This chocolate mousse recipe is easy to make and delicious. Rich, silky, and smooth, this chocolate mousse is pretty to serve, and a treat to eat.
Easy Chocolate Mousse
Chocolate Mousse! Mousse au chocolaté! However you want to say it, it’s divine. I used to be afraid to make it. I don’t know why it scared me, it just seemed like a dessert you only should eat in Paris or at fine parties, not a dessert you make at home.
Well, I decided to be brave and give it a try and guess what? It’s not scary at all! This chocolate mousse recipe is actually really easy, almost too easy! Now, I know I can make chocolate mousse at home. This could be dangerous because this chocolate mousse is DIVINE!
Three Ingredient Chocolate Mousse
You only need three ingredients to make this chocolate mousse, I told you it was EASY!
You can also add a pinch of course salt if you want. I love the hint of salt with the sweet chocolate. And of course feel free to top the chocolate mousse with whipped cream!
Pro tip-make sure you use the BEST chocolate for this recipe. Splurge on the good stuff because it will make a difference in the overall taste of the chocolate mousse. I like to use bittersweet or semisweet chocolate.
Date Night or Any Night Chocolate Mousse
I made this dessert for date night and we both loved it! You can get all romantic and share a mousse, but I wanted my own. I didn’t want to share..ha!
The chocolate mousse is rich, silky, and smooth. I topped it off with whipped cream and chocolate shavings. It is pretty to serve and a treat to eat! You could also serve with fresh raspberries. This chocolate mousse is the perfect dessert for Valentine’s Day, holidays, or any special occasion. You can also make it just because, chocolate is always a good idea!
You can’t go wrong with this classic French dessert…and chocolate is always a good idea!
If you like this chocolate mousse recipe, you might also like:
Easy Chocolate Mousse
- 7 oz bittersweet or semisweet chocolate finely chopped
- 3 tablespoons water
- 4 large eggs at room temperature, separated
- Pinch of coarse salt
- Combine the chocolate and water in a heatproof bowl set over a pan of barely simmering water. Heat until the chocolate is almost completely melted, stirring occasionally. Remove the bowl from the heat and stir until the mixture is smooth. Set aside and let cool to near room temperature.
- In a clean, dry bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and the salt. Whip on medium-high speed until stiff peaks form. They should be thick and smooth.
- Stir the egg yolks into the cooled chocolate mixture. Add one third of the whipped egg whites to the bowl with the chocolate and fold gently to lighten up the mixture. Fold in the remaining egg whites gently with a spatula just until no visible streaks are left.
- Portion the mixture into 4 individual serving dishes (or 2 larger serving dishes, for a romantic, share-friendly dessert). Cover with plastic wrap and refrigerate at least 3 hours. Serve with freshly whipped cream and chocolate shavings, if desired.
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
I saw Les Mis on Broadway when I was 12, and I was hooked. I have listened to the same disc set I bought on Broadway of that performance for the past 22 years! My mom and I went and saw the movie, and I’m itchin’ to buy it 🙂
Paired with y’all’s chocolate mousse… (swoon)
<3 hugs, love
I’m pretty sure I’d be happy curled up watching a movie with some of this!!
Easy chocolate mousse? I could see this being very dangerous 😉
I wish I had a giant bowl of this to cry into when I was watching les mis last week!
This looks awesome! David Lebovitz has amazing stuff in his cookbooks/blog. You photos are beautiful!
I haven’t seen Les Mis, and your post has made me determined to go! And the mousse, AHmazing!
What a fun date idea! Love it, and love this easy mousse too!
Les Mis was just fantastic! And this mousse looks so good! Such a perfect dessert that isn’t too heavy.
Josh sat right next to Chuck? Cool!! And my girls would scramble for a dish of this mousse – beautiful!
This looks so decadent and seems super easy to make! Yum!
You know, I used to think the same thing about mousse, that it was fancy and hard to make! I’ve been looking for good mousse recipes, so this one is definitely going to my to-try list!
In French, there is no accent or final “e” in “chocolat”; so it is “mousse au chocolat”. It looks yummy and so simple to make, though!
THIS WAS A DELICIOUS SUCCESS. EASY, SIMPLE, GLUTEN FREE AND GREAT TO SHARE!!!!! Thank you 🙂
Thanks so much for pairing up with us!! This dessert is divine and the perfect way to enjoy Les Mis:)
You ain’t lying Maria! This is the easiest chocolate mousse EVER! I need to see les mis! It is spectacular on broadway, so I must see it on DVD! I missed it in the theaters.
I agree when you say it seems scary. I absolutely adore chocolate mousse, the flavor, the texture mhm everything! It’s just all so good but I’m always scared to try to make it. I’m looking forward to trying this recipe out since it seems so easy, I think I’m always scared I won’t be satisfied with the flavor or the texture. Last time I tried I over did it and it was a mess! Hope this turns out well, thanks for the recipe!!(:
I just made this mousse and have my fingers crossed to see how it’ll turn out once it’s chilled!
This is my first time making mousse, and I am by no means an expert on French desserts and techniques, this has been my experience (feedback is welcome!):
I was very worried trying this dessert, because water and chocolate mixtures have wrecked previous desserts before, BUT I had chocolate that had been laying around for a while (crazy, I know) and some extra time on my hands so I figured, “Why not?”
