Chocolate Mousse

Chocolate Mousse is a delicious, chocolaty, and creamy dessert that goes with almost any occasion. My family and I have had success with mousse as a dessert at birthdays, holidays, and almost any other family gathering you can think of. It is very creamy with a few bits of chocolate to add some texture. This particular instructable follows my aunt's recipe, which allows for a mousse that is slightly sweeter, more rich, and, in my opinion, a better dessert than that which you can find in some restaurants.

It is fairly easy and quick to make, but to get the best results it needs to be chilled for about two hours.


Contains chocolate and dairy products.

Gather your ingredients.

-Approximately 9 ounces of dark or semi-sweet chocolate
-Four large eggs
-1/2 pint of heavy whipping cream (one cup)
-One cup of baker's sugar (regular sugar will work; more or less to taste)

You will also need four medium or large bowls and a mixing utensil (preferably flexible in order to scoop up the most chocolaty goodness possible).

Separate the eggs into two bowls. Put the whites in one bowl and set aside for later. Put the yolks in another bowl. We will be using the yolks in the next step.

Separate the whites from the yolks by splitting the egg in half and carefully sliding the yolk from one half to the other so that the whites will fall into the bowl but the yolk will stay in the egg.

Just as the title implies, add one cup of sugar to the yolks and beat until the yolks are very light. The new mixture should be an off-white or cream color.

While you are beating the yolks, you should put the chocolate into the microwave for two and a half to three minutes at 40% power. Stir the chocolate until it is smooth and allow it to cool while you continue beating the yolks.

Add the chocolate to the egg yolks and fold until it is well mixed.

After you have mixed the chocolate and egg yolks, you should start beating the egg whites.

The egg whites should be beaten until very stiff.

Once the egg whites are stiff, they should be folded into the chocolate mixture.
After you have thoroughly mixed the whites into the chocolate mixture, you can start beating the whipping cream.

When you are finished beating the whipping cream, it should be stiff; even more stiff than the egg whites were.

Fold the whipped cream into the chocolate mixture.

After you have folded the whipped cream into the chocolate mixture, you should let it cool in the fridge for about two hours.

You could eat the mousse now, but if you let it chill first it will stiffen and the bits of chocolate will harden and provide a better texture.

You can add flavors, such as a teaspoon of instant coffee or some white chocolate, to add some variety to your dessert.