Easy Chocolate Mousse : with Eggs

French

This easy chocolate mousse is light, airy and intensely chocolatey. With just five ingredients, it comes together quickly: melt, whisk, fold, chill.

Follow the temperature tips for a smooth, stable dessert every time, at home.

Easy Chocolate Mousse with Eggs (5 Ingredients): Light, Airy, and Foolproof

At home, if we had to crown one comfort dessert, this easy chocolate mousse would win every time.

I make it almost weekly, adjusting it to whatever I have in the cupboard and the occasion at hand.

Whipped egg whites give it a naturally airy texture without any cream, while hot (not boiling) milk melts the chocolate into a smooth base that’s easy to fold.

A simple two-step folding method keeps the mixture light rather than heavy.

For an impromptu snack, I keep it classic and straightforward. When my children have friends over, I opt for the egg-free version for extra reassurance, and it’s still beautifully silky.

With friends, I enjoy creating layered duos or trios, dark, milk, white, or chocolate with caramel.

Serve well chilled, add a pinch of flaky sea salt, and finish with toasted hazelnuts or homemade chocolate shavings for crunch.

Ingredients for a light, successful mousse

• 170 g dark baking chocolate: choose 52-70% cocoa. Higher cocoa = deeper flavour and less sweetness.
• 80 ml whole milk, hot: warms and smooths the chocolate; keep it hot, not boiling.
• 1 egg yolk: adds richness and a silkier mouthfeel; stir it in only when the chocolate base is warm/tepid.
• 4 egg whites: the main lift; they should be room temperature for best volume.
• 20 g caster sugar: stabilises the whites; add gradually once they start foaming.

Step-by-step instructions

• Melt the chocolate: chop into small pieces and melt gently over a bain-marie until smooth and glossy (don’t let water touch the bowl).
• Add the milk: pour in the hot (not boiling) milk, mix with a spatula, then whisk briefly until fully homogeneous.
• Stir in the yolk: let the chocolate mixture cool for a few minutes until tepid, then whisk in the yolk quickly.
• Whip the whites: start whisking; when they look foamy, add sugar in a slow rain, then beat to soft peaks / “bird’s beak”.
• Loosen the chocolate: whisk one-third of the whites into the chocolate base (it’s fine to knock the air out here).
• Fold gently: add the remaining whites and fold with a spatula, lifting from the bottom to keep it airy.
• Chill: divide into ramekins and refrigerate at least 2 hours (4 hours for the neatest texture).
• Finish: dust with cocoa or add chocolate shavings just before serving.

Troubleshooting: anti-fail tips

• Grainy mousse: the chocolate base was too hot or the whites went in too fast → let it cool to tepid and fold in two stages.
• Mousse collapses: whites not firm enough or sugar added too early → wait for foam, then add sugar gradually to reach soft peaks.
• Too dense: chocolate base too thick → use milk hot, not boiling, and avoid overheating the chocolate.

Food safety: when to choose an egg-free version

• Use very fresh eggs, keep everything cold, and serve promptly.
• For pregnant guests, immunocompromised people, or young children, choose a no-egg chocolate mousse for extra peace of mind.

Make-ahead and storage

• Fridge: 24-48 hours, covered (ramekins or an airtight box).
• Freezer: not recommended if you want a perfect mousse texture, thawing can make it grainy.

FAQ

– Can I use semi-skimmed milk instead of whole milk? Yes, but the mousse can taste slightly less round and feel a bit lighter. If possible, use slightly lower cocoa chocolate to keep it balanced.

– How do I get a firmer mousse for piped dessert cups? Choose a higher cocoa chocolate (64-70%) and chill longer before piping. It sets more firmly and holds swirls better.

– How can I reduce the sugar without losing structure? Reduce in small steps. If you cut too much, the whites can be less stable, compensate by using a slightly sweeter chocolate or serving with unsweetened toppings.

– Which chocolate should I pick for a less bitter mousse? Go for 52-60% cocoa, or blend dark + milk chocolate for a softer flavour.

– Can I make it the night before? Yes, many people prefer it after an overnight chill because the texture becomes even more cohesive.

– Why is there a little liquid at the bottom? This can happen if the mousse was overmixed, the chocolate split, or it sat too long. Serve very cold and add a crunchy topping to distract (nuts, shavings).

Other Chocolate Desserts to try

• French Chocolate Marquise (No-Bake Dessert)
• Chocolate Tart Recipe
• Foolproof Chocolate Lava Cakes