Classic Chocolate Mousse
Light, airy and deeply chocolatey. French chocolate mousse needs only chocolate, eggs and a little sugar. How the foam works, safety tips for eggs, and our classic recipe.
Chocolate mousse: Lionel Allorge, CC BY-SA 3.0
A chocolate foam
Mousse is French for foam. A classic chocolate mousse folds whipped egg whites into melted chocolate and egg yolks, trapping tiny air bubbles that make it light. Some versions add whipped cream for a softer, richer texture. The dessert became a French bistro classic in the 20th century.
The science of folding
Egg white proteins unfold when whisked and form a network around air bubbles. Folding them gently into the chocolate mixture with a large spatula keeps as many bubbles as possible. Stirring too hard knocks the air out, and the mousse ends up dense. Adding a spoonful of the whites first loosens the chocolate so the rest folds in easily.
Food safety
Traditional mousse uses raw eggs. To reduce the risk of Salmonella, US food safety agencies recommend pasteurised eggs for recipes that are not cooked, especially if serving young children, pregnant people, older adults or anyone with a weakened immune system. Pasteurised eggs are sold in many supermarkets, and egg-free versions use whipped cream or aquafaba, the liquid from canned chickpeas.
Serving ideas
Spoon mousse into small glasses, because it is rich. Top with a little whipped cream, berries, shaved chocolate or a pinch of flaky salt. It keeps covered in the fridge for up to two days.
Make Classic Chocolate Mousse at home
Ingredients
- 150 g dark chocolate (60 to 70 percent), chopped
- 3 large pasteurised eggs, separated
- 30 g caster sugar
- Pinch of salt
- 100 ml double or heavy cream, softly whipped (optional)
Method
- Melt the chocolate gently in a bowl over barely simmering water or in short bursts in the microwave. Cool for 5 minutes.
- Stir the egg yolks into the chocolate one at a time.
- In a clean bowl, whisk the egg whites and salt to soft peaks, then add the sugar and whisk to firm, glossy peaks.
- Stir a large spoonful of whites into the chocolate to loosen it, then gently fold in the rest. Fold in the whipped cream if using.
- Spoon into 4 glasses and chill for at least 4 hours before serving.
- Chocolate mousse: Lionel Allorge, CC BY-SA 3.0
Text written by Chocolate Era.