Going in, I knew that I wouldn’t have the perfect mousse because I was dealing with old chocolate that wasn’t of great quality, I mixed different types of dark chocolate because I didn’t have 7 oz. of any one type (I used mostly 70%, some 85%, and a little 55%) — and despite all these different chocolates being mixed, I’m still pretty sure that it didn’t add up quite to 7 oz. I kept on stirring the mixture while it was melting, but from the beginning it was very thick, I don’t have a Tbs measure, so I did it with a tablespoon utensil and added a little more — but it was still thick. I was too afraid to tinker with the mixture so I left it aside.
Then came the eggs. I’m usually good with egg separation but the last egg yolk accidentally broke and leaked just a tad bit into my egg white bowl. I whipped the eggs for quite a while until it was glossy white, it formed white peaks but they weren’t as high and as stiff as when one would be making meringue.
Mixing the yolks with the chocolate did loosen up the thick texture of the chocolate, but not enough. So when I added the egg whites, it was impossible to gently fold them into the chocolate mixture. Unfortunately I did have to stir — again, it helped lighten the texture, but I know the stirring vs. the folding will have taken away from the lightness that mousse is supposed to have.
Final product resulted in a pretty thick mixture that looks a little grainy (probably because it’s just so thick) but is smooth in the mouth. As I was cleaning up, I licked some of the mousse mixture from the bowl and it tasted like I was eating melted chocolate — which is fine by me, just not exactly light and silky like how mousse is supposed to be. :/
Lastly, I do feel like this mousse needed a little added sugar. I don’t know if this was because I was dealing mostly with 70% + chocolate, but by the end I didn’t know how to add the sugar without the making the mousse grainy.
This is gorgeous, and I love how easy it is! Pinning and sharing on my Facebook page! 🙂
Don’t you have to cook the egg yolks? Did I miss something here?
You ought to be a part of a contest for one of the greatest websites on
the web. I will recommend this blog!
Just made this yesterday and it was so rich & delicious! Haven’t had a great mousse like that since I lived in France! Thanks so much, didn’t realize it was that easy.
Great recipe!!! I was stuck on the egg beating part for a bit (never tried it before!) but once I got that figured out, it was a piece of cake!! And so delish!!! I scooped it into mini martini glasses for a party and added extra creamy whipped cream on top, and it was a hit!! I used bittersweet ghirardelli chocolate, which made the mousse very rich! I will definitely make it again!
I was wondering if I could substitute cocoa powder for the chocolate… I’m assuming the chocolate mentioned in the recipe is from a bar?
I haven’t tried the recipe with cocoa, only chopped chocolate.
Has anyone actually made this??? I would like to try for a dinner party
The third step is pretty unclear. Clarify please? Sounds like a delicious recipe.
Bad recipe. The mousse was chunky and bitter, not light or fluffy at all. Very disappointed.
I’m new to baking, so please help. I’m having trouble with the first sentence of your directions. I’m not even joking. “Combine the chocolate and water in a heatproof bowl set over a pan of barely simmering water. ” What do you mean? Do you mean to say that you simmer water, and then put a bowl into the water, with chocolate and *other* water in that bowl?? I know I must sound stupid, but I’ve never heard of putting a bowl of ingredients into simmering water.
OMG, this was so easy and so delicious! And with egg whites,mits healthier than the ones with cream. Gluten free always works for me too. Better than ice cream on a hot summer da. Thanks.
This is horribly written. It says to combine the chocolate and 3tbs of water in a heatproof bowl thats over simmering water. But chocolate and water ARENT supposed to touch, which caused me to ruin 7oz. Of great chocolate. Now I learned my lesson, and I’m very disappointed
I am soooooo pleased with this recipe. I tried it on a whim, and it worked out great! I was a little skeptical about no heavy cream being in the recipe, but I was immeadiatly reassured whaen it started to come together. I have tried so many (we’re talkin’ 6 or 7) chocolate mousse recipes, and none were quite as chocolaty or quite as fluffy as this one. Thank you so much! You guys really have talent!!
can i use Cream?
Or coco? TIA
It’s a piece of shit don’t try this recipe
My chocolate mousse came out runny.
Ok so what if I use milk instead of water and add a splash of vanilla.
This looks perfect for this February 14. One question. Can it chill over night?
I made this today and it’s very good. My only concern are the raw eggs in it.
So, I had the same problem others had. When I combined the egg yolks and room temp melted chocolate, it was grainy and thick. Folding the first half of the whipped egg whites was impossible, so I did the following.
I used my beaters to mix (on high) the chocolate, yolks, and half of the whites.
Then I warmed up about 2-4 Tablespoons of milk.
After the milk was warm I slowly poured it into my chocolate/yolk/whites mix and used my mixer on high until it was perfectly smooth.
I then folded in the remainder of the egg white with a spatula.
The mousse was light, fluffy, and delicious.
I also made this sugar free by using Lily’s milk chocolate(it’s sweetened with stevia but has zero weird after taste) and a tsp. of liquid monk fruit.
This is one of my very favorite chocolate mousse recipes and so easy to make! I’m also lactose intolerant, so this is perfect. Such a keeper!
Easy recipe and with no added sugar great for diabetics and people intolerant to gluten
See More Comments