Mousse: How To Make Traditional French Mousse Au Chocolat

Mousse is a soft dessert that contains air bubbles to give it a texture that is light and airy. Depending on the preparation technique, it may range from light and fluffy to creamy and thick. A mousse can be sweet or flavourful.

Delicious mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with either chocolate, coffee, caramel, puréeed fruits, or various herbs and spices, such as mint or vanilla. For some chocolate mousses, the egg yolks are stirred into melted chocolate to give a creamier mouthfeel to the final product.

There’s definitely no other French dessert more famous than chocolate mousse or Mousse Au Chocolat. A little goes a long way with this dessert. Many variations are extremely rich and decadent in nature.

French Mousse Au Chocolat

  • Author: Romae Chanice Marquez
  • Recipe Category: Dessert
  • Cuisine: French

The whole preparation cooking time is 3 hours. This recipe is suitable for at least 4 servings. 

Photo credit: @letablierdechloe /

French Mousse Au Chocolat Ingredients

  • 7 ounces bittersweet chocolate, grated or finely chopped
  • Unsalted butter to grease jars or ramekins
  • 5 medium-sized eggs, room temperature and separated
  • 1/4 cup granulated sugar
  • 1/8 teaspoon lemon juice

French Mousse Au Chocolat Instructions

Step 1: Melt the chocolate in a double boiler or in a heat-proof metal bowl put over a saucepan of boiling water. Stir as the chocolate melts. Remove from heat to cool slightly when fully melted.

Step 2: Butter ramekins or 8 ounce canning jars with a diameter of four 3 inches. Then, you can set them aside.

Step 3: Beat the egg whites on high with a stand mixer until frothy; add the lemon juice.

Step 4: Continue beating the egg whites, slowly adding a few tablespoons of granulated sugar at a time. Allow the sugar to mix in before adding any more. Beat the eggs until dry and firm.

Step 5: Stir a third of the white egg mixture gently into the chocolate.

Step 6: Combine the mixture of chocolate into the bowl with the combination of egg white and gently blend together thoroughly.

Step 7: Spoon the mousse mixture into the prepared ramekins or bottles, and tap the containers gently on the countertop to release any bubbles.

Step 8: Cover, and cool full before serving.

French Mousse Au Chocolat Additional Information

  • Per serving, this recipe has 454.5 calories, 32.5g of carbohydrates, 32.3g of fat, 8.4g of protein.
  • This recipe will take 3 hours to make completely. 
    This recipe will make enough dessert for four people.
  • Although the eggs are mixed with the warmed chocolate, they are not fully cooked. Pasteurized eggs should eliminate the chance of salmonella from eating raw eggs. That is why they are recommended for use.

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About French Mousse Au Chocolat Recipe

The word “mousse” is a French word meaning paste. So Mousse Au Chocolat means foam made from chocolate. When mousse first entered the culinary scene in 1894, it was meant for savory dishes such as fish and vegetables.

The famous French artist Toulouse Lautrec then had the brilliant idea of adding in chocolate to the elegant and airy creation in the early 1900s. The name he gave it for the first time, “mayonnaise de chocolat,” has been updated and replaced to the more appealing nickname we now know.


French desserts dominate the world today. However, that doesn’t mean you can’t make them on your own. Try out this recipe at home now!

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Featured Image: @letablierdechloe /, @adopte_un_gateau /