Chocolate Mousse

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Chocolate Mousse - Andrea Meyers

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There is something romantic about mousse. Perhaps it’s the chocolate or the combination of light airiness and rich flavor, but whatever it is I think chocolate mousse makes a perfect treat for Valentines or any other romantic occasion.

The first time I made this mousse was by special request of my friend Rose. It’s her favorite dessert and she loaned me her copy of Julia Child’s The Way to Cook so I could make this for her. It was the first Julia Child recipe I ever made and after tasting the rich, decadent chocolate I knew this would be my go to recipe for chocolate mousse. I decided I needed my own copy of this informative cookbook and it’s now one of my favorites.

I have made some minor modifications to suit my taste. Child’s recipe calls for sweet or semisweet baking chocolate, but I use a mix of semisweet and bittersweet. She also said to put the mixing bowl on ice when whipping the cream, but I cheat and chill the bowl in the refrigerator instead. Once it’s made, the mousse needs several hours to chill, so plan ahead, but it’s well worth the wait. The recipe makes enough for up to eight servings, so I’ve included instructions to make it for two.

RAW EGG WARNING: You should take care to use the freshest available eggs and make sure that they are stored properly.

Chocolate Mousse - Andrea Meyers


Adapted from The Way to Cook, by Julia Child.

Makes 6 to 8 servings.


2 to 3 quart pot
stand mixer with whisk attachment or a hand mixer and large bowl
extra mixing bowl, chilled (I put it in the refrigerator about 30 minutes ahead of time.)
serving bowls or martini glasses


4 ounces (113 g) semisweet baking chocolate
4 ounces (113 g) bittersweet baking chocolate
1/4 cup (60 ml) strong coffee
3 ounces (6 tablespoons/85 g) unsalted butter, softened
3 eggs, separated, at room temperature
2 cups (480 ml) heavy cream, divided
1/4 cup (33 g) confectioners sugar, sifted


1. CHOCOLATE: Break up the chocolate into pieces and put into the pot with the coffee. Heat on low, just until the chocolate melts and can be stirred together. Add the butter and whisk it in as it melts. Beat in the egg yolks one by one. Set aside.

2. WHIPPED CREAM: Bring the chilled bowl out and pour in 1 cup of the heavy cream. Whisk the cream until it is soft and clings to the whisk, but not stiff. Set aside.

3. EGG WHITES: In the bowl of the stand mixer (or in large bowl with hand mixer) beat the egg whites until you have soft peaks. Continue to beat while adding the confectioners sugar a spoonful at a time, until you have stiff shiny peaks.

4. ASSEMBLE: Drizzle the chocolate down the sides of the bowl with the egg whites and fold them together. When they are almost blended, fold in the whipped cream.

5. Spoon into servings bowls or martini glasses. Cover and chill for several hours.

6. WHIPPED CREAM: Chill the clean mixing bowl again. Pour in the remaining 1 cup of heavy cream. Whisk until you have soft peaks. Pipe through a pastry bag or dollop with a spoon onto the chilled mousse and serve.

Making Just for Two

1-1/2 ounces (43 g) semisweet baking chocolate
1-1/4 ounces (35 g) bittersweet baking chocolate
1 tablespoon (20 ml) strong coffee
1 ounce (2 tablespoons/28 g) unsalted butter, softened
1 egg, separated, at room temperature
2/3 cup (160 ml) heavy cream, divided (1/3, 1/3)
1 tablespoon (11 g) confectioners sugar, sifted

More Ideas For Valentine’s Day

Andrea's Recipes - Mexican Hot Chocolate Fondue Andrea's Recipes - The Daring Bakers Make Bostini Cream Pie Andrea's Recipes - Milk Chocolate and Caramel Tart

More Mousse Recipes From Around the Blogs

Simply Recipes – Strawberry White Chocolate Mousse

Tartlette – Cashew Gateau with Coffee Cardamom Mousse

David Lebovitz – Chocolate-Espresso Mousse Cake

Dessert First – Maple Star Anise Mousse


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  1. says

    I don’t like making anything for Valentine’s day, that’s the only day of the year where I can go out and not cook! LOL I love your pictures, they made me hungry for something sweet :-p

  2. says

    That’s brilliant to have it for two! I’ll just have to remember to save that tablespoon of coffee from the morning.
    When I was pregnant the first time I experienced what I called my Chocolate Week. It seemed for about 10 days I just wanted to eat chocolate. That was my first time making mousse.

  3. says

    we had chocolate mousse for VDay too – I followed a recipe that cooked both the yolks and whites, which nearly led to two cooking disasters (curdled custard and overcooked sugar syrup). Fortunately, it worked out in the end.

    A good chocolate mousse is so enjoyable – thank you for sharing this much easier recipe!

  4. says

    This looks like a completely decadent and luscious dessert… the kind I’m supposed to be avoiding during my healthy lifestyle kick! I love to live vicariously through the food blogs. I can *almost* taste it!!

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