Traditional Chocolate Mousse
Traditional Chocolate Mousse is the ultimate chocolate lover’s dream – it’s luxuriously rich yet impossibly light, with an intense dark chocolate flavor! Made the traditional French way with minimal cream and maximum chocolate, this classic recipe delivers the same silky texture and delicious flavor you’d find in a restaurant.

Why We Love This Traditional Chocolate Mousse Recipe
This traditional chocolate mousse recipe is one of my favorite desserts, due to the balance of richness and lightness. I get my chocolate fix because the dark chocolate provides deep, complex flavors, but it isn’t too rich since the whipped egg white makes the texture light and fluffy!
What makes this version of classic chocolate mousse particularly special is the addition of cognac, which adds subtle warmth and complexity to the chocolate. Top it off with a homemade whipped cream and you will have an elegant dessert to serve for literally any occasion!
If you are a chocolate lover like me, don’t forget to try my chocolate soufflé and orange chocolate mouse recipe, too!
Ingredients You Need
- Eggs: The eggs are the structure here! By whipping them to stiff peaks, you will get the perfect, fluffy chocolate mousse.
- Sugar: To sweeten things up a bit!
- Dark Chocolate: Dark chocolate lends a rich, deep flavor to this mousse recipe. If you want something sweeter, you can use semi-sweet chocolate instead.
- Cognac or Rum: For a depth of flavor!
- Flaky Salt: To balance out all the flavors, add a pinch of sea salt.
- Whipped Cream: To make your own whipped cream, simple whip together heavy cream and powdered sugar.
- For Serving: I like to sprinkle a bit of cinnamon on top that is mixed with just a hint of cayenne pepper!
How to Make Mousse Au Chocolat
- Melt Chocolate: Place the chopped dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method). Stir until smooth and fully melted. Remove from heat and let cool slightly.
- Whip Egg Yolks & Combine with Chocolate: In a large mixing bowl, whisk the egg yolks and sugar until pale and creamy. Gradually mix in the melted chocolate until smooth and well incorporated. If the mixture gets thick add a splash of heavy cream. Add cognac and salt.
- Whip the Egg Whites: In a separate clean bowl, use an electric mixer to beat the egg whites until stiff peaks form.
- Fold into Chocolate Mixture: Gently fold 1/3 of the whipped egg whites into the chocolate mixture and mix vigorously. Then, fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
- Chill: Spoon the mousse into serving glasses or bowls. Cover and refrigerate for at least 4 hours, or until firm.
- Whip the Cream: Just before serving, whip the heavy cream with powdered sugar until soft peaks form.
- Serve: Top each mousse with a dollop of whipped cream and sprinkle with a pinch of the cinnamon and cayenne mix for a touch of spice.(optional) You can also serve with a pinch of salt and olive oil.
Tips for Success
- Use room temperature eggs to achieve maximum volume when whipping, and let the melted chocolate cool slightly before incorporating it into the egg yolks.
- I recommend using a double boiler to melt the chocolate. This means placing a heat-proof bowl above just simmering water on the stove. This will ensure that it melts into a silky smooth mixture and not become grainy or burnt, creating a luxurious chocolate mousse!
- For the egg whites, start with a completely clean and dry bowl – any traces of fat or water can prevent proper whipping. Beat them until they form stiff peaks but avoid over beating, which can make them dry and difficult to incorporate.
Serving Suggestions
While French chocolate mousse is perfect to serve on its own, I like to serve it with a freshly whipped cream and sprinkle of cinnamon and cayenne on top! You can opt to chill it in separate coupe glasses or tea cups for serving to a crowd.
For a slightly different flavor, try a drizzle of good quality olive oil and a pinch of flaky sea salt – the combination of sweet, salt, and richness is extraordinary.
You can also serve this mousse au chocolat with fresh berries or candied orange peel for a fruity twist!
Frequently Asked Questions
Yes, classic French chocolate mousse can be made up to 2 days in advance. Keep covered in the refrigerator and add toppings just before serving.
This usually happens when the chocolate gets too hot or comes into contact with water. Ensure your bowl and utensils are completely dry, and melt the chocolate gently.
When properly refrigerated, the mousse will keep for up to 3 days, though the texture is best within the first 48 hours.
More Dessert Recipes to Try
- Apple Flaugnarde
- Pretzel Cherry Chocolate Pie
- Baked Alaska Cake
- Mocha Pot de Creme
- Flourless Red Wine Chocolate Cake
Traditional Chocolate Mousse (Mousse au Chocolat)
Ingredients
For the Mousse
- 6 eggs room temperature, separated
- 1/4 cup sugar
- 16 oz dark chocolate chopped
- 4 oz cognac or rum
- pinch of flaky salt
Whipped Cream
- 1 cup heavy cream
- 1 tbsp powdered sugar
For Serving
- cinnamon and cayenne mix for serving
Instructions
- Place the chopped dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method). Stir until smooth and fully melted. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk the egg yolks and sugar until pale and creamy. Gradually mix in the melted chocolate until smooth and well incorporated. ( if the mixture gets thick add a splash of heavy cream) Add cognac and salt.
- In a separate clean bowl, use an electric mixer to beat the egg whites until stiff peaks form.
- Gently fold 1/3 of the whipped egg whites into the chocolate mixture and mix vigorously. Then, fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
- Spoon the mousse into serving glasses or bowls. Cover and refrigerate for at least 4 hours, or until firm.
- Just before serving, whip the heavy cream with powdered sugar until soft peaks form.
- Top each mousse with a dollop of whipped cream and sprinkle with a pinch of the cinnamon and cayenne mix for a touch of spice.(optional) You can also serve with a pinch of salt and olive oil.