23 Decadent Chocolate Mousse Recipes to Try

Velvety Dark Chocolate Mousse

This classic recipe delivers an indulgently rich and smooth mousse that’s perfect for any chocolate lover.

Ingredients

• 200g dark chocolate, chopped
• 3 large eggs, separated
• 1/4 cup granulated sugar
• 1 cup heavy cream

Cooking method

1. Melt the dark chocolate in a heatproof bowl over simmering water, stirring until smooth.
2. Whisk the egg yolks and sugar until pale and creamy, then slowly incorporate the melted chocolate.
3. Beat the heavy cream to soft peaks and fold into the chocolate mixture.
4. Whisk egg whites to stiff peaks, gently fold them into the chocolate mixture.
5. Spoon the mousse into serving dishes and chill for at least 2 hours before serving.

Spiced Orange Chocolate Mousse

This variation brings a zesty twist with a hint of spice, making it a delightful treat.

Ingredients

• 150g dark chocolate, chopped
• 1/4 cup freshly squeezed orange juice
• 1/2 tsp ground cinnamon
• 3 large eggs, separated
• 1/4 cup sugar
• 1 cup whipping cream

Cooking method

1. Melt the chocolate, then stir in orange juice and ground cinnamon.
2. Separate eggs and whisk yolks with sugar until creamy.
3. Combine yolk mixture with spiced chocolate.
4. Beat cream to soft peaks and fold into chocolate mixture.
5. Whip egg whites to stiff peaks and gently combine with the mousse base.
6. Chill in serving glasses for 2 hours before enjoying.

Dark Chocolate Mousse

Start your culinary journey with this classic and luxurious dark chocolate mousse, perfect for any chocolate lover.

Ingredients:

• 200g dark chocolate, chopped
• 3 large eggs, separated
• 50g caster sugar
• 300ml heavy cream
• A pinch of salt

Cooking method:

1. Melt the dark chocolate gently over a double boiler, then allow it to cool slightly.
2. Beat the egg yolks into the cooled chocolate.
3. Whip the heavy cream until soft peaks form, and fold it into the chocolate mixture.
4. In a separate bowl, beat the egg whites with a pinch of salt until frothy, then gradually add sugar until stiff peaks form.
5. Gently fold the egg whites into the chocolate mixture in three batches.
6. Spoon the mousse into serving glasses and refrigerate for at least 2 hours before serving.

Spicy Mexican Chocolate Mousse

Add a kick to your dessert with this spicy chocolate mousse, combining rich chocolate with a hint of chili.

Ingredients:

• 200g dark chocolate, chopped
• 1 tsp ground cinnamon
• 1/2 tsp cayenne pepper
• 3 large eggs, separated
• 50g caster sugar
• 300ml heavy cream

Cooking method:

1. Melt the chocolate with cinnamon and cayenne pepper in a double boiler, then let cool.
2. Mix egg yolks into the spiced chocolate.
3. Whip cream to soft peaks and fold into the chocolate.
4. Beat egg whites with sugar until stiff and fold into the mousse mixture.
5. Chill for at least 2 hours before serving.

White Chocolate and Raspberry Mousse

This elegant mousse pairs creamy white chocolate with tart raspberries for a refreshing and sweet treat.

Ingredients:

• 200g white chocolate, chopped
• 300ml heavy cream
• 3 large egg whites
• 100g fresh raspberries
• 50g caster sugar

Cooking method:

1. Melt the white chocolate and cool slightly.
2. Whip the cream until soft peaks form and set aside.
3. Beat egg whites with sugar until stiff peaks form.
4. Gently fold the whipped cream into the chocolate, followed by the egg whites.
5. Carefully fold in half of the raspberries.
6. Spoon into glasses and top with remaining raspberries. Chill for at least 2 hours.

Peanut Butter Chocolate Mousse

Experience a creamy, nutty twist on traditional mousse with this decadent peanut butter and chocolate blend.

