Classic chocolate mousse for a make-ahead dessert

chocolate mousse on brown and white plate with cookie

5 from 1 review

I’ve been using this recipe for classic chocolate mousse for years. It was originally from Gourmet Magazine.


  • 10 ounces bittersweet chocolate
  • 5 egg yolks
  • 5 egg whites
  • 4 tablespoon sugar (divided in half)
  • 1-ounce water
  • 3 tablespoons butter
  • 8 ounces heavy cream (whipped)
  • 1 teaspoon pure vanilla


  1. In a heat-proof bowl over a pot with a few inches of water brought to a simmer, add the chocolate and butter and melt. Off the heat, add in the vanilla.
  2. In another hot water bath, add the egg whites and 1/2 the sugar and whisk for 15 seconds on the stove. Then remove from the heat and beat until full volume with hand or stand mixer.
  3. In another hot water bath, add the egg yolks the water, and the remaining 2 tablespoons of sugar and whisk for 15 seconds, then remove from heat and take the bowl off of the pan and whisk until cool.
  4. Fold in the egg whites into the egg yolks, then gently fold in the chocolate/butter mixture, and finally fold in the whipped heavy cream.
  5. Spoon into small cups and cover with plastic wrap, Refrigerate for at least 4 hours before serving. Can be made several days ahead and can be frozen too!
  6. When serving, add a sprinkle of Maldon Sea Salt or a few chocolate shavings.