Mousse made with dark chocolate

Chocolate mousse

| |

A recipe for a traditional chocolate mousse you absolutely must try. This chocolate mousse is made from eggs, whipping cream, sugar and dark chocolate. Its texture is extremely light and fluffy, and the taste is insane. I serve chocolate mousse decorated with fruit. It can be any soft fruit such as raspberries, strawberries, blueberries. Physalis fruit, which I often decorate my mousse with, also gives a beautiful visual effect. I recommend preparing the following mousse for the upcoming Valentine’s Day, and if you haven’t made a chocolate mousse yet, then be sure to try my chocolate mousse recipe.

Find me on Instagram: mecooksblog and Facebook: MeCooksblog

Mousse made with chocolate

Ingredients for chocolate mousse.

  • 4 large eggs
  • 200 g dark chocolate
  • 300 ml whipping cream (36%)
  • 50 g icing sugar
  • a pinch of salt


  • raspberries and physalis for decoration

How to make chocolate mousse.

Put the chocolate in a bowl, melt it in a microwave and let it cool down.

Whisk the whipping cream semi-stiff.

Separate the egg whites from the yolks. Place the egg yolks in a bowl, add the icing sugar, and rub for 6-7 minutes. Subsequently, gently stir in the whipped heavy cream, followed by the liquid but cold chocolate.

Whisk egg whites with a pinch of salt until stiff. When whipped, stir them into the ingredients in the bowl, then quickly but gently combine. Chill the mousse in the fridge and serve it decorated with fruits.

Mousse made with chocolate

Good to know when making chocolate mousse.

Before adding the eggs to the mousse, be sure to scald them with boiling water. Pour boiling water into a cup, put an egg on a spoon and immerse it in the boiling water for at least 10 seconds.

Do you like mousses made with chocolate? If so, try our recipe for Quick white chocolate mousse.

recipe image
Recipe Name
Chocolate mousse
Author Name
Published On
Preparation Time
Cook Time
Total Time

Similar Posts

Leave a Reply

Your email address will not be published.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