Chocolate Mousse Recipe

chocolate mousse

The elegant Chocolate Mousse.

Perhaps mixing a chocolate mousse recipe has seemed quite mysterious and untouchable to some of you.

Fear no more!

Demystifying the mystery of the chocolate mousse recipe!

You will see that once you let go of your fear around it and understand just a few simple rules, you too can master this classic dessert!

The smoothness, creaminess and lightness of this recipe are all dependent upon some skills you are about to achieve!

Watch the video below to get the finer details before beginning.


5.0 from 2 reviews
Chocolate Mousse Recipe
 
Prep time
Total time
 
I use rum in my chocolate mousse, it is a miniscule amount but I think it adds a nice depth to the recipe. You may use any other alcohol you prefer, like Grand Marnier, Frangelico, Kahlua, Godiva Liquor etc.
If you do not want to use Rum leave it out and add 1 Tablespoon more of hot water
Author:
Serves: 6 Cups
Ingredients
  • Semi Sweet Baking Chocolate 16 ounces (454g)
  • Hot Water or brewed coffee ½ cup (120ml)
  • Dark Rum 1 Tablespoon
  • Vanilla Extract 2 teaspoons
  • Fresh Egg Whites 5 Large (150g) *see note below
  • Granulated Sugar 2 Tablespoons (25g)
  • Cream Of Tartar ¼ teaspoon
  • Heavy Cream 2 cups (474ml)
Instructions
  1. Melt chocolate in a large bowl over a double boiler or in a microwave safe bowl
  2. Add the hot water to the melted chocolate all at once, very quickly while whisking vigorously to incorporate well.
  3. Add the optional rum.
  4. In a clean mixing bowl with the whisk attachment whip the egg whites and cream of tartar until foamy and then sprinkle in the sugar/cream of tartar very slowly while whipping on high speed.
  5. Do not dump all the sugar at once or you will deflate your egg whites and they will not whip as full.
  6. Continue whipping until you reach medium-firm peaks.
  7. In a separate mixer bowl, whip the heavy cream to medium-firm peaks. Again be sure not to over whip the cream.
  8. Take a small portion of the meringue and fold them into the chocolate mixture to lighten the mixture. Use a whisk or a large spatula to fold in the remainder of the whites and aerate the mixture.
  9. Next fold in the whipped cream.
Notes
[b]Refrigerate the mousse for several hours, preferably overnight to allow it to set. You can refrigerate for up to 5 days


All cakes and pastries made with chocolate mousse must be kept refrigerated


Chocolate mousse will stay fresh for up to 5 days in constant refrigeration. You can freeze it for up to 1 month
For those who have questions about whipping egg whites, CLICK HERE for more!

 

The debate on raw egg whites: The trouble is in the yolks, not the whites I do not feel there is a risk in this recipe whatsoever. But this should be a personal choice for each and every one of you. Although it is minutely possible for Salmonella to be in both the white and the yolk of the egg, the white does not readily support bacterial growth. Cold soufflés and mousses, containing raw beaten whites require refrigeration to maintain their character, and an added safety factor. Such dishes might be considered low risk for healthy individuals. But if you are worried and want to avoid this “danger” you can simply use pasteurized egg whites in a carton, like Egg Beaters JUST WHITES. They do not whip as nicely as fresh, and will sometimes take an excessive amount of time to do so

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139 Comments

  1. Hi Gretchen
    This chocolate mousse looks amazing! Will it pipe well and can it be used for covering a cake or just as a filling?

  2. Where have you been? No new video?

    I remembered watching your 2 ingredients chocolate mousse. I have a question may I use THaT mousse in a pie? Thank you

  3. If a chocolate says ” 50% coco or above ” can i use that in

    1. Mousse
    2. Ganache
    3. Cake recipes etc ?

      1. i am in switzerland , here i dont have wilton candy melts .

        want to make cake pops , what kind of chocolate shd i use ?
        will i have to temper chocolate ?

        can u shed some light on it?

          1. Please Gretchen – would you consider a video on how to temper chocolate. It is more daunting than your delicious mouse!! pretty please.
            Tx

  4. Hi,
    Made dis two days bk just dat I heated egg whites since m not very comfortable eating raw eggs.n d result was delicious.thanks for d recipe.

