You only need 25 minutes and 4 ingredients to make this utterly decadent and unforgettable Double Chocolate Mousse! I used a mix of semisweet chocolate and milk chocolate but feel free to change it up and go with dark chocolate if that’s more your thing.

A small scoop of Decadent Double Chocolate Mousse and some homemade whipped cream is set on the edge of a white bowl.

Growing up, I always thought chocolate mousse was so fancy.

It was a dessert served only to the adults at holiday dinners and I don’t really remember ever eating it until I was an adult.  And even as recently as last year, I was so intimidated to make mousse!

That’s because of how special of a dessert it was and how the adults in my family always ooo’d and ahh’d over it when it was served.

But when working out my menu for last year’s Easter dinner, I decided that chocolate mousse was the kind of fancy and decadent dessert I wanted to follow-up my meal. And it turns out making chocolate mousse is incredibly easy!

Decadent Double Chocolate Mousse is served in a white teacup with a dollop of fresh whipped cream on top.

I made it again for our Valentine’s dinner (seafood gratin) tonight and I can’t wait to dive in!

This classic French dessert is velvety smooth and is so perfectly chocolaty that I truly understand what all the hoopla was about on those holidays way back when. It’s on the same level of hoopla that comes from homemade chocolate pudding too!

Because there isn’t any sugar in the mousse, you should use the best quality chocolate you can afford. The better the chocolate, the better your mousse will be!

The recipe calls for either bittersweet or semisweet chocolate but I used a mix of milk and semisweet chocolates. I love love love milk chocolate and had to have it in this mousse.

Overhead photo looking down at the Decadent Double Chocolate Mousse with a scoop taken out of it. You can see the fluffy texture from the whipped egg whites.

I also added some Khalua to the chocolate mixture and this coffee-flavored liqueur is the perfect complement to this decadent double chocolate mousse. If you don’t want to use Khalua, you can use strongly brewed coffee or espresso instead.

The coffee flavor in this double chocolate mousse isn’t a prominent one but it will boost the flavor of the chocolate, much like it does in these espresso dulce de leche brownies.

Make Ahead Mousse

It’s still early enough for you to make this dessert for your special dinner! And what’s even better about the recipe is that the mousse can be made up to 5 days before serving it.

So if you’re still figuring out your dessert for your Valentine’s dinner tomorrow night, you’ve got plenty of time. Pull together the 4 ingredients (yes, only 4!) you’ll need to make this French chocolate mousse and get in the kitchen!

A small scoop of Decadent Double Chocolate Mousse and some homemade whipped cream is set on the edge of a white bowl.

Decadent Double Chocolate Mousse

Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Chilling Time: 3 hours
Total Time: 3 hours 25 minutes

Chocolate Mousse is a classic French dessert that is chocked full of rich, decadent chocolate. Made with lots of eggs, the whipped egg whites lighten and lift the mousse's texture to an ethereal level. And it's naturally gluten-free too!

Ingredients

  • 3 ½ oz semisweet chocolate, finely chopped
  • 3 ½ oz milk chocolate, finely chopped
  • 3 tbsp water
  • 2 tbsp of your favorite liqueur, strongly brewed coffee, or espresso, if desired
  • 4 large eggs, at room temperature, separated
  • Pinch of coarse salt

Instructions

  1. Combine the chocolate, water, and liqueur/coffee/espresso (if using) in a heatproof bowl set over a pan of barely simmering water. Heat until the chocolate is almost completely melted, stirring occasionally. Remove the bowl from the heat and stir until the mixture is smooth. Set aside and let cool to near room temperature.
  2. In a clean, dry bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and the salt. Whip on medium-high speed until stiff peaks form. They should be thick and smooth.
  3. Stir the egg yolks into the cooled chocolate mixture. Add one third of the whipped egg whites to the bowl with the chocolate and fold gently to lighten up the mixture. Fold in the remaining egg whites gently with a spatula just until no visible streaks are left.
  4. Portion the mixture into 4-6 individual serving dishes (or 2 larger serving dishes, for a romantic, share-friendly dessert). Cover the dishes with plastic wrap and refrigerate for at least 3 hours.  Serve with freshly whipped cream, if desired.

Notes

adapted from The Sweet Life in Paris by David Lebovitz

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Leave a Comment

  • February 13, 2011 at 1:57 PM

    The texture of your mousse looks so perfect!! What brand of chocolate did you use?

