Chocolate Mousse Recipe – For all your Valentines

Valentines week is here to spoil every sweetheart in your life who is deserving of some chocolate love. A little whipped cream, strawberries and huge dollop of silky chocolate mousse says it all to show you care. We’ve already started celebrating and this sweet treat never gets dull. In fact, it’s a little too easy to eat and don’t be surprised if you inhaled a huge bowl of this chocolate mousse in less than a minute!

Chocolate mousse is luscious.  The soft, billowy, creamy texture given to chocolate by folding in whipped cream and swiss meringue is absolute heaven. Combine the chocolate mousse with some fresh whipped cream and ripe berries (although this time of year it may be better to go sans berries or use some brandied cherries) and you have a dessert that will make your love purr.

Fold chocolate into egg yolk mix

Fold in whipped cream

Fold in Swiss Meringue

If it seems complex, do not worry, because chocolate mousse is easy to make.  You are merely whipping and folding.  That’s it.  Even better, is that you are able to make the chocolate mousse a couple days ahead of time and it won’t deteriorate in quality. Make extra and enjoy for days.

5 from 1 vote
Chocolate Mousse Recipe
Total Time
1 hr

By staying organized and having your mise en place set, this is an easy, creamy, billowy-textured, luscious chocolate dessert that can be prepped days ahead without losing quality. If you can whip and fold, you can make this dessert. The chocolate mousse is basically four components made separately, then folded together. This recipe can easily be scaled up for mass servings or other enjoyable uses. Adapted from Bo Friberg's The Professional Pasty Chef.

Servings: 8 Servings
Chocolate Mousse Ingredients
  • 1 cup (240ml) heavy cream
  • 2 large eggs , separated
  • 1/4 cup (50g) sugar
  • 1/4 cup (60ml) warm water
  • 1/3 cup (40g) cocoa powder
  • 1 1/2 tablespoons (25ml) dark rum (or vanilla extract)
  • 3 ounces (85g) dark chocolate, cut into small pieces
  • 1 1/2 tablespoons (25ml) corn syrup
Whipped Cream Ingredients
  • 1 cup (240ml) heavy cream
  • 1 teaspoon (5 ml) vanilla extract
  • 2 tablespoons (30ml) confectioner's sugar
  • Strawberries , raspberries, or blackberries for layering into finished dessert
  1. Whip the heavy cream for the mousse to until nearly at stiff peaks and set aside in the fridge.
  2. Combine egg whites and sugar in a bowl (preferably your mixer bowl) and place bowl over pot of simmering water. Whipping constantly to keep egg whites from cooking, heat and whip until the sugar is completely dissolved (test by rubbing between your fingers) until temperature reaches 140º F. Remove from heat and whip until completely cool.  Set aside.
  3. In another bowl, combine warm water, cocoa powder, and rum and mix until completely smooth. Melt dark chocolate in a bowl over the simmering water and combine with cocoa mix. Set aside and keep warm.
  4. Whip egg yolks in a medium-large bowl just to break them up.  Heat corn syrup to a boil and slowly add to the egg yolks, whipping constantly.  Whip until thick and fluffy.
  5. Fold chocolate base into egg yolk mix until incorporated.  Next, fold in the plain whipped cream from step 1. until incorporated.  Fold in the whipped egg whites until incorporated. Store chocolate mousse in fridge until ready to dish and serve.
  6. Combine the whipped cream ingredients (heavy cream, vanilla extract and powdered sugar) for the finished dessert's whipped cream layer and whip to until nearly stiff peaks then set aside covered in the fridge.
  7. Final Presentation.  Slice berries. If chocolate mousse and whipped cream have sat for a day or more, stir them up to a creamy consistency. In a glass vessel (dessert bowl, Champagne glass, wine glass, etc.) layer in chocolate mousse, berries, and whipped cream.
{ 32 comments… read them below or add one }
  1. Tabata

    Hello, I did the mouse it was wonderful, I was just wondering how can I storage the mouse without loosing the silky fluffyness? when I put it in the fridge it tends to get hard and is not silky anymore like the first time.

    thank you

    1. White on Rice Couple

      Glad you liked the mousse. It doesn’t store too long. Up to about three days or so. We usually store them in a bowl, put a layer of wax on top of the mousse, then tightly plastic wrap the bowl and store in the fridge. Hope that helps.

  2. athena

    I love the individual sizes, just enough for two 🙂 I love chocolate mousse: it has all the benefits of a difficult-to-make dessert and the added bonus of being pretty simple, once you get the hang of it.

