Dark Chocolate Mousse
Silky, airy French chocolate mousse made with 70% dark chocolate, whipped cream and softly whisked egg whites — rich, not cloying.
This is the sort of chocolate mousse that makes you raise an eyebrow and ask for the recipe. It’s rich, aerated and properly chocolatey — a French favourite that proves luxury doesn’t need fuss.
Make it for dinner-party finales or when you want something indulgent that feels impressive but is genuinely achievable. Use good 70% dark chocolate and take your time folding; that’s where the airy texture happens.
Ingredients
- 200 g dark chocolate — use 70% cocoa for best flavour
- 25 g unsalted butter
- 3 eggs — very fresh or pasteurised
- 60 g caster sugar — split 30g for yolks and 30g for whites
- 300 ml double cream
- 5 ml vanilla extract
- 1 pinch salt
Equipment
- electric whisk or stand mixer
- heatproof bowl for bain-marie
- rubber spatula
- ramekins or serving glasses
Instructions
Roughly chop the dark chocolate. Set a heatproof bowl over a saucepan of gently simmering water (bain-marie) — the bowl must not touch the water. Add chocolate and unsalted butter and stir occasionally until fully melted and glossy, 3–8 minutes. Remove from heat and leave to cool slightly.
Separate the eggs into two bowls (yolks in one, whites in the other). Add 30g of the caster sugar to the yolks and whisk by hand or with an electric whisk until paler, slightly thickened and ribbon-like, about 2–3 minutes.
Temper the yolks: stir one spoonful of the warm melted chocolate into the yolks to warm them, then pour the yolk mixture back into the bowl of melted chocolate and stir until completely combined and smooth.
Pour the double cream into a chilled bowl, add the vanilla extract, and whisk to soft peaks — it should cling to the whisk but still be pourable.
Whisk the egg whites with a pinch of salt until they form soft peaks. Gradually add the remaining 30g caster sugar and continue whisking to glossy, firm peaks — the meringue should hold a point but not be dry.
Fold one-third of the whipped cream into the chocolate mixture to loosen it. Gently fold in the remaining cream until even. Then fold in the meringue in two additions using a light hand — cut through the centre and lift, keeping as much air as possible.
Spoon the mousse into 4 ramekins or glasses, smooth the tops and chill in the fridge for at least 2 hours (best 2–6 hours) until set.
Tips
- Use very fresh or pasteurised eggs if you’re worried about raw egg — the recipe relies on raw yolks and whites for texture.
- Warm the chocolate gently and let it cool slightly before adding the yolks — too hot and you’ll scramble them.
- When folding, use a figure-of-eight motion and stop as soon as the mixture is homogeneous for a light mousse.
- Make ahead: mousse keeps well in the fridge for up to 48 hours. Top with cocoa or crushed biscuit just before serving.
- If the chocolate seizes, add a teaspoon of warm double cream and whisk vigorously to rescue it.
Substitutions
double cream → mascarpone 200g beaten with 100ml milk to loosen
Noticeably differenteggs → aquafaba (liquid from a tin of chickpeas) whipped to firm peaks, 120ml for the whites; omit yolks and add 30g extra caster sugar to the chocolate mixture
Noticeably differentdark chocolate → 55–60% dark chocolate, same weight
Stays close
Nutrition
Per serving · estimated
- 790
- Calories
- 10 g
- Protein
- 32 g
- Carbs
- 68 g
- Fat
- 3 g
- Fibre
- 30 g
- Sugar
- 120 mg
- Sodium
FAQ
Can I make the mousse the day before?
Yes — it improves after a few hours in the fridge and will keep 24–48 hours covered. Add any garnish just before serving.
Are the raw eggs safe?
Use very fresh eggs or pasteurised eggs if concerned. Proper chilling and fresh eggs reduce risk; baking or heating alternatives change the texture.
Why is my mousse grainy or heavy?
Most likely overworked folding, or chocolate overheated and split. Fold gently and ensure chocolate is warm, not hot, when combined with yolks.
Can I freeze the mousse?
Freezing alters texture — it can be frozen in a pinch, but thaw slowly in the fridge and expect some loss of aeration.
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