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.
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!
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.
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!
- 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
- 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.
- 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.
- 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.
- 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.
adapted from The Sweet Life in Paris by David Lebovitz
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