Rich, Decadent Homemade Chocolate Mousse
French chocolate mousse is the epitome of elegance—silky, airy, and deeply chocolatey. This classic French dessert is surprisingly simple to make yet boasts a sophisticated flavor and texture that will impress any chocolate lover. The piece de resistance? A generous pinch of flaky sea salt on top before serving. Though of course no one would complain if a dollop of homemade whipped cream finds its way on top too…
Start the evening with my classic steak frites served with blistered haricots verts and crispy oven-roasted duck fat potatoes, and you’ve got a perfect homemade French bistro meal at home.
Why I Love This Recipe
In France, chocolate mousse is traditionally made with raw eggs, creating a light, airy texture with a deep chocolate flavor, while American chocolate mousse often incorporates whipped cream or gelatin for a denser, more pudding-like consistency–it’s very rich and creamy. The French version relies on whipped egg whites for its signature fluffiness that utterly melts in your mouth.
If you love decadent chocolate desserts, don’t miss some of my other favorites! You’ll adore this flourless chocolate torte made with almond flour, these silky dark chocolate truffles with heavy cream, and my intensely rich classic flourless chocolate cake — each one a true celebration of chocolate in its finest form.
What You’ll Need
To create the perfect chocolate mousse, you’ll need high-quality semi-sweet chocolate, heavy cream, eggs, sugar, vanilla extract, and a touch of espresso powder.
The espresso enhances the depth of the chocolate without making the mousse taste like coffee, while the vanilla adds warmth and complexity. You’ll also need a bit of kosher salt to balance the flavors. These simple ingredients come together beautifully to create a mousse that is rich yet delightfully airy.
Ingredient Substitutions
- Dairy-Free: Use coconut cream in place of heavy cream and dairy-free chocolate.
- Boozy Twist: Add a splash of Grand Marnier, rum, or bourbon for an extra depth of flavor.
- Nutty Flavor: Stir in a tablespoon of Nutella or almond extract.
Directions
Full instructions and quantities can be found in the recipe card below.
- Prepare the Flavor Base: Dissolve espresso powder in vanilla extract to enhance the chocolate’s depth.
- Melt the Chocolate: Gently melt chopped chocolate with heavy cream over a simmering water bath until smooth.
- Whisk the Egg Yolks and Sugar: Beat egg yolks with sugar until pale and thickened, then temper with a small amount of warm chocolate before fully combining.
- Beat the Egg Whites: Whisk egg whites to soft peaks, then gradually add sugar and continue whisking until stiff peaks form.
- Combine and Fold: Carefully fold the whipped egg whites into the cooled chocolate mixture in batches to maintain a light texture.
- Chill the Mousse: Transfer to ramekins or a large bowl, cover, and refrigerate for at least four hours or overnight.
- Serve and Enjoy: Garnish with whipped cream, flaky sea salt, chocolate shavings, or fresh berries for an extra touch of indulgence.
Homemade Whipped Cream Takes It Over The Top!
If you’re taking the time to make chocolate mousse from scratch, you might as well top it off with light, airy whipped cream, which is about 100x better than store-bought, give or take.
Combine heavy cream, powdered sugar, and vanilla extract in a large bowl (or stand mixer), then whip until medium peaks form.
Ari’s Best Tips!
- Use high-quality chocolate–since it’s the star ingredient, the better the chocolate, the better the mousse.
- Be gentle when folding in egg whites. Overmixing will deflate the mousse, making it dense instead of airy. (Though, side note, French chocolate mousse is less prone to this than American mousse because of the whipped egg whites!)
- Let the mousse set overnight. It needs time to set, but also helps to develop flavor. It needs a minimum of 4 hours.
- For a less sweet, more chocolate taste, use bittersweet chocolate.
Serving Suggestions
This mousse is perfect on its own, but you can enhance it with:
- Homemade whipped cream and chocolate shavings
- A dusting of cocoa powder
- Fresh berries for a tart contrast
- Crushed pistachios or toasted almonds
- A drizzle of caramel or raspberry sauce
The only non-negotiable for me is that it must be finished with a sprinkle of flaky sea salt! This truly enhances the chocolate flavor and takes it to another level!
