Creamy Chocolate Mousse

There’s something truly magical about a perfectly executed chocolate mousse. This Creamy Chocolate Mousse recipe delivers that perfect balance of rich chocolate flavor with a light, airy texture that melts in your mouth with each spoonful.

Whether you’re planning a special dinner or simply craving something decadent, this chocolate mousse comes together quickly and is sure to impress. The best part? It can be made ahead of time, making it perfect for entertaining.

Why You’ll Love This Recipe

• Made with just 4 basic ingredients, this chocolate mousse is surprisingly simple to prepare yet tastes like something from a high-end restaurant
• The recipe is incredibly versatile – dress it up with fancy toppings for guests or enjoy it straight from the fridge for a luxurious weeknight treat
• With just 20 minutes of active preparation time, you can create an impressive dessert that tastes like you spent hours in the kitchen
• The optional orange zest adds a bright, sophisticated flavor that elevates this classic dessert to something truly special

Ingredients

• Heavy Cream: The foundation of our mousse, heavy cream creates that signature light, airy texture when whipped. Make sure it’s well-chilled before whipping for the best volume. For more tips on working with cream, check out our guide to Whipping Up Perfection: A Guide to Cream in Baking.
• Semi-Sweet Chocolate: High-quality chocolate makes all the difference in this recipe. Choose a premium brand of chocolate chips or baking chocolate for the richest flavor and smoothest texture. Check out our guide on Types of Chocolate to learn more about choosing the perfect chocolate for your desserts.
• Granulated Sugar: Just enough sweetness to balance the chocolate without overwhelming it. The sugar also helps stabilize the egg mixture.
• Eggs: These create the rich, custard-like base of the mousse. When gently heated with sugar and chocolate, they provide structure and a silky mouthfeel.
• Orange Zest (Optional): Adds a bright, citrusy note that beautifully complements the deep chocolate flavor. Use organic oranges when possible for the best flavor and to avoid pesticides.

Substitutions and Additions

• Dark Chocolate: For a more intense chocolate flavor, substitute dark chocolate (70% cacao or higher) for the semi-sweet chocolate. You may want to increase the sugar slightly to balance the bitterness.
• Vanilla Extract: Add 1 teaspoon of pure vanilla extract for another layer of flavor that enhances the chocolate.
• Espresso Powder: A teaspoon of instant espresso powder deepens the chocolate flavor without adding coffee taste.
• Liqueurs: For an adult version, add 1-2 tablespoons of Grand Marnier, Kahlúa, or Baileys Irish Cream after removing the chocolate mixture from heat.

Instructions

Heat 1 cup of heavy cream with chocolate chips over medium-low heat, stirring constantly until chips have completely melted. Set aside. For tips on melting chocolate perfectly, see our guide to Secrets to Perfectly Melt Chocolate at Home.

Beat eggs and sugar with a hand mixer on medium speed for exactly 3 minutes until the mixture becomes pale and slightly thickened.

While continuing to mix, slowly pour the melted chocolate mixture into the egg mixture in a thin stream.

Stir in orange zest if using.

Pour the combined mixture back into the pan and heat over medium heat, stirring constantly until noticeably thickened.

Remove from heat and cool slightly before refrigerating for 2 hours.

Once chilled, whip the remaining 1½ cups heavy cream until stiff peaks form.

Gently fold the chilled chocolate mixture into the whipped cream until thoroughly combined and fluffy.

Transfer to a piping bag and pipe into individual dessert dishes for an elegant presentation.

Recipe Tips

• For the smoothest texture, make sure all ingredients are at the temperatures specified in the recipe – chocolate mixture slightly cooled before refrigerating, and heavy cream well-chilled before whipping.
• When folding the chocolate mixture into the whipped cream, use a gentle hand and a large spatula, cutting through the center and folding over the sides to maintain as much air as possible.
• If you’re short on time, chill the chocolate mixture in the freezer for 30 minutes instead of the refrigerator for 2 hours, but check and stir every 10 minutes.
• For a perfectly smooth mousse, strain the egg-chocolate mixture through a fine mesh sieve before chilling to remove any tiny bits of cooked egg.
• Make individual portions in advance for easy serving – pipe the finished mousse into serving glasses and refrigerate covered with plastic wrap for up to 24 hours before serving.

Serving Suggestions

This Creamy Chocolate Mousse makes a stunning dessert on its own, but you can elevate it further with thoughtful accompaniments. For a classic presentation, top with a dollop of freshly whipped cream and a maraschino cherry or mandarin orange slices for a pop of color and complementary flavor. If you love chocolate desserts, you might also enjoy our Chocolate Peanut Butter Mousse Parfaits for a different flavor combination.

For a more elaborate dessert, serve alongside crisp butter cookies for textural contrast. The mousse also pairs beautifully with fresh berries – particularly raspberries or strawberries, which provide a tart counterpoint to the rich chocolate.

For special occasions, consider creating a chocolate mousse parfait by layering the mousse with crushed cookies, fresh berries, or a layer of salted caramel for an impressive dessert that’s sure to wow your guests. For more elegant dessert presentation ideas, check out our Dessert Charcuterie Board Ideas.

Storage & Reheating

This chocolate mousse can be stored in the refrigerator for up to 3 days. Keep it in an airtight container or cover individual servings tightly with plastic wrap to prevent the mousse from absorbing other flavors from the refrigerator.

Freezing is not recommended for this mousse as it can affect the delicate texture. The mousse is best enjoyed cold directly from the refrigerator and does not require reheating.

If you’ve made a large batch, consider portioning it into individual serving dishes before storing to make serving easier later.

Recipe FAQ

Can I make this mousse without raw eggs?

The eggs in this recipe are gently cooked when heated with the chocolate mixture, making them safe to consume. If you’re still concerned, you can use pasteurized eggs as a safer alternative. Understanding cooking techniques like this is part of Baking Basics And Techniques.

Why did my mousse turn out grainy?

Grainy texture usually happens when the chocolate seizes during preparation. To prevent this, make sure to heat the cream and chocolate gently, and ensure no water comes into contact with the chocolate. Also, avoid overheating the egg-chocolate mixture. For more chocolate troubleshooting tips, our No-Bake Pumpkin Mousse post includes techniques that apply to any mousse recipe.

How far in advance can I make this mousse?

You can make this mousse up to 24 hours in advance for the best texture and flavor. After that, it will still taste delicious but may lose some of its light, airy quality.

Can I use white chocolate instead?

Yes, you can substitute white chocolate for a different flavor profile. The process remains the same, but be extra careful when heating white chocolate as it burns more easily than dark chocolate.

Why isn’t my mousse setting properly?

If your mousse isn’t setting, the most likely cause is underwhipped cream or not chilling the chocolate mixture long enough before folding. Make sure your heavy cream is very cold before whipping and that you achieve stiff peaks before folding in the chocolate.