A classic rich and decadent chocolate mousse that's made with just 5 ingredients... it's easy to see why this delicious dessert is always so popular!
Calling all chocoholics! If you're after a rich and creamy chocolate mousse, you've come to the right place.
This classic dessert is always a winner... along with our family favourite desserts - apple crumble, butterscotch pudding and lemon meringue pie!
A Classic Chocolate Dessert
When it comes to popular desserts, there's no doubt that chocolate mousse is right up there!
Whether you're after a quick and easy midweek dessert, or the perfect end to a weekend dinner party, this simple chocolate dessert is just the thing.
5 Ingredient Mousse
My classic chocolate mousse recipe is made from just 5 basic ingredients:
- dark chocolate - use a good quality cooking chocolate (preferably one that is 70% chocolate).
- eggs - use large eggs (approximately 55g each)
- butter - salted or unsalted butter is fine
- caster sugar - also known as superfine sugar
- cream - use a cream that can be whipped (ie. thickened, pure or heavy cream)
How To Make Chocolate Mousse From Scratch
It's surprisingly simple to make homemade chocolate mousse in a few basic steps. Note: scroll to the recipe card at the bottom of the post for the full detailed method.
Step 1 - Melt the chocolate and butter
Place the butter and broken chunks of dark chocolate into a microwave-safe bowl. Melt in the microwave (see recipe below for tips) and allow to cool.
Step 2 - Beat the egg whites
Beat the egg whites and sugar until firm peaks form. Use a stand-mixer, Thermomix or hand-held beaters for this step.
Step 3 - Whip the cream
Whip the cream until stiff peaks form. Use a rubber spatula to gently fold the egg yolks through. There's no need to completely mix it through - streaks of egg yolk through the cream is fine!
Step 4 - Fold through the chocolate
Pour the runny (but cooled) chocolate into the cream/egg mixture. Very gently fold the chocolate through with the same rubber spatula. Don't over-mix - streaky mixture is fine!
Step 5 - Fold through the egg whites
Fold ¼ of the egg white mixture through the chocolate mixture. Then add the chocolate mixture to the bowl of egg whites and fold through until just combined (don't over-mix).
Recipe Tips & FAQ
Raw egg in chocolate mousse
Raw eggs are safe to eat if health and safety precautions are followed when preparing. It's important to chill the mousse in the fridge as soon as it's prepared - and only remove when you're ready to serve.
It is not safe for pregnant women (or immune-compromised people) to eat raw eggs.
How to make light and fluffy mousse
The key to light and fluffy mousse is to avoid over-mixing the ingredients. Use a rubber spatula to very gently fold the ingredients through. Don't worry if the mixture is streaky or lumpy during each step - this is totally fine!
Serving
Chocolate mousse can be served on it's own or topped with whipped cream, berries or chocolate shavings.
Storing
Store in the fridge and consume within 2 days. This recipe is not suitable for freezing.
More Chocolate Dessert Recipes
If you love chocolate, then these are the desserts you need in your life:
- Oreo Truffles - 3 ingredients dessert!
- Toblerone Cheesecake - the ultimate chocolate dessert
- Classic Chocolate Ripple Cake - an Aussie favourite
- Flourless Chocolate Cake - made with just 3 ingredients
- Chocolate Self-Saucing Pudding - perfect served with ice-cream, custard or cream
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
Classic Chocolate Mousse
Ingredients
- 200 g dark chocolate see notes
- 20 g butter
- 3 eggs separated
- 1 tbs caster sugar
- 1 cup (250ml) cream whipped
Instructions
- Place the butter and chocolate (broken into pieces) into a microwave-safe bowl. Melt on 50% power in 30 second bursts until melted. Allow to cool.
- Separate the eggs.
- Beat the egg whites and caster sugar until firm peaks have formed. Set aside.
- Whip the cream until stiff peaks form. Gently fold the egg yolks through with a rubber spatula - it's fine for the mixture to be streaky (don't over-mix).
- Pour the runny (but cooled) chocolate into the cream/egg mixture. Very gently fold the chocolate through with the same rubber spatula. Don’t over-mix – again streaky mixture is fine!
- Fold ¼ of the egg white mixture through the chocolate mixture.
- Add the chocolate mixture to the bowl of egg whites and fold through until just combined (don’t over-mix).
- Spoon into serving glasses or bowls and refrigerate until set (at least 4 hours).
- Decorate with your choice of optional toppings - including chopped strawberries or raspberries, chocolate shavings, whipped cream, crushed peppermint crisp bar, crushed chocolate honeycomb.
Notes
- dark chocolate – use a good quality cooking chocolate (preferably one that is 70% chocolate).
- eggs – use large eggs (approximately 55g each)
- butter – salted or unsalted butter is fine
- caster sugar – also known as superfine sugar
- cream – use a cream that can be whipped (ie. thickened, pure or heavy cream)
Jonathan says
Weird question, but how many Oz in each serving?
Talita says
Not sure what I did wrong but the chocolate went all lumpy. It still tastes great, but there are little chocolate chunks through it. Maybe the cream was too cold?
Lucy says
Hi Talita, yes if your chocolate and cream were much different temperatures before they were mixed then this could cause the chocolate to set and give you the little lumps!