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Home » Recipes » Christmas Recipes

Classical French Chocolate Mousse Recipe

Published: Aug 2, 2020 · Modified: Jul 10, 2025 by Chef Dennis Littley

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Have you ever tasted French Chocolate Mousse? I’m talking about real chocolate mousse, not the instant or quick versions that use gelatin or cool whip.

They may make fine cake fillings, but once you’ve had the real thing, there is no substitute for Real Chocolate Mousse.

chocolate mousse in four white  ramekins
Table of Contents:
  • Audio Player
  • Ingredients
  • How to Make Chocolate Mousse
  • Can I add another liqueur to my Chocolate Mousse?
  • What’s the secret to making Whipped Cream?
  • Chef Dennis Tip:
  • Recipe FAQ’s
  • More Dessert Recipes You’ll Love!
  • Recipe: Chocolate Mousse

Audio Player



 

Trust me when I tell you that once you taste this chocolate mousse, you’ll never be satisfied with imitators.

Ingredients

ingredients to make chocolate mousse

Let’s start by gathering the ingredients we need to make Chocolate Mousse. In Chef’s Speak, this is called mise en Place, which translates to “everything in its Place.”

Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

How to Make Chocolate Mousse

Follow along with my simple step-by-step instructions to learn how to make chocolate mousse in your home kitchen.

melting chocolate in a stainless steel bowl with a blue plastic spatula

The first step in making this classical French dessert is melting the chocolate. Using a stainless steel bowl over a pot of simmering water will melt the chocolate easily.

butter added to melting chocolate

Once the chocolate has melted, add the butter to the chocolate and fold it into the melted chocolate. Set aside and let the chocolate cool.

two images showing whipped eggs in mixer bowl and adding sugar to eggs while beating in a stand mixer

Add the egg yolks to the bowl of your mixer and begin to whip them until they have doubled in size. Then, slowly pour the sugar into the yolks in a steady stream. Continue to whip for another minute.

added Kahlua and coffee into whipped eggs

Add the Kahlua and coffee to the whipped eggs.

Can I add another liqueur to my Chocolate Mousse?

You sure can! Some of my other favorite liqueurs to add to chocolate are:

  • Peppermint Liqueur
  • Chambord
  • Frangelico
  • Gran Mariner or Cointreau

**You can also add your favorite extract instead of using liqueurs

two images, one of sabayon in a stainless steel bowl with a wire whisk and one with the sabayon in a stand mixer

Using a double boiler method, whip the mixture over a pot of simmering water until it thickens. **This will also cook the egg yolks.

Transfer the mixture to your stand mixer bowl and whip until it cools (2-3 minutes).

mixer bowl with chocolate being folded into sabayon

When the sabayon has cooled, gently fold in the chocolate. Thoroughly incorporate the chocolate into the sabayon.

**Do this by hand, don’t use an electric mixer.

whipped cream in a mixer bowl with a red rubber spatula

Slowly whip the cream until it forms stiff peaks.

What’s the secret to making Whipped Cream?

The mistake that everyone makes when whipping cream is doing it too quickly. The secret to making whipped cream that lasts for days is to do it slowly.

Start at a low setting and gradually increase the speed of the mixer over 10 minutes. Don’t over-whip the cream or you’ll get butter!

Chef Dennis Tip:

I prefer using heavy whipping cream vs. whipping cream. It holds its shape longer and produces a creamier result. Most heavy cream in grocery stores is 36% but if you can find 40% cream, go for it.

mixer bowl with whipped cream folding into chocolate mixture

Gently fold the chocolate mixture into the whipped cream.

large bowl of chocolate mousse with a blue rubber spatula

After you’ve folded the whipped cream into the chocolate mixture, you’re done.

The chocolate will firm up as it gets colder. It’s best to place the Chocolate Mousse into the serving dishes before it fully sets up.

**The chocolate mousse can be rewhipped if necessary.

four white ramekins of chocolate mousse

The chocolate mousse is perfect on its own or served with berries. But you can also use the mousse to make other desserts:

  • Chocolate mousse pie (pie shell or springform pan)
  • The second layer on a cheesecake
  • Used between layers of a cake

Recipe FAQ’s

What is chocolate mousse made of?

Pudding is usually made with milk and cooked. It’s thickened with cornstarch, which activates when heated with the milk. Mousse is not cooked, but rather thickened by adding whipped heavy cream to the mixture. As the melted chocolate cools, it thickens the mousse, giving it a rich, silky texture. This texture is achieved by folding the cooked egg sabayon into the mousse. Pudding is a semisolid and dense dessert, while chocolate mousse is a lighter and richer treat.

