Chocolate Mousse


Chocolate Mousse


  • 3 Tbsp. unsalted butter
  • 6 oz. semisweet chocolate, best quality
  • 3 large eggs, at room temperature, yolks and whites separated
  • ½ tsp. cream of tartar
  • ¼ cup plus 2 Tbsp. sugar
  • ½ cup heavy cream, cold
  • ½ tsp. vanilla extract

Ingredients for serving:

  • ½ cup heavy cream, cold
  • 2 tsp. sugar
  • Chocolate shavings


  1. Place the butter in a medium microwave-safe bowl. Break the chocolate into small pieces directly into the bowl. Microwave at 20-second intervals, stirring between each, until the chocolate is about 75% melted. Stir until the chocolate is completely melted.
  2. Let cool for a few minutes, and then whisk in the egg yolks one at a time, mixing until smooth after each addition. Set aside.
  3. In a medium bowl, beat the egg whites on medium-high speed until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in ¼ cup of the sugar and continue beating until stiff peaks form.
  4. Using a large rubber spatula, fold the egg-white mixture into the chocolate mixture until uniform. Set aside.
  5. In another bowl, beat the heavy cream on medium-high speed until it begins to thicken up. Add the remaining 2 tablespoons of sugar and the vanilla and continue beating until the cream holds medium peaks.
  6. Fold the whipped cream into the chocolate mixture. Be sure it is fully incorporated but don’t mix any more than necessary.
  7. Divide the mousse between six individual glasses, cover and chill until set, at least 2 hours, and ideally overnight.
  8. Up to a few hours before serving, whip the cream until it begins to thicken up. Add the sugar and whip to medium peaks.
  9. Dollop the whipped cream over the mousse and top with chocolate shavings.

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