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Dark Chocolate Mousse

Dark Chocolate Mousse

Dark Chocolate Mousse

With only 5 ingredients, Chocolate Mousse is a quick and easy dessert to make and will satisfy most sweet-tooth’s. Use a good quality semi-sweet dark chocolate with about 60% cocoa solids for best results.

Dark Chocolate Mousse

I like to serve my chocolate mousse in a clear glass cup or bowl (although any cup or bowl will do, even coffee cups) to show off its beautiful color. Toppings can be any combination of chopped-toasted nuts, berries, cookies, whipped cream or shaved chocolate.


These 21-inch pastry bags make easy work of piping this chocolate mousse into any serving container. They come in a roll of 100 bags which will last a long time, plus, I reuse mine often if they are used for whipped cream or even this chocolate mousse. If you use them for piping a raw meat filling into a tortellini or ravioli, simply toss them out when you are done using them.

The Ateco 1/2-inch open star shaped pastry tip is perfect  for piping everything from whipped cream and chocolate mousse to puréed potatoes and even churros.

Dark Chocolate Mousse

Recipe by Michael SalmonCourse: DessertCuisine: FrenchDifficulty: Easy


Prep time




  • 3 large eggs, separated

  • 7 ounces dark chocolate, semi-sweet

  • 1 Tablespoon unsalted butter

  • 1/2 cup whipping cream

  • 3 Tablespoons granulated sugar

  • Optional toppings: chopped nuts, berries, whipped cream, shaved chocolate, cookies


  • Whisk the yolks in a small bowl.
  • Place the dark chocolate and butter into a microwaveable glass bowl and heat 30 seconds at a time, stirring thoroughly after each heating. Continue until chocolate just melts.
  • Whip the cream to stiff peaks in a chilled mixing bowl and reserve.
  • Whip the egg whites to soft peak, then add the granulated sugar and whip to stiff peaks.
  • Fold the egg yolks into the whipped cream. Next, fold in the melted chocolate.
  • Gently fold 1/3 of the egg whites into the chocolate mixture, then the second 1/3, fold gently and then the final 1/3 and fold in just until combined.
  • Cover and refrigerate the mousse for at least 1 hour to allow it to firm up. I often pipe my mousse into a cup or bowl with a star-tip and pastry bag.

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