  5. Gretchen….when it come to using chocolate….I just don’t understand the difference between using semi-sweet chocolate chips or a baking chocolate bar…good chocolate chips seem to make a very nice ganache….but you mention NOT to use them in this mousse recipe

  6. hey there
    i am a chef
    i never saw chef like you before of baking this simplicity
    head soft to you
    perfect recipe for my kitchen
    i wish i would be there in your kitchen………..

  7. Hi Gretchen!

    I now understand the difference btw baking chocolate and chocolate chips. However, is it possible if I were to substitute Nutella in this recipe? I’m planning on using a Nutella mousse in a layered cake recipe but I’m afraid that it would be too runny. Would it work better if I incorporated gelatin into the mixture like you demonstrated in the whipped cream recipe? Also, do I use the same amount of Nutella called for in this recipe?
    Thank you!

      1. Would a mixture of baking chocolate and Nutella be better then? What would you advise on the ratio? Thanks for the prompt reply!! 🙂

    1. Well, that is a matter of opinion actually since everyone’s taste buds are slightly different and some more sensitive than others.
      Of course nothing is as good as it is when it is fresh, but I do not think it will ruin anything by freezing.
      I tend to freeze only leftovers. I prefer to make this recipe fresh or a day ahead and keep it in the refrigerator.
      If I do freeze this mousse, it is more often INSIDE a cake that I have built

      1. I tried making a quadruple batch of this mousse using my 7qt mixer for the cream and using my 4.5qt mixer for the egg whites and mixed it all together in my largest pot.

  8. I’ve been looking for a great recipe to use as filling for cakes, I think I found one. Thank you very much for sharing this with us. I will be looking forward to more recipes and videos from you.

    I’m a Floridian too (Central Florida). More power to you, Gretchen!

  9. Hi Gretchen,
    I did make the butter yellow cake and used the mouse for the filling. Refrigerated the whole cake together and it was fine. The cake was not as soft, but delicious and no complaints. Not a crumb left. I didn’t know of another type of cake to use. You did mention when refrigerating a cake it should be an oil recipe because using butter the cake isn’t as soft. So which recipe would I use to go with the chocolate mousse recipe?

  10. Hi gretchen.. if there is an issue of using raw eggwhites.. is it possible if we could use the swiss meringue or italian meringue just to make sure that the eggwhites is heated..?

  11. Hi Gretchen,

    Congrats on the new site and the move to FL, I’m in New York and I don’t think I can make the move.. Any way I wanted to make a raspberry mousse shots for my granddaughter’s 2nd birthday candy table. What would I have to do to your chocolate mousse to accomplish that? BTW I make the chocolate mousse all the time huge compliments every time.. If you can give me any help in achieving this I would deeply appreciate it.
    Enjoy your new life!! Well deserved

  12. Hi Gretchen,

    When you said,

    “I use rum in my chocolate mousse, it is a miniscule amount but I think it adds a nice depth to the recipe.”

    I was wondering what kind of depth were you referring to (as I don’t drink alcohol, I have no idea at all how an alcohol tastes like), and if there is a non-alcohol substitute ingredient that could achieve similar kind of depth as an alcohol would?

    Many thanks.

  13. Hi Gretchen! Really love your website and tutorials. It’s so helpfull for people who loves baking at home. My question is about whipped cream. I’m from Québec, Canada, and we don’t have Heavy whipped cream in the grocery store. Which is mean, the whipped cream is not stiff enough to make the recipe as perfect as you. Do you have any tips, ideas or does anything exist (that you know), that I can add or put in my whipped cream to make it thicker?

    Thank you so much!! 🙂

    1. Hi Catherine thanks! Shame we can’t ALL get the same ingredients, it would make life so much easier! Cream is essentially the fat from the milk- so the ones that are not getting “thick” are those ones with less fat.
      Typically it should be 35% at least for great whipping.
      And no there is nothing (that I know of) that can make it more fatty! except for the manufacturer! LOL
      But I do have a stabilized whipped cream recipe for those wanting to use it as an icing (it is not necessary for stabilizer in recipe like this one)

  14. Hi Gretchen!

    Thank you so much for all these wonderful recipes!! I love chocolate especially in a cake. I read your chocolate mousse cake recipe and believe me it was love at first sight! LOL!! I want to make that cake on my daughters birthday. Can you please explain to me what the cream of tartar is?

