This chocolate mousse is definitely one of my favorite French desserts. It’s elegant smooth, creamy, airy and most of all chocolatey. I always recommend this dessert for elegant dinners.
Chocolate mousse is a dessert made in many restaurants and may seem a complicated , sophisticated recipe. Don’t be afraid to give it a try, it’s not difficult at all. Actually it’s quite easy and fast to prepare and will surely impress your guests.
White and Dark Chocolate Mousse
Moelleux au Chocolat (Chocolate Lava Cake)
- 5.5 oz (150g) dark chocolate
- 3 eggs, separated
- 3 tbsp (50g) butter
- 1/4 cup sugar
- flavors - you choose (rum, orange)
- Melt chocolate over a bain-marie until smooth. Add butter and incorporate until well blended.
- Whip egg whites until foamy with a mixer and gradually add the sugar whipping the whole time until it holds very stiff peaks.
- Beat the yolks with your chosen flavor ingredients, add to chocolate mixture.
- Fold in a spoonful of the whites into chocolate mixture then pour chocolate into the remaining whites and fold gently until well combined.
- Pour the mousse into serving bowls. Wrap with plastic and refrigerate few hours or overnight. Decorate if desired before serving.
- If you don't feel comfortable using raw eggs, you can place the egg yolks with 1 tbsp sugar over a pot with simmering water and stir continuously until the thermometer reads 160F (70C).
- For the egg whites place the whites, sugar and salt in a heat proof bowl. Place over a pan with simmering water (bain-marie). Whisk constantly, for about 5 minutes, or if you have a thermometer until it reaches 160F (71C). Remove from heat and start mixing on high speed for about 5-7 minutes, until glossy stiff peaks form.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Delicious chocolate mousse and very easy to make. I already saved it in my favorite list. I will give your recipe a try soon. Thanks for sharing.
Let’s pretend we are eating this in Paris…
I love your chocolate mousse, and bookmarked it to make it ASAP. So light, fluffy, and decadent. The photo of it is beautiful, as well.
Congratulations on the top 9. I buzzed you:DDD
This looks like a perfect mousse. I like your photograph too. Yum! Congratulations on making the Top 9 tokday on FoodBuzz. Look forward to more from Home Cooking Adventure.
i love anything with chocolate and this mousse is to die for!
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Your blog is lovely! I can’t wait to try this chocolate mousse.
Mmmm, this looks amazing, great picture. I’ve been looking to try a mousse recipe just to use my fresh mint as garnish and I think this is the one I’ll try!
WOW ! this is such an easy recipe !! i just cannot wait to try this !!
This looks amazing! Love the photo styling too.
I bookmarked this and will be making it very soon — it looks delicious!!!
I am concerned about the use of raw eggs in a recipe. Any ideas to keep it safe? Thanks! 🙂
This looks delicious and you make it sound so easy. I can’t wait to try this recipe!
BEST CHOCOLATE MOUSSE I HAVE EVER MADE! THANK YOU! THANK YOU! THANK YOU! This turned out perfect even though I didn’t add a flavor! I am so saving this recipe!!!!!!!
I am so glad Kadence to hear that it turned well for you. My favorite is the one with only chocolate flavor as well, but I wanted people to know that different flavors can be added. Stay in touch, more recipes are about to come 🙂
Thanks for this recipe. I tried it last night the final product turned out good. but i guess its slightly less airy then i was imagining it to be (or more precisely as i was hoping it to be after seeing your video). Could you pinpoint as what I could have done wrong or what i can be careful with while i make it next time.
Moreover, I had also halved the quantity given in ur recipe as last night was just a pilot run before finalising it for the upcoming family get together 🙂
please advise asap.
You just have to be careful on how you fold in the chocolate mixture into the whites so the whites don't deflate. And also it is important to let it chill preferably overnight, this is what also helps being so airy.
I made this last nite. turned out exactly like the picture! sweet, love the texture. I hope one day you could also share a recipe which does not use raw eggs. Thank you so much Ella! I’m a huge fan of this blog 🙂
Thank you so much Rina for your comment.. I am really happy that you enjoyed the recipe… Hope I will be able to post soon a mousse recipe that doesn't use raw eggs
This is look amazing and delicious. But when you say few hours,what do you mean?
4- 6 hours should be just fine.. or even overnight.. hope you will try it out and let me know
I would just like to say what a wonderful website I have discovered. Your recipes and methods are fantastic and the way everything is presented makes it so easy to follow. Thank you so much for using the metric system as well. This helps a lot of confusion about measurements.
Have you used salted or unsalted butter ?
I always like to use unsalted butter. I like to add the salt after so I can control the quantity of salt in my desserts.