Chocolate Mousse
If you've got bittersweet chocolate and heavy cream, you're most of the way to this vegetarian: about 65 minutes of cooking across 7 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for pan and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Chop the bittersweet chocolate and melt it gently with the butter in a heatproof bowl set over a pan of barely simmering water, stirring until smooth, then stir in the hot water and vanilla and let it cool until just warm to the touch.
- Beat the egg yolks with 1 tablespoon of the sugar until pale, then whisk them into the warm chocolate one at a time so the mixture stays glossy and does not seize.
- In a clean, grease-free bowl whip the egg whites with a pinch of salt to soft peaks, gradually add the remaining 2 tablespoons of sugar, and continue beating to firm, shiny peaks.
- Whip the cold heavy cream separately to soft peaks, taking care not to overbeat it.
- Fold the whipped cream into the chocolate base with a spatula, then fold in the egg whites in two or three additions using gentle figure-of-eight strokes to keep the mixture light and airy.
- Divide the mousse among four serving glasses, smooth the tops, and chill in the refrigerator for at least 3 hours, or until set, before serving.
- Note that this mousse contains raw egg, so use the freshest pasteurized eggs available and keep it refrigerated until serving, especially for vulnerable diners.
You'll use: Pan · Saucepan · Whisk
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Heavy Cream
- evaporated milk · ½ cup milk + ¼ cup melted butter · full-fat coconut milk
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Chocolate Mousse take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Chocolate Mousse vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Chocolate Mousse is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Chocolate coffee mousse.jpg by Lu from Seattle, USA, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.