Nothing beats this 5-star French chocolate mousse recipe! This smooth and light creamy mousse au chocolat combined with tangy raspberries is a chocolate dessert you will dream about. Only a few ingredients are required to make this quick and romantic dessert.
What is better than a luscious dark chocolate mousse? Here is the best French chocolate mousse recipe (mousse au chocolat in French) adapted from chef Cyril Lignac.
Jump to:
- What is a mousse?
- French chocolate mousse history
- How to melt chocolate
- Why you should try this recipe
- Ingredients
- Recipe variations
- How to make French chocolate mousse (Mousse au Chocolat)
- Expert Tips
- How to serve chocolate mousse
- Storing and freezing
- Food safety
- Recipe FAQ
- Love chocolate desserts? Try these next!
- Recipe card
- Comments
Mousse au chocolat is a light and creamy French chocolate dessert made with pure chocolate, whipped cream, and beaten egg whites. Due to a combination of sweet chocolate with acidic raspberries, it is sweet but not too sweet.
This combo brings the right balance in taste and calls for the mousse's correct title - raspberry chocolate mousse.
What is a mousse?
Mousse (translated from French "foam") is food with incorporated air bubbles that give a light and airy texture to the dish.
A mousse is classified into sweet and savory. Sweet mousse is mostly made of whipped cream, mounted egg whites, or both and flavored with caramel, chocolate, and fruit puree.
The airy texture of a savory mousse is due to whipped egg whites. It is usually made of meat, fish, cheese, and vegetables.
French chocolate mousse history
The first mention of chocolate mousse, or mousse au chocolat, appeared in 1750, and it belongs to Menon, a French culinary writer. He was applying it to the "foam" of a chocolate drink.
However, the origin of the real chocolate mousse known today remains secret.
Some food historians believe that it was created in the 18th century by Charles Fazi, a Swiss servant of King Louis XVI.
Others think that it would instead be invented by the French Post-Impressionist painter Toulouse-Lautrec in Montmartre.
He would have added a little cocoa to a mousse, naming his invention as "chocolate mayonnaise"!
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 into a glass or metal bowl placed on top of a saucepan half full with simmering water. Allow chocolate to melt, stirring constantly.
- Microwave method. Place pieces of chocolate in a microwave-safe bowl and microwave at medium power (50%) for 30 seconds. Remove and stir.
Repeat this step every 30 seconds with stirring in between until small lumps remain. Remove the bowl from the microwave and stir to complete the melting.
- The direct heat method is usually used to melt the chocolate added to the butter. Heat chocolate over very low heat, stirring constantly. Remove it from the heat with small lumps remaining and stir.
Why you should try this recipe
- This dark chocolate mousse recipe is straightforward: it is made with simple ingredients and is easy to follow and make the recipe.
- It is a classic French dessert made from scratch, and it tastes like in Paris. It's a chocolate lover's dream.
- This decadent mousse au chocolat is perfect to finish the meal with a note of delicacy.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Chocolate: Use the best quality 70% dark chocolate: Scharffen Berger dark chocolate, Valrhona dark chocolate, or Lindt Excellence dark chocolate.
Replace dark chocolate with different chocolates (milk or white chocolate), or switch half of the dark chocolate with half of the milk chocolate if desired.
- Butter: The recipe calls for unsalted butter.
- Eggs: Use an egg separator to separate egg whites and egg yolks while eggs are chilled. Place the whites and yolks aside to get to room temperature. It is essential to use eggs, especially egg yolks, at room temperature to prevent chocolate from seizing.
- Icing sugar: Make it at home using 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 to make this classic chocolate and raspberry combination. Omit fresh berries if they are out of season.
You might argue that a classic French chocolate mousse is made of chocolate and eggs without adding cream, and you would be correct.
But this traditional chocolate mousse with added whipped cream (which lightens the mousse) is also served in France.
For example, chocolate mousse recipes created by French chefs such as Philippe Conticini, Gaston Lenôtre, Christophe Michalak, and Christophe Felder contain whipping cream.
Recipe variations
Authentic French chocolate mousse is made with dark chocolate.
- You can easily replace half of the dark bittersweet chocolate with milk chocolate.
