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Just in time for Valentine’s Day, I present to you a chocolate mousse!
Yes, I made a dessert!
Some say I don’t share dessert recipes often enough, but you know I’m not a flamboyant holiday celebrator either. However, today I want to help you create something special for Valentine’s Day. And even if you don’t have a Valentine, make this mousse to enjoy all by yourself, because you deserve it!
![Chocolate Mousse Made From Scratch Recipe - The Mountain Kitchen (1) Chocolate Mousse Made From Scratch Recipe - The Mountain Kitchen (1)](https://i0.wp.com/i0.wp.com/www.themountainkitchen.com/wp-content/uploads/2019/02/chocolate-mousse-1.jpg)
What Is Chocolate Mousse?
The term mousse, which means “foam”, originated in France in the 18th century. A chocolate mousse is created by whipping cream and beaten egg white, flavored with chocolate. Air bubbles form to give it a light fluffy texture. The texture can range from light and fluffy to a rich and creamy texture. It just depends on how you make the mousse.
This chocolate mousse is made using the classic French method. This method uses both whipped cream and egg whites. The air bubbles in the creamed egg white mixture give the mousse light and airy texture, while the chocolate makes it rich and velvety smooth.
Some recipes for chocolate mousse involve double-boilers and they can seem very intimidating to make. This recipe simplifies the process. All you need are the help of your electric mixer and microwave oven.
![Chocolate Mousse Made From Scratch Recipe - The Mountain Kitchen (2) Chocolate Mousse Made From Scratch Recipe - The Mountain Kitchen (2)](https://i0.wp.com/i0.wp.com/www.themountainkitchen.com/wp-content/uploads/2019/02/chocolate-mousse-7.jpg)
Tips For Making Chocolate Mousse
Separating The Eggs:
Always use cold eggs when separating the yolks from the whites, but egg whites whip up better at room temperature, so separate the yolks and white first so the eggs can acclimate at room temperature until needed.
![Chocolate Mousse Made From Scratch Recipe - The Mountain Kitchen (3) Chocolate Mousse Made From Scratch Recipe - The Mountain Kitchen (3)](https://i0.wp.com/i0.wp.com/www.themountainkitchen.com/wp-content/uploads/2019/02/chocolate-mousse-3-1200x800.jpg)
Whipping Cream:
Always beat whipping cream with a cold bowl and whisk. Either put them in the fridge beforehand or try this shortcut! Add ice water to the bowl with the whisk inside. Swirl until the bowl is nice and chilled then drain, dry, and beat away!
![Chocolate Mousse Made From Scratch Recipe - The Mountain Kitchen (4) Chocolate Mousse Made From Scratch Recipe - The Mountain Kitchen (4)](https://i0.wp.com/i0.wp.com/www.themountainkitchen.com/wp-content/uploads/2019/02/chocolate-mousse-2-1200x800.jpg)
Beating The Egg Whites:
When beating the egg whites, you want them to have firm peaks, which means the peaks should flop over like an “elf’s hat”. That’s when you know the egg whites are done. Be gentle when folding in the whipping cream and egg whites!
FoldingtheChocolate Mousse:
A chocolate mousse should be very light and fluffy. You should never stir but instead, fold the mixture together. The more you fold the mousse, the more air escapes the mousse.
![Chocolate Mousse Made From Scratch Recipe - The Mountain Kitchen (5) Chocolate Mousse Made From Scratch Recipe - The Mountain Kitchen (5)](https://i0.wp.com/i0.wp.com/www.themountainkitchen.com/wp-content/uploads/2019/02/chocolate-mousse-4-1200x800.jpg)
Presentation:
If using glasses, use a wide mouth funnel to neatly add the mousse to the glasses. I cannot live without my funnel. I used it for everything!
If using homemade sweetened whipped cream, cut a small hole in the corner of a small zip-top bag to help you neatly swirl the whipped cream on top of the mousse.
![Chocolate Mousse Made From Scratch Recipe - The Mountain Kitchen (6) Chocolate Mousse Made From Scratch Recipe - The Mountain Kitchen (6)](https://i0.wp.com/i0.wp.com/www.themountainkitchen.com/wp-content/uploads/2019/02/chocolate-mousse-6-1200x800.jpg)
![Chocolate Mousse Made From Scratch Recipe - The Mountain Kitchen (7) Chocolate Mousse Made From Scratch Recipe - The Mountain Kitchen (7)](https://i0.wp.com/i0.wp.com/www.themountainkitchen.com/wp-content/uploads/2019/02/chocolate-mousse-5-800x1200.jpg)
Chocolate Shavings:
To make the chocolate shavings, use a vegetable peeler to scrape down a block or bar of chocolate.
