Skip to main content

Old School Chocolate Mousse Recipe

Ryan has been an online writer for over a decade and loves to share and educate.

Classic Chocolate Mousse is to die for. This velvety brown, aery, and creamy dessert is flexible enough to be used for just about everything from a filling for other desserts to its own stand-alone dessert.

This recipe teaches those who ever wanted to know how to make a tried-and-true chocolate mousse from the confines of their own kitchen as opposed to going to a fancy shindig for dessert.

Classic mousse decoded

A mousse is a dessert cream that consists of three components; it starts with a base (chocolate, milk, puree, etc) that's cooked if necessary; then thickened with egg yolks or gelatin, and finally lightened with heavy cream and/or egg whites.

This chocolate mousse will rely on eggs for both its thickening and lightening. Hence, yolks and whites respectively.

Are eggs safe to use?

Of course, the raw eggs are safe to use. In fact, raw eggs are used in desserts much like this every day despite concerns of Salmonella poisoning. If it's still bothersome, one could easily switch to pasteurized eggs just to be safe.


  • Preparing the chocolate - The easiest way to prepare the chocolate base is with a microwave. Take note that this will require a microwaveable bowl. Alternatively, a double boiler can be used if a microwave isn't available.
  • Stirring the chocolate - This will require a rubber spatula and not a metallic one. metal tends to mess with the consistency and flavor of the chocolate.
  • Thickening the chocolate - The egg yolks must be combined with the chocolate base but in small editions (by the yolk). Use the rubber spatula to stir in the yolks one a time.
  • Whipping the egg whites - The whites must become a lightener before they are added to the base. This is achieved by whipping sugar into the whites until they lock in enough moisture and air to form stiff peaks. For this, an electric mixer fitted with a whisk attachment is needed. Make sure the bowl is thoroughly clean and dried before use or any gunk will destabilize the whites and they won't form peaks.
  • Combining the chocolate and whites - Once the chocolate base is thickened with the yolks and the whites are finished forming peaks, it's time to combine the two to finish the mousse. Again, using the rubber spatula, the whites are gently folded into the base in portions to avoid deflating them.
Scroll to Continue

Cook Time

Prep timeReady inYields

20 min

20 min



  • 6 ounces semisweet chocolate, chopped bar or chips
  • 1/4 cup or stick unsalted butter at room temperature
  • 3 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 pinch kosher salt
  • 1/4 cup or 4 tablespoons caster sugar
  • Fruit for garnishing (optional)


  1. Place the chocolate in a microwave-proof dish/container and melt in a microwave for over a minute or so. Stop halfway to stir with a rubber spatula. Alternatively, you can place the chocolate in a double boiler over medium heat to melt. Remove from the heat once fully melted.
  2. Crack open the eggs and carefully separate the yolks from the whites in 2 clean bowls. Add the yolks to the chocolate one at a time and whisk in until fully combined. Whisk in the vanilla extract. Leave to sit at room temperature.
  3. Beat the egg whites and salt with an electric mixer fitted with a whisk attachment at medium speed until soft peaks form. Switch to high speed. Add the sugar while beating by the spoonful, waiting in between for each portion to be fully incorporated. Keep beat until stiff peaks form.
  4. Gently fold a portion of the beaten whites into the melted chocolate until fully combined. Repeat this method until all of the beaten whites are fully incorporated.
  5. Serve the finished chocolate mousse in dessert glasses or bowls. Optionally, you can garnish them with the fruit of your choice.


  • Red Velvet - Add two or more drops of red food gel coloring in Step 2.
  • Dark Chocolate - Substitute dark chocolate for semisweet chocolate.
  • Mint Chocolate - Substitute mint extract for the vanilla extract.
  • Coconut - Substitute coconut extract and coconut sugar for the vanilla extract and sugar respectively.
  • Orange scented - Substitute orange liqueur for the vanilla extract. Add a tablespoon of zest to the chocolate during the melting phase in Step 2.
  • Semifreddo - Chill the finished mousse in a loaf pan with its insides covered with plastic wrap (just enough hanging outside) in a freezer for 4-6 hours. When ready. Place a large, flat dish on top of the pan, then carefully flip it over and place the dish on a table. Wait for the semifreddo to come down to room temperature for 5 minutes or more and gently lift the pan straight upward to free it.

© 2022 Ryan Fanus

Related Articles