Fluffy Chocolate Mousse


While growing up in my mother’s house, I was familiar with two varieties of chocolate mousse. One, made with butter, is dense and almost fudge-like. This is the other recipe – a fluffier, almost meringue-textured mousse.

I always thought I preferred the dense version, made with lovely dark chocolate, until I recently made this one. And it made me reconsider.

This is like the inside of a 3 Musketeer bar!

The funny thing is, my husband thought the same thing, so the next time I make a mousse (in 15 years?!) it will be this recipe.

Fluffy Chocolate Mousse
Serves 6

4 ounces unsweetened chocolate
5 egg whites, at room temperature
1/4 teaspoon cream of tartar
1 scant cup white sugar, divided
5 egg yolks
1/8 teaspoon salt
1 tablespoon cognac
1/2 teaspoon powdered espresso
1 2/3 cup heavy cream

Melt the chocolate in a double boiler over hot water gradually just until melted. Let cool.

In a large bowl, with electric mixer at high speed, beat egg whites with cream of tartar until soft peaks form. Gradually add 3/4 cup sugar, 2 tablespoons at a time, beating well after each addition; continue to beat until stiff peaks form.

In a small bowl, with same beaters, beat egg yolks with salt until thick and lemon colored. Gradually add remaining 1/4 cup sugar, beating well.

Gradually beat in strong coffee or cognac and melted chocolate until mixture is smooth.

Beat heavy cream until stiff peaks form. Fold the whipped cream and the egg whites together gently, then fold into the chocolate mixture, until no streaks remain. Turn the mousse in a 2 quart serving dish, or 6 individual serving bowls, spreading the top evenly.

Refrigerate for 24 hours before serving chilled or at room temperature.

If desired, serve each with a fun cookie.

This mousse has one of those textures that you just want to jump into! Soft, fluffy, creamy, chocolate-flavored, all with a meringue-like softness!

37 thoughts on “Fluffy Chocolate Mousse

  1. Like you and your husband, Mimi, I always think dark, dense chocolate is best, but then I try something light and fluffy like this, and I change my mind, at least until I’m tempted again. But then there’s the “3 Musketeers” reference – indeed that is tempting! Love this recipe!

  2. I prefer the light an fluffy version, but I won’t say no the the fudgier one. I’m craving some right now and can easily polish both of these servings right now!

    • It’s basically a firm bar of the fluffiness, with a similar taste, coated in chocolate. Chocolate mousse is just darn good!

  3. Chocolate is my weakness and this looks amazing!! I have always made mousse the very deep, very chocolaty variety, but I love how lightened up this recipe is! I will definitely need to try this ;)

  4. I don’t actually think I’ve ever tried a mouse made with butter (Even though I like dense and fudgy desserts). It must be delicious, too. But I’d still vote for something light, fluffy, and airy (It’s what a mousse should be to me) – excactly like this wonderful variation!

    • That’s a good point, about mousse being fluffy. And this one definitely is! By the way, I’m having trouble following your blog. Suggestions?

    • It’s been at least not that long since I’ve made chocolate mousse. People who come over to eat never expect dessert, except maybe for a special holiday or sit-down dinner… I put way more effort into hors d’oeuvres!

    • I also love a dense version, but it also has a mousse-y texture. It’s not like eating fudge, which I don’t like!

  5. Dense, fluffy — I’ll take it any way it’s served to me! This recipe is actually a bit like Julia Child’s in the first volume of _Mastering_ (I’m going by memory here — haven’t made that version in decades). Although as I recall she heats the egg yolks over the stove and beats them as she adds sugar. A tricky step! This looks much more streamlined. Thanks!

    • Oh, pasteurize good the egg yolks? I’ve never done that, for any recipe. Us French folks just trust our chickens! Just kidding. Actually I discovered I’m more Italian. I never knew!

  6. It tastes like the inside of a 3 Musketeer bar? I’m intrigued! Also, I laughed at your comment about the next time you make mousse…in 15 years. That’s about how often I make mousse, too. But it is so good!!

    • I just don’t make desserts! You’re a good baker, but I’m not. A mousse is more up my alley, but I still don’t routinely make desserts.

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