- If you prefer milk or white chocolate, please, go for it! Your mousse will turn out lovely as well.
How to make French chocolate mousse (Mousse au Chocolat)
Separate egg whites from egg yolks. In a chilled large bowl, whip cold whipping cream with icing sugar until soft peaks (photo 1).
In a separate bowl, using an electric mixer, whip whites with a pinch of salt until stiff peaks form and put them aside (photo 2).
Break the chocolate into small pieces in a medium bowl and melt with butter in a double boiler at 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 to stir while cooling (photo 3).
Add egg yolks one by one to the melted chocolate while mixing (photo 4).
Stir the whipped cream in the chocolate/egg yolk mixture (photo 5).
Gently fold egg whites into the main mix with the spatula, but do not stir (photo 6).
Arrange half of the raspberries at the bottom of three serving glasses and divide the mousse between them (photo 7).
Cover glasses with plastic wrap and refrigerate for at least two hours, preferably overnight.
Decorate the mousse's top with the remaining fresh raspberries, chocolate shavings, and gold sugar pearls before serving (photo 8).
Expert Tips
- Separate eggs when they are cold. Then put them aside for them to come to room temperature. It is essential to use eggs, especially egg yolks, at room temperature to prevent chocolate from seizing.
- For the best results, whip cream and beat egg whites BEFORE melting the chocolate to be ready to incorporate these ingredients into the chocolate mixture without waiting.
- Use top-quality chocolate (70% cacao): Scharffen Berger dark chocolate, Valrhona dark chocolate, or Lindt Excellence dark chocolate.
- Let the melted chocolate cool before adding egg yolks.
- Add a pinch of ground cinnamon while folding in egg whites if you prefer.
- To make chocolate shavings, scrape along the flat side of a chocolate bar using a small knife or a vegetable peeler.
How to serve chocolate mousse
- Serve chocolate mousse (or mousse au chocolat in French) in champagne or martini glasses, ramekins or espresso mugs, individual cups or individual bowls, or make chocolate dessert cups.
- Top mousse au chocolat with fresh raspberries, making raspberry chocolate mousse (the recipe is below).
- Pipe a homemade whipped cream, Chantilly cream, or ice cream on top of the dessert and sprinkle with chocolate chips, shavings, or duo chocolate curls.
- Top the mousse with homemade meringue and toast it with a blow torch.
- Alternate layers of your favorite cookie crumbs and chocolate mousse. Sprinkle the top of the mousse with cookies.
- Dust the mousse with cocoa powder and decorate with meringues and pink sugar pearls.
- Peel kiwis, cut them into small cubes, and arrange them on top of chocolate mousse.
- Sprinkle the dessert with toasted chopped nuts, for example, pistachios or salted almonds.
- Serve the mousse with cat tongue cookies or ladyfingers.
Storing and freezing
Store mousse au chocolat in the refrigerator for up to 24 hours maximum.
French chefs consider that the ideal chocolate mousse is prepared the day before.
Can you freeze chocolate mousse? You can freeze it: wrap glasses or ramekins with chocolate mousse in plastic film and freeze for up to 3 months. To thaw, place the mousse in the refrigerator for 2 to 3 hours.
Food safety
It is well known that eating uncooked eggs can cause salmonella food poisoning.
It seems that this concern is most prevalent in the USA and Canada, while raw eggs are widely used in Europe to make the famous Italian dessert tiramisu.
To eliminate your concern about eating raw eggs, use pasteurized eggs for this recipe. Consuming raw eggs is not advisable for pregnant women and babies.
Recipe FAQ
Mousse is made by folding whisked egg whites and/or whipped cream into a flavored base. Incorporated air bubbles give a light and fluffy texture to the mousse. Pudding is made of milk and sugar base cooked with cornstarch to get a thicker, dense consistency.
It is essential to use good quality chocolate - 70% cacao dark chocolate. The darker the chocolate, the more intense the chocolate flavor and the less sweetness you will get.
In rare cases, when chocolate melts, it becomes a dry and rough mass instead of a smooth and shiny mixture. To prevent this issue, use clean and dry bowls and metal utensils since chocolate seizes once it comes into contact with water. Also, melt chocolate in a double boiler over simmering water, but not boiling. Do not cover the saucepan with a lid. It prevents any condensation of water on the inside of the lid and bowl.
