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Chocolate Mousse: The Silky-Smooth Dessert Everyone Loves

When it comes to decadent desserts, few treats can rival the luxurious simplicity of chocolate mousse. Light yet rich, smooth yet deeply chocolatey, this French classic has earned its place as a beloved go-to for dinner parties, date nights, or just a well-deserved indulgence.

The beauty of chocolate mousse is that it feels gourmet — yet it’s surprisingly easy to make at home with just a handful of ingredients. Whether you serve it in elegant glasses, spoon it into tart shells, or layer it in trifles, chocolate mousse delivers a satisfying bite of heaven every time.

What Is Chocolate Mousse?

“Mousse” is the French word for “foam,” and this dessert truly lives up to the name. Made by folding whipped cream or beaten egg whites into melted chocolate, mousse has a pillowy, airy texture with a deep, rich flavor. It’s creamy, dreamy, and oh-so-satisfying.

Classic Chocolate Mousse Recipe

Ingredients:

• 200g (7 oz) high-quality dark chocolate (around 60–70% cocoa)
• 3 large eggs, separated
• 1/4 cup (50g) granulated sugar
• 1 cup (240ml) heavy whipping cream
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Melt the Chocolate

Break the chocolate into pieces and melt it gently in a heatproof bowl over a pot of simmering water (double boiler method). Stir occasionally until smooth, then set aside to cool slightly.

2. Whip the Egg Whites

In a clean mixing bowl, beat the egg whites and a pinch of salt until soft peaks form. Gradually add the sugar and beat until glossy and stiff.

3. Whip the Cream

In a separate bowl, whip the cream with vanilla until soft peaks form. Keep it chilled.

4. Add Egg Yolks to Chocolate

Once the chocolate has cooled to lukewarm, stir in the egg yolks one at a time. It should become smooth and slightly thicker.

5. Fold It All Together

Gently fold the whipped cream into the chocolate mixture until combined. Then carefully fold in the whipped egg whites in batches, being careful not to deflate the mixture. Use slow, sweeping motions for a light, airy texture.

6. Chill and Serve

Spoon the mousse into individual cups, ramekins, or glasses. Refrigerate for at least 2 hours (or overnight) to set.