Classic chocolate mousse is an easy, make-ahead friendly dessert that feels both relaxed and fancy.
Our simple step-by-step recipe breaks it all down.
This chocolate mousse is thick, rich, creamy, and a perfect dessert for entertaining!
Simply Recipes / Sally Vargas
I found this recipe years ago in theBouchoncookbook by famed chef Thomas Keller.
Tips for Chocolate Mousse Success
Chocolate mousse can be a little bit tricky!
This classic chocolate mousse recipe uses raw egg whites and raw egg yolks.
Simply Recipes / Sally Vargas
you could buy pasteurized eggs at the store if you feel uncomfortable using raw eggs in this recipe.
you could even adapt this recipe using our procedure to pasteurize eggs at home.
Even small canning jars or tea cups work.
Sally Vargas
This makes it the perfect make-ahead dessert.
More Decadent Chocolate Desserts
Chocolate Mousse
This recipe uses raw eggs.
Don’t let the chocolate get tool cool or the mixture will seize when the other ingredients are added.
Sally Vargas
Sprinkle in the sugar and whip until the egg whites form stiff peaks.
When the chocolate has cooled until it is just warm to the touch, stir in the egg yolks.
Gently stir in about one-third of the whipped cream to thin and loosen the chocolate mixture.
Sally Vargas
Then fold in half the egg whites.
Fold in the remaining egg whites.
Fold in the remaining whipped cream.
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Spoon or pipe the mousse into a serving dishes.
If you wish, layer in fresh raspberries and whipped cream.
Chill in the refrigerator for 8 to 24 hours.
Sally Vargas
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Sally Vargas
