French Chocolate Mousse (Mousse au Chocolat)

Quick Summary: This French chocolate mousse recipe (mousse au chocolat), adapted from chef Cyril Lignac, is a light, airy dark chocolate dessert made with just a few ingredients: chocolate, eggs, cream, and raspberries. It sets in the fridge in about 2 hours, serves 3, and is naturally gluten-free.

What is chocolate mousse?

Chocolate mousse is a light, airy French dessert made by folding melted chocolate into whipped cream and beaten egg whites. The word "mousse" means "foam" in French, and the incorporated air bubbles give the dessert its signature soft, cloud-like texture.

Mousse can be sweet or savory. A sweet mousse like this one is usually built on whipped cream, beaten egg whites, or both, and flavored with chocolate, caramel, or fruit puree.

As for its history, the first mention of chocolate mousse, or mousse au chocolat, appeared in 1750 and belongs to Menon, a French culinary writer, who applied it to the "foam" of a chocolate drink.

However, the origin of the real chocolate mousse known today remains a secret. Some food historians believe Charles Fazi, a Swiss servant of King Louis XVI, created it in the 18th century.

Others think the French Post-Impressionist painter Toulouse-Lautrec invented it in Montmartre. He would have added a little cocoa to a mousse and named his invention "chocolate mayonnaise"!

Why you'll love this recipe

• This dark chocolate mousse is straightforward, made with simple ingredients and easy to follow.
• This classic French dessert is made from scratch and tastes as if it came straight from Paris. It is a chocolate lover's dream.
• This rich mousse au chocolat is a lovely way to finish a meal on an elegant note.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Chocolate: Use the best-quality 70% dark chocolate, such as Scharffen Berger, Valrhona, or Lindt Excellence.
• Butter: Use unsalted butter.
• Eggs: Use an egg separator to separate the whites and yolks while the eggs are chilled, then let them come to room temperature. Room-temperature yolks help prevent the chocolate from seizing.
• Icing sugar: Make it at home in a coffee grinder or use store-bought powdered sugar.
• Heavy cream: Use heavy or heavy whipping cream with at least 30% fat content.
• Raspberries: Use fresh raspberries for the classic chocolate-and-raspberry combination, and omit them if they are out of season.

Equipment

• mixing bowls
• electric mixer or hand whisk
• double boiler or a heatproof bowl and saucepan
• rubber spatula
• three serving glasses or ramekins

How to make French chocolate mousse

Step 1. Separate the egg whites from the yolks. In a chilled large bowl, whip the cold whipping cream with icing sugar until soft peaks form (photo 1).

Step 2. In a separate bowl, use an electric mixer to whip the whites with a pinch of salt until stiff peaks form, then set aside (photo 2).

Step 3. Break the chocolate into small pieces in a medium bowl and melt it with the butter in a double boiler over a low simmer, stirring occasionally. Once the chocolate is almost melted (with small lumps left), mix with a large rubber spatula, pour into another bowl, and continue stirring while it cools (photo 3).

Step 4. Next, add the egg yolks one by one to the melted chocolate while mixing (photo 4).

Step 5. Then stir the whipped cream into the chocolate-and-egg-yolk mixture (photo 5).

Step 6. Gently fold in the egg whites with a spatula, but do not stir (photo 6).

Step 7. Then arrange half the raspberries at the bottom of three serving glasses and divide the mousse between them (photo 7).

Step 8. Cover the glasses with plastic wrap and refrigerate for at least two hours, preferably overnight.

Step 9. Decorate the top with the remaining fresh raspberries, chocolate shavings, and gold sugar pearls before serving (photo 8).

How to melt chocolate

There are three methods to melt chocolate:

• Double boiler method (or hot water bath). Break the chocolate into small pieces and place it in a glass or metal bowl on top of a saucepan half full of simmering water. Let the chocolate melt, stirring constantly.

• Microwave method. Place the chocolate pieces in a microwave-safe bowl and microwave at medium power (50%) for 30 seconds. Remove and stir. Repeat every 30 seconds, stirring in between, until small lumps remain. Remove the bowl from the microwave and stir to melt fully.

• The direct heat method is usually used to melt the chocolate added to the butter. Heat the chocolate over very low heat, stirring constantly. Remove it from the heat when small lumps remain, then stir.

