Classic Chocolate Mousse | 5 Ingredients

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!

A glass bowl filled with chocolate mousse and decorated with edible gold glitter and stars.

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 dessertsapple crumble, butterscotch pudding and lemon meringue pie!

Edible gold glitter and stars on top of glass jars of chocolate mousse.

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.

A wooden spoon lifting a chocolate mousse dessert out of a glass jar.

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)
Dark chocolate, eggs, butter, caster sugar and cream in bowls on a marble background.

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.

Dark chocolate and butter in a green bowl.
Melted chocolate in a green bowl.

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.

Egg whites and caster sugar in a white mixing bowl.
Whipped egg whites in a white mixing bowl.

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!

Egg yolks being added to whipped cream.

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!

Melted chocolate being poured into a white bowl filled with cream and eggs.
A spatula folding egg whites through chocolate mixture in a bowl.

Step 5 – Fold through the egg whites

Fold 1/4 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).

Whipped egg whites on top of chocolate mixture in a bowl.
A spatula folding through a chocolate mousse mixture in a bowl.

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.

A spoonful of a fluffy chocolate mousse dessert with gold edible decorations.

More Chocolate Dessert Recipes

If you love chocolate, then these are the desserts you need in your life:

A spoon being dipped into a glass jar of chocolate mousse with gold decorations.

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A glass bowl filled with chocolate mousse and decorated with edible gold glitter and stars.

Classic Chocolate Mousse

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!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: French
Keyword: chocolate mousse
Prep Time: 15 minutes
Chilling time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 4 servings
Calories: 598kcal

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 1/4 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

RECIPE NOTES & TIPS
Ingredients Info:
  • 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)
More Recipe Tips: 
Using raw egg – 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. This recipe is not suitable for pregnant women or those who are immune-compromised).
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 with whipped cream, berries or chocolate shavings.
Storing – Store in the fridge and consume within 2 days. This recipe is not suitable for freezing.

Nutrition

Calories: 598kcal | Carbohydrates: 28g | Protein: 9g | Fat: 50g | Saturated Fat: 29g | Cholesterol: 216mg | Sodium: 115mg | Potassium: 447mg | Fiber: 5g | Sugar: 15g | Vitamin A: 1192IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 7mg
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20 Comments
  1. Anna @ Just a Mum says:

    Oh my goodness – that looks amazing!!!! So decadent, would be perfect for xmas day! 🙂 Stopping by from FFF 🙂

    1. Bake Play Smile says:

      That’s a great idea!

  2. House in Tillford says:

    Yum, how can I resist a decadent chocolate treat! And the strawberries would help balance the richness. I also like the idea of doing cute little individual cups for a dinner party

    1. Bake Play Smile says:

      Who can resist a sweet chocolatey treat!!

  3. Lisa says:

    I have just made this and put it in the fridge. OMG the mixture was delish! my boys are going to love me tonight!

    1. Bake Play Smile says:

      Woo hoo! So glad you liked it!

  4. Amy says:

    Hi Lucy,

    I love all your recipes!!

    Just question do you whip cream before combining to the moose mixture? Also when you add egg yolks to chocolate is that over low heat or off the heat?

    1. Bake Play Smile says:

      Hi Amy,
      Yes sorry! I’ve just updated the recipe – please whip the cream before adding it to the mousse. And add the egg yolks once you’ve removed it from the heat. xx

  5. Aleida says:

    Do you have thermomix instructions for this recipe?

    1. Lucy says:

      Hi Aleida, unfortunately I don’t sorry!

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