Classic French Chocolate Mousse (Mousse Au Chocolat) Recipe

I called it Homemade Chocolate Mousse because using only chocolate, eggs and sugar produced a result that made me rethink what three pantry staples can do.

I still get a little thrill when I coax bittersweet chocolate and eggs into something that reads like pure indulgence, because three ingredients can really do the heavy lifting. My version is a French Mousse that refuses to be fragile, it’s bold and a little cheeky.

Folks who taste it usually call it the Best Chocolate Mousse and then look at me like I cheated or hid a secret. I mess up, whisk too much, leave a bowl in the sink, but somehow it keeps coming back silkier than expected.

Curious yet? You should be.

Ingredients

• Bittersweet chocolate: Deep cocoa flavor, high in antioxidants, adds richness and gentle bitterness.
• Egg yolks: Silky, fatty and rich, add creaminess and body, they bring protein and lecithin.
• Egg whites: Aerate well when whipped, lighten texture, mostly protein, very low fat.
• Granulated sugar: Sweetens and stabilizes whipped whites, adds structure, simple carbs you can limit.

Ingredient Quantities

• 8 oz (225 g) bittersweet chocolate, roughly 60 to 70% cocoa
• 4 large eggs, separated into yolks and whites
• 3 tbsp (45 g) granulated sugar

How to Make this

1. Break chocolate into small pieces and melt gently over a bain marie or in short bursts in the microwave, stirring often until smooth; set aside to cool slightly so it’s warm but not hot.

2. Separate the 4 large eggs into yolks and whites, keeping the whites completely free of yolk and the bowls dry.

3. Whisk the 4 yolks with 1 tablespoon (15 g) of the sugar until the mixture is pale and a bit thick, about 1 to 2 minutes.

4. Temper the yolks by slowly whisking in a few spoonfuls of the warm chocolate to avoid cooking them, then pour the yolk mixture back into the rest of the chocolate and stir until fully combined.

5. In a clean bowl, whisk the 4 egg whites until they form soft peaks, then gradually add the remaining 2 tablespoons (30 g) sugar and continue whisking to glossy medium-stiff peaks. Don’t overbeat or they’ll get dry.

6. Fold about one third of the whipped whites into the chocolate mixture with a spatula to loosen it, mixing more vigorously to combine.

7. Gently fold in the remaining whites in two additions, using broad strokes and a figure-8 motion to keep as much air as possible; stop when no big streaks remain but don’t overmix.

8. Spoon or pipe the mousse into individual glasses or one serving bowl, smooth the tops if you like, and cover.

9. Chill in the fridge at least 2 hours, preferably 3 to 4, until set. Serve plain or with whipped cream, a few chocolate shavings or berries if you got them.

Equipment Needed

1. Saucepan plus a heatproof bowl for a bain marie or a microwave safe bowl for quick melts
2. Two large mixing bowls, one kept perfectly clean for the whites
3. Electric hand mixer or stand mixer to whip the egg whites, or a balloon whisk if you’re brave
4. Rubber spatula for folding and scraping the chocolate mixture
5. Whisk for beating the yolks and smoothing things out
6. Measuring spoons and a kitchen scale or measuring cup for the chocolate and sugar
7. Small bowl or egg separator for separating eggs without getting yolk in the whites
8. Serving glasses or one serving bowl and some plastic wrap or lids to cover while chilling

FAQ

Classic French Chocolate Mousse (Mousse Au Chocolat) Recipe Substitutions and Variations

• Bittersweet chocolate: swap for an equal weight of semisweet or another dark chocolate (60 to 70% cocoa) or a good vegan dark baking chocolate. Pantry hack: use about 3/4 cup unsweetened cocoa powder + 6 tbsp unsalted butter + 3 tbsp sugar, melted together to approximate 8 oz of chocolate, but texture and sweetness will shift.
• Egg whites (from 4 eggs): replace with about 1/2 cup chilled aquafaba (liquid from canned chickpeas) whipped to stiff peaks and folded in the same way. You can also use pasteurized liquid egg whites by volume.
• Egg yolks (4): if you want to avoid raw yolks, skip them and fold in an extra 3/4 to 1 cup softly whipped heavy cream for richness. For a vegan option try 1/2 cup pureed silken tofu plus 1 tbsp sugar, blended very smooth.
• Granulated sugar: use superfine/caster sugar 1:1 for faster dissolving, or sifted powdered sugar 1:1 (will lighten texture slightly). You can also use 3 tbsp honey or maple syrup but expect added moisture and a flavor change, so adjust other liquids a bit.

Pro Tips

1) Melt and temp the chocolate right, dont blast it in the microwave. Pull it off the heat when most of it is melted and stir to finish, so it stays warm not hot, or you will partly cook the yolks. If you have a thermometer aim for about 40–45 C (104–113 F) or just test that the bowl is warm to the touch.

2) Room temp eggs whip way better, so let them sit 20–30 min. Use a spotless, dry bowl and no yolk in the whites, add a pinch of salt or 1/8 tsp cream of tartar to stabilize, and only add the sugar once you have soft peaks. Dont overbeat the whites, they go grainy and dry fast.

3) Folding is everything. Stir one third of the whites into the chocolate aggressively to loosen it, then fold the rest gently in two additions with broad figure-eight strokes, rotating the bowl. Stop when you have small streaks left, dont chase absolute uniformity or you will knock out the air.

4) Little extras that matter: a tiny pinch of salt and a teaspoon of espresso or a splash of liqueur in the melted chocolate boosts flavor without watering it down. Chill at least 2 hours but overnight is best; take mousse out 10–15 minutes before serving so it softens. If you need it faster, a 15–20 min stint in the freezer helps, but dont forget it or it can freeze solid.