Chocolate mousse

Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.
420,4874.8/5 for 116 ratings
Grade this recipe:

Last modified on: February 21th 2011

For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
20 min.10 min.10 min.40 min.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 1 - 10 min.
Chocolate mousse : Photo of step #1
Break 120 g chocolate in small pieces in a pan, and melt on very low heat or in a bain-marie.

Stage 2
Chocolate mousse : Photo of step #2
Stir with a spatula or a maryse during melting.

Remove from heat before chocolate is totally melted, and continue stirring until it is.

Stage 3 - 3 min.
Chocolate mousse : Photo of step #3
Add 60 g butter cut in small pieces, and continue to stir...

Stage 4
Chocolate mousse : Photo of step #4
... until you get a nice smooth shiny chocolate.

Stage 5 - 3 min.
Chocolate mousse : Photo of step #5
Add 2 egg yolks, and continue to stir until completely mixed.

Stage 6 - 10 min.
Chocolate mousse : Photo of step #6
Leave the chocolate to cool a few minutes. We do that to be sure that it will not be too hot when added to the beaten egg-whites.

Stage 7 - 5 min.
Chocolate mousse : Photo of step #7
Beat 3 egg whites with the pinch of salt and ½ teaspoon lemon juice.

Halfway through add 2 tablespoons caster sugar to make firmer and brighter white.

Stage 8 - 3 min.
Chocolate mousse : Photo of step #8
Take about 2 tablespoons of beaten egg-whites and add them to the chocolate.

Stage 9
Chocolate mousse : Photo of step #9
We do that to make chocolate lighter, easier to add to the remaining egg-whites.

Stage 10 - 1 min.
Chocolate mousse : Photo of step #10
Pour the "light" chocolate into the remaining beaten egg-whites.

Stage 11 - 5 min.
Chocolate mousse : Photo of step #11
And finish the mousse by folding in gently.

For this, it's best to tip the bowl and to turn with the maryse from top to bottom, lifting the mixture each time.

The goal is to succeed in mixing the egg whites into the chocolate without letting them "fall", so making a beautiful light mousse...

Refrigerate for 2 hours before serving.


To reinforce the chocolate taste with something stronger, you can add two or three tablespoons of strong coffee to the pan after the butter.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,371 Kcal or 5,740 Kj14 gr106 gr99 gr
69 %5 %10 %15 %
Per 100 g
Energetic valueProteins CarbohydratesFats
368 Kcal or 1,541 Kj4 gr28 gr27 gr
18 %1 %3 %4 %
Per person
Energetic valueProteins CarbohydratesFats
343 Kcal or 1,436 Kj4 gr26 gr25 gr
17 %1 %2 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Change currency:

Note : These prices are only approximate.

Some recipes that use this recipe

Belle-helene in a glass
Belle-helene in a glass

It's a recipe where you make 4 layers of different creams in a small glass: vanilla cream, small dice of pear cooked in maple syrup, chocolate mousse and whipped cream. It should be served to your guests cool but not too cold .
223,1383.8/5 for 17 ratings 1 hour 47 min.
See all recipes that use it


Home made.

More recipes?

This recipe uses (among others)
ChocolateChocolate: You can get more informations, or check-out other recipes which use it, for example: Parisian-style chocolate custard tart, Brownies, Nanou's chocolate cake, Chocolate thins with toasted nuts, Pear and chocolate tart with a hint of mint, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Little caramelized peach tarts, Mouna, Pear, grapefruit and pistachio tart, Grilled fillet of salmon with corn salad cream, Pan-fried salmon with white cabbage, ... All
Egg whiteEgg white: You can get more informations, or check-out other recipes which use it, for example: Butter cream, Oat financiers for Louise, Vanilla ice cream, Succès praliné (praline meringue), Marzipan (almond paste), ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Leek and fresh tuna tart, Sausage with duchess potatoes and a Mont d'Or fondue , Quiche Lorraine, Cannelés, Paris-Brest, ... All

Other recipes you may also like

Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
87,5304/5 for 8 ratings 2 hours 30 min.
4 pears salad with vanilla
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.
62,8554.2/5 for 20 ratings 37 min.
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
256,817 714.6/5 for 46 ratings 2 hours 38 min.
Almond cream or frangipane
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
82,457 25/5 for 12 ratings 23 min.
French croissants
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
105,383 24.9/5 for 7 ratings 2 hours 34 min.

News list of

Sign up to receive the latest recipes (next batch due to be sent on 2020-10-04)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page