What should I do if the mousse is too thick to serve?

To make the mousse look lighter and airier after refrigeration, re-whip the mousse until it reaches the desired consistency. That will fluff it up a bit and make it easier to serve and more visually appealing.

What kind of chocolate can I use to make mousse?

Traditionally, mousse is made with dark chocolate to achieve that rich taste that only dark chocolate can provide. You can, of course, use milk chocolate or semi-sweet chocolate to make the mousse. Just don’t use baking chips! Baking chips will work, but they contain added ingredients to keep them solid. Use the best bar chocolate you can find.

More Dessert Recipes You’ll Love!

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    Bread Pudding Recipe with Cream Cheese Frosting
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    Easy Crème Brûlée Recipe
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    Best Tiramisu Recipe {step by step}
large bowl of chocolate mousse with a blue rubber spatula

Chocolate Mousse

Chef Dennis Littley
For a truly decadent dessert try my Chocolate Mousse.  This is the real deal, a classic chocolate mousse recipe that will rival the best restaurants in France.  
4.83 from 85 votes
Print Recipe Pin Recipe Listen to the Post
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Dessert
Cuisine French
Servings 12
Calories 511 kcal

Ingredients
 
 

  • 13 oz semisweet chocolate finely cut (milk or bittersweet chocolate can be used)
  • 6 tablespoon unsalted butter softened (3 oz)
  • ½ cup sugar
  • 6 egg yolks
  • ¼ cup strong black coffee or espresso
  • ¼ cup Kahlua **If you can't use alcohol, substitute with black coffee or espresso
  • 3 cups heavy cream

Instructions
 

Chocolate

  • Place the chocolate in a stainless steel bowl, over a pot of simmering water, stir with a rubber spatula as the chocolate melts, if the pan starts to get too hot, remove it from the heat.
  • Continue to stir the chocolate until it has melted completely, then remove from the heat.
  • Cut the butter into 8 pieces and mix it into the melted chocolate until it has been completely absorbed by the chocolate.
  • Set the chocolate aside to cool to room temperature

Sabayon

  • Add the egg yolks to the bowl of your mixer and begin to whip them until doubled in size, then begin to slowly pour the sugar in a steady stream into the yolks. Continue to whip for another minute.
  • Add the coffee and Kahlua to the egg yolk mixture and place your mixing bowl over a pot of simmering water and whisk the yolk mixture until it becomes very thick.
  • When the egg yolks have thickened, continue to whip in your stand mixer until the mixture has cooled.

Combining

  • When the sabayon has cooled, fold it into the chocolate mixture until well blended.
  • Whip the cream in your stand mixer until it holds its shape, then fold it into the chocolate mixture.
    The secret to making perfect whipped cream is to do it slowly. Start at a low speed and increase the speed over 10 minutes until firm peaks have formed.
  • The chocolate mousse will set as it gets colder. Place the mouse in serving dishes berfore it completely chills.
    The chocolate mousse can be re-whipped if it sets before you put it into serving dishes.

Notes

* for an even more intense chocolate flavor, reduce the heavy cream by half, to 1 ½ cups.
For a lighter chocolate flavor use milk chocolate.

Nutrition

Calories: 511kcalCarbohydrates: 29gProtein: 5gFat: 42gSaturated Fat: 25gCholesterol: 196mgSodium: 81mgPotassium: 229mgFiber: 2gSugar: 22gVitamin A: 1195IUVitamin C: 1mgCalcium: 71mgIron: 2mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    4.83 from 85 votes (21 ratings without comment)

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    Recipe Rating




  1. Erin @ Dinners, Dishes, and Desserts says

    December 07, 2011 at 9:03 pm

    Love how food can bring back so many memories! I remember the first time I had chocolate mousse, and have never had something like in since. I am going to have to try this for sure.

    Thanks for sharing the recipe and your stories!

    Reply
  2. Hester aka The Chef Doc says

    December 07, 2011 at 7:43 pm

    5 stars
    Thank you so much for sharing this sweet story with us, Chef Dennis. It’s amazing what sticks with us in our hearts and memories, isn’t it? Thank you Mama Jeanette for this chocolate mousse. If Chef Dennis says it’s the best, then I know it is 🙂 Can’t wait to make it for the holidays!

