Picture of Chocolate Mousse
Chocolate Mousse is a delicious, chocolaty, and creamy dessert that goes with almost any occasion. My family and I have had success with mousse as a dessert at birthdays, holidays, and almost any other family gathering you can think of. It is very creamy with a few bits of chocolate to add some texture. This particular instructable follows my aunt's recipe, which allows for a mousse that is slightly sweeter, more rich, and, in my opinion, a better dessert than that which you can find in some restaurants.

It is fairly easy and quick to make, but to get the best results it needs to be chilled for about two hours.

Contains chocolate and dairy products.

Step 1: Gather Ingredients

Picture of Gather Ingredients
Gather your ingredients.

-Approximately 9 ounces of dark or semi-sweet chocolate
-Four large eggs
-1/2 pint of heavy whipping cream (one cup)
-One cup of baker's sugar (regular sugar will work; more or less to taste)

You will also need four medium or large bowls and a mixing utensil (preferably flexible in order to scoop up the most chocolaty goodness possible).
rustygadget2 years ago
Wow a lot more complicated than my pudding+whipped cream!
@grajasekhar: I suggest you try using a metal bowl to beat the eggs firstly (either steel or copper as you suggested), and then try this trick - put the bowl in an ice bath and beat the egg whites, they should stiffen up into lovely peaks for you. An ice bath is exactly what it implies, on the off chance you did not know, along the same lines as a double boiler, but minus the heat & add ice. Basically fill a larger bowl 3/4 of the way with ice, place the metal bowl you're beating the eggs in the bowl of ice and have at it... ?

I have found that the temperature & humidity in a home make a difference as to how long it takes to make the eggs into soft peak stage. I've made it in winter & summer-time and have had different results each time ( until I figured out this trick, since then, no problems). I lived in Houston the last time I made this though, roughly 4 years ago. Live in Princeton, NJ now. I need to get back to making it again! In Madras isn't the weather quite hot and balmy most of the year?

If you add lemon it will change the taste, I would think, but a tiny pinch of salt always brings out the flavour of chocolate, and is always recommended by the best professional chefs while making anything using chocolate. By tiny I mean really TINY though. A heavy hand will ruin it for you.

Enjoy & I hope it works.
ClayOgre6 years ago
if I am understanding this correctly, it uses raw egg whites...isn't that generally considered a nono? Raw eggs, I mean.
Whaleman (author)  ClayOgre6 years ago
It used to be, but now, with modern health care and whatnot, the chances of catching salmonella from a raw egg is about 1 in 20,000. Even if you do get salmonella, most people usually get better on their own in 4-7 days. I have had this dessert at least 30 times in my life, and the only time I got sick was when I ate too much.
To limit or lessen the chance of getting a food-borne illness from the eggs: Wash the eggshells before cracking them, and when separating the eggs, don't toss the yolk back and forth between the shells, as this increases the chance of the eggs picking up the salmonella bacteria from the shell. As well, the very young and very old should probably not eat this dessert. Oh well, more for us! :)
I've made this mousse a few times now and it is always a HUGE hit. For my ladies' groups, it serves closer to 20, but that's at a party where we all bring food to share. I take it in a big glass bowl with little cups and spoons to serve it. It's worth any risk of eating raw eggs, in my opinion. :)
grajasekar6 years ago
Hi, I'm from India. 1. I tried making this but the problem began when I was beating the egg whites. They wouldn't become stiff no matter what I did. The only thing that would form is more and more foam but it was still pretty watery. Tried an egg beater too, like the one in the picture included in this post. But to no avail, still wouldn't thicken the way you've shown in the picture. Please help me find out what I'm doing wrong and how I should do it. :/ 2. Heavy Whipping cream (or whipping cream or whipped cream) is something that no matter how much I've tried, I've not been able to find. No one stocks it. I've been using fresh cream which again doesn't stiffen when beaten. Any suggestions / substitutes?? 3. The way I've made it, it was a bit more fluid at the end, so I melted some gelatin (a very small amount) and added it after cooling the gelatin. However the gelatin doesn't seem to be mixing with the chocolate mixture well. It just seems to be clumping together in one place. Still, I just put it in the fridge and I'll take a look at it after two hours. Do you think I've messed the whole thing up big time? :(( Thanks in advance, I'm just beginning to cook.
Whaleman (author)  grajasekar6 years ago
1. The egg beater you are using is hand-powered, yes? That may be the problem with the eggs. It takes a long time to beat the eggs- even with an electric egg beater. It may be that you just didn't beat them long enough (though I don't know how long you actually did beat them) or it may be that you need an electric one to be able to beat the eggs fast enough.

2. After a quick search on Google, I couldn't really find any substitutes to heavy whipping cream- other than using light whipping cream or just whipping cream. I don't know what you could try to substitute it with, but it sounds like you couldn't find any sort of whipped cream or whipping cream. I don't know if regular cream will work, but it usually takes a long time to beat the cream to get it too thicken enough.

