Decadent French Chocolate Mousse Recipe
If you’re searching for the ultimate French chocolate mousse recipe, look no further—this is it! Silky, rich, and oh-so-chocolaty, this dessert is my absolute favorite (yes, even more than my favorite oatmeal chocolate chip cookies!). Every year, I beg my oldest daughter to whip up this heavenly mousse for my birthday, and it never fails to impress. It’s pure decadence in every bite!
My Love of European Chocolate!
During my time in the Air Force stationed in Germany, I discovered something life-changing: Europeans really know their chocolate! My coworkers playfully turned up their noses at Hershey’s, and I was skeptical—until I tried Milka chocolate. That first bite? Unforgettable. Even 20 years later, I can still taste the creamy, dreamy perfection. Germany has no shortage of incredible chocolate brands, but Milka holds a special place in my heart.
Fast forward a few years, and I met Rebekka, a Swiss-German friend from our church. When she served her authentic French chocolate mousse at one of our get-togethers, I was instantly transported back to those chocolate-filled days in Europe. I’m never shy about asking for recipes, and thankfully, Rebekka shared this gem. We’ve been indulging (and maybe getting a little too cozy with it) ever since. T
This mousse is 100% from scratch and requires a bit of effort, but trust me—it’s worth every second. Rebekka swears by its authenticity, and I’m confident you’ll fall in love with it too. Let’s dive into how to make this show-stopping dessert!
Why You’ll Love This French Chocolate Mousse
- Rich & Creamy: The combination of bittersweet chocolate, whipped cream, and velvety eggs creates an irresistible texture.
- Authentic Flavor: Espresso powder enhances the chocolate without overpowering it, giving that true French mousse vibe.
- Make-Ahead Magic: Prep it the day before, and it’s ready to impress at your next dinner party or special occasion.
- Customizable: Serve it with whipped cream, berries, or a dusting of powdered sugar for a stunning presentation.
French Chocolate Mousse Tips
Before we get to the recipe, here are my tried-and-true tips to ensure your mousse is perfection:
- Don’t Skip the Espresso Powder: It deepens the chocolate flavor without making it taste like coffee. Trust me, it’s a game-changer!
- Use Quality Chocolate: I love Ghirardelli bittersweet chocolate chips (60% cacao), just like Rebekka. The better the chocolate, the better the mousse.
- Weigh Your Ingredients: For the most accurate results, use a kitchen scale to measure the chocolate. Cup measurements can vary depending on whether you’re using chips or chopped chocolate.
- Double Boiler is Key: A double boiler ensures gentle, even melting. If you don’t have one, rig one up with a saucepan and a heat-safe bowl (more on that below). Microwaving is risky and won’t work for tempering the eggs.
- Chill in Individual Servings: Pour the mousse into Kerr 1/2-pint canning jars (or similar) before chilling for easy, elegant serving. You can often find jars cheaper at local stores than online.
Final Thoughts
This French chocolate mousse is a labor of love, but every creamy, dreamy bite is worth it. Whether you’re making it for a special occasion or just because (like I do for my birthday!), it’s sure to impress. Let me know in the comments how it turns out for you, or tag me with your mousse creations!
Happy baking!
Classic French Chocolate Mousse from Scratch
Print Recipe
EQUIPMENT (affiliate links)
- kitchen scale for best accuracy
- double boiler or saucepan and head-safe bowl
- 1/2 pint jars optional for single servings
Ingredients
- 1 cup heavy cream 240g
- 2 eggs, separate whites and yolks
- ¼ cup granulated sugar 50g
- ¾ cup bittersweet chocolate 135g
- 2 tbsp salted butter 28g
- 2 tbsp water
- ½ tsp instant espresso powder
- 1 tsp vanilla extract
Instructions
- Whip the Cream: In a medium bowl, use a hand mixer to whip the heavy cream until stiff peaks form (about 2–3 minutes). Be careful not to overwhip—it should be smooth and billowy. Cover and refrigerate to keep it chilled.
- Whip the Egg Yolks and Sugar: In a separate bowl, combine the egg yolks and granulated sugar. Use a hand mixer to whip until the mixture is pale yellow and slightly thickened (about 2 minutes). Set aside.
- Set Up the Double Boiler: Fill a medium saucepan with a few inches of water and bring to a gentle boil. Place a heat-safe metal or glass bowl over the saucepan, ensuring the bottom doesn’t touch the water. This is your double boiler!
- Melt the Chocolate Mixture: In the bowl of the double boiler, combine the bittersweet chocolate, butter, water, and espresso powder. Stir frequently with a whisk until the chocolate is fully melted and smooth. Remove the bowl from the heat.
- Temper the Eggs: Slowly add about ¼ of the hot chocolate mixture to the egg yolk/sugar mixture, whisking constantly. This tempers the eggs to prevent scrambling. Once combined, pour the tempered egg mixture back into the remaining chocolate mixture in the bowl. Add the vanilla extract and mix well.
- Cook the Chocolate Mixture: Return the bowl to the double boiler and cook over low heat, stirring constantly, until the mixture thickens slightly (about 3–5 minutes). It should coat the back of a spoon. Remove from heat and let cool to room temperature (about 15 minutes).
- Whip the Egg Whites: In a clean, dry bowl, use a hand mixer to whip the egg whites until stiff peaks form (about 2–3 minutes). They should be glossy and hold their shape.
- Fold It All Together: Gently fold the cooled chocolate mixture into the whipped egg whites using a spatula. Work carefully to keep the mixture light and airy. Next, fold in the chilled whipped cream until the mousse is smooth and evenly combined.
- Chill the Mousse: Divide the mousse into individual serving dishes (like canning jars) or keep it in one large bowl. Cover with plastic wrap and refrigerate for at least 6 hours, or overnight, to set.
- Serve & Enjoy: Serve chilled with a dollop of whipped cream, fresh berries, or a dusting of powdered sugar. Enjoy the melt-in-your-mouth magic!
Notes
- Make-Ahead: This mousse is perfect for preparing a day in advance. It needs time to chill, so plan accordingly.
- Storage: Store covered in the fridge for up to 3 days. It’s best enjoyed fresh but holds up well.
- Egg Safety: If you’re concerned about raw eggs, use pasteurized eggs for peace of mind.
- Serving Size: This recipe makes about 4 generous servings or 6 smaller ones. Adjust based on your crowd!
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Ridiculously delicious! Doubled the recipe with no trouble. Thanks for a great recipe.
I’m thrilled you loved the chocolate mousse! Thanks for the awesome feedback!