Go Back
–+ servings
Three servings of rich Chocolate Mousse in small glasses, topped with whipped cream and chocolate shavings.

Chocolate Mousse (Make-Ahead Dessert)

This make-ahead chocolate mousse is an elegant dessert that is perfect for gatherings. It is rich, simple, and can be prepared in advance.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Refrigeration Time 6 hours
Total Time 6 hours 25 minutes
Servings: 4 servings
Course: Dessert
Calories: 375
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mousse
  • 3 eggs separated, room temperature
  • 125 g dark cooking chocolate bittersweet / 70% cocoa
  • 10 g unsalted butter
  • 1/2 cup cream full fat, must be able to be whipped
  • 3 tbsp caster sugar
For Decoration
  • 1 portion whipped cream optional
  • 1 portion chocolate shavings optional

Equipment

  • Microwave-proof bowl
  • Whisk
  • Rubber spatula
  • Electric mixer
  • Small glasses or pots

Method
 

  1. Separate eggs while cold. Place whites in a large bowl and yolks in a small bowl. Set whites aside.
  2. Whisk the egg yolks until uniform in color.
  3. Break the dark chocolate into pieces and place in a microwave-proof bowl with the butter. Melt in the microwave in 30-second intervals, stirring between each, until smooth. Set aside to cool slightly.
  4. Beat the cream until stiff peaks form. Be careful not to over-whip.
  5. Add the sugar to the egg whites. Beat until firm peaks form.
  6. Fold the egg yolks into the whipped cream using a rubber spatula, using a maximum of 8 folds. Some streaks are acceptable.
  7. Check the temperature of the melted chocolate. It should be warm and runny (between 35C/95F and 40C/104F). If too cool, microwave in 5-second bursts until runny.
  8. Pour the melted chocolate into the cream and yolk mixture. Fold gently until just combined, using a maximum of 8 folds. Some streaks are acceptable.
  9. Add about one-quarter of the beaten egg whites to the chocolate mixture. Fold them in using about 10 folds, using a "smear" motion with the spatula to incorporate the white lumps.
  10. Pour the chocolate mixture into the remaining egg whites. Fold gently until no obvious white patches remain, using a maximum of 12 folds.
  11. Divide the mousse mixture evenly among 4 small glasses or pots.
  12. Refrigerate for at least 6 hours, or preferably overnight, to set.
  13. To serve, garnish with additional whipped cream and chocolate shavings, if desired.

Nutrition

Calories: 375kcalCarbohydrates: 27gProtein: 7gFat: 26gSaturated Fat: 18gCholesterol: 171mgSodium: 92mgPotassium: 266mgFiber: 1gSugar: 19gVitamin A: 700IUCalcium: 134mgIron: 1mg

Notes

Use cooking chocolate, not eating chocolate, for a smooth texture. Full-fat cream that can be whipped is essential. For chocolate shavings, scrape a block of chocolate with a knife at a low angle. It's easier to separate eggs when cold, but whites whip better at room temperature. Aim for firm peaks when whipping egg whites. If adding flavorings, ensure they are at room temperature and do not add more than 1 tbsp to avoid affecting the mousse's setting. The mousse is best consumed within 2 days but will keep for up to a week in the refrigerator.

Tried this recipe?

Let us know how it was!