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.
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.
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.
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.
- 2 cups (16 oz, 500 ml) heavy cream
- 10 oz (283 g) semi-sweet chocolate, chopped
- 5 large egg yolks
- 1/4 cup (2 oz, 60 ml) Grand Marnier or liquor of your choice (or nothing)
- 1/2 cup (4 oz, 115 g) granulated sugar, divided in half
- 2 large egg whites
- Whip the cream to soft peak and set in the refrigerator while you prepare the other ingredients.
- Melt the chocolate and set aside.
- Combine the yolks, 1/2 the sugar and 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 chocolate into the yolk mixture in thirds. Fold the cream into the chocolate base.
- Combine the egg whites with the remaining sugar in a heatproof mixing bowl. Set the bowl over the pan of simmering water and heat to 160F, 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 mouse is still soft. Refrigerate until set.
- Serve with a dollop of whipped cream and some chocolate shavings or fresh berries.
- KitchenAid 5-Qt. Stand Mixer
- Libbey Just Desserts 17-piece, Mini Coupe Bowl Set
- Callebaut 70.4% Bittersweet Chocolate Callets 1 lb
- Ateco # 828 - Open Star Pastry Tip
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