About the Dish
Chocolate mousse is a classic French dessert known for its light, airy texture and rich chocolate flavor. The word mousse means “foam,” which perfectly describes its delicate yet indulgent consistency. Traditionally, it is made by folding melted chocolate into a mixture of whipped egg whites or cream, creating a silky-smooth treat that melts in your mouth. The balance between bitterness and sweetness makes it a favorite among chocolate lovers, and its versatility allows it to be served as a simple treat or dressed up for fine dining.
What makes chocolate mousse special is its flexibility in flavors and variations. While the classic version is made with dark chocolate, many variations include milk or white chocolate, coffee, liqueurs, or even a hint of spice like chili or cardamom for a unique twist. Modern adaptations have also made their way into vegan recipes, using coconut cream or aquafaba as substitutes for dairy and eggs. Whether infused with chai spices for an Indian fusion or combined with espresso for a mocha kick, chocolate mousse can be customized to suit different palates.
This luxurious dessert is best served chilled, often garnished with whipped cream, chocolate shavings, or fresh berries to enhance its flavors. It can be enjoyed on its own, used as a filling for cakes, or layered in parfaits for an elegant presentation.
Recipe
Ingredients
Directions to make
Serves 4-6
- 150g (5 oz) dark chocolate (at least 60% cocoa, chopped)
- 2 tbsp unsalted butter
- 2 tbsp sugar
- 2 egg yolks
- 3 egg whites
- ½ cup (120ml) heavy cream (chilled)
- 1 tsp vanilla extract (optional)
- A pinch of salt
- Chocolate shavings or cocoa powder (for garnish)
Step 1 : Melt the Chocolate
- In a heatproof bowl, add the chopped chocolate and butter.
- Place the bowl over a saucepan with simmering water (double boiler method), ensuring the bottom doesn’t touch the water.
- Stir gently until fully melted and smooth. Remove from heat and let it cool slightly.
- In a separate bowl, whisk the egg yolks and 1 tbsp sugar until pale and slightly thick.
- Gently mix this into the slightly cooled melted chocolate. (Make sure it’s not too hot, or the eggs might scramble!)
- In another bowl, whisk the chilled heavy cream until it forms soft peaks.
- Add the vanilla extract (optional) and gently fold it into the chocolate mixture.
- In a clean, dry bowl, beat the egg whites with a pinch of salt until soft peaks form.
- Add the remaining 1 tbsp sugar and continue beating until stiff peaks form.
- Take 1/3 of the whipped egg whites and stir it into the chocolate mixture to lighten it.
- Gently fold in the rest of the egg whites using a spatula. Be careful not to deflate the mixture—fold, don’t stir!
- Spoon the mousse into serving glasses or ramekins.
- Refrigerate for at least 2 hours (overnight for best results).
- Before serving, garnish with chocolate Chips.
