It is with the greatest pleasure that I share one of my most beloved desserts: an easy, elegant chocolate mousse, or “mousse au chocolat.” This French classic is light, airy, yet deeply decadent, with just the right hint of Grand Marnier to make it special.
I have been making this dessert since I was about ten years old. Yes, I was trusted to melt chocolate over a gentle flame on the stove. Times were certainly different then! Over the years, I have refined that childhood recipe, adding a grown-up twist with a splash of Grand Marnier. It feels like growing up, one spoonful at a time.
Why Grand Marnier? Its bright orange essence softens the richness of dark chocolate and adds a delicate layer of flavor that lingers beautifully without overpowering the dessert.
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As many of you know, I am a lifelong chocoholic. At any given moment, you will find several chocolate bars on my desk, and I will not even mention the stash in my refrigerator. This mousse is my favorite way to indulge that passion: simple to make, silky smooth, and absolutely irresistible.
For a finishing touch, I love to serve it in small glasses or ramekins with a dollop of whipped cream, whick of course I have added Grand Marnier to it, and a few dark chocolate shavings.
I used creme fraîche instead of butter, which makes it lighter.
In this Article
- Let’s talk about chocolate.
- Why you will love this recipe
- Ingredients needed to make this chocolate mousse
- Equipment Needed
- How to make chocolate mousse
- Pro Tips
- What dishes can you enjoy with this easy chocolate mousse recipe?
- Variations
- Storing
- Frequently Asked Questions
- If you enjoy this mousse au chocolat, you may want to try my other recipes.
- Easy Chocolate Mousse
Let’s talk about chocolate.
There is always a great discussion about which chocolate to use when baking or making chocolate mousse. Well, dark chocolate always wins the debate.
I recommend using bittersweet dark chocolate with a 70 to 74% cocoa content for this recipe. It has a rich, intense chocolate flavor and is not sweet. It is the best choice and the only one in my pantry.
I will never recommend milk chocolate, as it is high in sugar, fat, and sometimes added chemicals to flavor it.
Also, splurge and treat yourself to good chocolate; it will make a whole lot of difference in your baking. I used Ghirardelli chocolate with this mousse au chocolat.
Why you will love this recipe
This is the perfect project for the little chefs in your life. It’s super easy and gives instantaneous gratification, making it the ideal dessert for them to practice and make during the holiday season. Omit the Grand Marnier for the little ones.
Easy ingredients that may already be in your pantry.
No cooking is involved as it only takes less than three minutes to melt the chocolate.
Ingredients needed to make this chocolate mousse
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Creme fraiche: or triple cream is rich in flavor and texture and adds a layer of richness to your easy chocolate mousse.
Dark chocolate (74%) bar: we all have our favorite chocolate, but with this recipe I splurge and get a very good dark chocolate. Ghirardelli has been my go to when I cannot found Pernigotti or Valrhona chocolate. The darker chocolate makes for a rich mousse.
Eggs: separate them and the egg white whipped to stiff peaks. The egg whites will bring the light aerated feel and texture to your easy chocolate mousse.
Grand Marnier: my liquor of choice and adds a light orange flavor to the chocolate.
Sugar: blended with the eggs to add sweetness to your mousse.
Equipment Needed
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How to make chocolate mousse
With all my recipes, please assemble all the ingredients before starting cooking and baking.
- Separate the yolks from the egg whites.
- Cut or break your chocolate bar into small pieces and place them in a pan with two tablespoons of water. Melt the chocolate over low heat while stirring until all the chocolate has melted.
- Remove from the store, add the sugar, egg yolks, and Grand Marnier, and mix well until a smooth, velvety cream is formed.
- In a bowl, beat the egg whites until stiff peaks form.
- Fold the egg whites, a spoonful at a time, into the chocolate mixture until they are fully incorporated.
- Slowly fold in the crème fraîche until it is all well blended.
- Pour into small glass containers or ramekins, or a large bowl, and refrigerate until ready to use.
Pro Tips
- For a successful chocolate mousse, use very good quality chocolate. Ghirardelli is my favorite and is readily accessible at your grocery store. Do use dark chocolate, ranging from 70% to 74% cocoa content.
- Omit the Grand Marnier if you have children around, as the alcohol will not evaporate.
- Can be served in individual containers, or pour it into a glass container and scoop out what you desire at serving time
- Prepare it ahead of time, as the flavors need time to infuse.
- Serve it well refrigerated.
What dishes can you enjoy with this easy chocolate mousse recipe?
This dessert can be enjoyed alone or with a glass of chilled Champagne cocktail and a couple of butter cookies.
The perfect afternoon snack or end to one of our classic French dinners.
Variations
This version I am sharing here is light, but if you are not afraid to make it richer, use two tablespoons of heavy cream instead of the water to melt the chocolate. Add eight tablespoons of butter, we are French, what did you expect, and continue with the recipe as per the recipe card below.
Before serving, drop a dollop of Chantilly or whipped cream with shaved chocolate over it.
Combine cocoa powder and powdered sugar in a shaker and sprinkle a couple of dashes over the whipped cream.
Add chopped almonds or pistachios over the chocolate mousse or the chantilly.
Fresh raspberries can be served alongside.
Storing
You can store your chocolate mousse in the refrigerator for up to two days. Cover tightly with plastic wrap or in an airtight container.
Frequently Asked Questions
Is it safe to eat chocolate mousse made with raw eggs?
Yes, it is, but make sure that your eggs are as fresh as possible. We enjoy raw eggs in tiramisu, chocolate mousse, steak tartare, Carbonara and much more. Just make sure that you use them as soon as. you crack them.
What type of chocolate for mousse?
The best chocolate for chocolate mousse is bittersweet dark chocolate, 70% to 74% cocoa. It has a good, intense flavor but is not as sweet as milk chocolate.
What are the four components of mousse?
Egg yolk, whipped egg whites, cream and flavoring base such as chocolate in this recipe.
What is the main ingredient in mousse?
The main ingredient for mousse is a base flavor, chocolate in this case, or pureed fruits.
If you enjoy this mousse au chocolat, you may want to try my other recipes.
Easy Chocolate Mousse
Ingredients
- ½ cup creme fraiche
- 5 ounces dark chocolate bar, 72%
- 4 eggs
- 2 tablespoons Grand Marnier
- ¼ cup sugar
Instructions
- Separate the yolks from the egg whites.
- Cut the chocolate bar into small pieces and place it in a pan with two tablespoons of water. Melt the chocolate over low heat while stirring.
- Once the chocolate has melted, remove from the stove and add the sugar, the egg yolk, Grand Marnier and mix well until a smooth cream is formed.
- Mix the egg whites until they form hard peaks. Add them one spoonful at a time to the chocolate mixture until they are fully incorporated.
- Slowly fold in the crème fraiche until all is blended.
- Pour into four small glasses or a bowl and refrigerate until ready to serve.
Notes
- For a successful chocolate mousse, use very good quality chocolate. Ghirardelli is my favorite and is readily accessible at your grocery store. Do use dark chocolate, ranging from 70% to 74% cocoa content.
- Omit the Grand Marnier if you have children around, as the alcohol will not evaporate.
- Can be served in individual containers, or pour it into a glass container and scoop out what you desire at serving time
- Prepare it beforehand, as the flavors need time to infuse.
- Serve it well refrigerated.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Classics, Desserts
- Cuisine: French
- Occasion: Valentine’s Day, Thanksgiving, Christmas, New Year
- Season: Fall, Winter
- Type: Affordable Gourmet, Under 45 minutes
Did you make this?
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