Homemade chocolate mousse is proof that simple ingredients can turn into something truly special. With the pure flavor of real chocolate and its smooth, velvety texture, this mousse strikes the perfect balance between rich and light. You need just 6 ingredients and there’s no baking required. This is a wonderful make-ahead dessert recipe!
Like crème brûlée, tiramisu, or chocolate soufflé, chocolate mousse sounds like something only a restaurant pastry chef could make, but it’s surprisingly approachable in your home kitchen.
Made with just a handful of simple ingredients, it delivers big chocolate flavor and a cloud-like texture that melts on your tongue. It’s decadent but not heavy, and deeply chocolatey without being overly rich or sweet.
And while it’s elegant enough to serve at a dinner party, it’s also easy enough for a beginner to manage.
Serve it plain, topped with whipped cream, or finished with fresh berries and chocolate shavings. However you dress it up, this is one of those desserts that makes people pause mid-bite and say, wow—you made this?
Why You’ll Love This Recipe:
- Ultra-smooth and velvety texture
- Pure chocolate flavor from real chocolate
- Only 6 ingredients
- No baking required
- Naturally gluten-free recipe (but always check ingredient labels)
- Perfect make-ahead dessert for entertaining
You Only Need 6 Ingredients
- High-Quality Chocolate: Use semi-sweet or bittersweet chocolate bars. Look for them in the baking aisle of the grocery store, near the chocolate chips. Baking chocolate is typically sold in 4-ounce bars (you’ll need 2). I like Ghirardelli and Baker’s brands.
- Heavy Cream: This is combined with the chocolate to make chocolate ganache first. Have some heavy cream left over? Make some whipped cream for topping the mousse when you’re ready to serve dessert!
- Egg Whites: A main component of the meringue. You’ll cook these on the stove so you don’t have to worry about consuming raw eggs.
- Sugar: Granulated sugar is cooked with the egg whites to sweeten the meringue. You don’t need much; this mousse isn’t overly sweet.
- Cream of Tartar: Key for getting the meringue to whip into those glossy peaks.
- Salt: Just a pinch, to make the chocolate flavor pop.
In Photos: How to Make Chocolate Mousse
There are many ways to make chocolate mousse, from traditional French pastry-kitchen methods to streamlined approaches designed for home cooks. Today’s version uses approachable steps, and a process that works beautifully in home kitchens. It still delivers that signature airy texture and rich chocolate flavor—just with a simpler method.
If you’ve ever made this sky-high chocolate mousse pie, which I also included in my cookbook, Sally’s Baking 101, this process will seem familiar, but today’s homemade chocolate mousse is even simpler. 🙂
First, melt the chocolate with the cream. You are essentially making chocolate ganache, though the ratio of chocolate to cream is a bit different for the mousse.
Prepare the meringue base. Whisk (constantly!) the egg whites, sugar, cream of tartar, and salt in the top pot of a double boiler, or a heatproof bowl set over a pot of boiling water. Cooking the egg whites to a temperature of 160°F (71°C) kills any bacteria so you don’t have to worry about raw eggs.
Whip the meringue. You want to reach the point of stiff, glossy peaks—just like when we make marshmallow creme, Swiss meringue buttercream, or pavlova. If you turn the mixer’s whisk attachment upside down, the peaks shouldn’t droop at all.
Fold the chocolate ganache and meringue together. This will take quite a few turns of your spatula. Take your time here and fold gently—it will come together, I promise!
Pipe or spoon into dessert cups. For the pictured mousse, I used Ateco 808 large round piping tip. This recipe makes enough mousse for 4–6 servings, depending on the size of your dessert glasses (or ramekins or jars).
Then, you’ll simply refrigerate until the mousse has set and is luxuriously spoonable, at least 4 hours, or overnight.
Garnish and serve. Whipped cream, chocolate curls or shavings, raspberries, fresh mint… all simple garnishes that make for an elegant presentation!
Success Tips for Perfect Chocolate Mousse
- Use quality chocolate. This is the primary flavor so it really shines through.
- Fold gently and patiently. This keeps the texture airy and smooth.
- Chill for at least 4 hours for best consistency.
If you’re looking for a dessert that’s elegant, timeless, and guaranteed to impress, this homemade chocolate mousse is it!
