How to Make the Best Chocolate Mousse

This is the recipe for the best chocolate mousse ever. It is dense, deeply chocolatey with an airy sense of lightness all at the same time. Using just eggs, cream, vanilla and chocolate we work air into our ingredients, combine them and chill them to make a fantastic mousse. This is one of those dishes that looks hard to make but is actually really easy.

This recipe is naturally gluten free.

Watch a Video

Here is a video of 2 Cooks in the Kitchen making Chocolate Mousse

Separate the Eggs

We begin by separating 4 eggs into 2 bowls that are big enough to get a hand mixer into. We’ll add two whole eggs to the egg yolks which will give them a little more lift when we beat them.

Melt the Chocolate Chips

Now we need to melt our chocolate. We’ll be using semi-sweet chocolate chips. The brand doesn’t matter but the better the quality of the chocolate the better the quality of our mousse. We want to do this in a double boiler, which provides indirect heat to the chocolate and melts it slowly. We don’t have an actual double boiler so we make one by placing a metal bowl over a pot with some boiling water. You need to make sure the water doesn’t quite touch the bottom of the bowl and also make sure there is enough water so the pan doesn’t run dry. Put your chips in the bowl and stir them occasionally as they melt. They should be ready when the other ingredients are all ready.

Beat the Egg Whites

Now we need to get some air into our eggs. We’ll start with the egg whites because those need clean and dry beaters in order to fluff up properly. Beat them until they are very stiff. This is much easier to do with a hand mixer but you could also do it with a whisk if you want to prove something.

Beat the Egg Yolks

Next we will whip up our egg yolks. We just want to get as much air into them as possible. As they take on air they will lighten in color somewhat.

Slowly Add the Chocolate To the Eggs

Now our chocolate should be melted. We want to combine the chocolate with the egg yolks without cooking the eggs. As the chocolate is still hot this is the tricky part of this recipe. Start by adding just a little of the chocolate to the yolks and mix that in thoroughly. Add a little more and mix. We will repeat until all the chocolate is incorporated into the yolks.

Add Vanilla

Next we will add two teaspoons of vanilla. This important flavor is going in while our chocolate and egg yolks are sort of a liquid. The vanilla will mix in well.

Fold In the Egg Whites

Then we will fold in our stiff egg whites. We want to do this gently so we preserve as much of the air in the egg whites as possible. Take your time and get this incorporated well.

Whip the Heavy Cream

Now we are ready to whip our cream. It is helpful if you have put the bowl for this in the refrigerator along with the cream so everything is very cold. You also need to make sure the beaters are clean and dry. You need to beat the cream until it is very stiff but stop before you make butter.

Fold In the Cream

Then we will fold the whipped cream into our chocolatey mousse mix. Again we want to preserve the air we have incorporated into our cream and get everything mixed together well. We have found that if there are a couple pockets of unmixed cream left in the finished product it is no big deal. It still tastes fantastic.

Refrigerate for 1 Hour

Now we just need to refrigerate our mousse for at least an hour. You will love the silky texture of the end result.

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