Chocolate Mousse Recipe
Chocolate mousse is a delicate, light, and yet rich chocolate dessert perfect for any occasion. This smooth and silky mousse is made from scratch by combining homemade whipped cream, melted chocolate, and sweetened tempered egg yolks to 160°F for a safe custard base. It takes about 30 minutes active time and then just let it chill!
rave reviews
My daughter and I love this recipe and are resolved to eat more of it this year! Your photos are as decadent as your recipe! ~Lucinda
Why I’ve Been Making This Chocolate Mousse for 20 Years!
This is my absolute favorite recipe for a chocolate mousse made from scratch. Homemade mousse is so much better in texture and flavor, it’s worth a little extra effort that you have to put in.
- It’s really not a difficult process, it takes about 30 minutes to prepare and then it’s just chill time.
- Much like the classic tiramisu recipe, this is an easy make ahead recipe where you just follow the steps to put it together, and then just wait for it to set in the refrigerator.
- No baking, and no need to go back and forth to work on it.
- MOST Importantly: I make sure to get the egg yolks to a safe temperature first! I’ve gotten many “thank you” messages for this safety step.
Table of Contents
Key Ingredient Notes
- Chocolate (60-70% cacao, baking BAR) – For the best balance of deep chocolate flavor and gentle bitterness, use bittersweet or dark baking bars in the 60–70% cacao range. Chop the bar finely so it melts smoothly. If using a higher % bar (70%+), the mousse will taste more intense and slightly less sweet. (You can balance it with a touch more sugar.)
- Avoid chocolate chips (I will repeat that I do NOT recommend it) their stabilizers resist melting and can make the mousse grainy. It’s also prone to breaking when trying to melt.
- Heavy whipping cream (NO substitutes) – Use heavy whipping cream only, it has about 36-40% milk fat, and this is what whips to stable, silky peaks.
- Do not substitute half-and-half, light cream, or milk; they won’t whip properly and will deflate the mousse. For fastest, fluffiest peaks, keep the cream very cold and chill the bowl and beaters for 10 minutes before whipping.
Equipment (Minimal Gear)
- Hand mixer or stand mixer (whisk attachment) – for whipping cream to soft/medium peaks.
- Double boiler or a heatproof bowl + saucepan (to create a simple double boiler for gently melting chocolate).
- Instant-read thermometer – to confirm egg yolks reach 160°F for a safe custard base.
- Silicone spatula – for folding without deflating the mousse.
- Knife & cutting board – to finely chop baking-bar chocolate for even melting.
- Optional: piping bag + 1M large star tip (for neat swirl).
How To Make Chocolate Mousse: Visual Step-by-Step
- Make whipped cream: Using a cold whisk attachment, beat cold heavy cream in the cold bowl of an electric mixer, until soft peaks appear. Soft peaks are gentle and not sharp looking but still hold up and don’t deflate (image 1). Set it in the fridge until ready to use.
- Melt chocolate: Preheat water in the double boiler over medium heat. Add chocolate, 1/4 cup of water, butter, and vanilla extract. Let it start melting and then stir with a silicone covered whisk until just melted, smooth and glossy (image 3). Take off heat and set aside.
- Egg yolks: In a small, heavy-bottom sauce pot, over medium-low (to low) heat, whisk egg yolks, 1/4 cup of water and 1/4 cup of sugar together. Cook stirring slowly but constantly, until the mixture reaches 160°F in the center. This could take up to 10 minutes but don’t walk away or stop slowly stirring or you will cook your eggs. The eggs will be still completely liquid, bright yellow, and smooth, just warmed to a safe temperature. Take them off heat.
- Stir egg mixture into chocolate mixture until all combined and smooth (image 4).
- COOL the mousse: Place some ice into a large mixing bowl. Set the sauce pot in the ice bath. Let chocolate cool, while slowly stirring from time to time, for 5-7 minutes (image 5). Make sure chocolate is cooled before adding whipped cream!
- Finish: Gently fold whipped cream into cooled chocolate mixture until all smooth and no more white or dark streaks are showing (image 6). Don’t rush! Take you time folding with a spatula, you don’t want to whip or it will flatten.
Tips To Make The Best Chocolate Mousse
- Chocolate Mousse has been my go-to recipe for many celebrations and holidays. It’s always a crowd-pleaser and I love the fact that it can be prepared ahead of time. It’s so nice when you can get dessert out of the way the night before you have a party planned.
