Chocolate Mousse
This Chocolate Mousse recipe is built around 200 g (8 oz) bittersweet chocolate, chopped (see notes), and it comes together in about 30 minutes from start to finish. It is naturally naturally gluten-free, so it suits mixed tables without any substitutions. Read through the tips before you start — a couple of small details go a long way with this one.
- Cook 30 min
- Total 30 min
- Serves 4
- Level Easy
Ingredients
- 200 g 200 g (8 oz) bittersweet chocolate, chopped (see notes), 8 oz) bittersweet chocolate, chopped (see notes
- 3 Eggs, see notes
- 250 ml (1 cup) cream
- 40 g White granulated sugar
- 30 ml (2 tablespoons) hot water
Method
- Melt the chocolate in a double boiler.
- Separate the eggs.
- Whip the egg whites and cream separately until very firm. Put both in the refrigerator.
- Combine the egg yolks and hot water in a mixing bowl; maximum tap water temperature is enough, approx. 50–60°C (120–140°F). Using a mixer, beat slowly while adding the sugar, then speed up the mixer until the mixture is thick and becomes a light yellow color.
- Stir the melted chocolate into the yolk mixture (the chocolate should have cooled enough that it does not hurt if you insert your finger). Mix immediately, otherwise this will cook the egg yolks, and you'll have chocolate scrambled eggs!
- With a whisk (from now on do not use the mixer) add the egg whites in three parts to the chocolate mixture, followed by the whipped cream.
- The finished mousse should be light brown and very fluffy. While it is still liquid, divide it into individual serving dishes. Allow to chill in the refrigerator for 4–6 hours before serving. The mousse will be quite firm when ready.
Tips for the best Chocolate Mousse
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
Serving ideas
Best with fresh berries on the side and a little whipped cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Can I make Chocolate Mousse ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
What can I substitute for 200 g (8 oz) bittersweet chocolate, chopped (see notes)?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is Chocolate Mousse naturally gluten-free?
Yes — this version is naturally gluten-free as written. Always check packaged ingredients if you have strict requirements.
Is this Chocolate Mousse recipe medium to make?
It is rated medium: 5 ingredients and 7 steps. Follow the order and the tips above and it is very forgiving.
How long does Chocolate Mousse take to make?
About 30 minutes in total — roughly under an hour of preparation and 30 minutes of cooking.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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