Dark Chocolate Mousse (the one and only)

The one and only chocolate mousse I ever make. Just three ingredients, no added sugar, and it’s ready. This recipe keeps impressing my guests every single time.

Who’s up for chocolate today? I hope you are, as I’ve got for you the perfect chocolate mousse recipe, the one and only you need in your life. I might sound a little arrogant here, but seriously this chocolate mousse is a delight. It never fails me and always wows my guests. I even made it at a culinary show in Chicago a month ago, feeding dozens and even more, and everyone kept coming back, asking for the recipe. The irony here is that it must be the easiest recipe I know!

So I went back home with the firm intention to finally share the recipe with you. It was about time! Don’t expect anything fancy, this chocolate mousse is actually very minimalist. It requires only two basic ingredients: chocolate and eggs, plus just a little bit of butter to melt the chocolate. Yet, it’s the most delicious chocolate mousse for any chocolate lover out there, in my humble opinion. Try it yourself and let me know how you like it!

Choose your ingredients carefully

The chocolate mousse itself requires only two ingredients. But the secret of this chocolate mousse consists in choosing the ingredients carefully. Prefer organic eggs if available, and choose high quality chocolate, preferably at 60% cocoa or around. I have tried with 70% cocoa too, but I do not really recommend it, as the chocolate mousse texture is denser to handle and does not turn out as smooth as it does with a 60% cocoa.

Now let’s say a word about the bitterness of this chocolate mousse which is as I said earlier not sweetened at all. First of all, it’s important to mention that this chocolate mousse is mostly a treat that will please dark chocolate lovers (I am not a milk chocolate person). If like me you like the bitterness of dark chocolate, you will for sure love this one. Again, the key is to choose high quality chocolate, with a reasonable percentage of cocoa in order to get the right texture.

No added sugar needed!

When choosing a chocolate at 60% cocoa, you’ve got some sugar in the chocolate that will naturally sweeten the chocolate mousse so it is not as bitter as an unsweetened chocolate would be. Also, both yolks and egg whites will bring some softness to the mousse, cutting the bitterness.

If you really want to add some sugar, you can add a few Tablespoons of sugar or honey to the chocolate before you add the beaten egg whites. And for all dark chocolate and coffee lovers out there, feel free add a shot of espresso in the mousse. Simply melt the chocolate with the espresso together and process as instructed in the recipe.

How to make chocolate mousse

Once you have your ingredients ready, let’s get started with the recipe:

• Melt the chocolate with a little bit of butter on very low heat to, stirring constantly, making sure you don’t burn it. You can also do this step in the microwave.
• Then, separate the eggs whites from the yolks. This is the only technical part of the recipe – but cracking an egg is not that difficult either. When incorporating the yolks to the melted chocolate, make sure you stir well after each yolk addition to prevent them from cooking in the warm melted chocolate. Set aside while you’re beating the whites.
• Now beat the eggs whites with a pinch of salt until still peaks form, using an electric hand mixer or a stand mixer.
• Carefully fold about one third of the beaten egg whites to the chocolate mixture in order to smooth out the texture. Then fold in the remaining eggs whites in two or three additions, stirring very gently with a wooden spoon or a rubber spatula. Pour into a large serving bowl or individual ramekins, place in the fridge to set for about 2 to 3 hours, and it’s ready!

Can I make the chocolate mousse in advance?

You can prepare the mousse days in advance and freeze it immediately (it freezes especially well in individual portions). When ready to serve, remove from the freezer a few hours in advance and place in the refrigerator until ready to serve. 

How to serve chocolate mousse?

When I serve the chocolate mousse, I like to sprinkle some sea salt on top to enhance the deep chocolate flavors. You can also add some toasted crushed hazelnuts or almonds for a little crunchy effect.

Now if you ask me what to serve with chocolate mousse, I would always choos French Almond Tuiles. I actually learned both recipes – the chocolate mousse and the tuiles – in a French cookbook I got when I was a teenager and from which I actually made almost every single recipe. I mean, how often does it happen, seriously? We usually make two or three recipes from one cookbook, rarely more. To me these two recipes are the perfect combo; you’ve got a great contrast in textures and flavors, the tuiles being sweetened while the chocolate mousse is not.

More chocolate desserts you’ll love:

• French Chocolate Cake
• Molten Chocolate Lava Cakes
• Best Homemade Hot Chocolate
• Dark Chocolate Fondant Cake
• Chocolate Pots de Crème
• Healthy Extra Moist Chocolate Cake (flourless, no butter, no added sugar)

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French Almond Tuiles.