    1. Hi Awesome! Cream of tartar is basically an acid that helps to prevent over whipping and drying of egg whites and also gives it strength and volume. Its also a component in baking powder that helps to create the reaction with the baking soda.
      If you do not have it for this recipe it is OK to leave it out

  15. Hi Gretchen.. I’m from Australia..love watching your videos… can you put gelatin in the chocolate mousse to make it more stable or is it not necessary .. thank you 🙂

  16. Hi Teacher!!!
    Thank you soooo much for your recipies!! I made choco cups and filled them with choc mousse for a small family function today. Eveybody loved them soooo much!!! Thank you! 🙂

  17. I made this for a birthday cake. It was perfect! Perfect texture and not too sweet (I used a 50% cacao chocolate).
    Thank you very much!

  18. Hi Gretchen, this may sound like a silly question, but for how many minute should I mix the eggs white? I always have trouble with this part. Thanks, Wanda!

    1. Minutes is not a good way to determine when they are ready. Its funny you should ask me this! I just made a video that answers this EXACT question! it will be out this Sunday! Its a great visual video I hope you can wait until then! (Otherwise follow along as closely as possible to the video tutorial here)

  19. HI Gretchen, I recently made this mousse for the first time and it came out perfectly but as I started to fill and ice the cake the mousse started to melt. Is there any way that I can keep this from happening in the future or did I do something wrong while making the mousse in the first place? Would the gelatin that you use in the stabilized whipped cream work for this recipe as well?

    1. Hmm, that’s odd – it shouldnt really melt unless it was severely hot where you are. I have never needed to use gelatin but you can if you feel it will be better for you and your conditions!

      1. I’m in NYC but it is very warm in my apartment but I plan on trying it over…Thanks for the great recipes and those wonderfully entertaining and educational videos I look forward to them every week and I watch them over and over while on the train going to work.

  20. Thanks for all your recipes! You are the best sweet person i have ever seen on a you tube video. I made the chocolate mousse and before i put it in the fridge was already mousse…and then i will put it on your vanilla sponge cake..to make a chocolate mousse anniversary cake with red fondant…omg you are so inspiring! Excellent! Mamy mamy kisses from GREECE. And believe me you are very famous blogger there!

  21. Hi, Gretchen! I already made this, and it was amazing, but now I have to make a cake for my brother who is allergic to milk proteins. I tried the chocolate-water mousse, a couple of years ago, but I didn’t like it so much. Could I use this recipe without the cream (I really don’t like soy cream), adding more egg whites and perhaps some yolks? And if so, in which amount? Or other substitutions? Thanks in advance!

  22. Hi Gretchen!
    I want to scale this down recipe down to 2 servings (Student accommodation, very less space).

    Do I need to reduce stuff like dark rum (or hot water) or vanilla extract? The measurements seem so small even for 6 servings that I think reducing them will not leave their flavour in the recipe at all (or consistency in water’s case).

    However, you are the chef so it does not matter what I think and it’s better to take your advise! 😉
    Please help!

    1. Wow… thank you… I did it… after folding I thought I did it wrong as it was liquid but as I added the cream, it came all together… and wow it stayed for a long time in the fridge…

  23. Hi Gretchen, Thank you soooo much for sharing all your wonderful recipes and tips with us. I am making a strawberry chiffon cake covered in fondant. Was wondering if the fondant covered cake can be stored in the refrigerator and if so, how should it be stored.

    Secondly, I am making the cake in a 12inch heart cake pan. How much batter do i need for this cake… 2 times the recipe?

    thanks so much!!
    you rock

  24. Hello Ms. Gretchen.. Just wanted to ask.. If I use this as frosting for my chocolate Cupcake…do think I need to stabilize it.. Like the one you did in Whipped Stabilized frosting?? Just curious.. Or I can just use it right away to top my cupcakes. Thank you soo much! You’ve been my inspiration when it comes on baking..glad I found you.. More power!!

  25. Hi Gretchen! I’ve seen so many of your videos, I feel like I know you! Thank you for taking the time to put these videos together, I’ve learned a lot from you.

