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+ servings

French Chocolate Mousse

Use very fresh eggs and do not refrigerate the mousse for more than 24 hours. I recommend keeping the mousse in the freezer if it needs to be stored for an extended period of time.
Course Cafe gourmand, Dessert
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 4 hours 17 minutes
Servings 6 servings
Author Natalija


  • 200 g dark chocolate chips (60-70% cocoa) or break dark chocolate into small pieces
  • 6 fresh eggs (at room temperature)
  • 1 pinch salt


  • Melt chocolate in a microwave (or use a double boiler) until the chocolate is completely melted. If you use a microwave: put the chocolate in a large microwave-safe bowl, microwave for 25 seconds, then stir. Microwave for 25 more seconds and stir again. Continue microwaving and stirring until the chocolate is liquid, smooth, and shiny.
  • Separate egg yolks from the egg whites. Add egg yolks in melted chocolate and mix well.
  • Whisk egg whites with salt until stiff.
  • Carefully fold the egg whites into chocolate using a spatula.
  • You should have a smooth and fluffy mousse.
  • Divide the mousse among individual glasses. Refrigerate your dessert for 4-6 hours.