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Classic Chocolate Mousse

by Nick Makrides
Published: Last Updated on

Chocolate lovers rejoice! This Classic Chocolate mousse is the ultimate chocolate hit that’s just like eating chocolate air! Light and fluffy, using ingredients you have already and so full of flavour. Unlike recipes that use gelatine, this mousse is made using pasteurised eggs that give it that real rich, aerated bubbly texture that is iconic to this classic dessert!

Top down shot of a group of Chocolate Mousse

Chocolate Mousse on a spoon

My favourite thing about this classic chocolate mousse!

I’ve made lot’s of different types of mousse. My favourite mousse ever (store bought) is light and airy. But it’s made using gelatin. I’m not against mousse recipes that use gelatin, there are some really good ones out there. But if you want that full bodied rich chocolate mousse, eggs is the way to go!

I love how easy it is to make this too. It’s a great make ahead of time dessert!

Close up of a glass of Chocolate Mousse with bite taken out

What does it taste like?

Rich and full bodied! A deliciously rich chocolate flavour that is lighter than air. Chocolate air is a good way to describe it!

Top down shot of Chocolate Mousse with bite taken out

Are raw eggs safe to eat?

I know there are a lot of people who will not eat raw egg whites, and for good reason. In Australia, it is safe to eat raw eggs, and it’s safe to do so in most countries. Especially if the eggs are fresh. My grandma would make this little thing for us when I was a child where she would get eggs from her chickens in the backyard, put the egg yolk in a cup and add some sugar and then beat it with a fork until it was thick and pale. I’ve grown up having eaten raw eggs.

Close up shot of Chocolate Mousse

Pasteurised Eggs

But again, I know a lot of people would shudder at the thought of eat a raw egg. A workaround which will make this safe for most people to eat this mousse (not if you’re a pregnant person) is to use pasteurised eggs. These are eggs that have been gently heated to kill off any bacteria that will cause salmonella poisoning.

To make your own pasteurised eggs

Place them in a large saucepan and cover them with water. You’ll need a thermometer to help you bring the water up to 140F / 60C. Once you reach that temperature, keep it there for 3 minutes by carefully monitoring the temperature with the thermometer. Remove the eggs from the water and rinse with cold water to help bring down the temperature. Store in the fridge until you’re ready to use them. Pasteurizing your eggs will help get rid of any nasties that can make you ill.

What are the ingredients I need to make Classic Chocolate Mousse?

Ingredients image for Chocolate Mousse

Heavy cream – this is the type of cream you use for whipping

Vanilla ExtractAlways use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!

Eggs – I used large eggs.

Chocolate – use cooking chocolate for this recipe. You can find it in the baking section of your supermarket.

Butter – I used unsalted butter.

Caster Sugar – also known as superfine sugar.

Crème fraiche – this has the consistency of whipped cream and is so deliciously smooth and creamy!

Let’s go through each step.

Instructional image for Chocolate Mousse 01

  1. To a large mixing bowl, add the cream and vanilla extract and whip to stiff peaks using an electric hand mixer.

Instructional image for Chocolate Mousse 02

  1. Add the egg yolks to the cream mixture

Instructional image for Chocolate Mousse 03

  1. Fold through using a spatula.

Instructional image for Chocolate Mousse 04

  1. To a heatproof bowl, add the chocolate and butter and microwave for 10 seconds at a time, stirring each time until melted and smooth.

Instructional image for Chocolate Mousse 05

  1. Add the warm chocolate mixture to the cream mixture and mix in using the electric hand mixer.

Instructional image for Chocolate Mousse 06

  1. Add the egg whites and sugar to a separate bowl. Use clean beaters to whip to stiff peaks.

Instructional image for Chocolate Mousse 07

  1. Add the meringue to the chocolate cream mixture and fold through using a spatula until well combined.

Instructional image for Chocolate Mousse 08

  1. Pour the mixture into your serving cups. Allow to set overnight.

Instructional image for Chocolate Mousse 09

  1. Serve with a dollop of crème fraiche and some chocolate shavings.

My Top Tips!

Eggs: you want to make sure your eggs are at room temperature for this recipe. If you live in a country where it is not safe to eat raw eggs, use pasteurized eggs in place of regular store-bought eggs.

My chocolate and butter seized

When microwaving chocolate and butter, it’s best to do it slowly. Otherwise, it will seize if overheated. If you want a safe option, melt it over a double boiler.

Mixing the chocolate into the cream mixture

To avoid the chocolate solidifying in the cream mixture, add the chocolate mixture into it while it’s slightly warm. And use an electric hand mixer to mix it in. Folding it through using a spatula can also result in little bits of solidified chocolate.

Storage

This Chocolate Mousse can be stored in the fridge for up to one day.

