Chocolate mousse recipes

One bite of chocolate mousse is nothing short of bliss, whether it’s delectably light and airy or satisfyingly creamy and thick. The classic French chocolate mousse is a simple combination of chocolate, butter and eggs, while more contemporary variations include cream, white chocolate, fruit, coffee, spices, brandy, rum and other flavorings. Here are three chocolate mousse recipes that will bring a sexy, sophisticated end to your special-occasion meals… and sweet satisfaction when you crave chocolate and nothing short of mousse will do.

Chocolate Mousse

Basic Chocolate Mousse

Serves 8


1 cup chopped bittersweet chocolate

1 stick unsalted butter

4 egg yolks

5 egg whites

3 tablespoons granulated sugar

1/2 cup chilled heavy cream

Chopped nuts, to serve

Fresh berries, to serve

Freshly whipped cream, to serve


1. Melt chocolate and butter in a double boiler over low heat, stirring until no lumps remain. Remove from heat, transfer to a large bowl and allow to cool slightly. Whisk in
egg yolks one at a time until well combined. Set aside.

2. In a second large bowl, beat egg whites until soft peaks form. Slowly beat in the sugar and continue to beat until stiff peaks form. Fold the egg whites into the chocolate mixture and set aside
to further cool.

3. In a medium bowl, whip cream until soft peaks form. Once chocolate mixture is cool, fold in whipped cream until no white streaks remain. Spoon mousse into serving bowls and chill. Serve with a
garnish of chopped nuts, fresh berries or a dollop of whipped cream.

Note: Chocolate mousse can be spooned into tart shells or piped into chocolate cups.

Italian Walnut Chocolate and Coffee Mousse

Serves 6

A recipe adapted from one my favorite chocolate cookbooks, Divine Heavenly Chocolate Recipes, this thick, coffee-infused mousse lightly suspends chopped walnuts, which make every
irresistibly creamy bite reminiscent of your favorite dark chocolate brownies.


7 ounces Divine dark chocolate, chopped*

7 tablespoons unsalted butter, diced

2 teaspoons Fair Trade instant coffee powder or granules

3 tablespoons hot water

2 large free-range eggs, separated

1 large egg white

2 tablespoons superfine sugar

1/4 cup walnut pieces, chopped or crushed

1/4 cup whipping cream, chilled

Walnut halves, to decorate

Freshly whipped cream, to serve


1. Place chocolate in a double boiler or heatproof bowl over a pot of simmering water with the butter, and melt gently. Remove from heat, stir gently and leave to cool for a

2. Dissolve coffee in hot water, cool slightly, then stir into the chocolate. Stir in the egg yolks. In a medium-sized bowl, whisk egg whites until they form soft peaks, then whisk in the sugar.

3. Stir about a quarter of the egg whites into the chocolate mixture to soften it. Fold this mixture into the remaining egg whites. In a second bowl, whip cream to soft peaks and fold into the
chocolate mixture, followed by the walnut pieces.

4. Spoon into serving glasses, small espresso-sized coffee cups or a pretty bowl. Decorate with the walnut halves, cover and chill overnight. Bring mousse out of the refrigerator 15 to 20 minutes
before serving. Serve with whipped cream, if desired.

*Divine chocolate is available at Wegman’s, Whole Foods Markets and fine chocolate retailers nationwide. To find a retailer near you or to order Divine chocolate online, visit If unavailable, use another high-quality dark chocolate.

Raspberry and White Chocolate Mousse

Serves 8


6 ounces high-quality white chocolate, chopped

1-1/4 cups chilled whipping cream

1 teaspoon pure vanilla extract

2 large egg whites

1/8 teaspoon cream of tartar

1/3 cup seedless strawberry jam

2 cups fresh raspberries

Freshly whipped cream, to serve

Dark chocolate shavings, to serve


1. In a double boiler or a large heatproof bowl set over a pot of gently simmering water, combine white chocolate and 1/4 cup whipping cream. Stir until chocolate is melted and
smooth. Remove from heat and cool chocolate mixture until lukewarm. (If using a double boiler, transfer chocolate mixture to a large bowl).

2. Beat remaining 1 cup whipping cream and vanilla in large bowl until peaks form. In a medium bowl, beat egg whites with cream of tartar until stiff peaks form. Fold egg whites into chocolate
mixture, then fold in whipped cream. Spoon into serving glasses or dessert bowls.

3. Warm strawberry jam in small saucepan over medium heat until jam melts. Remove from heat and let cool until lukewarm. Place raspberries in a bowl and drizzle with jam, tossing gently to coat.
Spoon raspberries over mousse and chill 2 hours or overnight. Garnish with whipped cream and dark chocolate shavings to serve.

More chocolate mousse recipes

Australian Chocolate Mousse

Dark Chocolate Mousse

Olive Oil Chocolate Mousse