Chocolate Mousse with Cream

It was supposed to be a simple Valentine's dinner at home, just me and a stolen recipe from my French grandmother's collection. I'd spent the afternoon hunting down the perfect bittersweet chocolate, and my tiny kitchen smelled like warm cocoa and anticipation. The mousse came together in that satisfying way certain French desserts do—folding air into chocolate until something impossibly light emerged from something so dense.

My date that night took one bite and actually went quiet, which I've learned is the highest compliment someone can pay chocolate. Later, I found out it's the texture that gets people—how something so rich can feel weightless on the tongue. Now I make it for dinner parties, birthdays, or Tuesdays that need saving.

Ingredients

• 150 g bittersweet chocolate (60–70% cacao): The higher cocoa percentage creates that sophisticated depth that keeps this from tasting like childhood pudding.
• 3 large eggs, separated: Room temperature eggs whip up better, and freshness matters since we're working with raw eggs.
• 40 g granulated sugar: Split between yolks and whites, this is just enough sweetness without making it cloying.
• 1 pinch salt: A tiny pinch wakes up the chocolate flavor—don't skip it.
• 200 ml heavy cream, cold: Cold cream whips faster and holds its structure better when folding.
• 1 tsp vanilla extract: Use real vanilla extract here—it blooms beautifully against dark chocolate.
• 150 ml heavy cream (for topping), cold: This creates that pillowy crown that makes it feel restaurant-worthy.
• 1 tbsp powdered sugar: Powdered sugar dissolves instantly into cold cream without graininess.
• 1/2 tsp vanilla extract (for topping): A final aromatic touch that makes the whole dessert smell like a French pâtisserie.

Instructions

Melt the chocolate:

Set up a double boiler with a heatproof bowl over simmering water, stirring constantly until the chocolate is glossy and smooth. Let it cool until it's warm but not hot—you should be able to touch the bowl comfortably.

Prepare the egg yolks:

Whisk the yolks with 20 g sugar until they turn pale yellow and fall from the whisk in a thick ribbon.

Combine the base:

Fold the melted chocolate and vanilla into the yolks gently—it'll start looking glossy and smelling incredible.

Whip the egg whites:

Beat whites with salt until soft peaks droop slightly, then add remaining sugar gradually until stiff peaks stand straight up when you lift the beaters.

Fold the whites:

Add the whites in three additions, using a spatula to cut through the center and fold over—keep the air in the mixture.

Whip the first cream:

Whip 200 ml cream to soft peaks that just hold their shape, then fold it into the chocolate mixture until no white streaks remain.

Chill and set:

Divide the mousse between four serving glasses, cover loosely, and refrigerate for at least 2 hours until it firms up beautifully.

Make the topping:

Just before serving, whip 150 ml cream with powdered sugar and vanilla until soft peaks form—you want it cloud-like, not stiff.

Finish and serve:

Pile whipped cream on top of each chilled mousse and finish with chocolate shavings or a dusting of cocoa powder.

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This recipe showed up at every important dinner in my first year of marriage, becoming our shorthand for celebration. Now the mere scent of melting vanilla and chocolate brings back entire evenings of laughter and wine.

Getting That Perfect Texture

The secret to restaurant-style mousse is temperature control—your chocolate shouldn't be hot when it meets the yolks, and your cream must be cold before whipping. I've learned that small temperature differences make or break that signature silky texture.

Make It Yours

Sometimes I fold in a splash of espresso or orange liqueur with the melted chocolate for a more grown-up version. A friend of mine adds a pinch of cinnamon during the holidays—it's unexpected but somehow works.

Serving Suggestions

These need to sit at room temperature for about 15 minutes before serving for the silkiest texture. The contrast between the chilled mousse and room temperature cream is part of what makes it feel so luxurious.

• Use a vegetable peeler to make chocolate shavings directly over the glasses.
• Small clear glasses show off the beautiful layering.
• Keep a bit of whipped cream aside in case guests want extra.

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This is the kind of recipe that makes you feel like you have French pastry chef blood, even if you're just someone who really loves chocolate.

Common Recipe Questions

→ How do I melt the chocolate properly?

Melt chopped bittersweet chocolate slowly over a double boiler to avoid burning, stirring until smooth and slightly cooled before combining.

→ What’s the best way to get fluffy whipped cream?

Use cold heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form for a light, airy finish.

→ How should egg whites be prepared for folding?

Beat egg whites with a pinch of salt until soft peaks form, gradually adding sugar until stiff peaks develop to create volume and stability.

→ Why is chilling important?

Chilling allows the mousse to set and develop a smooth, creamy texture, enhancing the dessert’s airy structure.

→ Can I substitute bittersweet chocolate with other types?

Yes, dark or milk chocolate can be used for varying sweetness levels, but bittersweet maintains the classic rich flavor.