French Chocolate Mousse with Whipped Egg Whites

This French chocolate mousse is rich, airy, and indulgent, with a texture that feels both light and decadent. I love how the whipped egg whites make it fluffy while the chocolate gives it depth and intensity. Served with a dollop of homemade whipped cream, it’s an elegant dessert that’s surprisingly approachable to make at home.

Why You’ll Love This Recipe

I like this recipe because it balances richness with lightness. The mousse has that deep chocolate flavor I crave, but the airy egg whites keep it from being too heavy. I can prepare it ahead of time, making it ideal for dinner parties or special occasions. With toppings like berries, caramel, or even olive oil, I can dress it up however I want.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Chocolate Mousse
1 Tbsp pure vanilla extract
1 tsp instant espresso powder
12 oz (340g) semi-sweet chocolate, chopped or chocolate chips
1½ cups (355ml) heavy cream
6 large eggs, room temperature, separated
2 Tbsp plus ⅓ cup granulated sugar, divided
¼ tsp kosher salt

For the Homemade Whipped Cream
1½ cups (355ml) heavy cream
3 Tbsp (6g) powdered sugar
2 tsp pure vanilla extract

For Serving (optional)
Flaky sea salt, caramel, fresh berries, or extra virgin olive oil

Directions

1. I melt the chocolate with the espresso powder over a double boiler or in the microwave in short bursts, stirring until smooth. I set it aside to cool slightly.
2. I whip the heavy cream to soft peaks and place it in the refrigerator while I prepare the rest.
3. In a medium bowl, I whisk the egg yolks with 2 tablespoons of sugar and vanilla until pale and creamy.
4. I stir the egg yolk mixture into the melted chocolate until smooth.
5. In a clean bowl, I beat the egg whites with the salt until foamy. I gradually add ⅓ cup sugar and continue beating until glossy stiff peaks form.
6. I gently fold the whipped cream into the chocolate mixture.
7. I carefully fold in the whipped egg whites in batches until no streaks remain.
8. I spoon the mousse into individual serving cups or bowls and refrigerate for at least 2 hours to set.
9. For the whipped cream topping, I beat heavy cream, powdered sugar, and vanilla together until soft peaks form.
10. I top each mousse with whipped cream and optional garnishes before serving.

Servings and Timing

This recipe makes 6–8 servings. It takes about 30 minutes to prepare and at least 2 hours to chill, for a total time of 2 hours and 30 minutes.

Variations

Sometimes I swap the semi-sweet chocolate for dark chocolate if I want a more intense flavor. For a lighter mousse, I use milk chocolate instead. I also enjoy adding a splash of liqueur like Grand Marnier or Baileys to the chocolate mixture. For a nutty twist, I sprinkle toasted hazelnuts or almonds on top.

Storage/Reheating

I store the mousse covered in the refrigerator for up to 3 days. I don’t recommend freezing it, since the texture changes. The whipped cream can be made a few hours ahead and kept chilled until serving.

FAQs

Can I make this mousse ahead of time?

Yes, I prepare it the day before and keep it chilled until serving.

Can I use dark chocolate instead of semi-sweet?

Yes, I sometimes use dark chocolate for a more intense flavor.

Is it safe to eat raw eggs in this mousse?

I use very fresh eggs. If I’m concerned, I buy pasteurized eggs.

Can I skip the espresso powder?

Yes, I leave it out, but I find it enhances the chocolate flavor without making it taste like coffee.

Can I use a hand whisk instead of an electric mixer?

Yes, but it takes longer. I prefer using a mixer for the egg whites and cream.

How do I know if I’ve whipped the egg whites enough?

I check for glossy stiff peaks that hold their shape when I lift the whisk.

Can I make this dairy-free?

Yes, I use coconut cream instead of heavy cream and dairy-free chocolate.

Can I freeze the mousse?

I don’t recommend freezing, as it loses its airy texture.

What toppings work best?

I love it with fresh berries, caramel, or just a sprinkle of flaky sea salt.

Can I serve it right after making it?

I prefer chilling it for at least 2 hours so the mousse sets properly.

Conclusion

This French chocolate mousse with whipped egg whites is one of my favorite desserts to make when I want something that feels both elegant and comforting. I love how it combines deep chocolate flavor with a light, airy texture, and the homemade whipped cream makes it even more indulgent. It’s simple to prepare, make-ahead friendly, and always a crowd-pleaser.

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