Homemade Chocolate Mousse
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours, 45 minutes
- Yield: 4-6 servings
- Category: Dessert
- Method: Cooking
- Cuisine: French
Description
Homemade chocolate mousse is proof that simple ingredients can turn into something truly special. With the pure flavor of real chocolate and its smooth, velvety texture, this mousse strikes the perfect balance between rich and light.
Ingredients
- 8 ounces (226g) semi-sweet chocolate, finely chopped (two 4-ounce bars)
- 2/3 cup (160g/ml) heavy cream
- 4 large egg whites* (120g)
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon cream of tartar
- pinch of salt
Instructions
- Place chopped chocolate in a medium heatproof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour over chocolate, then let it sit for 2–3 minutes to gently soften the chocolate.
- With a metal spoon or small silicone spatula, slowly stir until completely combined and chocolate has melted. Set aside to slightly cool.
- Place egg whites, sugar, cream of tartar, and salt in a heatproof bowl. Set bowl over a saucepan filled with 2 inches of simmering water. Do not let the bowl touch the water. (You can use a double boiler if you have one.) Whisk constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and appear frothy on top. To test that it’s ready, you can use your finger or an instant-read thermometer. Lightly and quickly dip your finger (it’s very hot, be careful) and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).
- Remove from heat and pour into a heatproof mixing bowl. (No need to let it cool down before continuing.) Using a handheld or stand mixer fitted with a whisk attachment, whip on high speed until stiff glossy peaks form, about 7 minutes.
- Pour the chocolate ganache into the meringue and gently fold together with a silicone spatula until completely combined.
- Spoon or pipe the mousse into dessert dishes, ramekins, or jars. Refrigerate for at least 4 hours or up to 48 hours. After about an hour in the fridge, cover the mousse.
- Top with whipped cream, chocolate curls, raspberries, and/or fresh mint to serve.
Notes
- Make-Ahead Instructions: Because this mousse needs to chill for several hours or overnight, it’s perfect for making a day or two ahead of time. Freezing leftovers is a great idea—simply allow to thaw overnight in the refrigerator before enjoying. Or enjoy frozen!
- Special Tools (affiliate links): Glass Mixing Bowls | Saucepan | Double Boiler | Whisk | Instant-Read Thermometer | Electric Mixer (Handheld or Stand)
- Chocolate: I recommend using pure chocolate baking bars, in either semi-sweet or bittersweet. You can find them right next to the chocolate chips in the baking aisle. They are sold in 4-ounce (113g) bars. I like Baker’s or Ghirardelli brands.
- Egg Whites: The egg whites are gently cooked in step 3 to 160°F (71°C), which is considered safe to eat. You can use a candy thermometer or instant-read thermometer to determine their temperature. You can use pasteurized egg whites, though keep in mind they may never reach the volume of unpasteurized egg whites. For best success, I recommend using fresh eggs instead of carton egg whites. Here are all my recipes using leftover egg yolks. Tip: Eggs separate much easier when they’re cold.
- Cream of Tartar: This is key for stabilizing those egg whites.
- Chocolate Curls: Here’s how to make chocolate curls; for a shortcut method, run a vegetable peeler down the long side of a chocolate bar.
Reader Comments and Reviews
This mousse was absolutely amazing! Simple, make ahead friendly, easy to make portions for a crowd, it was an instant hit at my get together! My sister’s obsessed with these! ❤️
Very easy dessert that my kids raved over!
This was a pretty straightforward recipe, which I appreciated. The only issue we had was that the final result tasted a lot sweeter than I remember the original being. (Though I suppose it’s been a hot minute since I’ve had one!)
This was so delicious. My husband and I can’t stop talking about it!! Sally– all of your recipes are a HIT
This was fairly easy to my surprise! Hardest part was chopping the chocolate finely. Its VERY rich. I could barely finish my portion. What a fun challenge!
Would a metal bowl be OK to cook the egg whites?
Hi Evan, yes, you can place a metal bowl over the pot of simmering water. That makes an excellent double boiler.
If I halve the recipe, would I use 1/8 tsp of cream of tarter or keep it at 1/4 tsp?
Hi JD, reduce it to 1/8 teaspoon.
What a beautiful chocolate mousse. Rich but not TOO rich, with an incredible mouth feel. Like velvet. Will be making this as our regular mousse from now on!