- This recipe may seem like a lot of steps and that it might take a long time, but it really is not that complicated and it will take you about 30 minutes to make it. Just remember to take it one part at a time because each one demands your attention.
- Use a double boiler to melt your chocolate, if available. Every time I try to take a microwave shortcut while melting my chocolate, it ends in disaster. I end up wasting two bars of baking chocolate and have to start all over. So don’t take that chance and use a double boiler.
- If you don’t have a double boiler, set a glass mixing bowl over a pot filled about half way with water. Water should not be touching the bowl on top. Melt chocolate in and butter in the glass bowl once the water starts to simmer.
- Make sure to bring the egg yolks mixture to a safe temperate of 160°-165°. Use a thermometer to track the temperature while cooking the eggs. Cook them low and slow and remember to stir constantly so you don’t end up with scrambled eggs.
Storing Chocolate Mousse
- Storage: Use individual jars or small, airtight containers, (you can also press plastic wrap directly onto the surface). Make sure to store it in the refrigerator and air-tight. Properly stored, it will last 5-7 days.
- To freeze: Portion into (freezer-friendly) ramekins or a lidded container. Press plastic wrap directly onto the surface, seal, and freeze up to 1-2 months.
- Thawing: Move from the freezer to the refrigerator overnight (8-12) hours. Avoid heating it, because this will break down the texture.
- Texture: While freezing is safe, it may cause some air bubbles to deflate and there will be a slight textural difference once thawed.
- Revive texture: If slightly loose after thawing, whisk by hand 10-20 seconds or fold in 1-2 tsp of cold whipped cream.
Recipe FAQs
Can I add liqueur?
Absolutely! Feel free to stir in a tablespoon or two of amaretto, Kahlua, Bailey’s or crème de cocoa. Make sure to stir the liqueur into the egg yolk mixture, after you’ve brought it to temperature and before mixing it with the melted chocolate mixture.
Can I use chocolate chips?
For this recipe, stick with baking/cooking bars for the smoothest melt because chips often contain stabilizers that resist melting and can make mousse grainy or break down while melting.
What chocolate % is best?
Aim for 60–70% cacao (bittersweet/dark) for balanced sweetness and depth.
Why do I heat the yolks to 160°F?
It’s the food-safe temperature that sets a custard base for silky texture with no raw eggs.
My mousse turned grainy, what happened?
Two common culprits: over-whipped cream (grainy mouthfeel) or seized chocolate from using chocolate/chips. Keep cream at soft–medium peaks and use cooking/baking chocolate.
How much is one serving?
About ½ cup per serving is a helpful benchmark for portioning.
Some More Recipes To Try
If you love this mousse, try a few more chocolatey favorites from my site:
- my ultra-smooth chocolate cheesecake with an Oreo crust,
- the nostalgic brownie bottom chocolate mousse pie that layers fudgy brownie with mousse.
- the Oreo Double Chocolate Mousse Parfaits (plus a fruity twist in the Raspberry White Chocolate Mousse Parfait) for easy make-ahead cups.
- for a classic chocolate mousse pie, try my French Silk Pie.
- and another chocolate fan-favorite, is my hot chocolate cake roll or death by chocolate cake roll.
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Chocolate Mousse Recipe
Chocolate mousse is a delicate, light, and yet rich chocolate dessert perfect for any occasion. This smooth and silky mousse is made from scratch by combining homemade whipped cream, melted chocolate, and sweetened tempered egg yolks to 160°F for a safe custard base. It takes about 30 minutes active time and then just let it chill!
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Servings: 6 servings
Calories: 457kcal
Ingredients
- 8 oz bittersweet baking chocolate 60%-70%
- 1/2 cup water split in two
- 2 Tbsp unsalted butter
- 1 tsp vanilla extract
- 3 egg yolks from large eggs
- 1/4 cup white granulated sugar
- 1 1/4 cup heavy whipping cream
Instructions
Whipped Cream:
- Using a cold whisk attachment, beat cold heavy cream in the cold bowl of an electric mixer, until soft peaks appear. Set it in the refrigerator until ready to use.
Melting Chocolate:
- Preheat water in the double boiler over medium heat. Add chocolate, 1/4 cup of water, butter and vanilla extract.
- Let it start melting and then stir with a silicone covered whisk until all melted and smooth. Take off heat and set aside.
