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Chocolate Mousse Recipe - Make a delicious, creamy chocolate dessert in only minutes!

10-Minute Chocolate Mousse

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Wow your guests without the hassle. Make my easy Chocolate Mousse recipe in just ten minutes for a smooth and velvety chocolate dessert. 


Hi Bold Bakers!

My 10-Minute Chocolate Mousse recipe is retro dessert magic made beyond simple. While other chocolate mousse recipes make it hard to reach that airy light texture and have way too many steps, this recipe cuts out the middleman and ensures you’ll be able to perfect decadent mousse in 10 minutes flat! 

What is mousse and how do you make it?

This easy chocolate mousse recipe is one of my favorite chocolate desserts as it’s light as air. Mousse has a fluffy texture created by folding heat treated whipped egg whites into a mixture of melted chocolate, coffee and egg yolks. The egg yolks give richness and depth that take a bar of chocolate and transform it into something fluffy and luxurious.

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Are there raw eggs in mousse?

If you’re worried about eating raw eggs, fear not! The yolks in the mousse are gently cooked by the hot melted chocolate in a bain marie. I make a bain marie by boiling a bit of water in my GoodCook Classic 2 Quart Sauce Pan, then setting a bowl inside which I use to gently melt my chocolate. This allows steam to gently melt the chocolate and helps the texture stay extra velvety. As for the whipped egg whites, no need to worry – they are not raw. I heat treat the whipped egg whites by quickly whipping them in my GoodCook Gourmet 3 Quart Mixing Bowl over the same bain marie I melted the chocolate over. You don’t need to do this for long as you don’t want to deflate the foamy egg white – they make your mousse airy! You just want to ensure they are not raw after roughly 2-3 minutes. After this, I take two turns to simply whisk this mixture into the melted chocolate with my GoodCook Stainless Steel Whisk.

After the egg whites are completely and gently folded in, I transfer the mousse to my individual serving dishes. The mousse will set up nicely in the fridge before being garnished. I like to garnish mine with a bit of whipped cream and shaved chocolate.

I’m sometimes asked if you can freeze your mousse and the simple answer is no. You can, however, refrigerate the mousse for up to three days. You might also ask if you can substitute eggs. You can completely omit eggs with my vegan chocolate mousse recipe. This great alternative uses aquafaba, the water strained off from a can of chickpeas, in substitution of egg whites.

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Get my 10-Minute Chocolate Mousse written recipe on GoodCook.com and don’t miss my 10 Minute Key Lime Pie.

Special thanks to GoodCook for sponsoring this recipe. I’m proud to be an ambassador for GoodCook so I can show you some of my favorite kitchenware products.

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JulesK
George Haddad
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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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29 Comments

  1. George Haddad on April 17, 2018 at 7:46 am

    This tastes likes a half baked brownie batter, tastes naughty yet healthy! Haha.

    • Gemma Stafford on April 17, 2018 at 11:21 am

      Haha! George, it always helps when something tastes really rich, satisfies more, somehow,
      Gemma 🙂

  2. George Haddad on April 17, 2018 at 4:17 am

    Hi Gemma,

    This recipe is just in time, it has coffee which I need to keep me alert on my exams!

    I used Lindt 70% for this mousse, i’m sure it will taste awesome.

    • Gemma Stafford on April 17, 2018 at 7:46 am

      Hi George,
      Best of luck to you for your exams, always a stressful time. i hope you like this mousse too, it will be a good reward after all your hard work,
      Gemma 🙂

  3. Christina Markwell on April 16, 2018 at 7:01 pm

    Can almond bark be used to make this as well? I have a full case of each white and chocolate.

    • Gemma Stafford on April 17, 2018 at 3:01 am

      Hi Christina,
      I do not know! I am sorry, you may need to experiment with this. How lovely to have this ingredient to work with!
      Gemma 🙂

      • Christina on April 17, 2018 at 4:50 am

        Ok i am going to try it out. I have plenty of it. I will post a follow up on how it comes out.

        • Gemma Stafford on April 17, 2018 at 7:36 am

          Please do, no idea where you got it,, but it will be great if it works well for you,
          Gemma 🙂

          • Christina Markwell on April 17, 2018 at 8:21 am

            The almond bark was inventory I had after I sold my bakery down South before I moved to Vermont



          • Gemma Stafford on April 17, 2018 at 11:13 am

            Ah! How sad, or not! always interesting time to have a change in life. I hope it is working well for you,
            Gemma 🙂



  4. Jules K on April 16, 2018 at 10:38 am

    Hi Gemma. I made this today and its amazing. I’ve always been a huge fan of anything chocolate and always wanted to learn how to make my own mousse. I had to change to milk chocolate and leave out of the coffee due to migraines but it was still lovely. It didn’t set as firm as your pictures show but who doesn’t love soft mousse and I have one left for tomorrow, yummy!