  3. Xylia

    I just made this and it was amazing. I used a wine glass and made thinner, neater rows and put a truffle and a mini chocolate bar on top with the slice of strawberry, and it was gorgeous as well as tasty. Thanks!

  4. Dina

    yum yum yum!

  5. Keego

    that looks so tasty 🙂

  6. Fuji Mama

    Mmmmm, chocolate mousse makes me weak in the knees. I have ZERO self-control when it comes to these types of things. I can’t wait to hear about the photography workshops! Where do I sign… LOL

    1. White on Rice Couple

      Fuji Mama- thanks! we’ll be announcing our workshops this week!

  7. Divina

    Gorgeous!! I love the layering of the mousse and the strawberries and cream.

  8. Lynne

    Yum, what a gorgeous looking pudding. Almost too perfect to eat….actually I think I might just dig in anyway! Love your photos.

  9. Cathy - wheresmydamnanswer

    WOW incredible looking – Your photo jumps right off the screen! Cannot wait to make this one 🙂

  10. Julia Khoury

    You guys are just so awesome! The photography is something – I tell ya! I want to reach thru the screen and just taste.
    I run a catering company in Rochester, NY and we are getting ready to launch our new website.
    Do you sell any of your photos – as stock?
    Also, i want to become a better food photographer – do you have on-line classes – or – have you ever thought about it?

    Love to hear from you!

    All My Best…
    Julia Khoury
    Sarkis Caterers

    1. White on Rice Couple

      Julia- yes, we have a whole series of photography workshops that we’ll share soon.

  11. Cookin' Canuck

    Gorgeous photo! I always love the flowers and plants you use in your scenes. Oh yeah – and the chocolate mousse looks positively scrumptious.

  12. Memoria

    I made my first batch of mousse au chocolat for my birthday cake a few days ago. The procedure was very similar to yours, so I can imagine that this mousse was amazing. Great process photos!

  13. Katie @ goodLife {eats}

    Yes, I think I have found my Valentine’s dessert at last! I have some raspberries, so I’ll use those instead of strawberries. Looks perfect!

  14. Tessa

    These are stunning!! I think I would eat both of those glasses of mousse in that photo 😉

  15. deana (lostpastremembered)

    I love the devil-may-care layering… it looks so delicious!!!

  16. Lucy

    Your mousse just looks so beautiful – I would definitely be one of the people who inhales it in a minute! Stunning.

  17. Alexandra

    This looks heavenly!


    The strawberries made this so pretty. Who doesn’t love chocolate mousse?

  19. Eat. Travel. Eat!

    What a nice presentation with the layers of different ingredients! How coincidental that I just looked on TV and there was chocolate pudding, and now I see chocolate mousse. This totally looks better than the one on TV though!

  20. Alison @ Hospitality Haven

    Oh. My. Gosh. This looks FABULOUS!!! I could eat the pictures…

  21. Tokyo Terrace

    This looks so delicious! Chocolate mousse is one of those amazing classic desserts that can be daunting to make. However, each time I make it, I feel like it couldn’t be more worth the whipping and folding. Your recipe here looks so light and fluffy. Just perfect!

    1. White on Rice Couple

      Tokyo- this is a great recipe, and it definitely turns out so fluffy!

  22. Oi

    MMmmmmmMmmM. Looks fabulous, but I can’t really make anything that requires an electric mixer and requires a thermometer since my kitchen is currently very limited. Any way to do it with extra elbow grease and eyeballing the temperatures and consistencies? Thanks for all your help! One of my new favorite blogs! Happy Valentine’s Day to you both.

    1. White on Rice Couple

      Definitely. Between the meringue and the whipped cream, it is a lot of whipping so maybe have someone to trade off with you. For the temperature of the egg whites, it heats up to 140 pretty quick. Maybe 2 minutes at the most. 140 degrees will be warm but not quite hot water temp. Think cozy bath. Thanks for the compliments. Have a great V-Day too.

  23. Christine @ Fresh Local and Best

    This mousse looks heavenly! Love your description it!

  24. sharon

    That’s one good looking mousse! I always say that I don’t like chocolate mousse, but every time I eat it I am amazed at how delicious it is. Happy Valentine’s Day!

    1. White on Rice Couple

      Sharon – Hey there newlywed! happy sweetheart day to you and your lovie too. xo

  25. White on Rice Couple

    Chef Ryan – thank you! and yes, we do give food photo lessons. Our whole series of photography workshops will be launched sometime in April 2010. So stay tuned!

  26. Cajun Chef Ryan

    Wow, this is a great chocolate mousse recipe. And your photography is wonderful indeed! Do you give food photography / design lessons? I need some for my blog!

    Making chocolate truffles for my Valentines!


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