Three jars of chocolate mousse topped with whipped cream and chocolate sprinkles.
Desserts,  Recipes

Easy Chocolate Mousse Recipe

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This 1970s Chocolate Mousse is a delicious throwback to an era gone by. It blends rich chocolate pieces with smooth egg yolks and whipped egg whites. Vanilla enhances the chocolate flavor and adds to the richness of the dessert.

Close up of spoon holding chocolate mousse and whipped cream above glass of chocolate mousse.

I tried this recipe after a couple of failed attempts at chocolate mousse without eggs. The other recipes called for chocolate pudding and they didn’t have the flavor or texture I was looking for. The whipped egg whites really give it that light airy texture that mousse is supposed to have. Be prepared to enjoy this rich indulgent dessert.

Ingredients You Will Need

White bowl with three eggs next to bar of chocolate and bottle of vanilla.

Semi-sweet Chocolate Pieces: The semi-sweet chocolate pieces serve as the main flavor component of the chocolate mousse. Their rich, chocolatey taste contributes to the overall depth and sweetness of the dessert. When melted, the chocolate also provides a smooth and velvety texture.

Egg Yolks: The egg yolks add richness and a custard-like quality to the mousse. Additionally, the emulsifying properties of egg yolks help create a smooth and stable consistency, binding together the chocolate and other ingredients.

Whipped Egg Whites: Whipping the egg whites to stiff peaks introduces air into the mousse, creating a light and airy texture. The whipped egg whites act as a leavening agent, giving the mousse its characteristic fluffiness. This step is essential for achieving the desired consistency and structure, ensuring that the mousse is not overly dense.

Vanilla: Vanilla complements the richness of the chocolate. Vanilla acts as a flavor enhancer, providing a balanced taste to the mousse.

Why You’ll Love Making Chocolate Mousse

Simple Ingredients: The simple list of ingredients – semi-sweet chocolate pieces, egg yolks, whipped egg whites, and vanilla – makes the recipe approachable for both novice and experienced cooks.

Impressive Presentation: Chocolate mousse can be beautifully presented in individual servings or as part of an elegant dessert spread, adding a touch of sophistication to any table.

Decadent Flavor: Using semi-sweet chocolate pieces ensures a luxurious and indulgent chocolate flavor, making the chocolate mousse a rich and satisfying treat.

Creamy Texture: The combination of egg yolks and whipped egg whites results in a velvety and smooth texture.

Frequently Asked Questions

How can I prevent my chocolate mousse from becoming lumpy? To avoid lumps, make sure to melt the chocolate slowly and gently, stirring consistently. Additionally, gradually incorporate the egg yolks into the melted chocolate to create a smooth mixture.

Can I make chocolate mousse ahead of time? Yes, chocolate mousse can be prepared in advance and stored in the refrigerator. It’s recommended to cover it with plastic wrap to prevent a skin from forming on the surface.

How long should I whip the egg whites for the mousse? Whip the egg whites until stiff peaks form, which typically takes about 3-5 minutes. Be careful not to overbeat, as it can affect the texture of the mousse.

Can I freeze chocolate mousse? Freezing chocolate mousse is not recommended, as it can affect the texture and result in a less desirable consistency once thawed.

Melted chocolate in pan.
Chocolate, egg yolks, and vanilla.
Whipped egg whites on wire whisk.
Whipped egg whites with stiff peaks.

Substitutions and Variations

Chocolate Variations:

  • Dark Chocolate: Substitute semi-sweet chocolate with dark chocolate for a more intense cocoa flavor.
  • Milk Chocolate: For a milder taste, use milk chocolate, adjusting the sweetness accordingly.

Fruit Additions:

  • Orange Zest: Grate orange zest for a citrusy note.
  • Raspberry Puree: Swirl in raspberry puree for a fruity and tangy element.

Nutty Additions:

  • Chopped Nuts: Fold in chopped nuts like hazelnuts or almonds for a crunchy texture.
  • Nut Extracts: Introduce extracts such as almond or hazelnut for added depth.

Flavor Enhancements:

  • Espresso or Coffee: Add a shot of espresso or a teaspoon of coffee powder for a coffee-infused twist.
  • Liqueurs: Introduce flavors like Grand Marnier, Amaretto, or Chambord for a sophisticated touch.
Overhead view of partially eaten chocolate mousse topped with whipped cream in clear glass.

What to Serve with Chocolate Mousse

Pairing the right drinks and accompaniments with Chocolate Mousse can make this great dessert even better. Here are some ideas of what to serve with it.

Fresh Berries: Serve with a side of fresh berries such as strawberries, raspberries, or blueberries. The tartness of the berries complements the rich sweetness of the mousse.

Whipped Cream: A dollop of lightly sweetened whipped cream adds a luxurious and airy texture that pairs beautifully with the velvety chocolate mousse.

Sea Salt: A pinch of sea salt on top of the mousse enhances the chocolate flavor and adds a sophisticated touch.

Coffee or Espresso: Pair this mousse with a cup of strong coffee or espresso to balance the sweetness and provide a delightful contrast in flavors.

Shortbread Cookies: Serve with buttery shortbread cookies for a crumbly and buttery accompaniment.

Other Recipes You May Enjoy

If you like Chocolate Mousse, you might also like my Chocolate Peanut Butter Pudding or my Coconut Mousse. This Strawberry Mousse is also delicious.

Final Thoughts

Chocolate Mousse is just one of those desserts that feels elegant. I don’t know if it’s the airy texture or the rich chocolate flavor, but I always feel sophisticated when I eat it. This recipe was no different. It tasted like elegance and I couldn’t get enough.

Three jars of chocolate mousse topped with whipped cream and chocolate sprinkles.

Chocolate Mousse

Heidi Bruaw
Indulge in the velvety decadence of this Chocolate Mousse. Crowned with the airy peaks of whipped egg whites, this delightful mousse has a heavenly texture.
Prep Time 15 minutes
Cook Time 10 minutes
Refrigeration Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Servings 4


  • 3 Ounces Semi-Sweet Chocolate Pieces
  • 3 Eggs separated
  • 1 teaspoon Vanilla


  • Break the chocolate into small pieces and melt in a double boiler over boiling water.
  • Remove the chocolate from the heat and beat in the egg yolks one at a time.
  • Stir in the vanilla.
  • Beat the egg whites until stiff peaks form.
  • Gently fold the egg whites into the chocolate mixture until combined completely.
  • Spoon into dessert glasses.
  • Refrigerate for at least one hour before serving.


  • When beating egg whites, use a whisk attachment on a stand mixer for best results. I used the highest speed and stiff peaks formed within 2 minutes.
  • Folding in the egg whites will take about 5-10 minutes. 
  • Use a cookie scoop to spoon the mousse into dessert glasses for easy transfer.
Keyword Chocolate Mousse
Pinterest pin for chocolate mousse.
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