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Classic Chocolate Mousse


If you like chocolate you’ll love this mousse because it is light, smooth and chocolaty.  Topped with a little whip cream and a cherry on top makes a nice classic dessert ending to any meal.  I decided to make this the more traditional way of making mousse, with eggs and not just with whipping cream and cornstarch.  This recipe is about layers to create a luscious and delicate chocolate mousse.  I hope you enjoy this.  It’s worth the effort.    







  • Servings: 5-6
  • Difficulty: Intermediate
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Classic Chocolate Mousse


  • 1 cup heavy Whipping Cream
  • 4.5 oz of Chocolate bar, I used a 60% cocoa content 
  • 2 Tbsp Butter, unsalted
  • 2 Tbsp Espresso, brewed coffee or espresso powder
  • 3 large Eggs, separated
  • 2 Tbsp Sugar
  • Extra Whipping cream, for garnish
  • Maraschino cherries for garnish



  • In two separate bowls, separate egg yolks from the whites.  Whisk the yolks until thoroughly mixed.
  • Melt the chocolate and butter in a double boiler – I don’t have a double boiler so I fill a small pot with water, heat to a low boil.  I place a glass bowl on top to melt the chocolate. Add in the espresso powder or brewed coffee at this time.  Make sure the glass bowl does not touch the water –  
  • Using a medium bowl, using a hand held mixer, whip up the heavy cream into soft firm peaks (make sure it’s not stiff)
  • Using a mixer, add the egg whites and beat until you have soft peaks, add in the sugar and continue to beat until you have firm but not stiff peaks.  The tip of the egg white peaks should gently fold over.  
  • Fold the egg yolks into the whipping cream mixture.  Be sure NOT to over mix, about 8-10 folds.
  • The chocolate mixture should have cooled down and still be warm and runny.  Make sure it is not hot.  Slowly pour the chocolate mixture into the egg yoke whipping cream mixture while gently folding the two together.  Again, don’t over mix, about  8-10 folds .  Fold in about ¼ – 1/3 of the egg whites into the chocolate mixture until incorporated.
  • Add the chocolate/cream/egg mixture into the remaining egg whites.  Gently fold the mousse mixture until you don’t see any of the ‘white’.  This could take about 12-16 folds, depending.  You don’t want to ‘deflate’ the fluffiness of the mousse by folding too much or too hard.
  • Place the mousse in individual dishes or keep in a single bowl for at least 5 hours, preferably overnight.
  • Serve in individual dishes and garnish with a dollop of whip cream and a cherry on top.  If you like, add chocolate shavings on top as well.

Enjoy ☺ 


  •  I’ve read that eggs separate easier if they are cold.  But be sure to use room temp yolks and whites when making this dessert. 
  • Egg whites fluff better when at room temperature.
  • If adding flavorings, add at room temperature and to melted chocolate.