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!

By Published On: April 26th, 202137 Comments on Fluffy Chocolate Mousse

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. angiesrecipes April 26, 2021 at 7:24 AM - Reply

    Airy and light mousse tastes the BEST! These look amazing, Mimi.

    • chef mimi April 26, 2021 at 7:25 AM - Reply

      I always thought I prefer the dense version, until I made this again. Wow!

  2. BERNADETTE April 26, 2021 at 10:33 AM - Reply

    Oh Mimi, you should make chocolate mousse more often.

    • chef mimi April 26, 2021 at 3:56 PM - Reply

      I really should.

  3. Ronit Penso Tasty Eats April 26, 2021 at 11:52 AM - Reply

    Mouthwatering! I’m not partial to either dense or airy – as long as the mousse is made with fine chocolate, I’ll gladly have both! :)

    • chef mimi April 26, 2021 at 3:56 PM - Reply

      I totally agree. And now that I think of it, a layered version with both would be really really good!

  4. Laura April 26, 2021 at 1:05 PM - Reply

    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!

    • chef mimi April 26, 2021 at 3:55 PM - Reply

      I could have jumped into that big bowl of fluffy chocolate whip. It was wonderful!

  5. ingoodflavor April 26, 2021 at 7:24 PM - Reply

    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!

    • chef mimi April 27, 2021 at 6:33 AM - Reply

      I finally decided that next time I’ll make both varieties, and layer them!!!

  6. The Parmigiana Whisperer April 27, 2021 at 12:07 AM - Reply

    I do love the fluffy version but also the fudgier one, chocolate mousse is the best!!

    • chef mimi April 27, 2021 at 6:29 AM - Reply

      I think that’s what I finally figured out. They are both just fabulous!

  7. Tandy | Lavender and Lime April 27, 2021 at 12:28 AM - Reply

    I’m going to have to look up what a a 3 Musketeer bar is. I like both versions and had the dense one this past weekend.

    • chef mimi April 27, 2021 at 6:29 AM - Reply

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

  8. Carrie Tyler April 27, 2021 at 5:36 AM - Reply

    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 ;)

    • chef mimi April 27, 2021 at 6:27 AM - Reply

      Exactly. I’m not sure now which I’d choose if I had to!

  9. Ben Maclain|Havocinthekitchen April 27, 2021 at 6:18 AM - Reply

    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!

    • chef mimi April 27, 2021 at 6:27 AM - Reply

      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?

  10. Ann Coleman April 27, 2021 at 1:31 PM - Reply

    This sounds so good! I don’t care for butter, so I’m sure I would prefer this version.

    • chef mimi May 4, 2021 at 7:02 AM - Reply

      It’s chocolatey fluffy goodness. Nothing not to love!

  11. sippitysup April 27, 2021 at 3:15 PM - Reply

    Certainly you won’t wait 15 years. I know I’m not going to. GREG

    • chef mimi April 27, 2021 at 5:14 PM - Reply

      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!

  12. Hannah Kaminsky April 27, 2021 at 6:47 PM - Reply

    What a welcome departure from typically heavy, super-dense chocolate mousses! Nothing wrong with them either, but this looks like a light, fluffy, sweet dream.

    • chef mimi April 27, 2021 at 7:44 PM - Reply

      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!

  13. Raymund April 27, 2021 at 6:53 PM - Reply

    Ohhh I wish I was you neighbor so I can ask for some of that lovely mousse

    • chef mimi April 27, 2021 at 7:43 PM - Reply

      And I’d be so happy to share!

  14. eliotthecat April 27, 2021 at 7:19 PM - Reply

    I bet it is divine with the cognac and espresso powder! Lovely.

    • chef mimi April 27, 2021 at 7:43 PM - Reply

      Thank you. Divine is a perfect word!

  15. kitchenriffs April 28, 2021 at 9:42 AM - Reply

    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!

    • chef mimi April 28, 2021 at 1:45 PM - Reply

      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!

  16. 2pots2cook April 29, 2021 at 5:35 AM - Reply

    Chocolate and coffee are the best friends, at least at our house ! Great one to try !

    • chef mimi April 29, 2021 at 6:06 AM - Reply

      Thanks! Yes, I’m glad I learned that trick from my mother!

  17. Molly Pisula April 30, 2021 at 4:08 AM - Reply

    This looks so delicious! I love a light and fluffy chocolate mousse. (Though to be truthful, I love all kinds of chocolate mousse!)

    • chef mimi April 30, 2021 at 6:49 AM - Reply

      I know what you mean! Good chocolate and that mousse-y texture can’t be beat!

  18. spicedblog May 3, 2021 at 6:51 AM - Reply

    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!!

    • chef mimi May 3, 2021 at 6:57 AM - Reply

      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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