Whip up this rich and indulgent chocolate mousse with only 5 ingredients including dark unsweetened chocolate, eggs, sugar, heavy cream, and vanilla extract.

Why this recipe works

Easy and decadent is just how we like our desserts. Much like our beloved French silk pie recipe, this chocolate mousse is creamy, rich, and airy. It’s a beautiful dessert for serving individual portions to guests, and it always makes a statement.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

EGGS – This recipe does use raw eggs, as a real mousse would. You can certainly replace them with pasteurized eggs if you have concerns or if you are pregnant. See this link on how to pasteurize eggs at home.

CHOCOLATE – We used 100% cacao, unsweetened chocolate. Use baking chocolate, found in the baking aisle at the grocery store for this recipe. You may substitute with milk chocolate for a much sweeter taste, a bar of semi-sweet chocolate, or a bittersweet at whatever percentage you prefer like 60% or 70%. You will get a much richer flavor out of the higher percentages of chocolate.

How to Make Chocolate Mousse

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Finely chop the chocolate and set aside.
Separate the egg yolks and egg whites into two large bowls. In one bowl use a hand mixer to beat the yolks and sugar together for about 3 minutes on high until light yellow and a bit fluffy.
In the second large bowl, beat the egg whites with a hand mixer until stiff white peaks are formed.
On the stovetop over low, heat 1 cup of the heavy whipping cream, stirring contstantly until warm. Do not boil. Add the chopped chocolate and stir with a whisk until fully combined, plus another couple minutes to allow for thickening into a chocolate ganache. Remove from heat and allow to cool to just over room temperature.
Drizzle the chocolate mixture into the egg yolk mixture while whisking to prevent clumping. Stir in the extract. Fold in the egg whites. Refrigerate for one hour.
Whip the remaining heavy whipping cream, into whipped cream. After the hour of refrigeration, fold the whipped cream into the chocolate mixture and pour into choice of serving dishes or cups. Refrigerate for another 3 hours.
Serve with fresh whipped cream and chocolate shavings.

Frequently Asked Questions & Expert Tips

Can I make chocolate mousse ahead of time?

Yes, absolutely. You can make this chocolate mousse a day in advance and store it in the refrigerator, covered, until you are ready to serve. Some prefer to make their mousse a day in advance so it has adequate time to set in the refrigerator.

How long does it keep?

Chocolate mousse will keep well in the refrigerator for up to 3 days. Cover it tightly with plastic wrap when storing.

Serving Suggestions

Chocolate mousse speaks for itself with its fluffy and airy chocolate base, but adding a few touches to the top makes for an even prettier presentation. Garnish with whipped cream and chocolate shavings. Serve chilled and enjoy!

More Dessert Recipes

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!