Recipe for Chocolate Mousse with step-by-step photos. A classic recipe for a decadent Chocolate Mousse served with cocoa nibs or chocolate chips. A great dessert to make ahead when entertaining.
With summer in full swing in Europe at the moment, a chilled dessert is the ideal way to end a nice meal. That or a big bowl of ice-cream. And one can hardly go past the quintessential French classic, a mousse au chocolat.
My husband’s grandmother is well-known for her chocolate mousse, a treat which she often served up when my husband was a wee little boy and well into his adulthood. Alas, given her advancing age, she retired from the kitchen some time ago but I was ever thankful when she shared her “secret” recipe with me and my sister-in-law.
I was bemused, but not overly surprised, to discover that her secret ingredient was the humble bar of milk chocolate, something which gave the mousse a nursery sweetness and which made it just right for the palates of little (and big) babes.
Chocolate Mousse Recipe
For a more grown-up chocolate mousse, this indulgent chocolate mousse recipe from Rachel Khoo is hard to go past.
Most chocolate mousses are very airy and light, but this one is quite rich and decadent, in part because it is made from a chocolate crème pâtissière, the French equivalent of a thickened custard, which is then lightened with a meringue mixture and whipped cream.
Rachel Khoo’s recipe takes a bit more time to prepare than your typical chocolate mousse recipe with a lot of steps and different components; it’s a fiddly recipe but not overly complicated, and you will be thankful once you taste the end result.
What are Cocoa Nibs?
For this chocolate mousse recipe, you will need to find some cocoa nibs. These are essentially crushed pieces of roasted cocoa beans which taste a bit like roasted coffee beans, although they taste more of bitter chocolate than coffee.
Cocoa nibs are an interesting way to add texture and flavour and I happen to think that they work really well here in a chocolate mousse, providing a bit of crunch and bitterness between the sweet creaminess of the mousse.
I haven’t been able to find cocoa nibs in Zurich but, as I love a foodie hunt of any sort when I am travelling, I was happy to discover them at G. Detou in Paris, a small but bountiful store, well-stocked with an amazing array of baking goods and other delights.
If you can’t find cocoa nibs, Rachel Khoo suggests coating some finely chopped nuts with cocoa powder for a similar effect.
An easier alternative would be some tiny– heavenly if you are a chocoholic.
What Type of Chocolate to Use for Chocolate Mousse
And speaking of chocolate, a chocolate mousse will only be as good as the quality of the chocolate used to make it. Whenever I am making a dish where chocolate is the star ingredient, I always opt for best-quality chocolate and cocoa powder.
If you are making this chocolate mousse to serve to children, I would suggest using a chocolate with at least 60% cocoa content; there is quite a bit of sugar in the recipe to sweeten the mousse and to dilute the bitterness of the dark chocolate.
Chocolate mousses make for a great dessert if you have people coming over for dinner, especially since they have to be made in advance (they keep in the fridge for 2-3 days), and there is something to be said for having a small bowl of pudding just to yourself. Just be sure to make extra in case your guests want seconds.
And in case you missed it, here is Rachel Khoo making her Chocolate Mousse with Cocoa Nibs on The Little Paris Kitchen.
How to Make Chocolate Mousse
For a printable recipe, please scroll down.Print
Recipe for Chocolate Mousse with step-by-step photos. A classic recipe for a decadent Chocolate Mousse served with cocoa nibs or chocolate chips. A great dessert to make ahead when entertaining. Recipe adapted from The Little Paris Kitchen by Rachel Khoo
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 mins
- Yield: Serves 4-6 1x
- Category: Dessert
- Cuisine: French
For the chocolate crème pâtissière
- 250 ml (1 cup) full cream milk
- 1 tablespoon cocoa powder
- 3 egg yolks
- 50g (1/3 cup) caster sugar
- 20g (2 tablespoons) cornflour (cornstarch)
For the chocolate mousse
For the chocolate crème pâtissière
- Whisk together the milk and cocoa powder in a small saucepan, and heat gently until the milk is just about to come to the boil.
- In a large mixing bowl, whisk together the egg yolks and caster sugar, and then add the cornflour.
- Very slowly pour the chocolate milk into the egg mixture, continuously whisking as you do so to stop the eggs from scrambling.
- Pour the mixture back into the saucepan and place over medium heat.
- Keep whisking until the mixture thickens.
- Place the chocolate crème pâtissière in a small bowl, cover with clingfilm and leave to cool in the fridge for at least 1 hour.
For the chocolate mousse
- Place the egg whites into a large bowl, together with a few drops of lemon juice and a pinch of salt.
- Whisk slowly until the mixture starts to foam.
- Increase the speed and add the icing sugar and continue whisking until you have stiff peaks.
- Melt the chocolate in a bain marie, or in a bowl over a pan of simmering water. Set the chocolate aside to cool slightly.
- Whisk the double cream in a large bowl until it thickens and forms soft peaks.
- Pour the chilled chocolate crème pâtissière into a large bowl and gently beat to remove any lumps.
- Stir the melted chocolate into the chocolate crème pàtissière.
- Gently fold through the whipped egg whites, followed by the whipped cream.
- Butter some small glass bowls or ramekins and coat the inside with some cocoa nibs.
- Fill the glasses with the chocolate mousse and decorate with some more cocoa nibs.
- Leave to set in the fridge for about 4 hours.
In Rachel Khoo’s recipe, ingredients are listed for what she calls a chocolate meringue, including 1 heaped tablespoon of cocoa powder. However, nowhere in the recipe are there instructions on when to add this cocoa powder. Also, in the episode of The Little Paris Kitchen where she makes this chocolate mousse, no cocoa powder is added to the meringue. Perhaps this is an error in the book? Has anyone else tried this recipe? I would love to hear your thoughts.
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To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
- Serving Size: 1
- Calories: 381
- Sugar: 29g
- Sodium: 54mg
- Fat: 23.6g
- Carbohydrates: 36.9g
- Fiber: 2.3g
- Protein: 6.5g
- Cholesterol: 130.8mg
This recipe was first published on 4 August 2013. It has been updated with more comprehensive recipe notes.