Storage:
The chocolate mousse is best if eaten within a couple of days. However, you can store the mousse in the fridge for up to a week (Yeah, l
![Chocolate Mousse Made From Scratch Recipe - The Mountain Kitchen (8) Chocolate Mousse Made From Scratch Recipe - The Mountain Kitchen (8)](https://i0.wp.com/i0.wp.com/www.themountainkitchen.com/wp-content/uploads/2019/02/chocolate-mousse-8-800x1200.jpg)
I hope this chocolate mousse recipe gives your Valentine’s Day a little something special to share with the ones you love!
David sure loves it!
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5 from 3 votes
Chocolate Mousse
Rich and velvety smooth chocolate mousse is prepared using the classic but simple French method with whipped cream and egg whites.
Prep Time 20 minutes minutes
Refrigeration Time 5 hours hours
Total Time 20 minutes minutes
Servings 4
Calories 407kcal
Author
Ingredients
- 3 eggs
- 4 ½ ounces bittersweet baking chocolate (60% cocoa)
- 2 tablespoons unsalted butter
- ½ cup heavy whipping cream
- 3 tablespoons white sugar
- sweetened whipped cream for serving, optional
- chocolate shavings for serving, optional
- chocolate chips for serving, optional
- fresh berries for serving, optional
Instructions
Separate the eggs and yolks while the eggs are cold.
In a medium bowl, whisk the egg yolks.
Melt the chocolate and butter in a small bowl in the microwave. Microwave in 30-second increments, stirring between each, until the chocolate is smooth. Stir well. Set aside to cool.
In a chilled bowl with a chilled whisk, beat the cream until stiff peaks form.
Add sugar to the egg whites and beat the whites until firm peaks form.
Gently, fold the egg yolks into the cream using a rubber spatula about 8 to 10 folds. It’s ok if there are still streaks going through.
Check the chocolate to ensure it is lukewarm, to touch. Pour the chocolate into the creamy yolk mixture, again 8 to 10 folds.
Add about a quarter of the beaten egg whites into the chocolate mixture. Fold through until the egg whites are well incorporated.
Pour the chocolate mixture into the rest of the egg whites and fold them in. To help with the lumps, smear the spatula across the surface to blend into the chocolate; about 12 folds total should do the trick. If you need to fold a little more, do so, just remember be gentle.
Divide the chocolate mousse into four small dishes. Refrigerate for at least 5 hours, or overnight.
Serve garnished with sweetened whipped cream, chocolate shavings and/or chocolate chips. You could also use fresh berries for a more elegant touch.
Notes
This recipe makes (4) ½ cup servings.
Separating Eggs: Always use cold eggs when separating the yolks from the whites, but egg whites whip up better at room temperature, so separate the yolks and white first so the eggs can acclimate at room temperature until needed.
Whipping Cream: Always beat whipping cream with a cold bowl and whisk. Either put them in the fridge beforehand or try this shortcut! Add ice water to the bowl with the whisk inside. Swirl until the bowl in nice and chilled then drain, dry and beat away!
The Egg Whites: When beating the egg whites, you want them to have firm peaks, which means the peaks should flop over like an “elf’s hat”. That’s when you know they are done. Be gentle when folding in the whipping cream and egg whites!
Folding the Chocolate Mousse: A chocolate mousse is supposed to be very light and fluffy. You should never stir but instead, fold the mixture together. The more you fold the more air is let out of the mousse.
Presentation: If using glasses, use a wide mouth funnel to neatly add the mousse to the glasses. I cannot live without my funnel. I used it for everything!
If using homemade sweetened whipped cream, cut a small hole in the corner of a small zip-top bag to help you neatly swirl the whipped cream on top of the mousse.
Chocolate Shavings: To make the chocolate shavings, use a vegetable peeler to scrape down a block or bar of chocolate.
Storage: The chocolate mousse is best if eaten within a couple of days, but will keep in the fridge for up to a week (like that’s ever going to happen!).
Recipe adapted from ReipeTinEats.com
Nutrition
Calories: 407kcal | Carbohydrates: 28g | Protein: 7g | Fat: 29g | Saturated Fat: 20g | Cholesterol: 178mg | Sodium: 93mg | Potassium: 269mg | Fiber: 1g | Sugar: 20g | Vitamin A: 790IU | Calcium: 134mg | Iron: 1mg
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Comments
Ronit says
Delicious decadence! 🙂Reply
The Mountain Kitchen says
Thanks, Ronit! 😊
You are a master in the kitchen, Mountain Sister!!!! This looks fantastic….my tummy is growling just looking at it!
Reply
The Mountain Kitchen says
Thanks for saying that, Debbie! 🤗
Nancy says
It looks awesome!
Reply
The Mountain Kitchen says
Thanks, Nancy. They were!
Teresa W Reynolds says
I made this for Valentine’s Day and it was delicious.Reply
The Mountain Kitchen says
Hi Teresa! I’m so glad you enjoyed this recipe. Thanks for the great review!