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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!
4 from 3 votes
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Course: Dessert
Cuisine: French
Prep Time: 15 minutes
Chilling time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 4 servings
Calories: 598kcal

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

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