    Reply
  3. Evelyne@CheapEthnicEatz says

    December 07, 2011 at 6:02 pm

    What a fabulous post to read, felt like I was there. And I truly believe in Mama Jeanette’s last comment. That mousse looks divine!

    Reply
  4. Janet@FCTC says

    December 07, 2011 at 6:01 pm

    What a wonderful story, Dennis. I love hearing about the things that shaped other food lovers.

    I also love chocolate mousse and this looks amazing!

    Reply
  5. Stephanie @ Eat. Drink. Love. says

    December 07, 2011 at 3:44 pm

    Great story, Chef! You are right, the pre-mixed chocolate mousse just doesn’t even compare to real chocolate mousse like this!

    Reply
  6. Christine says

    December 07, 2011 at 11:57 am

    Hey Dennis, your Best Chocolate Mousse is a Recipe Guessing Game on Knapkins. Think your friends can win? http://knapkins.com/guess_games/953?source=blog

    Reply
  7. Boulder Locavore says

    December 07, 2011 at 11:55 am

    5 stars
    I began to read this on my phone and could not wait to get home to finish reading. I love this story Dennis. Such warmth and depth. Great to know more about your culinary background and such great imagery it evoked. Also I agree with Mama J; you can taste love in food so remembering recipes from your heart is a sure road to the gift of beautiful food. Loved this.

    Reply
  8. mangiabella says

    December 07, 2011 at 10:52 am

    more profound wisdom from Mama Jeanette…I truly love sharing these memories with you. Chocolate mousse happens to be my all time favorite dessert next to tiramisu…they may be tied for first….but my grandfather who passed away in the early 80’s always made chocolate mousse for me, a memory I treasure. I can’t help but smile at how Mama Jeanette imprinted your heart in ways that has changed you forever….we really do impact the people we encounter in our lives in powerful ways, sometimes in small ways, sometimes in big ways, let us always be mindful of that!

    Reply
  9. Mary says

    December 07, 2011 at 10:39 am

    This sounds truly heavenly and the story behind it makes it that much more special. I must confess; it never occurred to me that mousse could, and quite possibly should, be made without gelatin. I make a pumpkin mousse each year for my husband and I’ve never thought to make it any other way. Can I use your sabayon instructions with any kind of mousse? Or would it need to be adjusted for different flavors and ingredients? I can hardly wait to try this method. Thank you again for sharing another great recipe with all of us.

    Reply
    • Chef D says

      December 07, 2011 at 12:05 pm

      hi Mary

      a sabayon can be used for any type of mousse, you can just use what ever flavor liquid you need instead of the coffee and kahlua.
      while it does not need gelatin, I might be inclined to still use some with berries or anything that weeps, especially if i was using it as a cake filling.

      I’ve used the sabayon to make my tiramisu, and it is by far the best tiramisu I’ve ever had, and it holds up for days without breaking down.
      Dennis

      Reply
      • Mary says

        December 08, 2011 at 5:50 pm

        Thank you so much for the reply. I can hardly wait to try it!

  10. anne says

    December 07, 2011 at 10:38 am

    5 stars
    there is NOTHING better than a great chocolate mousse!! NOTHING…anne

    Reply
  11. Kiri W. says

    December 07, 2011 at 10:35 am

    Okay, I *have* to contest that! 😉 My aunt makes the best chocolate mousse in the world, with dark chocolate. Oh lord.
    That said, yours looks amazing, and I *love* the addition of kahlua! I absolutely agree that “real” chocolate mousse shouldn’t have any whipped cream or gelatine, it just can;t compare. Wonderful recipe!

    Reply
  12. Jen says

    December 07, 2011 at 10:33 am

    I didn’t realize real chocolate mousse had no gelatin. Awesome post.

    Reply
  13. Jacqueline - The Dusty Baker says

    December 07, 2011 at 10:12 am

    5 stars
    Wow, Chef, that’s a gorgeous recipe and a beautiful story. I’m tearing up a bit here.

    Reply
  14. Jen says

    December 07, 2011 at 10:05 am

    What a beatiful story! You certainly did her justice with this one!

    Reply
  15. Nicole, RD says

    December 07, 2011 at 8:25 am

    I think they serve Kahlua and heavy cream in place of skim milk in heaven. And mousse…chocolate mousse. That’s what’s for dessert every night 🙂 It looks HEAVENLY!

    Reply
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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