Ingredients:

• 150g dark chocolate, chopped
• 50g smooth peanut butter
• 3 large eggs, separated
• 50g caster sugar
• 300ml heavy cream

Cooking method:

1. Melt the chocolate with peanut butter in a double boiler and cool.
2. Stir egg yolks into the chocolate mixture.
3. Whip the cream to soft peaks and fold into the chocolate mix.
4. Beat the egg whites with sugar until stiff and fold into the mousse.
5. Chill for at least 2 hours before serving.

Coffee-Infused Chocolate Mousse

Infuse your mousse with rich coffee flavors for a sophisticated dessert that’s sure to impress.

Ingredients:

• 200g dark chocolate, chopped
• 1 tbsp instant coffee granules
• 3 large eggs, separated
• 50g caster sugar
• 300ml heavy cream

Cooking method:

1. Melt the chocolate with coffee granules in a double boiler and let it cool.
2. Mix egg yolks into the coffee-flavored chocolate.
3. Whip cream until soft peaks form and fold into the mixture.
4. Beat egg whites with sugar until stiff peaks form, and fold into the mousse.
5. Refrigerate for at least 2 hours before serving.

Decadent Dark Chocolate Mousse with Raspberry Coulis

This classic dessert pairs the rich intensity of dark chocolate with the tartness of a fresh raspberry coulis, creating a delightful balance of flavors.

Ingredients:

• 200g dark chocolate
• 3 large eggs, separated
• 50g granulated sugar
• 200ml heavy cream
• 200g fresh raspberries
• 2 tbsp powdered sugar

Cooking method:

1. Melt the dark chocolate in a heatproof bowl over simmering water, then let it cool slightly.
2. Whisk the egg yolks with granulated sugar until pale, then fold into the melted chocolate.
3. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold into the chocolate mixture.
4. Whip the heavy cream until soft peaks form and fold into the mousse mixture.
5. Chill in the refrigerator for at least 2 hours.
6. For the coulis, blend raspberries with powdered sugar, strain to remove seeds, and drizzle over the mousse before serving.

White Chocolate and Matcha Mousse Parfait

Experience the harmonious blend of creamy white chocolate and earthy matcha in this elegant parfait dessert.

Ingredients:

• 150g white chocolate
• 2 tsp matcha powder
• 300ml heavy cream
• 2 tbsp honey
• 1 tsp vanilla extract

Cooking method:

1. Melt the white chocolate and allow it to cool slightly.
2. Mix matcha powder with a tablespoon of heavy cream until smooth.
3. Whisk the remaining cream with honey and vanilla until soft peaks form.
4. Gently fold the melted chocolate and matcha into the whipped cream.
5. Layer the mousse into glasses and refrigerate for 2 hours before serving.

Spicy Mexican Chocolate Mousse

Add a touch of heat to your dessert with this spicy Mexican chocolate mousse, perfect for those who like a bit of adventure in their sweets.

Ingredients:

• 150g dark chocolate with chili
• 3 large eggs
• 50g brown sugar
• 200ml heavy cream
• 1 tsp cinnamon
• Pinch of cayenne pepper

Cooking method:

1. Melt the chili-infused chocolate over a double boiler.
2. Beat the egg yolks with sugar and fold into the melted chocolate.
3. Add cinnamon and a pinch of cayenne for spice.
4. Beat the egg whites until stiff peaks form and fold into the chocolate mixture.
5. Whip the cream and fold into the mousse.
6. Refrigerate for at least 3 hours before serving.

Salted Caramel Chocolate Mousse

The combination of salted caramel and chocolate creates an indulgent dessert that is hard to resist.