    So I was wondering about this mousse. My inspiration is to make mini caramel cheesecakes and top them with your mousse recipe, I was thinking of making it a mocha flavor. But I’m wondering about its consistency; after it sets in the fridge, would it be thick enough to pipe? I’m thinking of piping it on top of each cheesecake as though it was a fancy whipped cream. Do you think it would work? I’d experiment but it’s for a birthday and I only get one shot at this 😉

    If you answer me, thanks for your time – I appreciate you!

  26. Going to build on Your recipes…. I want to use the chocolate mousse in small hemisphere molds. I am then going to make your pastry cream recipe and put in a very small mold that creates disks. I want to freeze the pastry cream first and then prepare the mousse and insert the pastry cream disks directly after the mousse has been made and finish off with the mousse and get in the freezer to firm up. My question…. I want to make small cake rounds and then enrobe in a mirror glaze. What cake would your recommend? The mousse will be chocolate however I am going to make double the pastry cream and add raspberry puree to one portion, then nutella in another portion and then flavor one with coffee. I have 75 of these to make for a charity benefit and want a cake that would work for all 3 “inserts”. I firm cake I would think. What are your thoughts?

    1. WONDERFUL! I had not seen that recipe and it will work perfectly I feel. I wanted a more dense cake to counteract the light mousse. This marble cake will give the best of both worlds! I really appreciate all you do and I am loving Gretchen 3.0… lol I wish we could post pics.. I will take plenty of pics anyway… Peace to you and keep up the wonderful work.

  27. I have a mousse recipe that actually incorporates the egg yolks as well. Pretty much the same as your recipe with the exception of the hot water too. I have always enjoyed it, but now question the egg yolks in it? I wondered what your thoughts are on this?

    1. Mine originally had eggs yolks too but I took it out because so many people complained about the raw egg yolks.
      Stay tuned for tonights video for Irish Cream Cheesecake where I have a mousse layer and this is a true french style mousse with a pate bombe of egg yolks

  28. Hi Gretchen
    Once again thanks for your info, very helpful. Do you have to temper the chocolate for this recipe?
    P.S. I want to hang out with you. We would have so much fun!!! Lol how do you spell stalker?

  29. Hi there-I love your videos,you make me smile with your goofiness I made the chocolate mousse and something strange happened-when I folded in little egg whites,the chocolate started becoming hard so I had to melt it on doubt broiler.What did I do wrong?i used real couverture chocolate but halved the recipe(half of everything)it’s in the fridge so I will check in the morning the texture.

    1. HI Thanks! Hmmmm, sounds like your chocolate mixture was a bit cold? and when you added the whites it just made it set even faster, check your measure since if the ratios are even the slightest bit off it will cause the chocolate to seize up

  30. When I added the egg whites to the mousse,my chocolate hardened-I had to melt is with the egg whites to melt them but it tasted great and the texure was still good.Where did I go wrong?

    1. soounds like the chocoalte mixture was too cool when you added the cold meringue whites, this can cause seizing- otherwise the measure could have been off?

  31. Hi Gretchen, Do you perhaps have a chocolate mousse recipe that can be used as a filling for a wedding cake?

    I’m thinking of doing the “dam” method where i would pipe swiss butter cream around the inner edge of the cake and then fill the centre with chocolate mousse filling.

    Its for a 3 tier wedding cake thus would need the chocolate mousse to be a stiff so that it can settle nicely. Perhaps a recipe maid with butter as it will help to settle the chocolate mousse.

  32. This mousse is nothing short of fantastic. I used some nice chocolate from Germany. I didn’t use the alcohol because one of my guests is sensitive to alcohol flavors and didn’t want to risk it, but will in the future because I imagine that it’ll only be that much better. I torte, filled and iced your original hot milk sponge (one of my favorite vanilla cakes). This set up wonderfully in the fridge and will be my go-to chocolate mousse. My arm was a bit tired at the end though, but so worth it.