Egg Yolks:
- In a small, heavy-bottom sauce pot, over medium-low (to low) heat, whisk egg yolks, 1/4 cup of water and 1/4 cup of sugar together. Cook stirring slowly but constantly, until the mixture reaches 160° (F). This could take up to 10 minutes but don't walk away or you will cook your eggs. The eggs will look still completely liquid and bright yellow, just warmed to safe temperature. Take off heat.
Cool and Combine:
- Stir egg mixture into chocolate mixture until all combined and smooth.
- Place ice into a large mixing bowl, about half way. Set the sauce pot into the ice bath. Let chocolate cool, while slowly stirring, for 5-7 minutes. The chocolate mixture should be completely cooled (no longer warm) throughout before adding whipped cream.
- Fold whipped cream into cooled chocolate mixture until all smooth. Take you time folding with a spatula, you don't want to whip or it will flatten.
- At this time, you can divide chocolate mousse among dessert cups, cover air-tight, and refrigerate for at least 4 hours before serving.
Video
Notes
- Baking chocolate – make sure to use baking/cooking chocolate bar and choose either dark or semi-sweet. Get the chocolate from the baking isle, not the candy isle!
- Heavy whipping cream – do not substitute this ingredient! It’s important to use heavy whipping cream to make whipped cream.
- Adding liqueur – Feel free to stir in a tablespoon or two of amaretto, Kahlua, Bailey’s or crème de cocoa. Make sure to stir the liqueur into the egg yolk mixture, after you’ve brought it to temperature and before mixing it with the melted chocolate mixture.
- Storing – Make sure to store chocolate mousse in an air-tight container in the refrigerator. Properly stored, it will last 5-7 days.
- Make ahead – feel free to make this chocolate mousse 1-2 days ahead of time and store air-tight in the refrigerator!
Nutrition
Calories: 457kcal | Carbohydrates: 21g | Protein: 7g | Fat: 44g | Saturated Fat: 26g | Cholesterol: 175mg | Sodium: 33mg | Potassium: 360mg | Fiber: 6g | Sugar: 8g | Vitamin A: 975IU | Vitamin C: 0.3mg | Calcium: 82mg | Iron: 6.8mg
Tried this recipe?Mention @willcookforsmiles or tag #willcookforsmiles!
Originally published on Will Cook For Smiles on November 23, 2014.
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Categories:
Chocolate Recipes, Dessert Recipes, Father's Day Recipe Ideas, Gluten Free Recipes, Most Popular Recipes, Mother's Day Recipe Ideas, Valentine's Day,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Can I use cooking chocolate? Don’t really know what is bittersweet baking chocolate…
Also any other option for chocolates…brands wise
Do you mean Baker’s chocolate or chocolate chips? It’s actually Baker’s chocolate that I use here 🙂 Ghirardelli has baking chocolate and Baker’s. Those are the two brands that come to mind. They both come in bars and are found in the baking isle.
How do I make 20 servings? Can I double/triple recipe?
Hi Mary! I would definitely triple the recipe for 20 🙂
I hope everyone enjoys them!
This recipe was easy to make ouce the ingredients are ready and waiting. It has great texture and powerful chocolate taste … Not whimpy at all. It piped beautifully and had a great consistecy too boot. I used Guittard 70% chocolate and it smoothly melted with the water and all. Yum and Thank You for the recipe. Pamela
I see this makes 6 servings, but what is the serving size?
Do you add the chocolate to the water when melting it or do you melt it with the steam from the water?
Hey there! If using a double boiler, the water goes into the bottom pan and the chocolate goes into the top pan. I hope this helps!
https://www.amazon.com/Double-Boilers/b?ie=UTF8&node=289817
This sounds so good! I’ll have to dig out the double boiler. Thank you so much for posting. I look forward to more of your recipes.
Thank you, Barbara. Enjoy!
I just found this today so haven’t made it yet. I can’t wait!
But …. three thimgs:
1) I’ve always shied away from recipes where you cook eggs for a dish like this because I’m afraid they will scramble. I guess I just need to try it and see what happens. Any helpful tips for first-timers?
2) Instead of an actual double boiler which I don’t have – can I put a glass bowl over a pot of water?
3) Can you share the name of the chocolate pie you mentioned at the first part of the post?
I subscribed to your blog as well. Looking forward to all your recipes.
Hi Gina!
I definitely have a few tips for not getting scrambled eggs and I am still afraid of overcooking my eggs after making the recipe many times 🙂 First of all, make sure to keep slowly stirring the whole time and do not walk away. Give it all your attention until it reaches the temperature. To take extra precaution, you can use a double boiler. It might take a bit longer but less of a chance for scrambled eggs.
