Chocolate Mousse

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Inside: Recipe for a delicious chocolate mousse dessert, made with dark chocolate, eggs, vanilla sugar, and topped with whipped cream and chocolate shavings. It’s the perfect dinner party and date night dessert!

I love classic desserts, and this chocolate mousse is one of my absolute favorites!

It’s got a luxuriously velvety texture and it tastes incredibly decadent, yet is SO easy to make.

Made with only a handful of ingredients, it takes just 20 minutes to whip it up, and all you need to do then is wait patiently while it sets in the fridge!

Chocolate Mousse - easy chocolate mousse dessert, made with dark chocolate, eggs, vanilla sugar, and topped with whipped cream and chocolate shavings.

It’s so easy to dress up with whipped cream or fresh berries for serving at dinner parties or holiday events, but it looks really cute when served with just chocolate shavings on top as well.

Check out some of my other mousse desserts like this Cranberry Mousse Dessert or this Pumpkin Mousse, which are both perfect for the holidays!

How to Make This Chocolate Mousse

Ingredients You’ll Need For This Recipe

For the mousse:

8 oz semi-sweet baking chocolate
7 large eggs, separated
2 tablespoons vanilla sugar
Pinch of salt

For the topping:

¾ cup heavy whipping cream
1 tablespoon granulated sugar

For serving:

1 teaspoon chocolate shavings

Step-by-Step Guide

1. Carefully separate the egg whites from the yolks, dropping the whites into a clean mixing bowl and the yolks into another smaller bowl.

2. Break the chocolate into smaller pieces and place them in a large heatproof bowl.

3. Melt the chocolate using the water bath/double boiler method, stirring occasionally until it has turned smooth and fully melted.

If you don’t know how to use the water bath/double boiler method, check out the Important Recipe Notes section below!

4. While the chocolate is melting, add the vanilla sugar and a pinch of salt to the egg yolks and whisk until fully combined and slightly frothy.

5. Once the chocolate is melted, carefully remove the bowl from the pot (use oven mitts – it’s hot!) and place it on a heat-proof surface. Let it cool for a few minutes.

6. Pour in the egg yolk mixture, and whisk the chocolate until it becomes completely smooth.

7. Using a hand mixer, beat the egg whites until they’re fluffy and just starting to thicken, but don’t whip them into stiff peaks.

8. Gently fold the whipped egg whites into the chocolate mixture in 2-3 batches using a spatula.

Be gentle and do it slowly to keep the air in the mousse!

9. Spoon the mousse into your serving glasses and refrigerate for at least 2 hours to set.

10. When you’re ready to serve, mix sugar with the cream until it’s completely dissolved, then whip the cream into stiff peaks using a hand mixer.

11. Top each mousse with a generous dollop of whipped cream and a sprinkle of chocolate shavings.

12. Serve chilled.

Important Recipe Notes

I used 7-oz dessert glasses, and I filled them about half full. If you want to serve larger portions, you’ll need to double the recipe.
Because the recipe is made with only a few ingredients, the quality of the ingredients matters! If possible, use high-quality semi-sweet baking chocolate.
I made this recipe with dark cooking chocolate, as I wanted a deeper chocolatey flavor, but regular baking chocolate will work as well.
Let the melted chocolate cool for a few minutes before adding the yolks to avoid curdling. Similarly, don’t add hot chocolate to whipped egg whites – it will deflate them!
Whip your egg whites only until they’ve become frothy and slightly fluffy, but don’t whip them into stiff peaks. Over-whipping will make folding them into chocolate harder and could result in a mousse that’s too dense.
Here’s how to use the water bath/double boiler method: Fill a large pot with two or three inches of water and set your bowl with chocolate on top of that so that it sits on the rim without touching the water directly. Your bowl should be slightly larger than your pot for it to work. Bring the water to a simmer and keep it simmering but not boiling. Melt the chocolate for about 10-15 minutes until it has completely melted.
This recipe is make-ahead friendly. You can prepare the mousse up to 24 hours ahead and store it covered in the fridge. Add the whipped cream and chocolate shavings just before serving.

Why You’ll Love This Recipe

Silky, airy texture – A true mousse: light, luscious, and spoonable.
Classic elegance – Perfect for dinner parties, date nights, or a solo treat.
Simple ingredients – No fancy tools or hard-to-find ingredients required.
Make-ahead approved – Chill in advance and wow your guests with ease.
Customizable toppings – From whipped cream to berries to mint leaves, the presentation possibilities are endless.