Chocolate/ Dessert

Classic Creamy Chocolate Mousse

Jump to the Classic Creamy Chocolate Mousse Recipe

I learnt how to make this Creamy Chocolate Mousse from Betty Crocker. I wish I was kidding, because hell that’s way uncool, but it is the truth. Growing up I had this Betty Crocker recipe book, it was the size of a drugstore paperback and some 600 pages thick. Most of what I baked came from that little book without coloured photos or pithy pre recipe commentary. The instructions were pretty basic, but they clearly were good because I had more hits than misses from that tattered red book. Chocolate Mousse

Since moving to Canada and becoming a little fancier in my baking endeavours (lol) I tried other recipes, but each time I wind up feeling a little meh. Too sweet, too underwhelming, too rich, not the right texture. Eventually I circled back to this Classic Creamy Chocolate Mousse recipe. I had a bite and all seemed right in the world again. It has that lovely airy texture that mousse should have, the creamy elegance, the smooth chocolate finish. I will freely admit that a lot of recipes now use half the cream. The day I took pictures I tried it that way, but ultimately I prefer the lightness of a creamier mousse. If you want something darker then please do use 1/2 cup cream.Chocolate Mousse

What I have learnt though is that a darker chocolate is best i.e. 55% or darker. The meringue is sweet, the cream is sweetened and when I make mousse with semi sweet chocolate it’s elegant finish gets replaced by a fruity twang. This is a classic French style mousse i.e it has raw eggs in it. I don’t worry about any adverse health effects from my pasteurized Canadian eggs. However, should you have concerns or be pregnant or have a compromised immune system then please do exercise caution. You can still get a mousse like chocolate fix though! Just make the filling for this Easy Chocolate Mousse Tart and eat with a spoon!

From a technical perspective a Classic Creamy Chocolate Mousse can seem a little daunting. I do believe that making a good mousse just calls for the right state of mind. It is not a dish to make on that frazzled do everything day. It is what you make when you know you have the mental luxury to savour the intoxicating smell of melting chocolate. It is what you make on the day when the transformation of egg whites into pillowy meringue will lift your soul. It is what you make on the days where the deft but gentle folding of the components will give you nothing but satisfaction. Basically, make it on a day when you are prepared to enjoy the making as much as the eating!

5 from 5 votes
Creamy Chocolate Mousse
Classic Creamy Chocolate Mousse
Course: Dessert
Servings: 6
Ingredients
Chocolate Base
  • 6 oz dark chocolate (55% or darker)
  • 3 tbsp butter
  • 3 egg yolks, lightly beaten
Meringue
  • 3 egg whites
  • 1/2 tsp cream of tartar
  • 1/4 cup sugar
Cream
  • 1 cup whipping cream
  • 2 tbsp sugar
Instructions
Chocolate Base
  1. Melt the chocolate and butter together over a double boiler. Use a large bowl if possible or transfer to one once melted.

  2. Let the mixture cool to room temp then briskly stir the egg yolks into the chocolate mix to avoid lumps. Set aside

Meringue Base
  1. Whip the egg whites till foamy then add the cream of tartar

  2. Keep whipping until soft peaks form, i.e. a beater lifted out of whites will create a peak that folds over the top

  3. Add the sugar in 1 tbsp at a time, mixing for a minute between additions to incorporate.

  4. Keep beating until stiff peaks form, i.e. a beater lifted out of the meringue will result in a stiff peak of meringue

Cream
  1. Beat the cream and sugar together till the cream is fluffy, a beater lifted out of the cream mix should see distinct peaks form

Putting it Together
  1. Fold about a quarter of the meringue into the egg yolk mixture to lighten it. When folding take care to gently swoop under and over to mix and not stir.

  2. Now gradually fold in the remaining meringue in two more batches taking care to be gentle to help maintain texture.

  3. Fold in the cream, refrigerate until ready to serve. 

Recipe Notes

-Folding egg whites can be a little tricky because you don't want to deflate that beautiful volume. To read a quick how to click here

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12 Comments

  • Reply
    Renée ♥
    at

    Chocolate Mousse is one of those desserts that is perfect for almost any occasion. I appreciate your tip about using darker chocolate; and as for using all the cream, I figure if you are having mousse, then do it right!

    • Reply
      sarahjmir@gmail.com
      at

      Thank you Renee!

  • Reply
    Jacque
    at

    Love a classic dessert recipe!

    • Reply
      sarahjmir@gmail.com
      at

      They are classics for a good reason!

  • Reply
    Molly~ EasycookingwithMolly
    at

    OMG, I’m sooooo hungry looking at this mousse. It’s so fluffy and delicious too. I’d love to add it to our brunch menu.

    • Reply
      sarahjmir@gmail.com
      at

      I would be so honored to make it to your brunch menu!

  • Reply
    Tina Dawson | Love is in my Tummy
    at

    Wow! This is the stuff of chocolate dreams!

    • Reply
      sarahjmir@gmail.com
      at

      why thank you!

  • Reply
    Marlynn | UrbanBlissLife
    at

    This mousse looks so creamy and delicious. And I bet that there are so many recipes floating around out there that have also come from Betty Crocker! 🙂 A good recipe is a good recipe, and this one looks like a winner!

    • Reply
      sarahjmir@gmail.com
      at

      Thank you Marlynn! You are right – I suppose recipe origin doesn’t really matter as long as it is a winner!

  • Reply
    Sana Khan
    at

    This looks delicious! I’d like to make it, but confused by the last bit where it says the meringue has to be folded into the egg white mixture. Since the egg whites form the meringue, did you mean the meringue has to be folded into the egg yolks (chocolate base) mixture?

    • Reply
      sarahjmir@gmail.com
      at

      ohmigoodness!!! thought I had fixed that typo – thank you so much for pointing it out to me! Yes you are 100% correct, the meringue has to be folded into the egg yolk mixture. Do try it and let me know what you think!

    Penny for your thoughts?