Ingredients:

• 200g milk chocolate
• 150ml caramel sauce
• 3 large eggs
• 200ml heavy cream
• 1 tsp sea salt

Cooking method:

1. Melt the milk chocolate and let it cool slightly.
2. Mix the caramel sauce with sea salt and warm gently to combine.
3. Separate the eggs and beat the yolks into the chocolate.
4. Whip the egg whites to stiff peaks and fold into the chocolate mixture.
5. Whip the cream and combine with the mousse.
6. Layer with salted caramel sauce and chill for 3 hours before serving.

Vegan Avocado Chocolate Mousse

This vegan-friendly mousse uses the creamy texture of avocados for a smooth, chocolatey dessert without dairy.

Ingredients:

• 2 ripe avocados
• 50g cocoa powder
• 100ml coconut milk
• 3 tbsp maple syrup
• 1 tsp vanilla extract

Cooking method:

1. Scoop the flesh of the avocados into a blender.
2. Add cocoa powder, coconut milk, maple syrup, and vanilla extract.
3. Blend until smooth and creamy.
4. Spoon into serving dishes and chill for at least 1 hour before serving.

Mocha Espresso Chocolate Mousse

Wake up your taste buds with this fusion of rich chocolate and bold espresso.

Ingredients:

• 150g dark chocolate
• 50ml strong espresso
• 2 large eggs
• 50g caster sugar
• 200ml heavy cream

Cooking method:

1. Melt the chocolate and stir in the hot espresso.
2. Beat the egg yolks with sugar and combine with the chocolate-espresso mixture.
3. Whip egg whites until stiff peaks form and fold into the chocolate.
4. Whip the heavy cream and fold into the mousse.
5. Chill for at least 2 hours before serving.

Nutella and Hazelnut Crunch Mousse

This indulgent mousse combines the creamy richness of Nutella with the satisfying crunch of hazelnuts.

Ingredients:

• 200g Nutella
• 100g crushed hazelnuts
• 3 large eggs
• 200ml heavy cream
• 2 tbsp powdered sugar

Cooking method:

1. Warm the Nutella slightly to make it easier to mix.
2. Stir in the crushed hazelnuts.
3. Beat egg yolks with powdered sugar and fold into the Nutella mixture.
4. Whip egg whites until stiff and fold into the mousse.
5. Whip cream and fold in gently.
6. Chill for 2 hours before serving.

Mango White Chocolate Mousse

A tropical twist on a classic, this mousse combines sweet mango with white chocolate for a refreshing dessert.

Ingredients:

• 150g white chocolate
• 200ml mango puree
• 3 large eggs
• 200ml heavy cream
• 1 tbsp lime juice

Cooking method:

1. Melt the white chocolate and set aside to cool.
2. Combine mango puree with lime juice.
3. Beat egg yolks and fold into the white chocolate.
4. Whip egg whites until stiff and fold in.
5. Whip cream and combine gently with the mousse.
6. Layer with mango puree and chill for 2 hours.

Mint Chocolate Chip Mousse

Freshen up dessert time with this minty mousse, reminiscent of your favorite ice cream flavor.

Ingredients:

• 200g dark chocolate, chopped
• 1 tsp peppermint extract
• 50g dark chocolate chips
• 3 large eggs, separated
• 50g caster sugar
• 300ml heavy cream

Cooking method:

1. Melt the chocolate, stirring in peppermint extract as it cools.
2. Combine with egg yolks.
3. Whip cream to soft peaks, then fold into the chocolate.
4. Beat egg whites with sugar until stiff and fold in, adding chocolate chips.
5. Chill for at least 2 hours for flavors to meld.

Orange Chocolate Mousse

Bright citrus notes complement the rich chocolate in this zesty and luscious mousse.

Ingredients:

• 200g dark chocolate, chopped
• Zest of 1 orange
• 3 large eggs, separated
• 50g caster sugar
• 300ml heavy cream

Cooking method:

1. Melt chocolate with orange zest in a double boiler, then let cool.
2. Stir in egg yolks.
3. Whip cream until soft peaks form and incorporate into the chocolate.
4. Beat egg whites with sugar to stiff peaks, then fold in.
5. Spoon into glasses and chill for at least 2 hours.

