Classic Chocolate Mousse

Classic Chocolate Mousse never goes out of style. This chocolate mousse recipe is the perfect marriage of light-as-air texture and rich, chocolate-y flavor. It just melts in your mouth.

Classic Chocolate Mousse

I always try to give you a little background and context for my recipes. But, honestly, what is there to say about Classic Chocolate Mousse? It’s chocolate, it’s light-as-a-feather and it’s completely delicious.

And, it’s surprisingly easy to make. If you can whip cream, you can make chocolate mousse. Once you’ve mastered this recipe, you might want to try Vanilla Mousse and Fresh Strawberry Mousse. You can also make this Chocolate Mousse Pie for a wonderful family treat.

Which Chocolate should you use in a Chocolate Mousse recipe?

  • I like to use a high-quality semi-sweet chocolate in the 60% – 70% range.
  • The percentage listed on a chocolate package refers to the percentage of cocoa solids in the chocolate. The higher the percentage, the less sugar in the chocolate.
  • 70% chocolate is less sweet than 60% chocolate. Callebaut is my chocolate of choice, but Ghiradelli is widely available in supermarkets and is a good choice too.

Tips for making the lightest Chocolate Mousse:

  • Whip lots of air into each of the components; the cream, the yolks and the whites.
  • Fold the components together very gently to retain as much as the air as possible.
  • Pipe or spoon the mousse into serving dishes while it’s still soft.

How to turn Classic Chocolate Mousse into a cake filling.

  • Chocolate mousse is the perfect filling for Chocolate Genoise  or any chocolate cake.
  • Have the cake layers ready before you begin making the mousse.
  • Spread the mousse between the layers while it’s still soft. Refrigerate the cake to set the mousse and then ice the cake.
Classic Chocolate Mousse
Classic Chocolate Mousse

Watch the recipe video to see how to make Classic Chocolate Mousse.

Now that you’ve made this recipe what should you do with all the extra egg whites? Check out this collection of recipes that use extra whites for some great ideas.

If you love this recipe as much as I do, please consider leaving a 5-star review.

Classic Chocolate Mousse
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4.63 from 8 reviews

Classic Chocolate Mousse

Classic chocolate mousse never goes out of style. This dessert is the perfect marriage of light-as-air texture and rich, chocolate-y flavor. It just melts in your mouth.
Prep Time30 minutes
Bake Time10 minutes
Chilling Time2 hours
Total Time2 hours 40 minutes
8 servings
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  • 16 oz heavy cream (2 cups)
  • 10 oz semi-sweet chocolate (chopped)
  • 5 large egg yolks
  • 2 oz Grand Marnier (¼ cup, optional)
  • 4 oz granulated sugar (½ cup, divided in half)
  • 2 large egg whites


  • Whip 16 oz heavy cream to soft peak and set in the refrigerator while you prepare the other ingredients. Melt 10 oz semi-sweet chocolate and set aside.
  • Combine 5 large egg yolks, 1/2 the sugar and 2 oz Grand Marnier in a mixer bowl. Set the bowl with the yolks over a pan of simmering water (make sure the bottom of the bowl doesn't touch the water). Whisk until the mixture is warm to the touch. Don't throw away the water, you'll use it for the whites too.
  • Move the bowl to the mixer (or use a hand mixer) and whisk until the yolks are completely cooled and have lightened in color and texture. Whisk the melted chocolate into the yolk mixture in thirds. Fold the whipped cream into the chocolate base.
  • Combine 2 large egg whites with the remaining sugar in a heatproof mixing bowl. Set the bowl over the pan of simmering water and heat to 160 °F, whisking constantly. Remove the whites from the heat and whip to full peak and completely cooled. Fold the whites into the mousse.
  • Pipe or spoon into serving glasses while the mousse is still soft. Refrigerate until set. Serve with a dollop of whipped cream and some chocolate shavings or fresh berries.

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Serving: 1serving | Calories: 514kcal | Carbohydrates: 37g | Protein: 6g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 188mg | Sodium: 37mg | Potassium: 282mg | Fiber: 3g | Sugar: 31g | Vitamin A: 1013IU | Vitamin C: 0.3mg | Calcium: 75mg | Iron: 3mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!


  1. This says 8 servings, but how large is a serving? I am planning to use it to fill cream puffs and need to know how many batches I will need to make.

  2. Could white chocolate (true white chocolate with cocoa butter) be substituted for semi-sweet? If so, would you do any other substitutions like less sugar? I am looking for a white chocolate mousse recipe and not finding one I like.

    1. White chocolate is sweeter and softer than dark chocolate. So there might be a texture difference. I’d have to test to know for sure. I’ll put white chocolate mousse on my to do list. For now, if you try swapping it, let me know how it turns out.

    1. Yes, because of the cream it should be refrigerated. You can take the cake out an hour or two before serving to soften up a bit.

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