If you’re craving a dessert that feels like a celebration in every spoonful, you’re going to love this Decadent Chocolate Mousse Recipe. Seriously, I’ve made a lot of chocolate mousses in my time, but this one stands out because it’s silky, airy, and the perfect balance of rich and light. Whether it’s for a dinner party or just a cozy night in, stick around—I’m going to share all my tips and tricks so you nail it every single time.

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Why This Recipe Works

Perfect Chocolate Choice: Using cooking chocolate with 70% cocoa ensures a smooth melt and deep chocolate flavor without lumps.
Precise Folding Technique: Folding gently keeps the mousse airy and light, avoiding deflating the whipped cream and egg whites.
Temperature Control: Cooling the chocolate just right before folding in prevents clumping and helps the mousse set beautifully.
Balanced Sweetness: The right amount of caster sugar in the egg whites gives sweetness without overpowering the rich chocolate.

Decadent Chocolate Mousse, chocolate mousse recipe, rich chocolate dessert, airy chocolate mousse, homemade chocolate mousse - The image shows a clear glass filled with a rich, smooth dark brown chocolate pudding. On top, there is a dollop of white whipped cream with delicate dark chocolate shavings scattered over it. The glass is placed on a white marbled surface, and in the background, there are blurred similar glasses filled with the same dessert. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Decadent Chocolate Mousse Recipe plays a special role—from the kind of chocolate to the cream’s fat content. Choosing the best quality ingredients really makes the difference between “good” and “wow!” Here’s why each one matters, along with some tips for shopping smart.

Decadent Chocolate Mousse, chocolate mousse recipe, rich chocolate dessert, airy chocolate mousse, homemade chocolate mousse - Flat lay of three whole brown eggs with clean shells, a small pile of broken dark cooking chocolate pieces with a rich deep brown color, a small pat of creamy unsalted butter, a small white ceramic bowl filled with thick full-fat cream, and a small white ceramic bowl containing fine white caster sugar, a few thin delicate chocolate shavings artfully scattered on the side, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Eggs: Fresh eggs are crucial — separate them cold for easier handling, but bring the whites to room temp to get the best volume when whipping.
Dark Cooking Chocolate: Opt for bittersweet with 70% cocoa; this melts beautifully and creates that rich chocolate punch without bitterness.
Unsalted Butter: Adds silky texture and helps the chocolate melt smoothly while balancing richness.
Full-fat Cream: Use whipping cream with at least 35% fat – only cream that whips properly can give your mousse its signature airy texture.
Caster Sugar: Also called superfine sugar, it dissolves quickly in the egg whites, helping them whip up to firm peaks easily.
Chocolate Shavings (for decoration): Freshly shaved chocolate adds an elegant, crunchy texture and looks super fancy on top.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how versatile this Decadent Chocolate Mousse Recipe is—you can truly make it your own. Over time, I’ve played with flavors and textures, and I encourage you to experiment, too! For me, a touch of orange zest adds a lovely zing, but you’ll find your perfect twist.

Variation: Adding a tablespoon of good quality coffee or espresso powder to the melted chocolate amps up the chocolate flavor and adds depth—I swear by this trick for a grown-up treat.
Dairy-Free Option: You can swap the cream for coconut cream whipped to stiff peaks, but remember the texture and flavor will change slightly.
Seasonal Flair: Stir in fresh raspberry purée before folding for a fruity surprise that’s especially delicious in summer.

Step-by-Step: How I Make Decadent Chocolate Mousse Recipe

Step 1: Separate Eggs While Cold

Start by grabbing your eggs straight from the fridge—that’s how I find it easiest to separate the yolks from whites without any mess. Pop the whites into a large bowl and yolks into a smaller one. Let the whites rest at room temperature while you prep the other ingredients; this helps them whip up better later on.

Step 2: Melt Chocolate and Butter Gently

Break the dark cooking chocolate into pieces, add your butter, and nuke the bowl in the microwave in 30-second bursts. Stir after each burst so it melts evenly without burning. If you want to add a splash of liquor for flavor, do it now—but make sure it’s at room temp to avoid seizing the chocolate. Leave this to cool slightly; it should be warm but not hot when you fold it later.