Chocolate

Using cooking chocolate is important for this recipe because it’s thinner than regular chocolate and more suited to being melted. Melting the chocolate with the butter is the first step in this recipe because it ensures that by the time, we’re ready to use it, it’s cooled to room temperature. Don’t be tempted to cool this down in the fridge to help speed up the process otherwise you’ll end up with a hard lump of chocolate and it’ll need to be re-melted.

I don’t have a microwave

If you don’t have a microwave you can still melt your chocolate really easily. Fill a medium sized saucepan about 1/4 of the way with water. Bring to a gentle boil and place a heat proof bowl on top making sure the bottom of the bowl is not touching the water in the saucepan. Place your ingredients in the bowl and stir occasionally until completely melted.

Loved this Classic Chocolate Mousse? Here are some other recipes you might like!

Chocolate Mousse Cake with slice taken out

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I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

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Close up shot of Chocolate Mousse

Classic Chocolate Mousse

Rich chocolate mousse recipe which is light and airy and perfect for that special chocolate loving someone.

Serves 4

5 from 3 votes
Author: Nick Makrides
Print Recipe Pin Recipe
Prep: 15 mins
Cook: 5 mins
Total: 25 mins
Course: Dessert
Cuisine: French
Calories: 699kcal
Author: Nick Makrides

Ingredients

Chocolate Mousse

  • 1 cup (250 ml) heavy cream full fat
  • 1 tsp vanilla extract
  • 4 large eggs divided (see notes)
  • 1 1/4 cups (190 g) dark cooking chocolate
  • 15 g (15 g) 1 tbsp unsalted butter
  • 1/4 cup (50 g) caster sugar
  • 4 dollops of crème fraiche.


Instructions

Chocolate Mousse

  • To a large mixing bowl, add the cream and vanilla extract and whip to stiff peaks using an electric hand mixer.
  • Add the egg yolks to the cream mixture and fold through using a spatula.
  • To a heatproof bowl, add the chocolate and butter and microwave for 10 seconds at a time, stirring each time until melted and smooth.
  • Add the warm chocolate mixture to the cream mixture and mix in using the electric hand mixer.
  • Add the egg whites and sugar to a separate bowl. Use clean beaters to whip to stiff peaks.
  • Add the meringue to the chocolate cream mixture and fold through using a spatula until well combined.
  • Pour the mixture into your serving cups. Allow to set overnight. Serve with a dollop of crème fraiche and some chocolate shavings.

Notes

Eggs: you want to make sure your eggs are at room temperature for this recipe. If you live in a country where it is not safe to eat raw eggs, use pasteurized eggs in place of regular store-bought eggs.
My chocolate and butter seized
When microwaving chocolate and butter, it’s best to do it slowly. Otherwise, it will seize if overheated. If you want a safe option, melt it over a double boiler.
Mixing the chocolate into the cream mixture
To avoid the chocolate solidifying in the cream mixture, add the chocolate mixture into it while it’s slightly warm. And use an electric hand mixer to mix it in. Folding it through using a spatula can also result in little bits of solidified chocolate.
Storage
This Chocolate Mousse can be stored in the fridge for up to one day.
Chocolate
Using cooking chocolate is important for this recipe because it’s thinner than regular chocolate and more suited to being melted. Melting the chocolate with the butter is the first step in this recipe because it ensures that by the time, we’re ready to use it, it’s cooled to room temperature. Don’t be tempted to cool this down in the fridge to help speed up the process otherwise you’ll end up with a hard lump of chocolate and it’ll need to be re-melted.
I don’t have a microwave
If you don’t have a microwave you can still melt your chocolate really easily. Fill a medium sized saucepan about 1/4 of the way with water. Bring to a gentle boil and place a heat proof bowl on top making sure the bottom of the bowl is not touching the water in the saucepan. Place your ingredients in the bowl and stir occasionally until completely melted.
To make your own pasteurized eggs place them in a large saucepan and cover them with water. You’ll need a thermometer to help you bring the water up to 140F / 60C. Once you reach that temperature, keep it there for 3 minutes by carefully monitoring the temperature with the thermometer. Remove the eggs from the water and rinse with cold water to help bring down the temperature. Store in the fridge until you’re ready to use them. Pasteurizing your eggs will help get rid of any nasties that can make you ill.

Nutrition

Calories : 699kcal
Carbonhydrates: 40g
Protein: 11g
Fat: 58g
Saturated Fat: 34g
Polyunsaturated Fat: 3g
Monounsaturated Fat : 18g
Trans Fat : 1g
Cholesterol: 245mg
Sodium: 90mg
Potassium : 126mg
Fiber: 7g
Sugar : 27g
Vitamin A: 1112IU
Vitamin C: 1mg
Calcium: 65mg
Iron: 1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

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