Ultra-Rich Chocolate Mousse – A Decadent Recipe Like No Other
Looking for a dessert that’s both decadently rich and surprisingly easy to make? Look no further — chocolate mousse is the answer! Follow my simple yet detailed recipe for a result worthy of the finest chefs. Get ready for an explosion of chocolatey flavors that will surpass all your expectations.
Let the Chocolate Mousse Magic Begin
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The History of Chocolate Mousse
Chocolate mousse is a dessert with roots dating back to 18th-century France. It is often credited to French chef Menon, who published a recipe for “chocolate mousse” in his book Nouveau Traité de Cuisine in 1755. However, that early version was quite different from what we know today—it used whipped cream and beaten egg whites to create a light, airy texture.
Over time, the recipe evolved with the introduction of new techniques and ingredients. In the 19th century, celebrated chefs like Antoine Carême helped popularize chocolate mousse by including it in their elaborate culinary creations. Eventually, chocolate mousse became a beloved dessert in both restaurants and households around the world.
Essential Ingredients for the Perfect Mousse
To make the perfect chocolate mousse, high-quality ingredients are key. Use dark chocolate with a high cocoa content, cane sugar for a subtle sweetness, and rich cream for that silky texture.
You’ll need:
- 200g dark chocolate (at least 70% cocoa for intense flavor)
- 75g cane sugar (50g for the yolks, 25g for the whites)
- 200ml 35% cream
- 50g butter
- 4 eggs (separated: yolks and whites)
- A pinch of salt (for the egg whites)
- For garnish: chocolate shavings, fleur de sel
Tip: Gather all your ingredients before starting to streamline the process.
Must-Have Equipment
Here’s what you’ll need to bring this luxurious mousse to life:
- Saucepan
- Heatproof mixing bowls
- Whisk
- Rubber spatula
- Electric mixer
- Measuring spoons and cups
- Pastry bag or spoon (for serving)
- Kitchen scale
- Cooking thermometer
- Cutting board and knife
No piping bag? No worries — a spoon works just fine.
Step-by-Step: Making the Ganache
The ganache is the heart of your mousse, so take your time with this part.
Gently heat the cream:
- Pour 200ml of cream into a saucepan.
- Warm it slowly over low heat until it just starts to steam (don’t let it boil).
- Add 200g of dark chocolate, broken into pieces.
- Let it sit for a minute to soften, then stir gently until smooth.
- Add 50g of butter and stir until fully melted and incorporated.
- Use a thermometer to check that the mixture is around 40–50°C.
- Let it cool slightly, stirring occasionally.
Tip: Stir gently to avoid creating air bubbles.
Warning: If the chocolate gets too hot, it can split and turn grainy.
Separating the Eggs: A Critical Step
Properly separating your eggs is crucial for mousse success.
- Crack the eggs and place yolks and whites in separate bowls.
- Avoid getting any yolk into the whites—this can prevent them from whipping properly.
- Cover and refrigerate the yolks until ready to use.
Whipping the Yolks
Whipping the yolks with sugar helps bring lightness and volume to your mousse.
- Place the yolks in a bowl.
- Add 50g of cane sugar.
- Whisk vigorously until the mixture becomes pale and creamy.
Combining Ganache and Yolks
Now gently fold the warm ganache into the whipped yolks.
- Pour the ganache into the bowl with the whipped yolks.
- Use a rubber spatula to fold gently.
Tip: Ensure the ganache isn’t too hot, or it might cook the yolks.
Whipping Egg Whites to Stiff Peaks
This is what gives your mousse that irresistible airiness.
- Add a pinch of salt to the egg whites.
- Begin whipping with an electric mixer on low, increasing speed gradually.
- Once soft peaks form, gradually add the remaining 25g of sugar.
- Continue beating until the whites form stiff, glossy peaks.
Tip: Don’t over-whip—overbeaten whites become dry and grainy.
Folding in the Egg Whites
This is where your mousse gets its cloud-like texture.
- Add the whipped whites to your chocolate mixture in three parts.
- Gently fold in with a spatula after each addition.
- Stop once the mixture is smooth and uniform—don’t overmix.
Tip: The goal is light and airy, so be patient and gentle.
Assembling the Mousse: Final Presentation
The final touch before chilling!
