Hi there! I’m Cassandre, and today on caramel loafing, I’m sharing one of my all-time favorite French classics: Chocolate Mousse (Mousse au Chocolat).
When it comes to French desserts, a true chocolate mousse is an iconic star. It’s the kind of dessert that gracefully finishes a fine meal, with a texture that’s both rich and light, and that unforgettable bittersweet chocolate taste. That’s why, no matter how trends change, chocolate mousse always has a place on any dessert menu.
You might wonder: what makes a real “chocolate mousse”? In French, “mousse” means “foam,” and that’s the very soul of this dessert — a texture full of tiny air bubbles that makes each spoonful melt in your mouth. In the traditional method, this airy texture comes from perfectly whipped egg whites, while egg yolks add depth and richness. Blended carefully with melted chocolate, the result is that dreamy texture: silky, airy, and indulgent without feeling heavy.
Unfortunately, authentic French chocolate mousse is becoming rarer because one key ingredient is raw eggs. With food safety concerns, many bakeries and home recipes now swap whipped egg whites for heavy cream. While that version is tasty and simple, it’s closer to a dense chocolate cream than a mousse — it lacks the delicate airiness and refined texture that make real mousse so elegant.
What a shame, right? The good news is that with better food safety standards today, it’s much easier to find pasteurized, safe-to-eat eggs in many places, so you can still enjoy the true French taste at home without compromise. Just make sure you’re using quality raw eggs that are labeled safe for raw consumption.
More chocolate recipes for true chocolate lovers:
Dreamy and delicious: Chocolate Cloud Cake;
A Michelin-inspired favorite: Chocolate Baked Custard;
A timeless French treat: Classic Chocolate Cake;
An all-American staple: Brownies;
Or try a stunning combo of flan and sponge cake: Caramel Flan Cake.
Best of all, this recipe comes from the legendary French Michelin chef Joël Robuchon. His chocolate mousse is surprisingly easy to make, highly reliable, and the result feels just like a spoonful from a top-tier French restaurant. Cold, silky, and feather-light — it’s perfect for warm summer days or anytime you want to add a little romantic touch to your table.
Chocolate Mousse Recipe & How-To
Ingredients
Yield: 6 servings
- 70% bittersweet chocolate, 113 g
- Unsalted butter, softened, 19 g
- 3 medium eggs, pasteurized, at room temperature
- Granulated sugar, 3 g
- Powdered sugar, sifted, 34 g
- Cold heavy cream, 57 g
Use our dessert nutrition calculator to check nutrition facts for this recipe.
Instructions
- Chop the chocolate into small pieces so it melts evenly.
- Separate the egg yolks and whites.
- Chill a mixing bowl in the freezer, then whip the heavy cream until soft peaks form. Keep cold in the fridge.
- Combine the chopped chocolate and butter in a heatproof bowl. Melt using a microwave (500W for about 1–1.5 minutes) or a double boiler. Stir with a whisk in gentle circles until smooth and glossy, then let it cool slightly to about 115–122°F (45–50°C).
- Whisk together the egg yolks and granulated sugar. Gently fold them into the melted chocolate in 2–3 batches.
- Fold the whipped cream in 2–3 additions, using a gentle folding motion to keep the mousse light.
- In a separate bowl, whisk the egg whites with the sifted powdered sugar by hand or mixer until they form a dense foam — not fully stiff peaks. Stop just before soft peaks to keep a smooth, airy texture.
- Fold the egg whites into the chocolate mixture in 3 batches. Do not overmix.
- Spoon the finished mousse into small glasses or ramekins. Chill in the fridge for at least 3 hours; overnight is best.
- Once set, enjoy within 3 days. Top with a pinch of flaky sea salt or chocolate shavings. Delicious on its own or served with madeleines!
Watch the full step-by-step video here: Chocolate Mousse
Chocolate Mousse FAQs & Tips
Though chocolate mousse is simple at first glance, a few details can make or break that signature light, silky texture. Here are the most common questions and helpful pointers.
What brand of chocolate did you use?
We used Valrhona 66%, which has a beautifully balanced flavor for mousse and desserts. Feel free to use your favorite brand — just choose chocolate around 64–70% cocoa for the best result.
Any tips for melting chocolate?
Microwaving is quick, but do it in short bursts and stir often. If you prefer the double boiler method, use a glass bowl to prevent overheating — chocolate can scorch easily. Always make sure the bottom of the bowl doesn’t touch the hot water. Once melted, remove from heat immediately to avoid separation or burning. Slow and gentle is the secret here — chocolate is precious!
What should I watch out for when whipping egg whites?
This mousse needs a special kind of meringue: dense and stable, but not fully stiff. Unlike typical meringues, stop whipping when you’re just shy of soft peaks. This keeps the mousse light and gives it that airy, melt-in-your-mouth feel. Over-whipped egg whites can make the mousse too stiff, while under-whipped whites won’t hold air well. When folding into the chocolate, work gently and in batches — you should see tiny air bubbles when you scoop it out.
Why use egg whites instead of cream?
Classic French chocolate mousse uses whipped egg whites to achieve that airy, delicate foam. If you replace it with heavy cream, you’ll get a dense chocolate cream instead — delicious, but missing the light, mousse-like texture.
Do I really need pasteurized eggs?
Yes — this mousse isn’t cooked, so it’s best to use certified pasteurized or raw-safe eggs to enjoy safely.