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Chocolate Mousse Recipe

This chocolate mousse has got to be one of the best things I’ve made. The idea of making a fancy, French dessert might seem a little difficult, but there are no complicated instructions involved in making this pleasantry. I would definitely recommend making this to anyone who loves chocolate. I enjoyed making this because not only is it delicious, but the actual process of creating it was very fun.

Servings: 5

Prep Time: 20 Minutes

Total Time: 20 Minutes, plus at least 2 hours to chill


  • 3 tablespoons unsalted butter

  • 6 ounces milk chocolate, best quality (If you prefer a richer taste, use bittersweet)

  • 3 large eggs, yolks and whites separated

  • 1/2 teaspoon cream of tartar

  • 1/4 cup plus 2 tablespoons sugar

  • 1/2 cup heavy cream, cold

  • 1/2 teaspoon vanilla extract


  1. Place the butter in a medium microwave-safe bowl. Break the chocolate into small pieces directly into the bowl. Microwave it in 30-second intervals, stirring between each, until the chocolate is about 75% melted. Continue stirring until completely smooth. Let the mixture cool for a few minutes, then whisk in the egg yolks one at a time, mixing until smooth after each addition. Set aside.

  2. In the bowl of a stand mixer or electric hand mixer, beat the egg whites on medium-high speed until foamy. Add the cream of tartar and beat until soft peaks form (the peaks should be just starting to hold, and will melt back into themselves after a second). Gradually beat in 1/4 cup of the sugar and continue beating until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture). Using a large rubber spatula, fold the egg white mixture into the chocolate mixture until uniform. Set aside.

  3. In another bowl, beat the heavy cream on medium-high speed until it begins to thicken up. Add the remaining 2 tablespoons of sugar and the vanilla and continue beating until the cream holds medium peaks (when you lift the beaters or whisk out of the bowl, the peaks will slightly droop down, but they won't lose their shape entirely). Fold the whipped cream into the chocolate mixture. Be sure it is fully incorporated but don't mix any more than necessary. Divide the mousse between 5 individual glasses, cover, and chill until set, at least 2 hours. The longer it chills, the more flavor it gains.

  4. After chilling, begin decorating. I recommend adding whipped cream and berries. Chocolate shavings can add a fancy touch as well. Finish your masterpiece, and enjoy!

I got this recipe from https://www.onceuponachef.com/recipes/chocolate-mousse.html#tabbox

I did add some notes and changes to make this even tastier and simpler to understand.

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