Step 3: Whip Cream and Egg Whites Separately

Next, whip your cream until it forms stiff peaks—be careful not to over-whip, or it turns grainy and buttery. Then, add your caster sugar to the egg whites and beat until firm peaks form—this means the peaks have a slight flop at the tip, not standing perfectly straight. Trust me, this texture makes your mousse light and airy.

Step 4: Fold Ingredients with Love

First, fold the egg yolks gently into the whipped cream—just a few folds until mostly combined. Then, make sure your melted chocolate is still fluid and warm (around 40°C/104°F), and fold it carefully into the cream and yolk mix. Next, add a quarter of your whipped egg whites to lighten the chocolate mixture before folding in the rest. Use a rubber spatula to fold, making wide, gentle movements to maintain all that air you worked so hard to build.

Step 5: Chill and Garnish

Spoon your silky mousse into little glasses or ramekins and refrigerate for at least 6 hours, ideally overnight. When you’re ready to serve, top with a cloud of whipped cream and fresh chocolate shavings for that extra touch of indulgence. I like to add a few raspberries and a mint sprig for color—it never fails to impress guests.

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Pro Tips for Making Decadent Chocolate Mousse Recipe

Use Cooking Chocolate, Not Eating Chocolate: Cooking chocolate melts more smoothly and prevents that dreaded grainy texture.
Let Egg Whites Come to Room Temperature: Separating cold but whipping at room temp yields the best volume and texture.
Don’t Overfold: Keep folding gentle and limited to keep the mousse light and fluffy with no deflation.
Mind Chocolate Temperature: Mixing the chocolate when it’s too hot or cold can affect texture and setting, so always test before folding.

How to Serve Decadent Chocolate Mousse Recipe

Decadent Chocolate Mousse, chocolate mousse recipe, rich chocolate dessert, airy chocolate mousse, homemade chocolate mousse - A close-up of a spoon holding a scoop of light and airy chocolate mousse with a rough texture, topped with a small dollop of white whipped cream and thin, dark chocolate shavings scattered on top, with two blurry white bowls filled with the same mousse and cream in the background, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Honestly, I usually top my mousse with a generous dollop of lightly whipped cream and fresh chocolate shavings scraped straight from a block with a small knife. The contrast of silky mousse and crunchy chocolate bits is heavenly. If I’m feeling fancy, I add just a few fresh raspberries and a tiny mint sprig—it brightens the presentation and adds a pop of color everyone loves.

Side Dishes

I like pairing this mousse with something fresh and light like a simple mixed berry salad or a crisp biscotti to balance the richness. For a special occasion, a glass of chilled dessert wine or espresso makes a fantastic companion to the chocolatey indulgence.

Creative Ways to Present

For celebrations, I sometimes layer the mousse in clear glasses with crushed hazelnuts or praline at the bottom for a crunchy surprise. Another fun idea is to pipe the mousse into elegant pastry shells or small tart casings and top with edible gold leaf for that wow factor. Trust me, these little touches turn this classic dessert into a real showstopper.

Make Ahead and Storage

Storing Leftovers

I always keep leftover mousse snugly covered in the fridge—either tightly wrapped with cling film or in airtight containers. It holds beautifully for up to 4 days, though you might notice it loses a bit of its aeration and some creaminess over time. Just give it a gentle stir with a spoon before serving if needed.

Freezing

Freezing mousse can be a bit tricky because it alters the texture, but I have freezed it successfully when properly wrapped. I recommend freezing in small portions and thawing slowly in the fridge overnight. It won’t be quite as fluffy but still delicious, especially if you plan to use it as a filling or base for other desserts.

Reheating

Since mousse is best served chilled, I don’t recommend reheating. If your mousse has been frozen, thaw it in the refrigerator and serve cold. If you want a warm chocolate dessert, this mousse can be a fantastic cold accompaniment to warm cakes or puddings.

FAQs

Can I use milk chocolate instead of dark cooking chocolate for this mousse?

You can, but I don’t recommend it because milk chocolate has more sugar and fat, which affects the mousse’s texture and flavor balance. Dark cooking chocolate with 70% cocoa gives the mousse that rich, bittersweet depth and smooth consistency that is classic for this dessert.
Is it safe to use raw eggs in this recipe?

