French Chocolate Mousse
Chocolate mousse holds a special place in my heart, not just for its rich, velvety texture but for the warmth it brings to my family table. I first made this recipe on a cold winter afternoon, craving something indulgent yet simple. With just a few ingredients, this mousse transformed into the ultimate dessert that everyone adored. My husband raved about its deep chocolate flavor, while my kids eagerly licked their spoons clean, asking for seconds. Since then, this French Chocolate Mousse has become a staple at our family celebrations and quiet evenings alike. What I love most about this recipe is its versatility—it’s sophisticated enough for dinner parties yet easy enough to whip up when you need a little chocolate therapy. Trust me when I say this mousse will have everyone swooning at the first bite.
Questions I Often Get Asked About This Recipe
Can I use milk chocolate instead of dark chocolate?
Absolutely! While dark chocolate lends a rich, intense flavor, milk chocolate will result in a sweeter, creamier mousse. Choose what suits your taste best.
Do I need a stand mixer to make this mousse?
Not at all! A hand mixer works just as well, though whipping by hand may require some elbow grease.
Can I make this recipe ahead of time?
Yes! This mousse can be prepared up to two days in advance. Just keep it covered in the fridge until you’re ready to serve.
What can I substitute for heavy cream?
For a lighter option, you can use coconut cream. It’ll add a subtle coconut flavor to the mousse.
What You Need to Make French Chocolate Mousse
Ingredients:
200g (7 oz) 70% dark chocolate, chopped
4 large eggs, separated
50g (1/4 cup) granulated sugar
1/2 teaspoon vanilla extract
1 cup (240ml) heavy whipping cream, chilled
Optional: grated chocolate or cocoa powder for garnish
Tools:
Double boiler or heatproof bowl and saucepan
Mixing bowls
Electric mixer (hand or stand)
Rubber spatula
Serving bowls or ramekins
How to Make French Chocolate Mousse
Melt the Chocolate: Place the chopped dark chocolate in a heatproof bowl over a saucepan of simmering water (double boiler). Stir until smooth, then remove from heat and let it cool slightly.
Whip the Egg Whites: In a clean mixing bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form. Set aside.
Whip the Cream: In another bowl, whip the chilled heavy cream until it holds soft peaks. Be careful not to overwhip.
Combine the Egg Yolks and Chocolate: Gently stir the egg yolks and vanilla extract into the melted chocolate. If the chocolate is too hot, let it cool further to avoid curdling the eggs.
Fold the Mixtures Together: Using a rubber spatula, fold the whipped egg whites into the chocolate mixture in three additions. Then fold in the whipped cream until fully incorporated.
Chill: Divide the mousse into serving bowls or ramekins. Cover and refrigerate for at least 2 hours, or until set.
Garnish and Serve: Before serving, top with grated chocolate or a dusting of cocoa powder for an elegant finish.
Tips for Making the Best French Chocolate Mousse
Use high-quality chocolate: Since chocolate is the star ingredient, opt for the best quality you can find.
Room temperature eggs: This helps the yolks blend seamlessly with the melted chocolate.
Don’t rush the folding process: Gentle folding ensures the mousse stays airy and light.
Chill for the right amount of time: While it’s tempting to dig in immediately, the mousse needs time to set and develop its full flavor.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “Absolutely divine! My family couldn’t believe I made this from scratch. Perfect for dinner parties.” — Sarah J.
⭐️⭐️⭐️⭐️ “Loved it, but next time I’ll use milk chocolate for a sweeter taste. Still amazing!” — Mike L.
⭐️⭐️⭐️⭐️⭐️ “A lifesaver for busy nights! Quick, easy, and so decadent.” — Emily R.
⭐️⭐️⭐️⭐️ “I think I overwhipped the cream, but it was still delicious. Will try again soon!” — Grace T.
⭐️⭐️⭐️⭐️⭐️ “Perfect consistency and flavor. This is going in my recipe book!” — Anna K.
Printable Recipe
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French Chocolate Mousse
A rich and velvety French Chocolate Mousse made with 70% dark chocolate. Perfect for special occasions or an indulgent treat, this easy-to-follow recipe creates a luxurious dessert that’s sure to impress.
Ingredients
- 200g (7 oz) 70% dark chocolate, chopped
- 4 large eggs, separated
- 50g (1/4 cup) granulated sugar
- 1/2 teaspoon vanilla extract
- 1 cup (240ml) heavy whipping cream, chilled
- Optional: grated chocolate or cocoa powder for garnish
- Tools:
- Double boiler or heatproof bowl and saucepan
- Mixing bowls
- Electric mixer (hand or stand)
- Rubber spatula
- Serving bowls or ramekins
Instructions
- Melt the Chocolate: Place the chopped dark chocolate in a heatproof bowl over a saucepan of simmering water (double boiler). Stir until smooth, then remove from heat and let it cool slightly.
- Whip the Egg Whites: In a clean mixing bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form. Set aside.
- Whip the Cream: In another bowl, whip the chilled heavy cream until it holds soft peaks. Be careful not to overwhip.
- Combine the Egg Yolks and Chocolate: Gently stir the egg yolks and vanilla extract into the melted chocolate. If the chocolate is too hot, let it cool further to avoid curdling the eggs.
- Fold the Mixtures Together: Using a rubber spatula, fold the whipped egg whites into the chocolate mixture in three additions. Then fold in the whipped cream until fully incorporated.
- Chill: Divide the mousse into serving bowls or ramekins. Cover and refrigerate for at least 2 hours, or until set.
- Garnish and Serve: Before serving, top with grated chocolate or a dusting of cocoa powder for an elegant finish.
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