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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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Chocolate Mousse

Serves 4 Time 30 minutes Difficulty 2/5 Ingredients 5 Steps 9

Mousse au chocolat (French for "chocolate foam") is a sweet food, normally served as dessert.

Ingredients

  • 200 g (8 oz) bittersweet chocolate, chopped (see notes)
  • 3 eggs (see notes)
  • 250 ml (1 cup) cream
  • 40 g white granulated sugar
  • 30 ml (2 tablespoons) hot water

Steps

  1. Melt chocolate in double boiler.
  2. Separate eggs.
  3. Whip egg whites and cream separately until very firm. Refrigerate both.
  4. Combine egg yolks and hot water, about 50–60°C (120–140°F), in mixing bowl. Max tap water temperature is enough.
  5. Beat slowly with mixer while adding sugar. Speed up until mixture is thick and light yellow.
  6. Cool melted chocolate until it does not hurt to touch with finger. Stir into yolk mixture immediately, or yolks will cook.
  7. Switch to whisk; do not use mixer. Add egg whites in three parts to chocolate mixture, then whipped cream.
  8. Mousse should be light brown and very fluffy. While liquid, divide into individual serving dishes.
  9. Chill in refrigerator 4–6 hours before serving. Mousse will be quite firm.

Notes from the original

  • This recipe is not the "purest" form, which contains only bittersweet chocolate and eggs: 6 eggs for 200 g (8 oz) of chocolate; no cream, no sugar.
  • It is one of the easiest recipes for untrained cooks. The only "difficult" parts are separating the eggs and folding the egg whites.
  • For the more advanced cook: use a fourth yolk (and only the yolk!); it ensures that the mousse becomes firm. However, the mixture must be worked faster, beginning with the addition of the chocolate to the yolk/sugar mixture.
  • Instead of the water, use an alcoholic spirit such as Cognac, Cointreau, Kahlua, Triple Sec, etc., for all or part of the 30 ml. However, the mousse is then not suitable for children or pregnant women.
  • Coffee can also be satisfyingly substituted for the liquid.
  • Almond powder, almond butter, or orange rind can also be used to add flavor to the mousse (one tablespoon per 6 eggs)

Source. Adapted from “Cookbook:Chocolate Mousse” by Wikibooks contributors, revision of 2025-10-26, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.