The best decadent chocolate mousse recipe doesn’t have to be complicated! You can have a super fancy dessert in less than 10 minutes – so quick and easy.
Don’t let chocolate mousse scare you because its origins are French, it can be easy too! And you don’t have to sacrifice any of the sinful indulgence. Sometimes recipes get overcomplicated because we think theres one right way to do something like melting chocolate. I’m here to tell you that’s false.
You can successfully melt chocolate without burning it right in your microwave. You don’t even have to know what a Bain Marie is my friend.
I used to make this homemade chocolate mousse back when I worked as a Pastry Chef at a University. That was an interesting gig but I learned a ton. You learn by doing, not just by reading and man did I do. I worked with a lovely woman from Bulgaria who spoke little english. During my first week I had to draw a picture of a microwave just to find it.
Everyone loved this mousse and now I remember why. After remaking it a couple times my pants fit just a bit tighter (four mousse cups later). The chocolatey goodness is delicious and even harder to resist. So be a good neighbor and bring some next door.
Disclosure: This post may contain affiliate links. In other words, if you click a link and purchase something I will receive a commission at no cost to you. I only recommend products I use and enjoy myself.
What you need for this easy chocolate mousse recipe:
- Good Quality Dark Chocolate Bar – I bought Endangered Specie’s 72% Cocoa Bar. It tasted incredible and at less than 3 bucks it costs less than Ghiradelli and it’s Fair Trade. I would encourage you to get a good quality chocolate for this recipe. You don’t want to get off brand here. Imagine if Brendan Fraser played Forest Gump instead of Tom Hanks. You don’t wan’t a B list chocolate to be the star of the show.
- Butter – What else! 🙂
- Heavy Cream – We aren’t even going to whip it, so stinkin simple!
- Eggs – These will need to be separated but no worries I’ll walk you through it. I can’t tell you how many eggs I separated in that catering job.
- Powdered Sugar – For a delightfully smooth mousse
How to make Chocolate Mousse:
- Separate your eggs. This is the fussiest part of the whole recipe. And here’s why: egg whites won’t whip properly if they have any fat in them. If you accidentally drip the tiniest bit of egg yolk into the whites you will have to restart (boo!). Since we only want good vibes in the kitchen you just need to give the yolks a little TLC as you crack them open. There’s lots of crazy methods out there but I think the easiest one is just using your hands.
- Crack the whole egg into your loosely cupped hand. Don’t hold your fingers together tightly or the egg white can’t slip right through. See how my fingers are slightly open. Afterwards put the yolks into a separate bowl. You will only need one for this recipe so you can save the other two for Carbonara or toss them.
- Melt your chocolate, butter, cream and coffee. Microwave your butter and chocolate in 30 second intervals until slightly melted. The reason we do it intervals is so we don’t accidentally burn the chocolate. Add the cream and coffee and microwave 30 more seconds and stir until all the chocolate pieces dissolve and the mixture looks glossy. It should be warm not hot. Whisk in your egg yolk. You should be left with a pudding like consistency.
- Whip the egg whites. Do this last. If you whip the egg whites then let them sit while you make your chocolate mixture they will be harder to fold in. If they sit once whipped they will break into pockets while folding and you will have egg white pockets in your mousse. No thankey. Whipping the whites is truly simple.
- Place your egg whites in your mixer with the whisk attachment. Whip for 2 minutes on medium speed (mine was on speed 5) until the egg whites look whipped with no peaks like in picture 7. Next gradually add your powdered sugar whilst still whipping and whip for 3 more minutes until the egg whites hold stiff peaks (picture 8).
- Fold the whipped egg whites into the chocolate mixture. Using your spatula fold a third of the whites into the chocolate mixture. Fold instead of stir so you don’t deflate the whites. It’s more of a turning motion. You turn the chocolate back onto itself. Repeat until all the whites are folded in. You should have a fluffy chocolate mixture on your hands. Yummmm.
- Fill ramekins with mousse. Using a portion scoop fill the ramekins and refrigerate for at least four hours.
Just a few more tips:
- Even if you’re not a coffee lover like myself don’t skip the coffee. It is merely there to enhance the chocolate flavor. Chocolate and coffee are like dear old friends – they bring out the best in each other.
- Endangered Species chocolate is certified gluten free so if your intestines hate gluten (right here!) this chocolate is safe for you.
- If you don’t like dark chocolate mousse you can simply substitute a chocolate bar with less cocoa. The higher percentage of cocoa the darker the bar. If you would like more of a milk chocolate mousse recipe I would aim for less than 50 percent cocoa.
- If a quick chocolate mousse recipe is still too much work (hey no judgement here!) check out these one bowl gluten free fudge brownies.
- Get creative with your presentation. You can put mousse in any individual containers you want. Been wanting to pull out those fun cocktail glasses? Do it! Ramekins, teacups, glasses will all work.
- Once the mousse is set I like to add a pinch of cocoa powder and turn the ramekin until the top is coated. I then add a dollop (or squirt) of whipped cream and some chocolate shavings.
The Best Chocolate Mousse Recipe
- Stand Mixer with Whisk attachment
- Large microwave safe bowl (I used glass)
- Mini whisk or spatula
- 1 tbsp unsalted butter
- 3 oz. good quality chocolate bar 72% cocoa (or close to)
- 1 oz coffee
- 2 oz heavy cream
- 1 egg yolk
- 3 egg whites
- 1/4 cup powdered sugar
- Separate your yolks from your whites. Set two bowls out. Crack one egg into your loosely cupped hand over the first bowl. Let the egg white drip through your fingers into the bowl. Place the yolk into the other bowl. Repeat three times. Set aside.
- In a large microwave safe bowl add 1 tbsp butter and 3 oz chocolate broken into small chunks. Microwave 30 seconds then stir. Microwave 30 more seconds and stir again. Chocolate should be melty with chunks still.
- Add heavy cream and coffee to the chocolate mixture and microwave 30 more seconds. Stir until all the chunks are completely melted and mixture looks glossy. The mixture should be warm. If it is hot let it cool until it is warm.
- Add egg yolk to chocolate mixture and whisk. The mixture should have a pudding like consistency at this point. Set aside.
- Whip 3 egg whites in a stand mixer with the whisk attachment on medium speed for 2 minutes. The whites will be whipped with no peaks. Gradually add the powdered sugar to the egg whites and continue to beat on medium speed for 3 more minutes. You should have stiff peaks when you pull the whisk out of the egg whites.
- Fold in one third of the egg whites into the chocolate mixture. Repeat until all the whites are folded into the chocolate mixture evenly. Pour chocolate mixture into 6 individual cups or ramekins and refrigerate for at least 4 hours.