• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Chef Dennis
  • Recipe Index
  • My Recipes
  • On the Road
  • About
    • Contact
    • Privacy Policy
    • Disclosure Policy
    • Cookie Policy
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Recent Recipes
  • Holiday Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Ask Chef Dennis » Recipes » Dessert Recipes » Chocolate Dessert Recipes » Classical French Chocolate Mousse Recipe

    Classical French Chocolate Mousse Recipe

    Published: Aug 2, 2020 · Modified: May 29, 2021 by Chef Dennis Littley · 251 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

    767 shares
    • Share
    • Tweet
    • Yummly
    4.81 from 76 votes
    Jump to Recipe Print Recipe
    Pinterest image for Classical French Chocolate Mousse

    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

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

    What ingredients do I need to make Real Chocolate Mousse?

    ingredients to make chocolate mousse

    Let’s start by gathering the ingredients we need to make Chocolate Mousse. In Chef Speak this is called the Mise en Place which translates into 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.

    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 doubled in size, then begin to slowly pour the sugar in a steady stream into the yolks. 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 fold the chocolate into the sabayon. Completely 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 whipped cream that will last for days is doing it slowly.

    Start out at a low setting and gradually turn up 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 the colder it gets. 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 by itself, or served with berries. But you can also use the mousse to make other desserts:

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

    If you love desserts, you may also like these recipes:

    • Chocolate Mousse Cake
    • Tiramisu
    • Restaurant Style Cheesecake
    • Chocolate Fudge Cake

    Did you make this? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

    large bowl of chocolate mousse with a blue rubber spatula
    Print Recipe Save Saved!
    4.81 from 76 votes

    Chocolate Mousse

    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.  
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Course: Dessert
    Cuisine: French
    Servings: 12
    Calories: 511kcal
    Author: Chef Dennis Littley

    Ingredients

    • 13 oz semisweet chocolate finely cut (milk or bittersweet chocolate can be used)
    • 6 tbsp 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
    US Customary – Metric
    Prevent your screen from going dark

    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: 511kcal | Carbohydrates: 29g | Protein: 5g | Fat: 42g | Saturated Fat: 25g | Cholesterol: 196mg | Sodium: 81mg | Potassium: 229mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1195IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

    More

    • Chocolate Ganache Truffles and Treats for Valentines Day
    • Semi-Sweet Chocolate Pate and White Chocolate Pate Recipes
    • The Best Ooey Gooey Black Bottom Praline Brownie Bar Recipe

    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Betty Ann @Mango_Queen

      December 12, 2011 at 8:10 pm

      5 stars
      I guessed the game, I knew it was Chocolate Mousse! What a simple recipe, yet it looks delish. What’s my prize, Chef Dennis? Thanks for sharing!

      Reply
    2. Chef D

      December 11, 2011 at 10:38 pm

      Thanks Lisa!

      Reply
    3. Emily @ Life on Food

      December 11, 2011 at 6:22 pm

      You have some wonderful memories. I love it when you share them. Chocolate mousse is a thing of beauty.

      Reply
    4. Dave Yuhas

      December 10, 2011 at 2:02 pm

      Why ruin choc mousse with coffee, fergawdsake? Not everyone is a slave to Starbucks.

      Reply
      • Chef D

        December 10, 2011 at 6:13 pm

        hi Dave

        coffee goes so well with chocolate and also enhances the chocolate flavors, the kahlua actually added more coffee flavor than the straight coffee ever would, and I like how it tastes together.
        As for a slave to starbucks, no one that actually enjoys coffee would ever stop there.

        Dennis

        Reply
        • Emily

          February 02, 2013 at 4:22 pm

          But if someone cannot have coffee…what do you suggest as a substitute in this recipe? It looks great & it is gluten free, so I hope you have a good idea for a sub.

        • Chef D

          February 02, 2013 at 4:50 pm

          hi Emily
          you could use a raspberry liquor as a substitute or use decaf if caffeine is the issue. Coffee just enhances the chocolate flavor but is in no way a deal breaker if you just leave it out altogether. That may be the best choice if your worried about it, that way the chocolate will be the star of the show. Let me know how it turns out!

    5. Heather

      December 09, 2011 at 9:17 am

      Looks amazing! I have never tried making real mousse before, but this one goes on the list.

      Reply
    6. Alyssa

      December 08, 2011 at 11:45 pm

      Love chocolate mousse and this one does look like the best ever!

      Reply
    7. Pam

      December 08, 2011 at 8:21 pm

      Great story… it sounds like Mama Jeanette is quite a lady! The mousse looks so light, fluffy, and decadent. My husband loves mousse… I’ll be making this for him soon.

      P.S. Thanks for your help today.

      Reply
    8. GrabandgoRecipes

      December 08, 2011 at 3:40 pm

      5 stars
      Fantastic recipe and beautiful picture!!! Thanks for sharing the recipe and your stories!

      Reply
    9. Liz

      December 08, 2011 at 6:33 am

      Just stunning!!!! And I’m delighted to have another mousse recipe to try 🙂 This may be our Christmas dessert!

      Reply
    10. Amalia

      December 08, 2011 at 1:00 am

      This looks insanely delicious! Rich, smooth, chocolate, who could resist? I definitely could eat a big bowl of this! Great recipe Chef 🙂

      Reply
    11. Erin @ Dinners, Dishes, and Desserts

      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
    12. Hester aka The Chef Doc

      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
    13. Evelyne@CheapEthnicEatz

      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
    14. Janet@FCTC

      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
    15. Stephanie @ Eat. Drink. Love.

      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
    16. Christine

      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
    17. Boulder Locavore

      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
    18. mangiabella

      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
    19. Mary

      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

        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

          December 08, 2011 at 5:50 pm

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

    20. anne

      December 07, 2011 at 10:38 am

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

      Reply
    « Older Comments
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar


    I'm Chef Dennis and Welcome to my Culinary Journey where I share my Restaurant-Style Recipes & Travel Adventures. My goal in sharing my recipes and cooking tips is to make you feel more comfortable in your kitchen, and help you find the joy of cooking! 

    More about me →

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Fan Favorites

    • Easy Chicken Parm Recipe
    • Ultimate Grilled Chicken Sandwich
    • How to Make Restaurant Style Oysters Rockefeller
    • German Bee Sting Cake (Bienenstich) Recipe
    • How to make Restaurant-Style Seafood Soup
    • Restaurant Style Veal Parm Recipe
    • Best Restaurant Style Chicken Salad
    • Cannoli Cream Cake

    Featured In

    logos of all the places chef dennis has been featured

    Popular Posts

    • Authentic Guinness Beef Stew Recipe
    • Maryland Style Jumbo Lump Crab Imperial
    • German Bee Sting Cake (Bienenstich) Recipe
    • How to Make Restaurant Style Oysters Rockefeller
    • How to Grill a Steak House Style Ribeye Steak
    • Oven Roasted Rack of Pork – Restaurant Style Dinner

    Most Popular Posts

    Footer

    ↑ back to top

    INFO

    • Privacy Policy
    • Disclosure Policy
    • Cookie Policy
    • Accessibility Policy

    SUBSCRIBE

    Sign Up Today and start getting my easy-to-make restaurant-style recipes!

    CONTACT

    • About
    • Contact

    © 2009-2022 · Ask Chef Dennis · Privacy Policy · Accessibility Statement

    Proud Member of:
    Mediavine Publisher Network
    767 shares
    • 236