3. I don't know how to really help with the fluid- I've never had a batch that has had fluid in it. It may still taste fine with the fluid, but I don't know.
Thank you for replying so quickly. Yes the egg beater was hand powered. I was whipping the eggs for around 15 minutes. What I found on googling the egg white beating thing was that adding a pinch of salt and a few drops of lemon juice, as well as using a copper vessel would help get the kind of white peaks that you've described. I'll try that next time around. And I couldn't find any sort of whipping cream, as you said. It actually tasted pretty good. Albeit it was a bit more creamy than a usual mousse should be (as in slightly less solid and more semi solid), but that would probably be because i couldn't find any whipping cream to give it the proper texture. Thank you for the great recipe.
Whaleman (author)  grajasekar6 years ago
Glad you liked it! Tell me how it turns out next time with the salt, lemon and copper with the egg whites.
Can you please tell me how many servings this makes?
Whaleman (author)  crablover4 years ago
Probably somewhere between 10 and 15, depending on how much people eat. It's pretty rich, so I don't suspect people will eat too much of it.
The Hello, egg whites won't whip if there is ANY fat on your utensils.  So, wash your beaters very well and don't use a plastic bowl as it can't be 'de-fatted' well enough.  Also, there are some that think freshly laid eggs don't whip well.
That's all it takes. Good luck! 
ive used a hand wisk, and the foam is what you want.
crablover4 years ago
How many people does it serve?
Whaleman (author)  crablover4 years ago
Depending on how big of a serving (it's really rich so people don't take too much sometimes), I think it has about 10 servings.
WhyHello4 years ago
*takes notes feverishly*
wat.4 years ago
Yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.................................................................... I love it yummy!!!!!!!!!!!!!!!!!!!!!!!
do you mean the whites?? this is confusing...
Whaleman (author)  M!dn!8ht_Sun5 years ago
No, the whites are in step 5. These are the yolks. They don't stay yellow when you add sugar and beat them.
Adder Twist5 years ago
 For a particularly aerated effect, that is, for the egg whites to not be crushed, I suggest folding in with a large metal spoon. This is the tactic I use for my baked cheesecakes, and if done well, will leave no lumps of white, the same as regular stirring doesn't.

vadios5 years ago
Thank's. Will definetly try it on the weekend. 
LoveBridget5 years ago
It was good and i ate it with my bf. And we ate it all chilled i wonder does it taste good when it is warmed up?
Whaleman (author)  LoveBridget5 years ago
It tastes about the same, but the consistency is way off. It is less firm and more of a soupy texture.
djr67895 years ago
i made some last night and it was so lovely. Thankyou so much for this ible
rdk2856 years ago
wht abt gelatin? how will it get the jelly-like texture?? also u havent mentioned anything abt essence....... wont the egg smell?
Whaleman (author)  rdk2856 years ago
You don't need gelatin for jelly-like texture. It doesn't even have a jelly-like texture. It has a mousse texture. And no, the egg doesn't smell. Eggs only smell bad when they're rotten, otherwise they have an unobtrusive or non-existent scent; especially compared to chocolate.
make sure that the bowl you are using to whip the egg whites is completely clean and OIL free. even just a tiny bit of oily residue will prevent the egg white from firming up.
You would be able to do this with white chocolate as well, right? We've got quite a bit of it leftover from my sister's wedding (they bought some cheap fondue fountains and people much preferred the dark chocolate it seems!) and I think this would be an excellent way to use it up :D
Whaleman (author)  bluesquirrel6 years ago
Yes, you can. I cannot guarantee it will taste good, but you should try. My family and I don't try it because we don't want to have an entire batch go to waste. Tell me how it turns out!
After a bit of research, I found that half as much white chocolate (about 5 ounces/half a cup) works for a white flavored mousse. I thought the taste a bit weak at first, added a capful of vanilla and it really emphasized the flavor. It's chilling right now, but the fresh-stuff tasted wonderful!
Whaleman (author)  bluesquirrel6 years ago
I ought to try that some time. Maybe next Sunday...
akinich6 years ago
how much is 9 oz in grams i am in India and we follow the metric system
Whaleman (author)  akinich6 years ago
Google says about 255 grams, but it is probably okay if you just guesstimate the amount.
damo976 years ago
made it and its savage
crazyazn486 years ago
can you use regular chocolate broken into small pieces instead of chocolate chips?
Whaleman (author)  crazyazn486 years ago
Yeah, it is just going to end up melted anyway. Just be sure that you have 9 oz.
How much does 'one cup' of sugar weigh?
Whaleman (author)  imnotarealaccount6 years ago
One cup is a commonly used unit of measure that is equal to approximately 236.59 mL.
slu6alka6 years ago
I love chocolate mousse:) Thanks for the recipe:)
Whaleman (author)  slu6alka6 years ago
No problem! I've been meaning to put it up for awhile.
bonnieann6 years ago
this is really great
Whaleman (author)  bonnieann6 years ago
Thank You.
ravebot6 years ago
mmmmmmmmm sounds good
Whaleman (author)  ravebot6 years ago
'Tis! You should try it if you have the ingredients.
i did it's good really good
bratnose6 years ago
Invisible large bowl. Lmao.
Whaleman (author)  bratnose6 years ago
Yeah. Kept on losing it, so after this we painted it white : )
Ezarto6 years ago
I think Chocolate Mousse should be made without cream. We (in Belgium) make it with whipped egg-white. This makes the Chocolate Mousse a real Mousse and it'll be much, much more lighter for the stomacher.
Whaleman (author)  Ezarto6 years ago
Much more light for the stomach? I don't really understand... You mean it wont make you as sick if you eat a lot of it? We (using this Venezuelan recipe) do use the egg whites, but we also use the cream to make it a bit more stiff than with just the whites.