This was easier than I thought to make and was very good.
Good afternoon, what can I use instead of double cream,for a heathlier version,plus in Italy it is very difficult to find double cream. Perhaps I would have to use more egg whites.Thank you.
Ciao.
Hi Arabella, heavy cream is imperative for this recipe. We haven’t tested it, but full fat canned coconut may work as a dairy-free option. Let us know if you do decide to try it.
Absolutely decadent! My daughters loved it and it was so fun to make.
This looks delicious! Can I use lactose free whipping cream in place of heavy cream?
Hi Kaitlyn, I can’t see why not!
Super silky! Excited for it to fully set up but I can already tell it’s going to be lovely. I ended up (carefully) shaving a dove dark chocolate on the top!
Easy to make and delicious! But it’s VERY rich. Can only eat a bit at a time and definitely had to eat it with whipped cream!
Great taste but the meringue did not come up as it usually fi when I make pavlovas. But was good taste. I think it was the heat on the egg whites…. I use frozen egg whites s lot and I thawed them as usual. … Great idea to melt chic in warm cream.
This recipe was amazing!!! It tasted great, and was smooth and silky. It made me look like a great baking chef!! Thanks for another great recipe!!
This was an easy recipe. The steps were clear. Each step worked as intended. It tasted delicious and went together fairly quickly. I did double the recipe, so some steps took longer but that was to be expected. I didn’t have enough bittersweet bars. I used 4 oz Ghirardelli semi sweet, 8 oz Lindt 95%, and 4 oz semi sweet choc chips. Still tastes delicious. Making the meringue was fun! The hardest part was being patient and waiting for the refrigerator time! I would choose this recipe for a dinner party.
Couldn’t have a better challenge for February. I did use pasteurized egg whites from the carton and it turned out beautifully. Mine is made with half semi sweet and half dark chocolate. So delicious!!!!
Could you use white chocolate baking bars for a white chocolate mousse? If so, would there be any changes needed?
I’d only use one 4 oz white chocolate bar, cut the sugar to 1/3 cup, and add 1/4 tsp of good vanilla to the ganache.
I just put my chocolate mousse in the fridge to chill. It’s tastes divine but does not look smooth. I am unsure why as I followed the directions. My egg whites were quite stiff. That is the only thing I can think of. Any help would be appreciated. Thank you!
Hi AnVA, is it possible that the mousse was over-mixed? In step 5, you’ll want to fold the ganache and meringue together gently and patiently to keep the texture airy and smooth.
What percent chocolate (40-something, 60-something percent) do you consider semisweet? Or is that up to personal choice?
Hi Leeann! Semi-sweet chocolate is typically 40-60%. I use the Ghirardelli brand here and it is 56%.
Made this for my friend’s birthday party. Everyone raved!
Would a metal bowl be OK to gently cook the egg whites?
Yes, you can place a metal bowl over the pot of simmering water. That makes an excellent double boiler.
I am so excited for this challenge – I am relatively new to Sally’s website and have loved every recipe I have made from it!
A local restaurant makes a Bailey’s Irish Cream mousse. How could I add a little bit of Bailey’s without affecting the texture of the mousse?
Thanks!
Hi Lori! That sounds delicious. I would add 2 Tablespoons into the chocolate mixture right before folding into the whipped egg whites/sugar. I haven’t tested this myself, but it’s where I would begin. If you want it boozier, you could reduce the heavy cream in the chocolate mixture and replace with Baileys.
Looks fantastic! I will be making it today. Your recipes are all awesome… Thanks for sharing!
this looks absolutely delich! Can you tell me, why the egg whites do not cook.
thanks Mary
Hi Mary! You will cook the egg whites on the stove in step 3.
I’d like to make more than just 4-6 servings, can I safely double this recipe?
You can absolutely double the recipe. The cooking time for the egg whites/sugar will take longer, and so will the whipping time. Should be just fine though!
Can I use this mousse in between cake layers, and freeze the cake to decorate later?
Hi Karla, I can’t see why not! We also have a recipe for chocolate mousse cake, which makes just enough mousse to fill a 3 or 4 layer cake. The recipe here may make too much!
Now I know what our Valentine’s Day dessert will be❣️
Looks absolutely delicious! Chocolate mousse is one of my favorites!