The BEST Chocolate Mousse

This is the best chocolate mousse recipe that you will ever find! Rich, creamy, and absolutely delicious, this dessert is sure to be a hit!

Mousse is a classic French dessert that is always a hit. This chocolate mousse recipe is our family’s favorite – it’s easy to make and the perfect balance of rich and light.

Would you believe me if I said that this is the best chocolate mousse recipe that you will ever try? I know, it’s a pretty bold statement. But trust me, it’s true! This mousse is insanely rich, creamy, and chocolatey. Plus, it’s really easy to make. You’re going to love it!

So if you’re in the mood for some good old-fashioned chocolate mousse, be sure to give this recipe a try!

Tips for Making the BEST Chocolate Mousse

• Cool chocolate until barely warm. Once you’ve melted the chocolate with the heavy cream, you’ll want to cool it until it is just barely warm. Too warm and the eggs will cook, too cool and the chocolate will seize up.
• Use room temperature eggs. Room temperature eggs whip up nicer and are able to incorporate more air. Be sure to whip them at medium speed if using an electric mixer.
• Fold, don’t stir. Gently fold your chocolate mixture and whipped cream so that your mousse will be fluffy.
• Let it chill. Chocolate mousse is best if chilled at least 8 hours or up to 24 hours before serving.

About the Ingredients for Chocolate Mousse

Cream – You need to use heavy whipping cream. You could also use coconut cream for a dairy free option, but it will affect the flavour.

Chocolate – Make sure you use a high quality chocolate to start. Baking chocolate is best. Semi-sweet or dark chocolate will give the best flavour, anywhere from 62% to 70% cocoa depending on how chocolate-y you want your mousse.

Sugar – Just plain granulated sugar. You can substitute with monkfruit sweetener etc… for a sugar free dessert.

Eggs – Make sure your eggs are room temperature. Room temperature eggs are easier to whip and will be able to incorporate more air.

Zest – You can omit, if desired, but orange zest adds a really nice pop of flavor to this recipe.

Is it safe to eat Raw Eggs in Chocolate Mousse?

Yes! As long as you take basic precautions, it can be mostly safe to eat raw eggs.

With eggs, there is always a small risk of Salmonella bacteria being present on the eggshell exterior. The risk of getting sick from this is minimal if you use fresh, refrigerated and clean eggs.

This chocolate mousse should be either consumed immediately after preparing it or it should be stored safely in the refrigerator. It should never be left out to warm up.

This is because bacteria such as Salmonella need time to grow, and they need time to grow in the right conditions. This means it really does matter how quickly you eat the food containing raw eggs and whether or not it gets refrigerated properly.

People with vulnerabilities such as those with compromised immune systems – including pregnant women, and elderly people – should avoid foods that contain raw eggs.

If this is a concern for you, substitute the two raw eggs with the equivalent pasteurized egg products, which are safe for even vulnerable people to consume raw.

Looking for More Easy Classic Dessert Recipes?

Check out some of my favourite classic desserts!

This delicious and easy recipe for Apple Pie a la Mode will be a hit for any occasion! Here’s our recipe for an all-American classic dessert.

This easy yellow sheet cake recipe is perfect for any occasion! It’s moist, fluffy, and topped with a rich chocolate buttercream frosting.

Want to know how to make the best banana cream pie? This easy recipe is made with fresh bananas, a creamy custard filling, and a flaky crust.

How to Make Creamy Chocolate Mousse

Yields 6 servings | Prep time: 10 minutes | Cook time: 10 minutes | Chill time: 2 hours

Ingredients: 

• 2½ c. heavy cream, divided
• 8 oz. high-quality semi-sweet chocolate chips or baking chocolate
• ¼ c. granulated sugar
• 2 large eggs
• 1 teaspoon orange zest

Optional, to serve: Whipped cream, maraschino cherries, and/or mandarin orange slices.

Directions:

Heat 1 cup of heavy cream with chocolate chips over medium-low heat, stirring constantly, until chips have melted. Set aside to cool slightly.

In a medium bowl, beat eggs and sugar with a hand-held mixer at medium speed for 3-minutes.

While mixing on the same setting as above, slowly add the melted chocolate mixture to the egg mixture.

Stir in the orange zest. Once combined, pour back into the pan used to melt the chocolate. Heat over medium heat, stirring constantly, until thickened.

Remove from heat and cool slightly before transferring to the refrigerator to chill for 2 hours.

Once chilled, whip the remaining heavy cream until stiff peaks form. Gently fold the chilled chocolate into the whipped cream until thoroughly combined. The mixture should have a fluffy consistency.

To serve, spoon chocolate mousse into a piping bag and pipe into small dessert dishes. Top with whipped cream and maraschino cherries or mandarin oranges, if desired. Enjoy!