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Dive into this chocolate mousse treat that’s creamy and rich with real dark chocolate goodness. It’s a great way to wow guests or spoil yourself without spending all day baking.
The first time I whipped this up it quickly became a hit at both family get-togethers and weekend indulgences. It’s simple but packed with fancy flavors that steal the show.
What You’ll Need
- Room temp unsalted butter about 100 grams to make the chocolate silky
- Four eggs separated nicely so the whites and yolks work separately
- Two teaspoons vanilla extract for a hint of sweet floral aroma
- 200 grams dark chocolate with 70% cocoa for a rich bittersweet taste — good quality really makes the difference
- 250 ml heavy cream whipped to soft peaks for airiness
- 150 grams sugar to balance the bitterness without being too sweet
Step-by-Step Guide
- Make Smooth Chocolate Base
- Gently melt dark chocolate over simmering water until glossy. Stir in the butter off the heat until silky.
- Beat Yolks and Sugar
- Whisk egg yolks with sugar until pale and fluffy, forming a sweet light base.
- Mix Chocolate Into Yolks
- Slowly pour melted chocolate into yolk mix, stirring until smooth.
- Whip Egg Whites
- Whisk egg whites in a totally clean bowl until stiff peaks form, which gives the mousse its fluffy texture.
- Fold In Whites Gently
- Carefully combine whipped whites with chocolate-yolk mixture so it stays airy and light.
- Chill to Set
- Transfer mousse to a lined springform pan and refrigerate at least four hours or overnight for firm results.
- Slice and Enjoy
- Once chilled, lift out carefully and cut into generous pieces to share with chocolate fans.
My favorite bit is folding in the egg whites slowly and seeing the mousse fluff up beautifully. The first time I served it, my guests’ happy smiles said it all — pure luxury in a spoon.
How To Store
Keep the cake covered in the fridge so the mousse stays fresh and creamy for up to three days
If freezing, wrap it tight in plastic and foil. Thaw slowly in the fridge overnight before digging in
Don’t leave it out at room temp or it’ll get soft fast and lose its shape
Switch It Up
Try mixing half dark and half milk chocolate if you want it less intense and a bit sweeter
Add a splash of coffee or espresso extract into the melted chocolate for a mocha twist
Mix in some chopped toasted hazelnuts for crunch and a nutty punch
Top Pairings
Pop a side of fresh raspberries or berry sauce on the plate to lighten the richness
Give it a cloud of lightly sweetened whipped cream for extra softness
Match with bold port wine or strong espresso to boost chocolate flavors
Want clean slices every time? Warm your knife in hot water and wipe it between cuts for neat pieces.
Frequently Asked Cooking Questions
- → Which chocolate is best for this mousse?
Go for dark chocolate with about 70% cocoa for a nice balance of rich and bitter flavors.
- → How do I get stiff peaks when whipping egg whites?
Use a clean dry bowl and whisk at a medium-high speed until the peaks stand up without falling.
- → Why should I chill the mousse for hours?
Chilling helps the mousse firm up and keeps it creamy so it holds its shape when you cut it.
- → Can I swap out the whipped cream for something else?
Whipped cream adds lightness and richness, but mascarpone can work if you want something thicker.
- → Any tips to stop the mousse from losing its fluff?
Gently fold in the egg whites to keep it light and don’t mix too much or the air will escape.