Making French chocolate mousse at home is easier than you think! With simple ingredients and careful folding, you’ll achieve a light, airy, and intensely chocolatey mousse that’s perfect for any occasion.
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French Chocolate Mousse with Whipped Egg Whites
Equipment
Ingredients
For the Chocolate Mousse
- 1 Tbsp pure vanilla extract
- 1 tsp instant espresso powder
- 12 oz (340g) semi-sweet chocolate, chopped or chocolate chips
- 1½ cups (355ml) heavy cream
- 6 large eggs, room temperature, separated
- 2 Tbsp plus ⅓ cup granulated sugar, divided
- ¼ tsp kosher salt
For the Homemade Whipped Cream
- 1½ cups (355ml) heavy cream
- 3 Tbsp (6g) powdered sugar
- 2 tsp pure vanilla extract
For Serving (optional)
- Flaky sea salt, caramel, fresh berries, or extra virgin olive oil
Instructions
- Dissolve the espresso powder. In a small bowl, dissolve 1 tsp instant espresso powder in 1 Tbsp pure vanilla extract with a whisk or fork.
- Melt the chocolate. Place 12oz (340g) chopped semi-sweet chocolate and 1½ cups heavy cream in a heatproof bowl set over a pot of simmering water. Cook, stirring occasionally, until the chocolate is melted and the mixture is completely smooth.
- Combine egg yolks and sugar. In a separate large bowl, whisk together 6 large egg yolks with 2 Tbsp granulated sugar until the mixture turns a pale yellow color, about 2-3 minutes.
- Add the chocolate. Slowly add a little of the chocolate into the egg mixture, whisking the entire time. Once the eggs are tempered, you can pour in the remaining chocolate and cream mixture along with the vanilla extract and ¼ tsp kosher salt. Set in the fridge to cool.
- Beat the egg whites. Place 6 egg whites in the bowl of a stand mixer, then whisk until soft peaks form. With the mixer on low, slowly pour in the remaining ⅓ cup sugar, then continue whisking until the egg whites are glossy and have stiff peaks, about 5 minutes.
- Fold together. Carefully fold the egg white mixture into the cooled chocolate mixture in 3 additions, being sure the egg whites are fully incorporated before adding more. Try not to deflate the egg whites as you fold them into the batter.
- Refrigerate. Transfer the mousse to individual ramekins (or one large bowl), then cover tightly with plastic wrap. The plastic should not touch the top of the mousse. Refrigerate for at least 4 hours or until the mousse has fully set, preferably overnight.
- Make homemade whipped cream. Place 1½ cups (355ml) heavy cream, 3 Tbsp (6g) powdered sugar, and 2 tsp vanilla extract in the bowl of a stand mixer. Whisk on medium-high speed until medium peaks form. If you prefer stiff peaks, beat it a little longer.
- Serve! Spoon some of the chocolate mousse into individual serving bowls, then top with a little homemade whipped cream and any additional toppings you like. My favorite way to serve it is with flaky sea salt sprinkled on top. Enjoy!
Notes
- Nutrition facts assume 8 servings, but you can easily get 10 because this dessert is so rich. They also assume no additional toppings, like whipped cream.
- Make-ahead: Chocolate mousse will stay fresh for up to 3 days. Store covered in the refrigerator and avoid keeping it at room temperature for too long, as the texture may soften. I do not recommend freezing.
Nutrition
Photography by: Megan McKeehan.
Lovely! There is a discrepancy between the amount of chocolate in the recipe vs the instructions. I always err on the side of more chocolate and there’s enough eggs in the recipe to support it, but would love to see the discrepancy corrected to your intention. Bon apetit!
Thank you so much for calling this to my attention. The correct amount is 12oz (340g) as per the ingredient list. I’ve made sure this is updated in the directions. I’m glad you enjoyed it, I think this chocolate mousse is ethereal! Cheers, Ari