Homemade Chocolate Mousse

I make this Homemade Chocolate Mousse when I want a rich, elegant dessert that feels special yet surprisingly simple. It’s silky, airy, and deeply chocolatey with a smooth texture that melts in every bite.

Why You’ll Love This Recipe

I love how this mousse delivers intense chocolate flavor while still feeling light and fluffy. It requires only a handful of ingredients, but the result tastes like something from a restaurant. I also appreciate how I can prepare it ahead of time, making it perfect for dinner parties or special occasions.

Ingredients

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

• 6 ounces semi-sweet chocolate, chopped

• 3 tablespoons unsalted butter

• 3 large eggs, separated

• 1/4 cup granulated sugar

• 1 cup heavy whipping cream

• 1/2 teaspoon vanilla extract

• Pinch of salt

Optional topping:

• Whipped cream

• Chocolate shavings

• Fresh berries

Directions

1. I melt the chopped chocolate and butter together in a heatproof bowl set over a pot of simmering water, stirring until smooth. I let it cool slightly.

2. In a separate bowl, I whisk the egg yolks with half of the sugar until pale and slightly thickened.

3. I stir the melted chocolate mixture into the egg yolks along with the vanilla extract.

4. In another bowl, I beat the egg whites with a pinch of salt until soft peaks form, then gradually add the remaining sugar and beat until stiff peaks form.

5. In a separate bowl, I whip the heavy cream until soft peaks form.

6. I gently fold the whipped cream into the chocolate mixture.

7. I carefully fold in the beaten egg whites in batches, being gentle to keep the mixture airy.

8. I spoon the mousse into serving dishes and refrigerate for at least 2–3 hours until set.

9. Before serving, I top with whipped cream, chocolate shavings, or berries if I like.

Servings and timing

This recipe serves about 4–6 people.

I usually spend around 20 minutes preparing the mousse and allow at least 2–3 hours for chilling. In total, it’s ready in about 3 hours.

Variations

I sometimes use dark chocolate for a deeper flavor. If I want a hint of coffee, I add a small amount of espresso powder to the melted chocolate. I also enjoy adding a splash of orange extract for a subtle citrus note.

storage/reheating

I store the mousse covered in the refrigerator for up to 3 days.

Since it’s a chilled dessert, I do not reheat it. I simply serve it straight from the refrigerator.

FAQs

Can I make this without raw eggs?

Yes, I can use pasteurized eggs or look for an egg-free mousse variation if I prefer.

How do I keep the mousse light and airy?

I fold the whipped cream and egg whites gently to maintain as much air as possible.

Can I freeze chocolate mousse?

Yes, I can freeze it for up to 1 month and thaw in the refrigerator before serving.

What type of chocolate works best?

I prefer good-quality semi-sweet or dark chocolate for the best flavor and texture.

Can I make it ahead of time?

Yes, I often prepare it the day before serving so it has plenty of time to set.

Conclusion

I love how this Homemade Chocolate Mousse combines rich chocolate flavor with a light, velvety texture. It’s elegant, simple, and always a beautiful dessert to serve whenever I want something indulgent yet refined.