Classic Chocolate Mousse

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

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 4 votes

Print Pin

Course: Dessert

Cuisine: French

Prep Time: 15

Chilling time: 4

Total Time: 4 15

Servings: servings

Calories: 598kcal

Author: Lucy - Bake Play Smile

Equipment

Stove-top or microwave
Beaters or a stand-mixer

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

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