A decadent and delicious option for dessert, dark chocolate mousse is so simple to make with only four ingredients. It’s light in texture and tastes chocolate-y without being overwhelming. This recipe includes a topping of sumptuous mascarpone whipped cream that’s too good to resist.
What is Chocolate Mousse Made Of?
The ingredients in dark chocolate mousse are dark chocolate, whipped cream, egg whites and sugar. If you really want to simplify, mixing melted chocolate and whipped cream will give you a quick chocolate cream!
What Kind of Chocolate is Used For Mousse?
This recipe uses 70% cacao dark chocolate, but you can make a chocolate mousse from milk or white chocolate as well, or a darker chocolate for an even richer flavor (think 80%+ cacao). You don’t have to use baking chocolate or any specific brand, but you will find some varieties of chocolate melt better and incorporate with the cream more smoothly. Chocolate chip packs meant for cookies usually aren’t a good type to use. It’s a case of trial and error to find the perfect chocolate for the mousse!
How Do You Preserve Chocolate Mousse?
To keep chocolate mousse, it will need to be kept cold in the fridge. Cover your mousse with plastic wrap and keep in the fridge until ready to eat.
Does Chocolate Mousse Have to Be Refrigerated?
Yes – it’s a dessert that’s meant to be enjoyed cold. Keeping it in the fridge helps to preserve the light, fluffy texture of the mousse.
How Long Does Mousse Take to Set in the Fridge?
At the bare minimum, it’s good to leave your mousse for at least an hour to set before serving. If you can leave it longer, even overnight, then that’s even better.
How Long Will Chocolate Mousse Last in the Fridge?
Chocolate mousse will keep in the fridge for 4-5 days. If it’s not all eaten up by then!
Can I Re-Whip Chocolate Mousse?
You can try, but the texture will change and will not be the same as the freshly made mousse. Mousse is light and fluffy due to the air incorporated into the mix when whipped. Re-whipping already whipped mousse may result in more of a chocolate icing mixture.
Can I Freeze Chocolate Mousse?
You can absolutely freeze chocolate mousse, and it will last in the freezer for up to 2 months. When ready to use again, do not attempt to heat it in any way. Transfer to the fridge and let it thaw in the fridge until you can spoon it out to serve.
How Do You Thicken Chocolate Mousse?
While naturally light and airy, there are ways to thicken a chocolate mousse if you would like a more indulgent texture. You will need to add a thickening agent like cornstarch or egg yolks, but be warned that it is very difficult to add just the right amount to thicken your mousse and not turn it into chocolate pudding. Tread lightly when thickening! Try adding a tiny amount of cornstarch to some water, and add to the mousse bit by bit and see how that helps thicken the texture. Alternatively, whisk some egg yolks in a separate bowl over low heat until they increase in volume and fold that slowly into the mousse mixture.
What Consistency Should Mousse Be?
A good mousse consistency has been reached if you can turn your container of mousse upside down and it doesn’t move. Also look for tiny air bubbles when stirring your mousse.
Why is My Chocolate Mousse Grainy?
Chocolate is a fickle mistress. It turns grainy if it has cooled too much, and when it is incorporated with the egg whites and cold cream, it hardens and becomes grainy in texture. Temperature control is key with mousse. Make sure to let your chocolate cool slowly by integrate your cold ingredients (cream and egg whites) a little at a time to prevent grainy-ness.
How Do You Fix Over-Whipped Mousse?
If you’ve over-whipped your mousse, rescue it by adding in a tablespoon of fresh cream and slowly incorporate. You may need a few tablespoons, so add one by one until the mousse is the right texture. Note that this will only work if your whipped cream has not gone so far as to turn into lumps of butter. If that happens, it’s too late to rescue!
Is it Safe to Eat Chocolate Mousse with Raw Eggs?
It is safe to eat raw eggs in your mousse as long as you practice diligent food hygiene. Always use fresh eggs, keep your hands and workspace clean, and wash any surface that the raw eggs touch to prevent any cross- contamination or bacteria lingering on counter space.
What Can I Do With Extra Egg Yolks?
The answer – plenty! Check out these recipes for fantastic ways to make use of your egg yolks.
How to Make Dark Chocolate Mousse
These are the ingredients you will need to make dark chocolate mousse. The chocolate is the star, so choose a good quality one for best results.
Start by putting a medium to large bowl in the freezer. You will need this later!
Roughly chop the chocolate and heat it in a large bowl over a bain marie. A bain marie is a pan filled with boiling water into which you place your bowl of chocolate. This method allows it to melt slowly without burning.
Stir the chocolate until it’s fully melted. Then remove from the heat and set aside.
Take the bowl out of the freezer. Pour in your heavy cream and whisk it with a hand mixer until soft peaks form. It may take some time and arm effort (you can use an electric whisker but it is fun to do by hand!) Once you see the soft peaks, set the whipped cream aside for later.
In another bowl, beat the egg whites with a hand mixer until they go white in color and form soft peaks. Next, gradually add in the sugar and whip the mixture until it feels firm.
Now, using a whisk, gently fold the egg whites into the melted chocolate. When they are almost completely incorporated, fold in the whipped cream.
Cover and refrigerate the mousse mixture for at least 1 hour before serving.
How to Make Mascarpone Whipped Cream
In a large bowl, beat the mascarpone cheese, cream, powdered sugar, and vanilla with a hand mixer to soft peaks.
Serve the chocolate mousse with a dollop of the mascarpone whipped cream and shave chocolate on top as a garnish. Delicious!
Looking for more chocolate sweets?
Try some of my favorite chocolate sweets like:
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Dark Chocolate Mousse
- Hand mixer
- 5 1/4 oz. 70% chocolate coarsely chopped
- 14 oz. cold heavy cream
- 3 large egg whites
- 1 oz. sugar
- shaved chocolate for garnish (optional)
Mascarpone whipped cream:
- 16 oz. containers of mascarpone cheese room temperature
- 1 cup heavy cream
- 3/4 cup icing sugar
- 1 tsp vanilla extract
- Put a medium to large bowl in the freezer.
- Heat the chocolate in a large bowl over a bain marie. Stir until melted. Remove from heat and set aside.
- Take the bowl out of the freezer. Beat the cream until soft peaks form. Set aside.
- Whip the egg whites to soft peaks. Gradually add the sugar and whip until firm.
- Using a whisk, fold the egg whites into the chocolate. When almost completely incorporated, fold in the whipped cream.
- Cover and refrigerate at least 1 hour.
- Mascarpone whipped cream: Beat the mascarpone cheese, cream, powdered sugar, and vanilla in a large mixing bowl to soft peaks.
- Serve the chocolate mousse with the mascarpone whipped cream and shave chocolate on top as a garnish.
This post was originally published in September of 2017, but was republished with new photos, step by step instructions, and tips December of 2019.