Love chocolate desserts? Try these next!
Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!
PrintRecipe card
French Chocolate Mousse (Mousse au Chocolat)
Nothing beats this 5-star French dark chocolate mousse recipe! This smooth and light creamy mousse au chocolat combined with tangy raspberries is a chocolate dessert you will dream about. Only a few ingredients are required to make this quick and romantic dessert.
- Total Time: 20 minutes
- Yield: 3 1x
- Category: Gluten-Free Desserts
- Method: No Bake
- Cuisine: French
Ingredients
- 4.4 oz (125 g) dark chocolate
- 0.3 oz (10 g) butter
- 3 eggs
- ⅓ cup (75 ml) whipping cream
- 4 ½ tbsp (35 g) powdered (icing) sugar
- 1 pinch of salt
- 4.4 oz (125 g) raspberries
- pink sugar pearls and chocolate shavings for decoration
* If needed, please refer to Baking Conversion Charts.
Instructions
- Separate egg whites from egg yolks. In a chilled large bowl, whip cold whipping cream with icing (powdered) sugar until soft peaks form.
- In a separate clean bowl, beat egg whites with a pinch of salt until they are firmly mounted and put aside.
- Break the chocolate into small pieces in a medium bowl and melt with butter in a double boiler at 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 to stir while cooling. Add egg yolks at room temperature one by one to the melted chocolate while mixing.
- Stir the whipped cream in the chocolate/egg yolk mixture. Gently fold egg whites into the main mix with the spatula (do not stir).
- Arrange half of the raspberries at the bottom of three serving glasses and divide the mousse between them. Cover glasses with plastic film and refrigerate for at least two hours, preferably overnight. Decorate the mousse's top with the remaining fresh raspberries, chocolate shavings, and pink sugar pearls before serving.
Notes
- Separate egg whites and egg yolks when they are cold. Then put them aside to come to room temperature. It is essential to use eggs, especially egg yolks, at room temperature to prevent chocolate from seizing.
- Whip whipping cream and beat egg whites BEFORE melting chocolate to be ready to incorporate these ingredients into the chocolate mixture without waiting.
- Use a top-quality 70% dark cocoa chocolate: Scharffen Berger dark chocolate or Valrhona dark chocolate, or Lindt Excellence dark chocolate.
- Allow the melted chocolate to cool before adding egg yolks.
- Add a pinch of ground cinnamon while folding in egg whites if you prefer.
- To make chocolate shavings, scrape along the flat side of a chocolate bar using a small knife or a vegetable peeler.
Nutrition
- Serving Size: 1 glass
- Calories: 451
- Sugar: 35.1 g
- Sodium: 123 mg
- Fat: 27.6 g
- Saturated Fat: 16.6 g
- Carbohydrates: 42.4 g
- Fiber: 4.1 g
- Protein: 9.8 g
- Cholesterol: 209 mg
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.
Dannii says
Anything with chocolate and raspberry is good with me. The perfect Valentine's Day dessert.
Irina says
Thank you, Dannii! Chocolate desserts is a special Valentine's treat.
Anita says
We are a great fan of chocolate mousse, especially when made with high quality chocolate like Valrhona. It's so simple, and always a perfect choice to end a romantic dinner. 🙂
Toni says
This was a huge hit with my kids! Really delicious!
Irina says
Thank you for letting me know, Tony!
Tara says
What a beautiful and decadent mousse! Definitely perfect for a romantic date night at home.
Irina says
It is so true, Tara! Thanks for your comment.
Roxana says
Wow, I love this recipe. Great flavor combo - chocolate and raspberry. I like the detailed tutorial and tips.
Irina says
It is great to here. Thanks for visiting here, Roxana!
Wanda says
I love to order chocolate mousse in a restaurant! I'm definitely bookmarking this recipe to make!
Irina says
Perfect, Wanda! This chocolate mousse tastes exactly like in Paris. 🙂 You will love it.
Veena Azmanov says
I love the combination of chocolate and raspberries that takes this dessert to the next level. Delicious and easy to make too.
Irina says
Yes, this combo is one of the best. Thanks for visiting the recipe, Veena!