- Spoon or pipe the mousse into individual cups or glasses.
- Garnish with chocolate shavings, cocoa powder, fresh berries, or a pinch of fleur de sel.
Tip: Get creative with toppings to elevate the presentation.
Rest Time: Patience Pays Off
Chilling the mousse allows it to set and flavors to fully develop.
- Cover and refrigerate for at least 6 hours.
- For best results, let it rest overnight.
Serving Suggestions
Pair your mousse with these for a complete dessert experience:
- A glass of dessert wine like Sauternes or Port
- Freshly brewed coffee or espresso
- Fresh fruit or a scoop of vanilla ice cream
Troubleshooting Guide
Too runny? The chocolate may have been too warm when folding in the egg whites. Chill longer.
Grainy texture? The chocolate may have overheated. Try again with new chocolate.
Egg whites won’t whip? Make sure your bowl and beaters are grease-free.
Too sweet or not sweet enough? Adjust sugar to taste or use darker chocolate for a more balanced flavor.
Variations & Adaptations
Get creative with your mousse by adding:
- Flavored extracts: Vanilla, almond, or coffee
- Spices: Cinnamon, cardamom, or chili powder
- Alcohol: A splash of rum, brandy, or Grand Marnier
- Citrus zest: Lemon or orange
- Nuts: Chopped hazelnuts, almonds, or walnuts
- Vegan option: Use coconut cream and aquafaba (chickpea water) in place of cream and eggs
Tip: Don’t be afraid to experiment and make the recipe your own!
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FAQ
Can I use milk chocolate instead of dark?
Yes, but the mousse will be noticeably sweeter.
Can I freeze chocolate mousse?
Not recommended — freezing can change the texture.
Final Tips
- Use room-temperature eggs for better results.
- Gently fold in egg whites to maintain the mousse’s airy texture.
- Chill thoroughly for a firm, silky finish.
Ingredient Substitutions
- Cane sugar: Swap with white sugar, honey, or maple syrup.
- Cream: Substitute with coconut cream for a dairy-free version.
Chocolate Mousse Recipe: Richer Than Jeff Bezos!
Ingredients
- 200 g dark chocolate minimum 70% cocoa for an intense flavor
- 75 g cane sugar 50g for the egg yolks and 25g for the egg whites
- 200 ml 35% cream
- 50 g butter
- 4 eggs separated: yolks and whites
- A pinch of salt for the egg whites
- For garnish: chocolate shavings fleur de sel
Instructions
Prepare the ganache:
- Gently heat 200ml of cream over low heat without bringing it to a boil. Add 200g of dark chocolate, broken into pieces, and let it melt. Stir in 50g of butter. Mix until smooth and glossy. Let it cool slightly to around 40–50°C (104–122°F).
Separate the eggs:
- Crack 4 eggs and carefully separate the yolks from the whites. Keep them at room temperature for best results.
Whiten the yolks:
- Whisk the yolks together with 50g of sugar until the mixture becomes pale and slightly foamy.
Incorporate the ganache:
- Slowly fold the warm ganache into the whisked yolks using a rubber spatula (maryse). Mix gently until well combined and smooth.
Whip the egg whites:
- Beat the egg whites with a pinch of salt. As they begin to foam, gradually add 25g of sugar. Continue beating until you reach firm, glossy peaks.
Fold in the whipped whites:
- Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Then add the remaining whites in two additions, folding delicately to preserve the airiness of the mousse.
Assemble the mousse:
- Spoon the mousse into serving glasses or ramekins. Smooth the tops and garnish with chocolate shavings or a pinch of fleur de sel, if desired.
Refrigeration time:
- Cover and refrigerate for at least 6 hours, preferably overnight, to allow the mousse to fully set and the flavors to develop.
Video
Notes
FAQ
Can I use milk chocolate instead of dark?Yes, but the mousse will be noticeably sweeter. Can I freeze chocolate mousse?
Not recommended — freezing can change the texture.
Final Tips
- Use room-temperature eggs for better results.
- Gently fold in egg whites to maintain the mousse’s airy texture.
- Chill thoroughly for a firm, silky finish.
Ingredient Substitutions
- Cane sugar: Swap with white sugar, honey, or maple syrup.
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