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Chocolate mousse is a classic dessert that has retained its popularity through the decades. And one of my favorite ways to indulge my chocolate cravings.
I don’t eat it often, but when I do, I go for the real thing made with chocolate, butter, vanilla, eggs, sugar, and cream. With about 200 calories per serving, this chocolate mousse is definitely worth indulging in every now and again!
If you’ve made this classic chocolate mousse, please give the recipe a star rating below and leave a comment letting me know how you liked it.
Classic Chocolate Mousse Recipe
Classic Chocolate Mousse Recipe
Ingredients
- 6 ounces bittersweet or semisweet chocolate, chopped into coarse chunks
- 4 tablespoons (1/4 cup) butter
- 2 tablespoons strong coffee, brandy, rum, orange liqueur, or coffee liqueur
- 1 teaspoon vanilla extract
- Pinch of salt
- 4 large eggs, separated
- 2 tablespoons sugar
- 1/2 cup heavy cream, chilled
- Whipped cream for serving (optional)
Instructions
- Place the chocolate and butter in a microwave safe bowl (affiliate link), and microwave (affiliate link) until melted and smooth, stopping to whisk the mixture often. This will take from 30 seconds to 3 minutes. Whisk in the egg yolks one at a time, making sure that each egg is fully incorporated before adding the next one. Set aside.
- Place the egg whites in a medium mixing bowl and whip with an electric mixer (affiliate link) on low speed until they are foamy. Increase the speed to medium-high and continue to whip while slowly adding in the sugar, until the egg whites are glossy and form soft peaks. (Soft peaks will bend or droop slightly downward from the tip of the whisk or beater when it is held up.)
- Whisk one-fourth of the beaten egg whites into the chocolate mixture. Then, using a rubber spatula (affiliate link), gently fold the remaining egg whites into the chocolate mixture, until no large streaks of egg whites remain.
- Place the chilled cream in a medium mixing bowl and whip with an electric mixer (affiliate link) set on medium speed until soft peaks form. Gently fold the whipped cream into the mousse.
- Spoon the mixture into individual wine/dessert goblets or a large serving bowl. Cover with plastic wrap and refrigerate until set, about 2 hours.
- Serve garnished with a dollop of whipped cream, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy Eggless Chocolate Mousse with Marshmallows
Light and airy chocolate mousse is a favorite way to satisfy my chocolate cravings. In a traditional mousse recipe, the eggs serve as the aerator – making it turn out light and fluffy. In the case of this 5-ingredient chocolate mousse recipe without eggs, heavy whipped cream will serve the same purpose.
Easy 5 Ingredient Eggless Chocolate Mousse
Ingredients
- 4 cups miniature marshmallows
- 3/4 cup whole milk
- 3 ounces bittersweet or semisweet chocolate, chopped into fine pieces
- 3/4 cup heavy cream, chilled
- 2 teaspoon vanilla extract
Instructions
- In a medium saucepan, cook the marshmallows, milk, and chocolate over low heat, whisking constantly, until the mixture is melted and smooth, about 4 minutes.
- Transfer the chocolate marshmallow mixture to a medium bowl and place it in a larger bowl filled with ice water. Whisk often until cool and thickened, about 15 minutes.
- In a medium mixing bowl, whip the chilled cream and vanilla with an electric mixer on medium speed until soft peaks form, about 2 minutes. Fold the whipped cream into the chocolate mixture, until just a few white streaks remain.
- Spoon the chocolate mousse into individual goblets or a large serving bowl. Cover with plastic wrap and refrigerate until set, about 6 hours and up to 2 days.
Notes
Source: The America’s Test Kitchen Family Cookbook, Heavy-Duty Revised Edition (affiliate link)
More Favorite Lighter Chocolate Mousse Recipes
- Nutella Chocolate Mousse Recipe (SnackGirl)
- French Women Don’t Get Fat Chocolate Mousse (Simple-Nourished-Living)
- Dark Chocolate Avocado Mousse (Simple Nourished Living)
- Chocolate-Espresso Mousse Shots (Weight Watchers)
- 3-Ingredient Chocolate Mousse (RecipeDiaries)
- Chocolate Cheesecake Dessert Cups (Simple Nourished Living)
How to make traditional chocolate mousse video:
I haven’t made this yet so no stars-sorry. Question, though, could I use Fat Free Cool Whip in place of the whipped cream to cut down on points? If yes, how much cool whip should I use and do you have an idea on the points?
Hi Susie, I haven’t tried it but I believe using FF Cool Whip in place of the heavy cream should work. The cream usually doubles in bulk when whipped so you would need to use twice as much cool whip as cream. According to the WW App there are 3 Points in 1 tablespoon of cream and 1 Point in 2 tablespoons of Cool Whip. My guesstimate is that using Cool Whip instead would shave off 2 – 3 Points per serving. Hope this helps. ~Martha