  33. Hello Gretchen. Can I half this recipe.. if so how many egg whites will I need ? Will it be the same taste as 5 egg whites. ?? Urgent

  34. Hi Gretchen.can I use that mousse for filling a birthday cake which I will cover with strawberry buttercream?? But the problem is that tha cake will be with fondant. And cake fondant I cant place it to the refrigerator. .so does my mousse will melt inside the cake and affect the fondant?? Please help me. It’s my first attempt making cake with fondant (peppa pig)

    1. No do not whip it again or you will have chocolate mousse soup. I try not to freeze chocolate mousse if possible,at least not batches of the mousse recipe, but rather freeze the cake that it is going to go inside of.

    2. Hello, I did this recipe, and freezed the left over, for using them again, I just took them out to the fridge overnight and went out like when it was done without whipping it again! Still so fluffy and tasty. If this can help 🙂

  35. Hi Gretchen

    I just made this and put it in the fridge for 3 hours but it’s too runny. I think that my chocolate and water mixture was still too warm when I added the merange and cream. It’s not as thick as yours so I’m afraid to use it to layer a wedding cake I’m doing. Can I save it by adding more melted chocolate? Or do I have to start all over? Please help me soon:) I need to finish the cake today

    1. Yikes, it does take some time to set up, however if the meringue & whipped creams are not where they should be to start you will have a soupier mousse- will be hard to just add more melted chocolate to this, since how will you fold it all in properly? You will end up with chocolate chip mousse 🙁 Im sorry this happened, I suppose you can make the chocolate part and then try to fold this liquid mousse into it, cant hurt to try

  36. Hi again Gretchen! I need to fill a birthday cake with this mousse, but I saw that this must stay in the fridge, and as I want to cover it with fondant and it’s a huge cake so it will be impossible to put it in the fridge, it has to be ready the day before! Do you think If I cook my meringue like a Swiss meringue and stabilize my whipped cream will I be able to leave it out of the fridge for 24h??? Thanks a lot for always answering our questions 🙂

    1. No way!! The whipped cream must stay refrigerated and I would never leave a tiered cake out of the refridge for that long! (Even one with no perishable fillings!) You are very brave if you do!

    2. Never done this before! But read on internet that fondant protect the cake, as I saw that they use a lot the chocolate ganache to ganache the cakes and there is cream in it, and this time it’s a big cake and I have to finish it the day before (they are chocolate lovers and not buttercream frostings) what chocolate filling can handle better being out? I will try to make it late night to avoid leaving it so long out of the fridge, or do u have any advice??? Thanks again!

  37. I love your blog. I am making a birthday cake for my mom. The party is on sunday but I need to assemble the cake on friday. The mousse will be between the layers . Will the Chocolate Mousse stay fresh in the cake till sunday

  38. can I sub maraschino cherry juice for the rum in your chocolate mousse filling recipe and add in chopped maraschino cherries as well?, to make a chocolate cherry mousse ? my granddaughter loves maraschino cherries and would that be able to be frozen? Thank You Cynthia

  39. It’s Cynthia again Thank You for your info….. I am making the chocolate today (9/13/16) should I add the cherries today or hold off as I will be using it for the cake filling on Friday (9/16/16) thing that maybe letting the cherries sit in the mousse may make it runny I am draining them well… Thanks again!!

  40. Hey Gretchen….miss wonderful!

    Can you please tell me if i can use milk chocolate for this moose? If so, what alterations would I need to make if any?

    Thank you so much, grateful as always

  41. Hi Gretchen,

    If I have to make a chocolate mousse bombe, should I pour the mousse in the sphere mould as soon as I whip them up and freeze it with cling wrap or should I allow it to set in the mould in the fridge and then freeze them?

    Thanks

  42. Hi there, just wondering if I can pipe into cups, and freeze the cups? I am looking to make it this weekend for next weekend! Or will the cups stay good in my fridge until next week?

  43. Hi Gretchen!
    I love this recipe, I’ve made it several times with much success. My question is can I use Callebaut dark chocolate (33% fat) in place of the semisweet baking chocolate, or would it be too bitter? Thanks!

  44. Hi Gretchen!
    I have my niece’s 21st birthday this weekend and she wants me to make mousse in dessert cups for her guests. I need to make enough for about 40 little dessert cups which holds approximately 3oz (approx. equivalent to 85ml / 5Tbs / 1/4Cup. I realise this may be difficult to answer, but would you know if this recipe is enough for that amount or would I need to make one and a half or double quantity?

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