Easy Chocolate Mousse
Updated Dec 12, 2025
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This easy chocolate dessert (gluten-free!) with whipped cream is a light, fluffy, cool, creamy, and seriously indulgent.
It seems silly to point out that chocolate mouse is so easy to make at home (especially since it’s in the title of the recipe), but it’s true, and so I must. It involves melting, stirring, and beating egg whites, and that’s it, other than the chilling time.
This is light and fluffy but still creamy, rich, and decadent, everything a perfect chocolate mousse should be. Don’t forget the dollop of whipped cream on top!
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Ingredients
You only need a few ingredients for this homemade chocolate mousse, and you might even have them in the kitchen already!
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- Semi-sweet chocolate – If you don’t want to chop whole bars, feel free to use chocolate chips.
- Unsalted butter
- Sugar
- Espresso – While espresso is preferred, any dark brewed coffee will work.
- Eggs – The egg whites and yolks are used separately. Because they are not cooked, it’s really important that you check to make sure the eggs are fresh.
- Pure vanilla extract
- Whipped cream
How to Make Chocolate Mousse
- Make the chocolate base: In a small, heavy saucepan, mix together the chocolate, butter, sugar, and coffee over low heat. Stir often until smooth, and the chocolate has melted. Add the salt and transfer to a bowl so it can cool to room temp.
- Whip the egg whites: In a medium-sized bowl, whip the egg whites with an electric mixer on medium-high speed until they form stiff peaks.
- Finish the mousse: Stir the egg yolks and vanilla into the cooled chocolate. Fold in the egg whites in two batches, just until combined and a little streaky.
- Chill then serve: Transfer the mousse to individual serving cups or ramekins, and chill for at least 4 hours. Serve cold with whipped cream.
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Easy Chocolate Mousse
Equipment
Ingredients
- 6 ounces semi-sweet chocolate (chopped; or use chips)
- 4 tablespoons unsalted butter
- ⅓ cup sugar
- ¼ cup espresso (or other dark brewed coffee)
- ½ teaspoon kosher salt
- 4 large eggs (at room temperature; separated)
- 1 teaspoon pure vanilla extract
- Whipped Cream (to serve)
Instructions
- Combine the chocolate, butter, sugar, and coffee in a small heavy saucepan and place over medium-low heat. Stir frequently until the chocolate is just melted and everything is smooth. Remove from the heat, stir in the salt, and transfer to a mixing bowl and cool to warm room temperature.
- In a clean, dry bowl using an electric mixer, blend the egg whites on medium-high speed until they form stiff peaks.
- Stir the egg yolks and vanilla into the cooled chocolate until well combined. In two batches, fold the egg whites into the chocolate mixture just until combined, but still a little bit streaky. Transfer to 4 individual serving cups or ramekins. Chill for at least 4 hours. Serve chilled with sweetened whipped cream.
