Chocolate Mousse Recipe

How to Make Chocolate Mousse

Two Methods:

Chocolate mousse is a great dessert for entertaining because it looks beautiful, everyone gets their own serving, and there is even a dairy-free variation. You will need to make it a few hours ahead of time, but it will be completely worth it for the delicious, creamy texture. Make it using a classic chocolate mousse recipe or whip up a healthier, dairy-free version for your friends or kids.


Classic Chocolate Mousse

  • 1 cup (6 oz.) of semisweet chocolate chips
  • cups (590 mL) of heavy whipping cream
  • ¼ cup (56 g) of granulated sugar

Serves 8 people

Healthy, Dairy-Free Chocolate Mousse

  • 2 cans (or 28 oz) of full-fat coconut milk (best if in cans)
  • 4 tablespoons (59 mL) of honey
  • 2 teaspoons (9.9 mL) of vanilla extract
  • 4 tbsp (56 g) of cocoa powder
  • 8 strawberries

Serves 8 people


Making a Classic Chocolate Mousse

  1. Beat 4 egg yolks with an electric mixer on high for about 3 minutes.By the end, the egg yolks should appear thick and yellow colored. Set the bowl of egg yolks aside for future use.
    • The eggs will act as a thickener for the sauce.
  2. Heat 1 cup (240 mL) of heavy cream in a saucepan over medium heat.Heat until the cream is hot to the touch. Use a wooden spoon to scoop some of the liquid up and test the temperature with your finger.
    • You don’t want the cream to boil, but if it does, immediately remove it from the heat.
  3. Pour the heavy whipping cream into the bowl of yolks.Pour slowly, stirring with a rubber spatula as you go. Scrape down the sides and fold the cream and yolks together gently.
    • Mixing these two together prevents the egg yolks from being scrambled when you cook them next.
  4. Return the mixture to the pan and cook it over low heat for 5 minutes.Pour the mixture back into the saucepan and set the stove on low heat. Stir the mixture constantly so none of it burns, and turn down the heat if it starts to boil.
    • The mixture should begin to thicken around 5 minutes.
  5. Stir 1 cup (6 oz) of chocolate chips into the saucepan until melted.The chocolate chips will melt relatively quickly without adding too much heat. Once the chocolate chips have melted into the mixture, remove the pan from the heat so as not to burn the chocolate.
  6. Return the mixture to a bowl, cover it, and refrigerate it for 2 hours.Use cling wrap or aluminum foil to cover and seal the mixture. Set a timer for an hour and 45 minutes, so you can come back and make the whipped cream just before the chocolate, egg, and cream mixture is ready.
  7. Whip the remaining cream with an electric mixer on high for 7-9 minutes.Put cups (350 mL) of heavy whipping cream into a bowl.Whip on high until the cream forms stiff peaks, which will usually take around 8 minutes.
    • To test for stiff peaks, dip a whisk into the cream and lift it out; if the peaks hold after 1 or 2 seconds you have achieved stiff peaks.
  8. Fold the whipped cream and chocolate together with a rubber spatula.Remove the chocolate cream from the refrigerator (after 2 hours has passed), and spoon some of the whipped cream onto the chocolate mixture. Dip the spatula down through the cream and fold it around and into the chocolate mixture. Repeat this process until all of the cream has been folded in, never stirring too hard.
    • Stirring too much will knock out the air that gives mousse its light and fluffy texture, while calm, careful motions will protect the texture.
  9. Spoon or pipe the mousse into 8 individual cups and serve.If you want to add some extra flair and flavor, layer in fresh berries and whipped cream. If you have any leftovers, immediately refrigerate them.

Creating a Healthy, Dairy-Free Chocolate Mousse

  1. Place the cans of coconut milk in the freezer 2 hours before you begin.Set a timer for 2 hours and remove them from the freezer so that they don’t freeze solid. This will partially freeze the cream out of the liquid in the milk and allow you to use only the cream from the cans.
  2. Measure out 2 full cups (16 oz) of solid coconut cream into a large bowl.Spoon the cream out of the can and into a bowl or measuring cup. The liquid should rest on the bottom of the can after freezing, so it shouldn’t be too hard to avoid the liquid parts.
  3. Add honey, vanilla extract, and cocoa powder to the bowl.Pour in 4 tablespoons (59 mL) of honey, 2 teaspoons (9.9 mL) of vanilla extract, and 4 tbsp (56 g) of cocoa powder on top of the coconut cream. Set aside extra honey to sweeten the mixture to taste, after whipping, if you like.
    • Honey provides a nice sweetening alternative to granulated sugar
  4. Whip the ingredients for 3-5 minutes with an electric mixer on medium.Whip continuously, using a rubber spatula to scrape down the sides periodically. Stop when the mixture begins to look smooth and creamy.
    • If using a whisk to mix by hand, this will take much more time and effort.
  5. Spoon or pipe the mousse into 8 individual cups and garnish.Piping will give the mousse an extra sophisticated look, and you can garnish with fresh strawberries.You can refrigerate for longer at this point or serve the mousse as is. Enjoy!

Community Q&A

  • Question
    Can I make this without cream?
    wikiHow Contributor
    Community Answer
    Yes. You don't have to make it with cream. You could also make a chocolate mousse using only two ingredients -- chocolate and eggs.
  • Question
    Do I need to add heavy cream to the chocolate mousse?
    Top Answerer
    Yes; it keeps the mousse rich and fluffy.
  • Question
    What will happen if you don't use heavy cream?
    Community Answer
    Your mousse will be flat. Heavy cream is thicker than normal cream so it makes it stand up better.
  • Question
    What is wrong if it tastes bitter?
    wikiHow Contributor
    Community Answer
    If you are making the recipe from scratch, the bitterness may be an excess of cocoa. In proper amounts, baking cocoa is wonderful and sweet, but even a little too much makes for an overwhelming bitterness.
  • Question
    What if it's lumpy and runny?
    Leah Hoeppner
    Community Answer
    You most likely did not mix it well enough and then took it out of the fridge/freezer too early.
  • Question
    What if it still hasn't set?
    wikiHow Contributor
    Community Answer
    Eat it anyway. It will taste just as good. Then, try making it again.
  • Question
    Is it sweet enough? One tablespoon of sugar doesn't seem like enough.
    wikiHow Contributor
    Community Answer
    It is sweet enough. If you prefer, you can add more to taste but the original chocolate mousse will not make you hyperactive.
  • Question
    Can I omit the coffee?
    wikiHow Contributor
    Community Answer
    Yes, you can.
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Things You’ll Need

  • Electric mixer
  • Whisk
  • Refrigerator
  • Rubber spatula

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Video: Lover's Chocolate Mousse Recipe - Laura Vitale - Laura in the Kitchen Episode 312

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