Fine Desserts

10-Minute Chocolate Mousse

Wow your guests without the hassle. Make my easy Chocolate Mousse recipe in just ten minutes for a smooth and velvety chocolate dessert. 
Chocolate Mousse Recipe - Make a delicious, creamy chocolate dessert in only minutes!

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.

easy desserts, easy dessert recipes, easy desserts to make, quick desserts, simple desserts, quick and easy desserts, easy baking recipes, quick easy desserts, homemade desserts, quick dessert recipes, quick dessert recipes, chocolate moose, moouse, mousse dessert, how to make mousse, what is mousse, easy chocolate recipes, easy mousse recipe, chocolate mousse cake filling, chocolate mousse, chocolate mousse recipe, how to make chocolate mousse, easy chocolate mousse recipe, easy chocolate mousse, best chocolate mousse recipe, chocolate desserts, easy chocolate desserts, chocolate dessert recipes

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.

easy desserts, easy dessert recipes, easy desserts to make, quick desserts, simple desserts, quick and easy desserts, easy baking recipes, quick easy desserts, homemade desserts, quick dessert recipes, quick dessert recipes, chocolate moose, moouse, mousse dessert, how to make mousse, what is mousse, easy chocolate recipes, easy mousse recipe, chocolate mousse cake filling, chocolate mousse, chocolate mousse recipe, how to make chocolate mousse, easy chocolate mousse recipe, easy chocolate mousse, best chocolate mousse recipe, chocolate desserts, easy chocolate desserts, chocolate dessert recipes

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.

Watch The Recipe Video!

Submit your own photos of this recipe

3 Images

JulesK

George Haddad

P.S.

41
Comments & Reviews

avatar
newest oldest most useful
Rabia
Guest
Rabia
2 months ago

Hi Gemma
I made this today but i hoped it would yield a bigger batch. Can you please suggest how should i increase the ingredients to double the batch? Do i just double everything or in different proportions? Looking forward!

Robyn Jones
Guest
Robyn Jones
4 months ago

Hi Gemma, what is the nutritional info ie calories, etc on your 3 ingred Choc Mousse as shown in Parade Mag?

KM
Guest
KM
1 year ago

Hey Gemma,
I thought I had beaten the egg whites well enough but the mousse turned out to be runny(like gooey) instead of foamy or “mousse like”. Do you have any tips for me? Still tasted yummy anyhow! Thank you for the lovely recipe!

P.S.
Member
P.S.
1 year ago

Loved it! I would give 5 stars but there’s no option for it.

Hope
Guest
Hope
1 year ago

Hi Gemma,

I tried this recipe this evening and I’m eating it right now. Can’t wait to comment. It’s so nice and soft and lovely, and the smell is just wonderful.

Oh, I made the chocolate melted using microwave and it works perfectly fine. The total time to prepare maybe just more than 5 minutes. Can’t believe I can make something that simple but so delicious.

Thank you a lot Gemma.
Love you.

George Haddad
Member
1 year ago

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

George Haddad
Member
1 year ago

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.

Member

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

JulesK
Member
JulesK
1 year ago

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

Tabitha Walker
Guest
Tabitha Walker
1 year ago

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

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford