% Dark B...Shop on AmazonIngredients
dark chocolate - Use your favorite dark chocolate bars or callets (small chip-size chocolate pieces that melt easily.)
heavy whipping cream - Heavy whipping cream has 36% fat and it is used to make a decadently rich yet light and airy chocolate mousse.
egg yolks - The addition of egg yolks gives the mousse a richer flavor and creamier texture. This recipe does not use egg whites. Many mousse recipes use whipped egg whites to add volume. This recipe uses whipped cream instead.
sugar - The egg yolks are heated with a simple syrup made from boiled sugar and water. The sugar adds a touch of sweetness and helps the mousse firm up so that it holds its shape nicely when piped into a cup.
Instructions
Pour 3 tablespoons of water and 3 tablespoons of granulated sugar into a saucepan or skillet set over medium-high heat.
Heat, stirring occasionally, until the sugar begins to dissolve.
Bring the sugar syrup to a boil then remove the pan from the heat.
Pour the egg yolks into a heat-proof mixing bowl. Whisk to break up the yolks.
Whisk constantly, while slowly drizzling the simple syrup down the side of the bowl until all the syrup is incorporated into the yolks.
Pour ½ cup of heavy whipping cream into your saucepan. Pour the egg yolk mixture into the pan. Set the pan over low heat.
Whisk constantly until the egg mixture (custard) thickens slightly.
This should take about 3 minutes.
Your warm (100 to 115 degrees F), melted chocolate should be in a large mixing bowl. You'll need enough space to add a lot of whipped cream.
Start by pouring the egg custard over the chocolate through a fine-mesh sieve. Any lumps of cooked eggs will remain in the strainer. Discard them.
Use a whisk to combine the egg custard and chocolate.
Whisk until well blended.
No. You can pour the hot simple syrup into the egg yolks which will warm the eggs, then pour them directly over your chocolate.
Being a top-notch pastry chef taught me this recipe, I have no reservations about the safety of the eggs and often just add them to my chocolate without cooking them on the stove.
But, several of my readers worried about the safety of the eggs, so I developed this method of heating the egg yolks and sugar syrup with some cream a bit longer just to ensure the eggs are heated thoroughly.
Pour 1 cup of heavy whipping cream into a large mixing bowl. Beat on low speed for 30 seconds, then increase the speed to high.
Beat until the whipped cream holds stiff peaks. When you lift the beaters out of the cream, the whipped cream will hold its shape. Do not overmix!
Add ⅔ cup of whipped cream to the bowl of chocolate custard.
Whisk the whipped cream into the chocolate custard to lighten it.
Add another ⅔ cup of whipped cream.
Fold slowly to incorporate the chocolate and cream together.
Add the remaining ⅔ cup of whipped cream.
Fold gently until combined. You do not want to deflate the whipped cream.
The mixture may seem very thin at this point. Don't worry, it will firm up into a light and airy mousse once it has cooled.
Being it is thin at the moment, you can easily pour it into cups. You can use plastic shot glasses, ramekins, small dessert cups, or glasses.
Cover the mousse with plastic wrap and chill in the refrigerator for a few hours either in serving cups or your mixing bowl.
If you've chilled the entire bowl of mousse, it will be nice and fluffy. You can spoon it into a disposable pastry bag.
Then, pipe it into glass dessert cups. It flows out of the pastry bag just like frosting and will hold its shape nicely.
To make an easy decoration, shave white chocolate curls using a vegetable peeler and sprinkle them over the mousse.
The off-white color contrasts nicely with the dark chocolate. Plus the flavors pair beautifully.
You can insert a large open-star pastry tip into your pastry bag before filling it with mousse. When you pipe it out, the mousse will have a pretty texture.
Variations
Top your mousse with whipped cream, berries, maraschino cherries, chocolate shavings, chocolate straws, chocolate decorations, sprinkles, or nuts.
To make your chocolate mousse dessert even more spectacular, serve it in homemade chocolate cups or the Mona Lisa Chocolate Cups pictured above. These elegant mousse cups are perfect for parties.
You might also like these other recipe variations.
You can see all my mousse recipes, here.
Substitutions
Cool Whip or Frozen Whipped Topping
You can make chocolate mousse using Cool Whip or Frozen Whipped Topping but your mousse will be a bit sweeter.
Just skip the step of the recipe where you cook the egg yolks and cream over the stove. Just combine the warmed egg yolks with your chocolate, and then fold 3 cups (8 ounces) of thawed Cool Whip into the chocolate.
Milk Chocolate
Milk chocolate is softer so you need to add 16 ounces in place of the 12 ounces of dark chocolate.
White Chocolate
You can make mousse using white chocolate but the recipe is slightly different. Be sure to check out my White Chocolate Peppermint Mousse Recipe. Use vanilla instead of peppermint extract for a plain white chocolate mousse.
Tips
Remove the mousse from the refrigerator at least 15 minutes before serving. Allowing the chocolate mousse to come to room temperature will enhance the chocolate flavor and will amplify the creamy texture.
You can keep chocolate mousse in the refrigerator for up to 5 days or in the freezer for up to 3 months. Just be sure it is in an airtight container or a bowl that is covered with a tight-fitting piece of plastic wrap to keep out any odors.
Yes! You can freeze chocolate mousse.
I like to fill large disposable pastry bags with the mousse then I twist tie the end and pop it in the freezer. The day before I plan to serve the mousse, I thaw it in the refrigerator. Just before serving, I snip off the tip of the bag and pipe the mousse into my cups.
Chocolate may be left at room temperature for up to a few hours during a party.
When I am hosting a party, I always set out my chocolate mousse cups just before the party begins and most are eaten within 2 or 3 hours.
At the end of the party, I throw any leftovers away. I don't suggest refrigerating and eating mousse that has been left at room temperature for more than a few hours.
Yes, absolutely! I love that I can make this chocolate mousse days ahead of my party if kept refrigerated, or even months ahead if kept frozen.
Video
Watch this video to see how you can make the BEST Chocolate Mousse you've ever tasted.
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Recipe
The most luxuriously creamy and smooth chocolate mousse recipe you'll ever try.
- 1 ½ cups heavy whipping cream, divided (360 ml)
- 3 tablespoons water (45 grams)
- 3 tablespoons sugar (37.5 grams)
- 3 large egg yolks
- 12 ounces melted semi-sweet chocolate (340 grams)
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Beat 1 cup of heavy whipping cream using a hand-held mixer for 30 seconds on low speed. Then, increase the speed to high and beat until the cream holds stiff peaks. Do not overmix! Set aside.
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Pour water into the bottom of a saucepan set over medium-high heat.
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Add sugar and stir occasionally until it comes to a boil.
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Pour egg yolks into a mixing bowl and whisk to break up.
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Continue whisking while slowly drizzling in the sugar syrup.
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Pour the remaining ½ cup of heavy whipping cream into the saucepan and set it back on the stove on low heat.
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Stir in the egg mixture and continue to stir for at least 3 minutes until heated through.
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You may heat until thickened, if desired.
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Pour through a fine mesh sieve that is set over your bowl of melted semi-sweet chocolate.
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Discard anything that remains in the sieve.
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Stir the chocolate until glossy and smooth.
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Whisk ⅔ cup of the whipping cream into the chocolate.
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Fold another ⅔ cup of whipped cream into the chocolate, then fold in the remaining whipped cream.
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Cover and chill until the mousse thickens.
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Spoon or pipe into bowls or chocolate cups.
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Let sit at room temperature for at least 15 minutes before serving.
This chocolate mousse recipe makes a decadently rich and creamy chocolate mousse. If you prefer a lighter texture, simply fold in up to 1 cup of whipped cream.
Melting Chocolate
You can melt your chocolate in the microwave using 30-second bursts of power, stirring after each until melted, or using a double boiler (a bowl set over a pan filled with 1-inch of water) set over low heat.
Make sure your melted chocolate is still warm (100-115 degrees Fahrenheit) before adding the egg yolk mixture.
Storage
Store your chocolate mousse in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Serving
The mousse will be thin enough to pour into cups just after it is made. Once it has been chilled, it will thicken. You can also spoon the cold chocolate mousse into a pastry bag and then pipe it into dessert cups.
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gaynor wall says
could you please give us imperial measurements for the ingrediants instead of cups. I dont know what amount of cream to use, thanks xx
Beth says
Hi Gaynor, I went ahead and added the imperial measurements to the recipe card. You'll heat 120 ml of the heavy whipping cream with the eggs and sugar syrup then you'll also need 240 ml of heavy whipping cream whipped to fold into the chocolate mixture.
Victoria says
I have not yet made this recipe but will this weekend. My question is about freezing the mixture... does it not deflate the mousse? I will be making it for 25 and want to be dang sure it won't puddle in the bottom of the glasses.
Beth says
I freeze this chocolate mousse all the time, and it turns out fine. I typically fill large disposable pastry bags with the mousse before freezing. The day before I plan to serve the mousse I thaw out the bags in the refrigerator overnight. Then I can simply pipe the chocolate mousse into bowls or cups before serving. You can even pipe the mousse into cups then keep them in the refrigerator for a few hours if needed. If you want to use a star tip when piping the mousse, just put the tip into another bag then insert a filled bag, pipe out the mousse, remove that bag, then insert another and keep piping.
Victoria says
Thank you so very much!
Beth says
You are welcome!
Melanie Palma says
Absolutely fantastic chocolate mousse! It was my first time making it so I was a bit nervous. I’ve never made custard either. Your detailed instructions were a dream and the tips about the temps for the custard, helped, this first timer, get it right. I will be making this recipe for Christmas dinner too. HaPpY ThanKsGiving!
Beth says
Hi Melanie,
I am so happy to hear that my instructions were so helpful and that you loved this chocolate mousse recipe. It's my favorite! I hope you have a wonderful Thanksgiving and a very Merry Christmas.
Kevin says
Hi, I haven’t tried your recipe yet but will. I have made Chocolate Mousse over the years myself and for as many as you people.
The chocolate you recommended Peters is sold in 10# units which comes out to less than $9 per pound. Where as the Callebaut which is $13.45 per pound-in 2 pound pieces.
Eight serves using Peters is a little over $1 per serving just for chocolate. Restaurants charge $8 or more per serving and I don’t expect they had this quality of chocolate.
Your thoughts?
Kevin
Beth says
Hi Kevin,
I personally love the flavor of Peter's Burgundy and everyone that has ever tried my chocolate mousse has loved it. Many have commented that it is the best they have ever eaten. I also really enjoy the flavor of Callebaut chocolates, but there are definitely flavor differences. It all comes down to the cocoa beans and the amount of sugar and cocoa butter in the chocolate. Both Callebaut and Peter's have a variety of chocolates all with different flavor profiles and Peter's Burgundy is my favorite as it produces a lovely chocolate mousse with a creamy and rich chocolate flavor. I also use Callebaut 54.5% Dark Chocolate Callets for some of my candy making and it has a slightly more bitter, more acidic flavor, but overall is really wonderful chocolate. You need to find the chocolate that you enjoy the most. If you are going for price then yes, Peter's is less expensive, but you may prefer the more robust Callebaut chocolate. It really is all a matter of personal preference.
Kristina Lynn says
Made the mousse today, my husband called it, high end restaurant quality mousse. He should know, I think he has ordered mousse in every single place he has ever eaten from east to west coast.
Beth says
Hi Kristina,
I am so happy to hear that you and your husband enjoyed this chocolate mousse recipe. It is one of my absolute favorite desserts to make for any occasion and am thrilled to know your husband ranked it up there with other restaurant mousses!
Miriam says
I plan on making this to end my romantic dinner when my husband comes home from the army. Can I add Baileys to it and if yes how much and at what point
Beth Klosterboer says
Hi Miriam,
You can stir in one tablespoon of Bailey's once you have the mousse mixed which will give the mousse a mild Bailey's Flavor. If you'd like a stronger flavor, swap out 1 tablespoon Bailey's for 1 tablespoon of heavy whipping cream. Mix the additional Bailey's in at the end too.
I hope you and your husband have a wonderful reunion.
Renee says
really awesome recipe!!!!!!!!!!!!!!!!