    • smellslikehome
      February 13, 2011 at 3:16 PM

      Lauren: I use Callebaut milk and semisweet chocolates. When I need bittersweet, I usually use Scharffen Berger.

  • February 13, 2011 at 2:59 PM

    Fluffy, creamy, light and chocolaty – you managed to capture it all here in your photograph and I’m certain it was a perfect ending to your special meal. Brava!

  • February 13, 2011 at 3:05 PM

    Beautiful photos! Looks delish.

  • February 13, 2011 at 3:14 PM

    i agree, chocolate mousse is a real delight !! yours looks amazing !!

  • February 13, 2011 at 5:15 PM

    Several times now I’ve made something similar to this for my fiancée and I, usually with a dash of espresso or scoch of rum. Creamy, dreamy to dip a spoon into, and then let melt on your tongue. An absolutely wonderful idea for a Valentine’s treat. Great presentation here, too!

    Cheers,

    *Heather*

  • February 13, 2011 at 5:26 PM

    That first picture is to die for. I want to reach through my computer and grab a spoonful lol! Looks awesome.

  • Beverly
    February 13, 2011 at 5:53 PM

    I wasn’t planning on making dessert this year… until I saw this! Lovely!

  • February 13, 2011 at 5:59 PM

    This is just beautiful Tara!!! You have the perfect fluffy consistency to your mousse that makes it such a romantic and decadent dessert. Hope you have a wonderful Valentine’s! and LOVE LOVE the first photo!

  • Liz
    February 13, 2011 at 8:17 PM

    Oh, does your mousse look incredible!!! PERFECT!

  • February 13, 2011 at 9:05 PM

    Mousse is an incredibly chic dessert. It is true that sometimes you don’t have to go complicated to wow people. Enjoy it!

  • February 13, 2011 at 9:45 PM

    I want this right now. Lovely. I have been tempted for a year to make mousse and I’ve never quite gotten around to it. This might push me over the edge. Very nice.

  • February 13, 2011 at 10:29 PM

    It looks very light yet chocolatey! and chocolate is always a winner for Valentine’s Day

  • February 13, 2011 at 10:42 PM

    wow, five ingredients make this beautiful dessert? It looks scrumptious!

  • February 13, 2011 at 11:24 PM

    Yum this looks delicious! Beautiful pictures! 🙂

  • February 14, 2011 at 6:24 AM

    Only few products and such amazing result 🙂 Really worth trying 🙂

  • February 14, 2011 at 8:46 AM

    So glad you decided to try David’s version. It is truly the best! I am bummed I didn’t get to have it this Valentine’s, but you better believe I’ll be making it soon after the little one’s arrival!

  • February 14, 2011 at 9:21 AM

    Oh my that looks decadent. Love it! The serving cups are a wonderful idea.

  • Angela C
    February 14, 2011 at 10:32 AM

    Your chocolate doesn’t seize up when you mix it with water?

    • smellslikehome
      February 14, 2011 at 10:45 AM

      Angela: Chocolate will seize with water after it has started melting. If you incorporate the water when the chocolate is still in its solid state, as in this recipe, it will not seize.

  • February 14, 2011 at 10:29 PM

    I love chocolate mousse too, such a fancy yet simple dessert! This sounds delicious and your pictures are great!

  • February 15, 2011 at 2:37 PM

    Wow, this looks perfect! You won me over with these photos! I’ve never been crazy about chocolate mousse, but this truly looks lovely. And even sugar free! I’m so making this – for the first time ever! 🙂

  • February 15, 2011 at 5:29 PM

    I always thought mousse was fancy too 🙂 but who would think it would be so easy to make! Yours looks delicious.. I’ll have to give this recipe a try the next time I get a hankering for some good chocolate.

  • February 16, 2011 at 11:07 PM

    I am normally not a fan of mousse (don’t ask, I’m weird about textures) but this is so beautiful I really want to try it. Thank you

  • February 26, 2011 at 1:05 AM

    This sounds divine! I have never made mousse before, but now I have a good excuse, because this sounds like a great recipe. I am a huge milk chocolate fan too!!

  • Amy
    March 18, 2011 at 7:25 AM

    This mousse was the perfect edition to our Valentine’s Day! Thanks for sharing. 🙂

  • Kevin
    May 2, 2012 at 1:31 AM

    Oh gosh! Looks amazing! Where does the liqueur come in?

  • Monica Cheng
    March 28, 2014 at 5:47 PM

    This recipe looks amazing. I was just wondering, how do you know if the eggs that are incorporated into the mousse are safe to eat and not raw?