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Best Chocolate Mousse Recipe

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  • Prep 20 min
  • Total 2 hr 20 min
  • Servings 8
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Ah, chocolate mousse. The distinctly decadent dessert with a thick and creamy texture and rich, chocolate flavor. It’s the kind of dessert you probably associate with fancy, fine, French dining, but with Betty by your side, it’s achievable right in your own kitchen! The ingredients are simple—eggs, cream, sugar and semisweet baking chocolate. But the secret to the best chocolate mousse recipe is in the technique. Lucky you, the Betty Crocker Test Kitchens have made that part easy.

Where Did Chocolate Mousse Come From?

Chocolate mousse was first made in France. Surprisingly enough, it was originally invented by the French artist Henri Toulouse-Lautrec, a famously experimental cook who saw the savory mousses popular at the time, such as foie gras, and had the brilliant idea that they might be a lot tastier with a whole lot of chocolate instead!
Updated May 23, 2024
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What Is Chocolate Mousse?

The simple answer is—the perfect dessert.

The word mousse is a French term meaning “foam” or “froth,” which does a pretty good job getting the point across. It’s a fluffy yet creamy chocolate dessert that, when prepared just right, has a lightly whipped texture that melts in your mouth and adds a touch of class to the end of your meal.

How Should I Serve Chocolate Mousse?

The ideal way to serve mousse is in individual cups or serving bowls. Not only will you add a flair of fine dining to your kitchen, but the relatively steep sides will give your mousse some verticality. And a simple garnish makes the perfect finishing touch. A dollop of whipped cream or a sprinkle of grated chocolate on top will make each cup a little work of art for every person at your table.

What is Chocolate Mousse Made of?

The best chocolate mousse recipe has simply egg yolks, sugar, whipping cream and semisweet baking chocolate. Plus a little patience. It’s important to take your time and add the ingredients gradually to achieve an unforgettably smooth texture.

In fact, that unique texture can be found in all of our mousse recipes. It’s not just chocolate that makes a supremely delicious dessert—though it certainly does help!

How to Make Chocolate Mousse

How to Make Chocolate Mousse
When it comes to preparing Chocolate Mousse, its gourmet reputation can seem intimidating, but our recipe keeps it simple. The complete directions are below, but here’s everything you need to make a dessert your family will love. You’ve got this!

Start with the egg yolks. Separate out the yolks and beat with an electric mixer for about 3 minutes, or until the mixture takes on a thick, almost fluffy texture.

Heat 1 cup of the cream. Once it’s hot, reduce the heat and temper the eggs by gradually adding at least half of the cream to the eggs. If the cream is added too quickly, it could start to cook the eggs. So be patient, and take your time. Once the eggs are tempered, stir them back into the saucepan.

Add the chocolate. Now comes the fun part. Once the egg-cream mixture is thickened, stir in the chocolate and let it melt. Refrigerate the result for a few hours to let it set.

Whip up some cream! It’s back to the electric mixer to beat the remainder of the cream into a stiff foam. Here’s how to check if the cream is ready: When you take the whisk out, you’ll notice small peaks form and stand up on their own.

Combine and enjoy! This is when the magic happens. Gradually fold in the whipped cream into your rich chocolate mixture, and when you’re done, you’ll have the best of both worlds: A fluffy, creamy dessert with smooth chocolate flavor. Spoon into cups and refrigerate until you’re ready to serve!

How to Store Chocolate Mousse in the Fridge and Freezer

How Long Does Chocolate Mousse Last in the Fridge?

Mousse should be served refrigerated, so the cold can help the mousse set into that signature fluff. If you end up with leftovers, the finished mousse will last for about 3-5 days in the fridge. Cover to prevent drying, and when you’re ready to serve again—or just ready for a snack—you can take it straight from fridge to table.

Can You Freeze Chocolate Mousse?

Chocolate mousse does very well in the freezer, and once frozen, it will keep for up to 2 months. To bring it back to life, transfer the mousse into the refrigerator and let it thaw for about 2 hours until it’s soft enough to spoon and serve. Allowing it to come back to a cool temperature slowly—instead of heating it up at all—helps the mousse keep its structure, so it’s just as thick and fluffy as the day it was made.

Other Mousse Recipes We Love

Ready for More Mousse?
Chocolate mousse is one of our favorite desserts, but the flavor possibilities are endless. Try one of our other recipes while still enjoying that signature thick and fluffy mousse texture.

For a smooth, sweet spin on the classic, start with White Chocolate Mousse. The whipped texture and rich taste adds a touch of elegance.

Feeling a little fresh? This Cranberry Mousse recipe adds a refreshingly tangy sweetness to the experience—as well as a splash of vibrant color.

And for a hearty, seasonal dessert, check out Pumpkin Mousse. Indulge in that fall-favorite pumpkin taste, and bring it to the next level with a pecan granola crunch.


  • 4 large egg yolks
  • 1/4 cup sugar
  • 2 1/2 cups heavy whipping cream
  • 8 oz semisweet baking chocolate, chopped


  • 1
    Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
  • 2
    Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
  • 3
    Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold whipped cream into chocolate mixture. Pipe or spoon mixture into serving bowls. Refrigerate until serving.

Frequently Asked Questions

What Are Common Mistakes When Making Mousse?

Mousse is delicate work. If you stick to the recipe, and work with patience, you’ll get the results you’re after. But here are some common pitfalls and how to avoid them:
Over-beating the eggs

Beating the egg yolks blends them together into a smooth consistency and introduces tiny air bubbles that give them their structure. But it’s possible to over-beat, which will make your eggs dry out and result in a grainy mixture.

Watch your eggs as you beat them, and when they’re adequately thickened, you’re ready to move on to the next step.

Can I add a thickening agent?

The short answer is ‘yes, but ...’ Adding something like cornstarch and cold milk can be a shortcut to getting the thick, luscious feel of mousse everybody loves, but the result is a mousse that’s not as easy to work with. If the cornstarch breaks down, the mousse could become runny.

What's the Difference Between Chocolate Pudding and Chocolate Mousse?

The difference is in how each dessert is thickened. Chocolate mousse uses beaten eggs and whipped cream to form its base structure, and does not need to be cooked.
Chocolate pudding uses cornstarch as a thickening agent, and the resulting mixture is cooked, which activates the cornstarch and forms a more dense, wobbly texture.

The result is that chocolate mousse has a much more delicate consistency, as opposed to chocolate pudding which is quite dense.


430 Calories, 33g Total Fat, 5g Protein, 27g Total Carbohydrate, 24g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
Vitamin A
Vitamin C
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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