Kylie Archer says
This chocolate mousse tastes so decadent! The kids loved it, but I loved it even more and snuck off to the fridge to finish it off!
Irina says
Kylie, I am happy to hear that your kids and you loved the dessert! Thanks!!!
Tara says
Definitely perfect for date night! This mousse looks absolutely amazing and I love your garnishes with the chocolate shavings and raspberries.
Beth says
This looks so delicious and tasty! Can’t wait to give this a try! My family is going to love this!
Tawnie Kroll says
This mousse was so delicious and simple to make! LOVED it.
Irina says
Thank you very much for letting me know, Tawnie!
Claudia Lamascolo says
I was just looking for a special decadent dessert for my Valentine! This is it. Thanks so much!
Irina says
Claudia, it is perfect that you have found it! Please, enjoy the recipe. 🙂
Beth Sachs says
You're absolutely right, nothing beats a good chocolate mousse, and this recipe looks wonderful. I love chocolate with raspberries.
Irina says
Yes, this combo is unbeatable, Beth. 🙂 Please, enjoy it.
Alina says
This is such a decadent dessert! Perfect idea for Valentine's Day.
Irina says
I hope you will make it, Alina! 🙂 Thanks for visiting the recipe.
Andrea says
OH my, does this look so light, airy, and delicious! Such a wonderful mousse!
Irina says
Thank you very much, Andrea. I hope you will make it. 🙂
Jona says
All I can say is this was amazing! My family loves it!
Irina says
It is a pleasure to hear that, Jona! Thanks!
Nart says
Oooh, this was really good. And nothing beats the combination of chocolate and raspberry. Just perfect!
Irina says
Thank you, Nart, for making the recipe! I am glad you liked it!
Seema Sriram says
Thank you for explaining why my mousse has been looking so dull. The chocolate on the double boiler!! Now that I am going to try.
Irina says
Perfect, Seema! Please, let me know how it went. 🙂
Anjali says
I love everything about this chocolate mousse recipe! It is rich, sweet, and satisfying! And thanks to your helpful tips, it turned out to have a perfect consistency! 🙂
Irina says
Anjali, I am happy to hear that! Please, stay tuned for more recipes!
Charla says
As a chocolate lover, this recipe is right up my alley. I cannot wait to make it!
Irina says
Sure thing, Charla! Please, let me know if you have any questions!
Karen W says
This mousse is delicious! I would ask you to put the information about waiting for the melted chocolate to cool in the actual recipe, not just in the notes section. Also, how long do you cool it? Warm? Room temp? It's too easy to miss this step and have the chocolate seize when adding yolks to the melted chocolate. Thanks!
Irina says
Thank you for making the recipe and for your feedback, Karen. I will include the info in the post. 🙂
Stephanie Alexander says
It came out delicious! The mousse is so light and airy that it’s a perfect dessert that won’t leave you too full.
Irina says
Thank you very much for your comment!!! I am glad the recipe turned out perfect!
Ashe says
Omg!!!!! I’m making this authentic dessert for a food competition for the French club, and it’s so good!!!!!!!!!!!!! Ugh, it’s so heavenly. The only thing that I messed up on was the whites because I’m not really a baker, so this is partly my fault. I didn’t know how to make the whites fluffy, so I had to get my mom to help haha. Thank you so much for this amazing recipe!!!!!!!!!!!!
Irina says
Hello Ashe, WOW!!! Bravo! Please, let me know it you won that competition! 🙂
Ashe says
I was able to get 3rd place in the competition!! Thank you so much!!!!! I even have a medal. Really cool!
Kara says
We loved the taste, but ours came out grainy and kind of heavy in texture. Is there something we missed that could have led to this?
Irina says
Hello, Kara, Thanks for making the recipe. It seems that you had an issue with chocolate seizing. To prevent this issue, use clean and dry bowls and metal utensils since chocolate seizes once it comes into contact with water. Also, melt chocolate in a double boiler over simmering water, but not boiling. Do not cover the saucepan with a lid. It prevents any condensation of water on the inside of the lid and bowl. It is essential to use eggs, especially egg yolks, at room temperature to prevent chocolate from seizing.
Carmen Vella says
Love your recipes. Thanks