    Thanks Gemma

    • Gemma Stafford on April 17, 2018 at 9:30 am

      Hi Jules,
      Good, and yes, chocolate is everybody’s favorite thing, more or less, what is not to love!
      I am glad the milk chocolate worked out well for you, it is not as easy to work with.
      Thank you for letting us know,
      Gemma 🙂

  5. Tabitha Walker on April 16, 2018 at 5:00 am

    I would like to know how to make Black Walnut Ice cream. Can you please help me.

    • Gemma Stafford on April 16, 2018 at 7:23 am

      Hi Tabitha,
      Black walnuts are not widely available outside of the US, and even then mostly on the East coast.
      Really they are similar to what we know as generic walnuts/English walnuts, just a good bit stronger in flavor, with a harder shell too.
      They can be used in the same way as regular walnuts. Black walnuts are more difficult to extract from their shells too, so the English type is easier to find, and easier to use. Really you can just roast lightly to develop the flavor, allow to get cold, then lightly crush to add to your ice cream, just as you would do with regular walnuts.
      I hope this helps,
      Gemma 🙂

  6. Kriti Sharma on April 14, 2018 at 9:25 am

    Is there any substitute of egg for making mousse ? I really want to makes this, seems so delicious. 😍

    • Gemma Stafford on April 15, 2018 at 3:43 am

      Hi there,
      Yes! A vegan version here for you: (https://www.biggerbolderbaking.com/vegan-chocolate-mousse/).
      This used aquafaba, and if you do not know this great ingredient this is the time to do it.
      Use the chick peas too to make hummus, or as a toasted spiced snack, there is a recipe here for this!
      hope this helps,
      Gemma 🙂

  7. Chase on April 13, 2018 at 1:45 pm

    Hey Gemma! Is it possible to use this recipe as a filling between cake layers? If so, is there any change to the recipe needed to use the mousse as a cake filling?
    Thanks!
    P.S. l really admire your creative recipes and substitutes, keep up with the good work

    • Gemma Stafford on April 15, 2018 at 4:56 am

      Hi Chase,
      It depends on the cake. If the cake is heavy then this will be the wrong filling, as it will be deflated.
      in a light egg sponge, or a meringue it will be good.
      Ganache (https://www.biggerbolderbaking.com/make-chocolate-ganache/). When you whip this up it really is like a mousse, and it will hold up well as a filling in a cake. So allow it to chill down, then whip it up, all will be well,
      Gemma 🙂

  8. Cherith on April 13, 2018 at 11:13 am

    Hi Gemma,
    I made this yesterday and it whipped together so fast that I made a white chocolate and mint version today to compliment it. I spooned what was left of the chocolate into bowls and added the mint to have both together. I found the dark chocolate needed some balancing as it was just so rich.(and decadent).
    Brilliant fast dessert…just waiting for it to set is the killer. 🙂
    Thanks again for another brilliant recipe!

    • Gemma Stafford on April 13, 2018 at 6:16 pm

      I’m thrilled to hear that!!! Thanks so much for trying it out.

      P.S I made it today and ate it warm before it set. it was like adult chocolate pudding 🙂
      Gemma.

      • Cherith on April 13, 2018 at 7:23 pm

        ok, the white chocolate version didn’t set properly….not real chocolate?
        Any ideas?
        The dark mousse is soooo decadent isn’t it?

        • Gemma Stafford on April 14, 2018 at 8:28 pm

          You know, white chocolate is so funny and doesn’t act the same as dark chocolate. Yes the dark one is very decadent but served with whipped cream it really balances it out.

          Gemma. 🙂

  9. Arya Karyakarte on April 13, 2018 at 9:50 am

    The link doesn’t work for me

  10. Arya Karyakarte on April 13, 2018 at 8:35 am

    I don’t think the link to the recipe works

  11. Binu on April 12, 2018 at 10:54 pm

    Hello, I have been wanting to make mousse for a long time but was put off by raw eggs! I will be trying this definitely!!:-)

    • Gemma Stafford on April 13, 2018 at 6:03 pm

      Delighted to hear that! Thanks so much.

      Gemma 🙂

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