Name: Homemade Chocolate Mousse
Prep time: 20 min
Total time: 2 h 20 min
Cuisine: French
Ingredients: 170 g dark chocolate, finely chopped; 1 cup heavy cream; 2 large eggs, separated; 2 tablespoons granulated sugar; 1 teaspoon vanilla extract; 1/8 teaspoon salt

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I make this Homemade Chocolate Mousse when I want a dessert that feels rich and elegant but doesn’t require baking. It’s smooth, airy, and deeply chocolatey, and I love how it feels indulgent while still being made with just a few simple ingredients.

Why You’ll Love This Recipe

I love this recipe because it delivers a luxurious texture with very little effort. I like how the chocolate flavor really shines without being overly sweet. I also enjoy that it’s perfect for making ahead, which makes it ideal for dinner parties or when I want a special treat ready in the fridge. Homemade Chocolate Mousse

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

dark chocolate
heavy cream
eggs
granulated sugar
vanilla extract
salt

Directions

I start by melting the dark chocolate gently, either over a double boiler or in short bursts in the microwave, then let it cool slightly. I separate the eggs, placing the yolks in one bowl and the whites in another. I whisk the egg yolks into the melted chocolate until smooth.

In a separate bowl, I whip the heavy cream until soft peaks form and set it aside. I then beat the egg whites with a pinch of salt and sugar until they form soft, glossy peaks. I gently fold the whipped cream into the chocolate mixture, followed by the egg whites, taking care not to deflate the mousse.

I spoon the mousse into serving dishes and refrigerate it until set and chilled.

Servings and timing

This recipe makes about 4 servings. I usually spend around 20 minutes preparing it and allow at least 2 hours of chilling time. I like letting it chill longer so the texture becomes perfectly light and creamy.

Variations

I sometimes add a splash of espresso or coffee to deepen the chocolate flavor. When I want a twist, I mix in a little orange zest or peppermint extract. I’ve also topped it with whipped cream or shaved chocolate for extra texture.

storage/reheating

I store chocolate mousse covered in the refrigerator for up to 2 days. I don’t reheat it and always serve it cold, straight from the fridge. Homemade Chocolate Mousse

FAQs

Can I use milk chocolate instead of dark chocolate?

I can use milk chocolate, but I reduce the sugar slightly since it’s sweeter.

Is chocolate mousse safe to eat with raw eggs?

I use very fresh eggs, and I’m careful with handling. I can also use pasteurized eggs if preferred.

How do I get a light, airy texture?

I gently fold in the whipped cream and egg whites so I don’t knock out the air.

Can I make this dessert ahead of time?

I often make it a day ahead, and it sets beautifully overnight.

Why is my mousse too dense?

I’ve found this happens if the whipped cream or egg whites are overmixed into the chocolate.

Conclusion

I keep this Homemade Chocolate Mousse recipe close because it’s simple, elegant, and incredibly satisfying. I like how it transforms basic ingredients into a smooth, airy dessert that always feels special without being complicated.