Salted Caramel Chocolate Mousse

Indulge in the heavenly combination of salted caramel and chocolate with this rich mousse recipe.

Ingredients:

• 200g dark chocolate, chopped
• 100g salted caramel sauce
• 3 large eggs, separated
• 50g caster sugar
• 300ml heavy cream

Cooking method:

1. Melt chocolate with salted caramel sauce, then cool.
2. Blend with egg yolks.
3. Whip cream to soft peaks and fold into the chocolate-caramel mix.
4. Beat egg whites with sugar until stiff and fold in.
5. Refrigerate for at least 2 hours before enjoying.

Coconut Chocolate Mousse

Transport yourself to a tropical paradise with this creamy coconut and chocolate mousse.

Ingredients:

• 200g dark chocolate, chopped
• 100ml coconut milk
• 3 large eggs, separated
• 50g caster sugar
• 150ml heavy cream

Cooking method:

1. Melt chocolate with coconut milk in a double boiler, then allow to cool.
2. Mix in egg yolks.
3. Whip cream to soft peaks and fold into the chocolate.
4. Beat egg whites with sugar until stiff and fold into the mousse.
5. Chill for at least 2 hours, then serve.

Raspberry Swirl Chocolate Mousse

A fruity swirl of fresh raspberries makes this version a refreshing indulgence.

Ingredients

• 200g dark chocolate, chopped
• 3 large eggs, separated
• 1/4 cup sugar
• 1 cup heavy cream
• 1/2 cup fresh raspberries, puréed

Cooking method

1. Melt the chocolate and let cool slightly.
2. Whisk egg yolks and sugar until fluffy, then stir in the melted chocolate.
3. Beat the cream to soft peaks and fold into chocolate mixture.
4. Beat egg whites to stiff peaks and combine gently.
5. Layer mousse and raspberry purée in glasses, swirling with a spoon.
6. Chill for 2 hours before serving.

Cappuccino Chocolate Mousse

Rich espresso notes complement the deep chocolate flavor in this aromatic mousse.

Ingredients

• 150g dark chocolate, chopped
• 1 tbsp instant espresso powder
• 3/4 cup heavy cream
• 3 large eggs, separated
• 1/4 cup sugar

Cooking method

1. Melt the chocolate with espresso powder until smooth.
2. Whip egg yolks and sugar until pale, fold in melted chocolate mixture.
3. Beat cream to stiff peaks and incorporate into chocolate mixture.
4. Whisk egg whites to stiff peaks and fold in gently.
5. Divide into cups and refrigerate for 2 hours before enjoying.

Almond Crunch Chocolate Mousse

A delightful crunch from almonds offers an exciting texture contrast in this mousse.

Ingredients

• 200g dark chocolate, chopped
• 1/2 cup toasted almonds, chopped
• 3 large eggs, separated
• 1/4 cup sugar
• 1 cup heavy cream

Cooking method

1. Melt the chocolate and combined with toasted almonds.
2. Beat egg yolks and sugar until light and mix with chocolate.
3. Whip the cream to soft peaks and fold into chocolate mixture.
4. Whisk egg whites to stiff peaks and fold gently until combined.
5. Distribute among cups and refrigerate for 2 hours before serving.

Chili Chocolate Mousse

A hint of chili adds a spicy kick, complementing the rich chocolate flavor.

Ingredients

• 150g dark chocolate, chopped
• 1/4 tsp chili powder
• 3 large eggs, separated
• 1/4 cup sugar
• 1 cup heavy cream

Cooking method

1. Melt chocolate and stir in chili powder.
2. Whisk egg yolks with sugar until creamy, blend with chili chocolate.
3. Beat cream to soft peaks and fold into chocolate mixture.
4. Whip egg whites to stiff peaks and combine gently.
5. Pour into glasses and chill for at least 2 hours before serving.