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    Home » Recipes » Sweets

    4-Ingredient Dark Chocolate Mousse

    Published: Sep 24, 2017 Modified: Dec 19, 2019 by Candice

    JUMP TO RECIPE PIN RECIPE

    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.

    Chocolate mousse and whipped cream in a tinted cocktail glass.

    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.

    • Matcha Crème Brûlée
    • Homemade Chocolate Pudding

    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.

    Flatlay of ingredients for chocolate mousse.

    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.

    Chopped chocolate and melted chocolate in a bowl.

    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.

    Before and after of whipped cream in a clear bowl.

    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.

    Before and after of whipped egg whites in a clear bowl.

    Now, using a whisk, gently fold the egg whites into the melted chocolate. When they are almost completely incorporated, fold in the whipped cream.

    Mixing chocolate and whipped cream in a glass bowl.

    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.

    Whipping cream in a glass bowl.

    Serve the chocolate mousse with a dollop of the mascarpone whipped cream and shave chocolate on top as a garnish. Delicious!

    Chocolate mousse and whipped cream in a bowl.

    Looking for more chocolate sweets?

    Try some of my favorite chocolate sweets like:

    • Dark Chocolate Gelt & Matcha Mousse Sandwiches
    • 3-Ingredient Chocolate Truffles
    • Chocolate Pudding

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    5 from 16 votes

    Dark Chocolate Mousse

    A decadent and delicious dessert, this dark chocolate mousse is simple to make with only four ingredients. Plus, a sumptuous mascarpone whipped cream.
    Prep Time25 mins
    Cook Time5 mins
    Resting Time1 hr
    Total Time1 hr 30 mins
    Course: Dessert
    Cuisine: French
    Servings: 6
    Calories: 579kcal
    Author: Candice

    Equipment

    • Hand mixer
    • Whisk

    Ingredients

    • 5 ¼ 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
    • ¾ cup icing sugar
    • 1 teaspoon vanilla extract

    Instructions

    • 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.

    Notes

    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).
    To keep chocolate mousse, it will need to be kept cold in the fridge. Cover the mousse with plastic wrap and keep in the fridge until ready to eat.
    Chocolate mousse will keep in the fridge for 4-5 days. 
    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.
    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.

    Nutrition

    Calories: 579kcal | Carbohydrates: 38g | Protein: 5g | Fat: 48g | Saturated Fat: 29g | Cholesterol: 145mg | Sodium: 70mg | Potassium: 176mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1555IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg
    Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I'd love to see what you're making!

    This post was originally published in September of 2017, but was republished with new photos, step by step instructions, and tips December of 2019.

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    153 shares

    Reader Interactions

    Comments

    1. Aidan

      June 06, 2021 at 8:28 pm

      Can a liquer be incorperated into this recipe? Chambord for example?

      Reply
      • Candice

        June 15, 2021 at 9:08 am

        Yes and Chambord would be lovely. You can add it into the chocolate after it is melted over the bain marie. I wouldn't add more than 2 tablespoons. I haven't tested this, so let me know how it goes!

        Reply
        • Janice Sunseri

          November 26, 2021 at 8:29 pm

          My husband's homemade vanilla extract would be considered a liquor. I am sure it would ship well.

          Reply
    2. Abhipsa Panigrahi

      February 13, 2021 at 11:18 pm

      Hey....
      Can i send it to distance places.. Like as a parcel which will take 4 to 5 days to reach the destination

      Reply
      • Candice

        February 17, 2021 at 9:29 am

        Hi Abhipsa... Unfortunately, this one doesn't ship well.

        Reply
    3. Rose Woodhill

      November 07, 2020 at 10:50 pm

      5 stars
      First time making the mousse - excellent and so easy - Big thank you !!
      from Down Under Australia.

      Reply
      • Candice

        November 10, 2020 at 4:17 pm

        Makes me so happy to hear, Rose... thank you for hopping on here and letting me know!

        Reply
    4. estee

      December 19, 2019 at 1:37 am

      5 stars
      oh my this is heavenly. I just started using mascarpone cream and its the best! cant wait to make this again!

      Reply
      • Candice

        December 23, 2019 at 9:56 pm

        How wonderful, Estee... enjoy!

        Reply
    5. Jacqueline Debono

      December 19, 2019 at 1:19 am

      5 stars
      I love chocolate mousse but have never made it. Your step by step photos are super helpful. Going to give this a try for Christmas!

      Reply
      • Candice

        December 23, 2019 at 9:55 pm

        I'm so happy to hear it, Jacqueline... how did it go?

        Reply
    6. Elizabeth

      December 19, 2019 at 12:57 am

      5 stars
      Oh my goodness this recipe is INCREDIBLE! So decadent and rich, and it's easy to make too. Thanks for the recipe! It's now a family favourite for dinner parties!

      Reply
      • Candice

        December 19, 2019 at 7:12 am

        Thanks, Elizabeth! I am so glad to hear your family enjoyed it enough to make it a family favorite. Nothing beats an easy family favorite!

        Reply
    7. Beth

      December 18, 2019 at 9:36 pm

      5 stars
      I love the mascarpone in this, reminds me of tiramisu! Love how easy it comes together!

      Reply
      • Candice

        December 19, 2019 at 7:14 am

        Thanks, Beth...Happy to hear it was as easy for you!

        Reply
    8. Beth

      December 18, 2019 at 8:46 pm

      5 stars
      Easy & chocolatey?!! Yes please! Your idea of also making a chocolate whipped cream......mind blowing!!

      Reply
      • Candice

        December 19, 2019 at 7:10 am

        Glad to hear you enjoyed and learned from the info here, Beth!

        Reply

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    Candice Walker

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My heritage influences most of my recipes, and my travels inspire it. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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