Expert tips

1. Separate eggs when they are cold. Then set them aside to come to room temperature. Use eggs, especially egg yolks, at room temperature to prevent the chocolate from seizing.
2. For the best results, whip the cream and beat the egg whites BEFORE melting the chocolate, so you can incorporate these ingredients into the chocolate mixture without waiting.
3. Use top-quality chocolate (70% cacao): Scharffen Berger dark chocolate, Valrhona dark chocolate, or Lindt Excellence dark chocolate.
4. Let the melted chocolate cool before adding egg yolks.
5. Add a pinch of ground cinnamon while folding in egg whites if you prefer.
6. To make chocolate shavings, scrape along the flat side of a chocolate bar using a small knife or a vegetable peeler. 

Recipe variations

Authentic French chocolate mousse is made with dark chocolate, but there is plenty of room to make it your own.

You might argue that a classic French chocolate mousse is made of just chocolate and eggs, with no cream, and you would be right. However, this version with added whipped cream, which lightens the texture, is also served across France.

For example, mousse recipes created by French chefs such as Philippe Conticini, Gaston Lenôtre, Christophe Michalak, and Christophe Felder all contain whipping cream.

• Different chocolate: replace half of the dark chocolate with milk chocolate, or use milk or white chocolate throughout for a sweeter, lighter mousse.
• With or without cream: a classic French mousse can be made with just chocolate and eggs, or lightened with whipped cream, as in this recipe. Both versions are traditional in France.
• Other fruit: swap the raspberries for strawberries, cherries, or a spoonful of orange zest to change the flavor.
• Spiced: fold in a pinch of ground cinnamon, or add a splash of coffee or rum for a grown-up twist.

Food safety

This mousse contains raw eggs, and eating uncooked eggs can carry a risk of salmonella.

This concern is most common in the USA and Canada, while raw eggs are widely used in Europe, for example in the classic Italian dessert tiramisu.

To reduce the risk, use pasteurized eggs for this recipe. Eating raw eggs is not advised for pregnant women, young children, older adults, or anyone with a weakened immune system.

How to serve French chocolate mousse

• Serve the mousse in champagne or martini glasses, ramekins, espresso mugs, individual cups, or homemade chocolate dessert cups.
• Top the mousse au chocolat with fresh raspberries to make raspberry chocolate mousse, as in this recipe.
• Pipe homemade whipped cream, Chantilly cream, or ice cream on top and sprinkle with chocolate chips, shavings, or chocolate curls.
• Top with homemade meringue and toast it lightly with a blow torch.
• Alternate layers of the mousse with your favorite cookie crumbs, then sprinkle more crumbs over the top.
• Dust the mousse with cocoa powder and decorate with small meringues and pink sugar pearls.
• Peel kiwis, cut them into small cubes, and arrange them over the mousse, or scatter fresh berries on top.
• Sprinkle the dessert with toasted chopped nuts, such as pistachios or salted almonds.
• Serve the mousse with cat tongue cookies or ladyfingers on the side.

Storing & freezing

Store mousse au chocolat in the refrigerator for up to 24 hours. In fact, French chefs consider the ideal chocolate mousse to be one made the day before, since resting improves its texture.

You can also freeze chocolate mousse: wrap the glasses or ramekins in plastic film and freeze for up to 3 months. To thaw, move the mousse to the refrigerator for 2 to 3 hours before serving.

FAQ

What should the texture of chocolate mousse be like?
A good chocolate mousse should be light, airy, and soft, with a smooth, cloud-like texture that holds its shape. It should feel silky on the tongue and never grainy, dense, or rubbery. The air folded in from the whipped cream and egg whites is what gives it that characteristic lightness.

Why is my chocolate mousse grainy?
Graininess usually means the chocolate seized or cooled too fast when the eggs were added. Melt the chocolate gently, let it cool slightly, and add room-temperature yolks to keep the mixture smooth. Overheating the chocolate or adding cold ingredients are the most common causes.

What is the difference between mousse and pudding?
Mousse is made by folding whisked egg whites and/or whipped cream into a flavored base, and the air bubbles give it a light, fluffy texture. Pudding is made from a milk and sugar base cooked with cornstarch, which makes it thicker and denser.

What is the best chocolate to make chocolate mousse?
Use good-quality 70% cacao dark chocolate. The darker the chocolate, the more intense the flavor and the less sweet the mousse. Brands like Valrhona, Scharffen Berger, or Lindt Excellence work well.

How do you prevent chocolate from seizing?
Chocolate seizes into a dry, rough mass when it meets water. Use clean, dry bowls and utensils, and melt the chocolate in a double boiler over simmering (not boiling) water. Do not cover the pan, which prevents condensation from dripping into the chocolate.

Love chocolate desserts? Try these next!

• French Hot Chocolate
• French Chocolate Tart
• Royal Chocolate Cake Trianon
• Concorde Cake

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from https://gourmand.viepratique.fr/. It was originally published on March 27, 2019. The recipe has been revised to include improved content and photos.