This recipe uses raw eggs, so make sure to use the freshest eggs possible and preferably pasteurized ones if you’re concerned about food safety. If you’re making this for kids, elderly, or immunocompromised people, consider using pasteurized eggs or egg substitutes designed for mousses.
My mousse was grainy—how can I avoid that?

Graininess usually happens when the chocolate seizes or if you overwhip the cream. Melting the chocolate gently and stirring carefully, along with folding ingredients gently, will prevent this. Also, make sure your chocolate isn’t too hot when you mix it in, as that can cause separation.
How long does this mousse keep in the fridge?

If stored properly in airtight containers, the mousse keeps well for about 3 to 4 days. After that, you may see some loss in texture and lightness, but it’s usually still tasty.

Final Thoughts

This Decadent Chocolate Mousse Recipe is one I return to time and again because it’s reliably delicious, elegant in its simplicity, and offers so many ways to personalize. Whether you’re a mousse newbie or a seasoned pro, trust me: follow these steps carefully, and you’ll impress yourself and anyone lucky enough to try it. So grab your whisk and chocolate, and get ready to indulge—this is dessert done right!

Decadent Chocolate Mousse Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 3 reviews

Author: Sarah
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 6 hours 20 minutes
Yield: 4 servings
Category: Dessert
Method: No-Cook
Cuisine: French
Diet: Vegetarian

Print Recipe

Description

A rich and creamy chocolate mousse made with bittersweet dark cooking chocolate, whipped cream, and eggs. This classic dessert is elegantly light yet intensely chocolatey, perfect for a special occasion or an indulgent treat.

Ingredients

Chocolate Mousse

3 eggs (~55g/2 oz each)
125g / 4.5 oz dark cooking chocolate, bittersweet / 70% cocoa
10g / 0.3 oz unsalted butter
1/2 cup cream, full fat
3 tbsp caster sugar (superfine white sugar)

Decorations

More whipped cream
Chocolate shavings

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Instructions

Separate eggs: Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients.
Whisk yolks: Whisk yolks until uniform and smooth.
Melt chocolate and butter: Break chocolate into pieces and place in a microwave-proof bowl with the butter. Melt in the microwave in 30 second bursts, stirring between each, until smooth. Set aside to cool slightly while you proceed with other steps.
Whip cream: Beat the full-fat cream until stiff peaks form, being careful not to over-whip.
Whip egg whites: Add sugar to the egg whites. Beat whites until firm peaks form, where peaks flop slightly but hold shape.
Fold yolks into cream: Using a rubber spatula, fold the egg yolks gently into the whipped cream with a maximum of 8 folds. Some streaks are okay.
Check chocolate temperature: Ensure the melted chocolate is warm and runny (ideally around 40°C / 104°F). If too cool or thick, microwave in 5-second bursts until runny.
Fold chocolate into cream and yolks: Pour the chocolate into the cream and yolk mixture and gently fold through with up to 8 folds, allowing some streaks.
Add egg whites in stages: Add one-quarter of the beaten egg whites to the chocolate mixture and fold in about 10 folds until incorporated, smoothing lumps. Then pour the mixture into the remaining egg whites and fold carefully up to 12 folds until no white lumps remain.
Chill mousse: Divide the mousse into 4 small glasses or pots and refrigerate for at least 6 hours, preferably overnight.
Serve: Garnish with additional whipped cream and chocolate shavings. Optional garnishes include raspberries and a sprig of mint for color.

Notes

Use cooking chocolate, not eating chocolate, for a smooth melt and better texture. Bittersweet 70% cocoa chocolate is ideal.
Use full-fat cream that can be whipped; avoid pouring cream that cannot hold peaks.
Chocolate shavings can be made by scraping a knife at a low angle along a block of chocolate.
Separate eggs while cold; then let egg whites come to room temperature for better volume when whipped.
Whip egg whites to firm peaks, not soft or stiff peaks, for optimal texture and stability.
You can add up to 1 tbsp of liquor or other flavorings to the melted chocolate mixed with butter, but ensure it is room temperature to prevent seizing.
Store mousse in the fridge for up to one week; best eaten within 2 days for optimal texture.
Work at a steady pace to prevent whipped egg whites and cream from warming too much and losing volume.