Molly says
Unfortunately, this recipe did not turn out for me at all. It is much, much thicker than your video or photos. Will end up throwing it all out. I followed the recipe exactly and even went back and forth with the video to make sure I was not missing anything. Very disappointed, I wanted this to work because usually the chocolate mousse recipes I try have the opposite result - they turn out just like chocolate pudding. I won't make this one again though.
Beth says
Oh, I hope you didn't throw your recipe out! Chocolate mousse really shouldn't be as thin as chocolate pudding, but if you want to thin it out you can add milk to the mixture to thin it out. This is a thick mousse that holds it's shaped once piped. It has an amazing texture. I hope you gave it a try.
Kelly Stark says
My mom is right this is the most amazing chocolate mousse ever. She made it for us and I loved it so much that I just had to jump on to tell you. HaHa. Then I saw she left a comment. I'm glad she did. Thanks for sharing this wonderful recipe.
Beth says
You and your mom just made my day! I am so happy you all loved this chocolate mousse recipe. I hope she makes it for you many more times.
Terry Stark says
This was the BEST chocolate mousse I've ever made. At first I was nervous because about heating the egg yolks, scared I would scramble them, but everything turned out great. This recipe made the most silky smooth mousse I've ever eaten and the chocolate flavor was amazing. I used Dove chocolates and loved this mousse. Thank you for sharing all the tips for making this great. This will be my go to recipe from now on. Oh, and my family loved it as much as I did.
Beth says
That makes me so happy! I was certain that anyone who tried this recipe would agree it is the best chocolate mousse ever and I'm so glad you did!
Natalie says
Looks so chocolatey and decadent ♥
Beth says
It definitely is!
Wadell Patton says
How can I get a book with your cake and mousse recipe
Beth says
Hi Wadell! Unfortunately I do not have my mousse cake recipe in one of my cookbooks. You can see the different mousse cakes I've made going to these urls.
Raspberry Chocolate Mousse Cake - https://hungryhappenings.com/valentines-day-chocolate-raspberry/
Chocolate Peppermint Mousse Cake - https://hungryhappenings.com/gluten-free-chocolate-peppermint-mousse-cake/
Cherry Mousse Cake - https://hungryhappenings.com/three-layer-chocolate-cherry-mousse-cake/
I hope this helps.
Beth
Diane says
Will be doing the chocolate mousse for my daughter in law birthday tomorrow
1 st time doing hope it works
Beth says
I hope you enjoy the mousse! It's one of my favorite dessert recipes.
Aimee E Spring-Cecil says
The mousse looks amazing. I'm wondering if I could make it the day before and store in a bowl until my dinner party. Then could I pipe into my crystal glasses the day of the party or even right before serving?
Beth says
Yes, absolutely. This mousse will stay fresh for at least 5 days in the refrigerator. It can even be frozen. Enjoy!
Aina says
Can i use white chocolate instead ? And can this recipe be halved ? Thank you .
albert says
never had this kind of mousse before...love to prepare it and taste...
Barbara says
This recipe was way too chilately. I added more whipped cream and it was much better. The recipe got very thick and not the consistency of mousse until after adding more whipped cream.
Beth says
I personally love that this mousse is really chocolatey, but if you prefer a lighter mousse then adding more whipped cream is the perfect thing to do. I have done that too when I wanted to add the mousse to another dessert and wanted it to be a bit lighter.
shell shockers says
wow, the cake looks delicious and very attractive, thank you for sharing
Beth says
Thanks!
y8 says
I’ve used the BEST Chocolate Mousse recipe to make other decadent desserts like triple layer mousse cakes, chocolate cups filled with mousse and more.
Beth says
I'm so happy to hear you've gotten so much use out of this chocolate mousse recipe. It's definitely one of my all time favorite desserts.
Colleen says
All I can say is....Oh my gosh, someone take this spoon away from me!
Beth says
It's that good!!! I'm glad you are enjoying it. 🙂
run 3 says
love all of your creations…too fun!
Beth says
Thank you!
hermes says
Love this recipe, I would try to cook it this weekend.
Can't wait!
The Partiologist says
It truly sounds so delicious, wish I could have a big bite right now!
Beth says
You'd love it! I'm sure. 🙂