Classic Chocolate Mousse – Lexi’s Clean Kitchen

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The Classic chocolate mousse is a rich, velvety treat with just the right amount of sweetness. It’s so easy to make and made with minimal ingredients!

Easy chocolate mousse recipe

Looking for something that takes very little time and effort, comes together in just a few minutes, but will definitely satisfy your sweet tooth?

This classic chocolate mousse is it.

This mousse is a rich, fluffy, chocolatey French-style treat with just the right amount of sweetness. It’s made with minimal ingredients, no baking, dairy free and high in protein!

What is the difference between chocolate pudding and chocolate mousse?

The key difference is the cooking method!

Pudding is cooked, resulting in a denser, thicker texture. Mousse is a no-cook dessert that is whipped extensively to incorporate air into the mixture. This creates a lighter, fluffier consistency.

a glass filled with chocolate mousse with a spoon.

What is chocolate mousse made of?

This chocolate mousse recipe is made with all natural ingredients! Here’s what you need:

  • Chocolate Chips: Feel free to use your favorite flavor of baking chips.
  • cocoa powder: Use a good quality cocoa powder. You want the best chocolate flavor you can get!
  • Vanilla: We use both vanilla extract and vanilla bean.
  • Honey: My natural sweetness of choice.
  • espresso powder: No, it will not make your mousse taste like coffee. A little espresso powder actually only enhances the chocolaty taste.
  • Sea-salt: A pinch of salt helps reduce the sweetness just enough.
  • Protein: Whipped egg white gives the mousse its structure. See more below!

How to make chocolate mousse

This chocolate mousse recipe really is that easy to put together!

  1. Make the chocolate mixture: Use a water bath to melt the chocolate until smooth. Once melted, add cocoa powder, vanilla extract and vanilla bean, honey, espresso powder, and salt.
  2. beat egg whites: Use an electric mixer to beat the egg whites on high speed until they reach stiff peaks.
  3. Combine and cool: Pour the chocolate into the beaten egg whites, then use a stand mixer to beat the mixture for 20 seconds or until completely combined. Chill for at least 30 minutes, then serve as desired.
chocolate mousse ingredients in bowls.
melted chocolate in a bowl from above.
Beat egg whites from above in a mixing bowl.
a mixing bowl with mousse from above.
over a glass full of mousse with whip.

tips and hints

  • use baking chocolate. The chocolate you normally eat doesn’t melt as smoothly. I recommend a good baking chocolate for the best results.
  • Use a water bath to melt the chocolate. Keep the chocolate away from direct heat to avoid burning it as it melts.
  • If you melt the chocolate in the microwave, I recommend doing this at 50% power to avoid burning it.
  • Use a clean bowl. Make sure the mixing bowl you use to whip the ice cream is extra clean and completely dry. Any little thing can spoil the texture of the egg.

Is it safe to use uncooked egg whites?

I’m definitely not going to tell you that it’s completely safe to consume egg or egg white that isn’t cooked. However, food safety regulations require most chickens to be vaccinated against salmonella. So the risk of getting sick when you use egg white as a dessert is very high. very minimal.

Simply put, if you’re uncomfortable, try one of our other desserts!

Can I make a recipe (that calls for egg whites) without egg whites?

Most likely yes! You have another option! Although I haven’t tried it here (so I can’t 1000% promise), you can make a vegan version of this using aquafaba, which is the liquid from a can of chickpeas. Yes, the liquid from a can of chickpeas! It gives the same fluffy creaminess you would get from using egg whites. This is a great option if you’re vegan or avoid raw egg!

To swap the egg white for aquafaba, use 2 tablespoons per 1 egg white.

USED ​​IN THIS RECIPE:

KitchenAid Classic 4.5qt Stand Mixer

10 speeds for almost any task or recipe, from mixing ingredients at whisk speed to whipping cream at speed 8, you’ll get thorough ingredient incorporation every time!

A spoonful of mousse is scooped out of a glass.

serving suggestions

My favorite way to serve this easy chocolate mousse is with all the fresh berries! It’s the perfect light and fresh dessert.

If you want it extra fancy, serve it in champagne glasses with homemade coconut whipped cream and even Easy Strawberry Chia Jam!

How to save

For the best texture, I recommend enjoying the leftover mousse within a few days.

However, it will keep in the fridge for up to 5 days!

More chocolate recipes to try

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Side view of a glass of classic chocolate mousse with others in the background.
  • 1/2 Cup chocolate chips
  • 1 tablespoon cocoa powder
  • 2 teaspoon vanilla extract
  • 1/4 vanilla bean scraped
  • 3 tablespoon Honey
  • 1 teaspoon espresso powder
  • prize of sea salt
  • 4 protein at room temperature

  • Melt the chocolate in a water bath or in the microwave.

  • Once the chocolate has melted, add the cocoa powder, vanilla extract, vanilla bean, honey, espresso powder and a pinch of sea salt and set aside.

  • Using a stand mixer or hand mixer, beat the egg whites of the beets until stiff peaks are achieved.

  • Pour the chocolate mixture into the beaten egg mixture. Using a stand mixer, beat the entire mixture until the chocolate looks smooth and creamy, or just until combined (you want to avoid over-mixing the egg whites), about 20 seconds.

  • Let set in the fridge for at least 30 minutes before serving.

  • Garnish with fresh berries and serve!

Before you put the chocolate mousse mixture in the fridge to set, it may look very thin. That’s fine! Once it sets in the fridge it will set and look creamy, fluffy and delicious.
If the chocolate mixture hardens while you’re beating the egg whites, return them to the double boiler until melted again.



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