Classic Chocolate Mousse

Making the classic chocolate mousse is not a job. It’s an addictive and indulgent task that you want not to end. Yes, mousse is French and it means foam. Yes, it is made with chocolate, eggs and cream. Yes, it is fattening. Yes, it is gluten and grain free. And you will love it.

Velvety chocolate mousse is a classy dessert that takes some time to prepare, but it is so beautiful that it is worth the effort. It is an excellent choice for a weekend dessert with the family or an elegant dinner party. It appeals to all – who could resist its chocolate creaminess?

For your own good, eat in moderation. This sweet and creamy pleasure can add a lot of calories to your dairy meal plan.

The Chocolate Mousse: a short history

Mousse au chocolat is French for chocolate mousse. Mousse however designates a wide variety of desserts. This category is defined as chilled airy confections made from one of the four bases:

  • whipped cream
  • beaten egg whites
  • gelatin (in combination with one of the first two)
  • or sugar syrup meringue combined with whipped cream.

Mousse originated in the 1700s, with the first known recipe for chocolate mousse documented by François Menon, a French writer, in 1750, in his book La science du maître d’hôtel confiseur (loosely translated as ‘The science of a master confectioner’). Menon, incorporated melted chocolate into fresh egg yolks, which he then added to the cream and frothed up the mixture. His mousse à la crème, Menon begins by whipping the cream and advises that if the cream does not froth up properly, the pastry chef or cook must add beaten egg whites.

Why we love 💕this Classic Chocolate Mousse

  • It is relatively easy to make
  • It is so French and tastes so good
  • You can’t resist it even if you claim that you are not a sweet tooth

🕐How to make the Classic Chocolate Mousse

  • Heat heavy cream with chocolate chips over medium-low heat
This is a picture of heavy cream with chocolate chips to make the classic chocolate mousse
Heavy cream with chocolate chips
  • Beat eggs and sugar with a hand-held mixer at medium speed
This is a picture of eggs and sugar
Eggs and sugar
  • Slowly add the melted chocolate mixture to the egg mixture
This is a picture of melted chocolated added in the mixture of eggs and sugar
Melted chocolate
  • Once combined, heat over medium heat, stirring constantly, until thickened
  • Remove from heat and cool slightly before transferring to the refrigerator to chill for 2 hours
  • Once chilled, whip the remaining heavy cream until stiff peaks form
Whipped heavy cream in a bowl
Whipped cream
  • Gently fold the chilled chocolate into the whipped cream until thoroughly combined
This is a picture of folding the chilled chocolate into the whipped cream
Folding the chilled chocolate into the whipped cream
This is a picture of combined whipped cream and melted chocolate
The Mousse is almost ready!

Did you make this? Follow us on Pinterest @wedesserts or using the hashtag #wedesserts on Instagram and Facebook. We can’t wait to see your creation!

💡Did you know?

  • When if first appeared, chocolate mousse was called “Mayonnaise de chocolat” – and, even more interesting, was invented by world-renowned French post-Impressionist painter Henri Toulouse-Lautrec, in the late 19th century. Apparently, he was an experienced cook who had the time to create a few signature dishes
  • In the 18th century, a mousse was served in a large silver goblet made especially for this dessert, to retain the icy chill that was a marker of a dessert intended for elite tables
  • Today mousse can be served in a charlotte mold, a glass bowl, a single large or individual small porcelain dishes

Can I beat the eggs and sugar by hand?

Beating the mixture properly, requires effort. Electric hand mixers supply the elbow grease for home pastry makers.

How can I melt the chocolate?

One way is to melt the chocolate over low heat or in a double-boiler. Dark chocolate should never exceed the temperature of 115 degrees Fahrenheit while being melted. When it is melted, remove it from the heat. For this recipe we used Lily’s Semi-Sweet Style Baking Chips.

Can I make vegan chocolate mousse?

Yes, you can. In fact, there is a vegan chocolate mousse on wedesserts.com and you can get it here. The vegan recipe does not contain eggs or cream. The classic chocolate mousse has both eggs and dairy so it is not vegan.

Is this chocolate mousse recipe gluten and grain free?

Yes, it is. Mousse does not contain any type of flour so it is gluten and grain free.

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Chocolate mousse bowls with cream and cherry on top

Classic Chocolate Mousse

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A step-by-step recipe of the Classic Chocolate Mousse
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American, French
Servings 6
Calories 614 kcal

Equipment

  • hand-held mixer

Ingredients
 
 

  • cups heavy cream divided
  • 8 oz semi-sweet chocolate chips or baking chocolate
  • ¼ cups granulated sugar
  • 2 large eggs
  • maraschino cherries or mandarin oranges

Instructions
 

  • Heat 1 cup of heavy cream with chocolate chips over medium-low heat, stirring constantly, until chips have melted. Set aside
  • In a medium bowl, beat eggs and sugar with a hand-held mixer at medium speed for 3-minutes
  • While mixing on the same setting as above, slowly add the melted chocolate mixture to the egg mixture. Once combined, pour back into the pan used to melt the chocolate. Heat over medium heat, stirring constantly, until thickened
  • Remove from heat and cool slightly before transferring to the refrigerator to chill for 2 hours
  • Once chilled, whip the remaining heavy cream until stiff peaks form. Gently fold the chilled chocolate into the whipped cream until thoroughly combined. The mixture should have a fluffy consistency
  • To serve, spoon chocolate mousse into a piping bag and pipe into small dessert dishes. Top with whipped cream and maraschino cherries or mandarin oranges, if desired. Enjoy!

Notes

  • You can add orange zest in the mixture. The orange zest adds a really nice pop of flavor to this recipe
  • Ideally, use an electric hand-held mixer. Beating my hand requires extra effort. 
  • You can use baking chocolate if you don’t want to use chocolate chips. Baking chocolate is usually of a higher quality compare to the chocolate chips but possibly more expensive. 

Nutrition

Calories: 614kcalCarbohydrates: 31gProtein: 6gFat: 53gSaturated Fat: 32gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 193mgSodium: 62mgPotassium: 309mgFiber: 3gSugar: 22gVitamin A: 1556IUVitamin C: 1mgCalcium: 96mgIron: 3mg
Keyword chocolate mousse, chocolate mousse with chocolate chips, creamy chocolate mousse
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