Chocolate Mousse with Whipped Cream

Chocolate mousse with whipped cream is a classic dessert known for its silky texture, rich chocolate flavour, and elegant presentation. Light yet indulgent, it is a refined treat suitable for dinner parties, celebrations, or whenever a luxurious dessert is desired.

Why You’ll Love This Recipe

This recipe delivers a smooth, airy mousse using simple, high-quality ingredients. The balance of richness and lightness makes it deeply satisfying without being overwhelming. The addition of freshly whipped cream provides a pleasant contrast and enhances the overall experience. It is a dessert that feels sophisticated while remaining approachable.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

– Semi-sweet or dark chocolate
– Heavy cream
– Eggs (separated)
– Granulated sugar
– Vanilla extract
– Pinch of salt
– Whipped cream for topping

Directions

1. Melt the chocolate gently over a double boiler or in short microwave intervals, stirring until smooth.

2. Allow the melted chocolate to cool slightly.

3. In a mixing bowl, whip the egg whites with a pinch of salt until soft peaks form.

4. Gradually add the sugar and continue whipping until stiff peaks form.

5. In a separate bowl, whip the heavy cream with the vanilla extract until soft peaks develop.

6. Stir the egg yolks into the cooled chocolate until fully incorporated.

7. Fold the whipped cream gently into the chocolate mixture.

8. Fold the beaten egg whites into the mixture in two additions, maintaining as much air as possible.

9. Spoon the mousse into serving glasses or bowls.

10. Refrigerate for at least 2 hours before serving, then top with freshly whipped cream.

Servings and Timing

Servings: 4–6 portions
Preparation time: 20 minutes
Chilling time: 2 hours
Total time: Approximately 2 hours 20 minutes

Variations

– Add espresso powder to enhance the chocolate flavour.
– Use milk chocolate for a sweeter, lighter mousse.
– Incorporate orange zest for a citrus twist.
– Top with shaved chocolate, berries, or nuts.
– Substitute part of the cream with mascarpone for added richness.

Storage/Reheating

Store the mousse covered in the refrigerator for up to 3 days. Add the whipped cream topping just before serving to maintain freshness. Freezing is not recommended, as it alters the mousse’s delicate texture. Reheating is not applicable for this chilled dessert.

FAQs

Is it safe to use raw eggs in chocolate mousse?

Traditional mousse uses raw eggs; however, you may use pasteurised eggs for added safety.

Can I make the mousse without eggs?

Yes, egg-free versions rely on whipped cream alone for structure, though the texture differs.

Why did my mousse turn grainy?

Overheating the chocolate or mixing too vigorously can cause graininess.

Can I use white chocolate?

Yes, but reduce the sugar, as white chocolate is much sweeter.

How do I keep the mousse airy?

Fold ingredients gently and avoid overmixing to preserve airiness.

Can I prepare the mousse a day ahead?

Yes, it sets well and is ideal for make-ahead desserts.

Can I serve the mousse in one large dish?

Yes, spoon it into a single serving bowl and portion at the table.

Why did the chocolate seize?

Chocolate can seize if it comes into contact with water; keep utensils fully dry.

Can I add alcohol to the mousse?

A small amount of liqueur such as Baileys or Grand Marnier works well.

What type of cream is best?

Heavy cream or whipping cream with at least 30–36% fat yields the best texture.

Conclusion

Chocolate mousse with whipped cream is a timeless dessert that combines richness with an exceptionally light texture. Its elegant presentation and balanced flavour make it suitable for both casual and formal occasions. With minimal ingredients and a reliable method, this recipe remains a standout favourite for chocolate lovers.

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