Mousse au Chocolat — just the name evokes images of Parisian cafés and decadent French dining. This classic French dessert is known for its airy texture, intense chocolate flavor, and elegant simplicity. Whether served in fine restaurants or homemade for special occasions, Mousse au Chocolat (Chocolate Mousse) is always a showstopper.

Ready to make this luxurious dessert at home? Let's dive into the traditional French recipe.

🇫🇷 What Is Mousse au Chocolat?

Mousse means "foam" in French, and Mousse au Chocolat is exactly that — a light, fluffy chocolate foam. It’s made using melted chocolate, whipped egg whites, and sometimes cream or butter, creating a dessert that’s rich yet airy, sweet yet intense.

You’ll find countless versions across France — from rustic, spoon-served mousse to refined quenelles in Michelin-starred restaurants.

🧾 Ingredients (Serves 4–6)

200 g (7 oz) dark chocolate (at least 60–70% cocoa)

4 large eggs, separated

2 tbsp granulated sugar

1 pinch of salt

1 tsp vanilla extract (optional)

2 tbsp unsalted butter (optional for added richness)

Note: Traditional French mousse does not use cream. This recipe keeps it authentic and airy using whipped egg whites.

👨‍🍳 Step-by-Step Instructions

🔹 Step 1: Melt the Chocolate

  1. Break the chocolate into small pieces and place it in a heatproof bowl.

  2. Melt over a bain-marie (double boiler) or in the microwave in 20-second bursts.

  3. Stir in butter (if using) until smooth. Let it cool slightly.

🔹 Step 2: Whip the Egg Yolks

  1. In a mixing bowl, whisk the egg yolks with the sugar until pale, thick, and creamy.

  2. Add vanilla extract if desired.

  3. Stir the whipped yolk mixture into the slightly cooled chocolate.

🔹 Step 3: Beat the Egg Whites

  1. In a separate clean bowl, add egg whites and a pinch of salt.

  2. Whip until stiff peaks form using a hand mixer or whisk.

🔹 Step 4: Fold Gently

  1. Take 1/3 of the egg whites and stir into the chocolate mixture to lighten it.

  2. Gently fold in the remaining egg whites using a spatula.

  3. Fold slowly in circular movements to keep the mousse light and airy.

🔹 Step 5: Chill and Set

  1. Spoon the mousse into individual serving glasses or a large bowl.

  2. Cover and refrigerate for at least 3–4 hours (overnight is best).

  3. Serve chilled, optionally garnished with shaved chocolate, berries, whipped cream, or mint leaves.

🍽️ Serving Suggestions

Pair with fresh raspberries or strawberries for a fruity contrast.

Serve with a small biscotti or butter cookie.

For a dinner party, pipe into shot glasses for a modern, elegant touch.

💡 Expert Tips

Use high-quality chocolate — it's the star of the show.

Don’t overmix the egg whites into the chocolate — gentle folding ensures a light texture.

Make sure the chocolate is not too hot when combining with egg yolks (to avoid scrambling).

Chill well — mousse gets firmer and more flavorful as it rests.

📜 A Touch of History

Mousse au Chocolat has roots in 18th-century France, with the word “mousse” first appearing in culinary texts describing whipped cream-based dishes. By the 19th century, chocolate mousse had become a fixture in aristocratic and bourgeois households. Today, it’s a beloved classic that epitomizes French dessert tradition.

🥄 Variations to Try

Mousse au Chocolat Blanc: Use white chocolate for a sweet, creamy twist.

Mousse au Chocolat à l’Orange: Add orange zest or Grand Marnier.

Spicy Chocolate Mousse: Mix in a pinch of cinnamon and chili powder.

Vegan Mousse: Use aquafaba (chickpea water) instead of egg whites and dairy-free chocolate.

❤️ Why You’ll Love Mousse au Chocolat

✔️ Light and airy, yet intensely chocolaty
✔️ Simple ingredients with gourmet results
✔️ Naturally gluten-free
✔️ Elegant and versatile for any occasion
✔️ Make-ahead dessert perfection

Mousse au Chocolat is proof that French cooking doesn’t have to be complicated to be divine. Just a few basic ingredients, the right technique, and you’re on your way to dessert heaven.