With the double boiler, you can definitely substitute
a pot and a glass bowl. If it’s good enough for professional chefs, it’s good enough for us, right 🙂
I believe that it was this pie I was talking about: https://www.willcookforsmiles.com/2014/11/brownie-bottom-chocolate-mousse-pie.html
Best of luck! I hope you like it.
Just made this and it tastes loverly! Wish I had seen the liquor comment sooner; I will add some brandy next time.
See, now you have to make it again and soon 🙂
Thank you, I’m so happy you liked it!
Hi there i was just wondering if the 1/4 cup of water that goes into the chocoloate if a little bit of that could be substituted for a liquor
Hi Rachel,
Sure. I would do it in the egg mixture. What were you thinking, brandy, cognac? Those would go good with chocolate. Enjoy!!
Hi Lyuba! I’m new here but am trying out your mousse recipe for my daughters birthday tomorrow!! I am curious, any particular reason why you call for a ‘silicone covered whisk’? Thanks so much and looking forward to trying many of your recipes in the future!! 🙂
Hi Leah!
Happy birthday to your daughter!
The only reason I recommend silicone covered whist is for the safety of the pan/pot. Metal whisks tend to scratch and damage pans and pots, so I use and recommend silicone covered ones.
I hope everyone likes it!
Oh, I only use silicone covered ones when I whisk something in a cooking pan, in a mixing bowl :). For mixing bowls, I use regular metal ones.
You use raw eggs. I was wondering how you prevent salmonella? Not to turn anyone off raw regs is the proper way to make real mousse . I’m just curious does the heat from the chocolate chips heat it up enough to eat safely?
Never mind I see. This recipe seems to cook them thoroughly. My apologies!
Hi there!
If I make something that I know my son will be eating, I usually bring eggs to 160 degrees in a double boiler, like here and tiramisu. I know many who don’t mind the raw egg, I’m just being cautious. I hope you will give it a try!
Thank you.
Your presentation looks lovely! Did you pipe the mousse into the cups before it set up and which tip did you you? Any information would be helpful. It looks lovely!
Thank you so much, Alex! I piped mousse right into the serving cups and I used tip 1M. I would recommend that you pipe it right after you make it because if you try to pipe cold mousse, it won’t go as easy. So pipe it and either serve it or cover and refrigerate.
Hey, how long will this last in a fridge? Cause I’m probably not gonna eat all this at once 🙂
Oh gosh, we don’t usually eat it all at once either. (Unless, I make it for a party.) It will last a few days, may be a week. In an air-tight container.
Can I substitue white chocolate or Tobelrone chocolate for the chocolate and will the quantities need to change looks yummy 🙂
When I’ve made mousse in the past, it is too thin to get that nice look of a piped dessert. Do you let it set in the frig a bit before you pipe it into the dessert dishes?
Hmmm, this was actually piped and photographed right away. One thing I can think of is the whipped cream could not have been whipped enough. Whipped cream is what gives mousse it’s form, so may be try whipping it for a few extra seconds. But watch it like a hawk 🙂
Another little side step you can take is using ready whipped topping from the store, like COOL Whip in a plastic container.
I’ll give the Cool Whip some thought but before I try that I will try whipping my cream longer. Thanks for the reply.
Looks delicious and I plan on making it for Christmas. I was just wondering, I thought you weren’t meant to put water into chocolate if you’re trying to melt it?
Thank you, Patrice! I hope everyone enjoys it, it’s been our Christmas dessert many times.
I actually haven’t had problems with water while melting chocolate, or milk or cream. If using microwave, it would cause a problem, but in the sauce pot or a double boiler it is perfectly smooth.
Enjoy!
It not only looks delicious but I can smell the chocolate and I can taste the rich smoothness in my mouth. Yummmy!!! Great job!
I hope you’ll give it a try and taste it for real 😉
Thank you so much, Marisa! Happy Thanksgiving!
Let me go get a spoon. Pinning
Stephanie
Thank you so much, Stephanie! 🙂
Looks like a great variation! Love the white chocolate curls you added, so pretty 🙂
Thank you so much, Baby June 🙂
I hope you will get a chance to try it.
Everything is beautiful! Please clarify the mousse recipe. It says “1 1/4.” Is that 1 1/4 cups? Thank you.
Hi Alexis, thank you for letting me know! It is fixed and it is 1 1/4 cups of heavy cream.
I hope you like it!