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Chocolate Mousse Recipe | 3 Simple Chocolate Recipes

Chocolate Mousse Recipe

These fabulously, rich but light and airy chocolate mousse recipes, will be family favourites, with their creaminess melting in your mouth with each spoon full. Once you add your favourite topping, one will not be enough….

Simple Chocolate Mousse Recipe

Chocolate Mousse Recipe – Tips

  • Top with raspberries, grated chocolate or crumbled Amaretti biscuits for more texture.
  • Try mixing a little lemon or orange zest, or even spooning some passionfruit onto the top of the mousse for that intense burst.
  • Add a little orange juice to the chocolate mix as you are going along, or even a dash of liqueur for adults! (Tia Maria works well, or Cointreau for the orangey flavour)
  • Not suitable for pregnant women due to raw egg
  • Recipe Serves: 4
  • Recipe Cooking Time: 30 minutes or more (chilling time)
  • Recipe Preparation Time: 15 minutes


  • 150 grams/5 1/2 oz of good standard chocolate (can be milk or dark)
  • 50 grams/2 oz of butter, melted
  • 4 medium eggs, separated
  • 4tbs of caster sugar, preferably golden caster, but ordinary is fine


  1. Finely chop the chocolate and melt in the microwave for approx. 1 minute.
  2. Beat the egg yolks and butter together and mix in with the melted chocolate until smooth and nicely combined. The mixture should be lovely and glossy.
  3. Whisk the egg whites until they are more or less firm, then whisk in the sugar until the mixture is shiny and stiff (you should be able to tip the bowl upside down and nothing falls out!)
  4. Fold the mixtures together and put into 4 small coffee cups or dishes, or put into one large bowl to dive into later!
  5. Chill for 30 minutes.

Vegan Double Chocolate Mousse Recipe

  • posted by Joanne from Olive & Mango

Vegan Double Chocolate Mousse Recipe – Tips

  • This is a vegan, dairy free, gluten free recipe
  • Recipe Serves: 4
  • Recipe Cooking Time: 1 hour (chilling time)
  • Recipe Preparation Time: 15 minutes


  • 2 400ml cans coconut cream (cream only – liquid removed)
  • 1/2 cup raw cacao powder or cocoa powder
  • 6 tablespoons pure maple syrup, to taste
  • 2/3 cup dairy-free chocolate chips or chopped dark chocolate
  • 2 tsp vanilla extract (optional)
  • pinch of salt
  • ¼ tsp espresso (optional)
  • 1 cup double chocolate GoGo Quinoa cookies, crumbed
  • 2 tbs coconut oil, melted and cooled


  1. Pulse the cookies in a food processor until they resemble crumbs or crush them in a zip lock bag by rolling pin over them a few time until they are crumbed.
  2. Transfer to a bowl and add coconut oil and salt and mix to combine well.
  3. Divide the crumb mixture evenly amongst the jars or cups and use a spoon to press and pack the crumbs down to form an even layer, set them aside.
  4. Melt the chocolate chips over a double boiler or in the microwave at 15 second intervals.
  5. In a large mixing bowl add the coconut cream, cacao powder, maple syrup, salt, melted dark chocolate, and vanilla extract, and espresso, mix with a whisk on high approx.3-4 mins until the mixture is light and very fluffy.
  6. Pour the mixture into the cups or jars, refrigerate for at least 1 hour to set.
  7. Once set you can pipe coconut cream, or any other topping on the mousse.

French Triple Chocolate Mousse Recipe

  • posted by Rebecca from The Spruce

French Triple Chocolate Mousse Recipe – Tips

  • The triple chocolate mousse can be held in the refrigerator for up to 24 hours before serving.
  • If 3 chocolates in a mousse are not enough, vary the recipe by adding flavors to the chocolate. A dash of coffee or Espresso can be good. Add a touch of orange to one of the chocolate layers.
  • For an adults-only dessert, add a few drops of your favorite liqueur, a dash of brandy, whisky or flavored liqueur like a Cointreau.
  • Recipe Serves: 8
  • Recipe Cooking Time: 4 hour (chilling time)
  • Recipe Preparation Time: 15 minutes


  • 2 cups heavy cream
  • 4 large egg yolks, beaten
  • 3 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 1/2 ounces white chocolate, chopped
  • 2 1/2 ounces milk chocolate, chopped
  • 2 1/2 ounces dark chocolate, chopped
  • Shaved chocolate ribbons, for garnish


  1. In a medium pan over low heat, place 3/4 cup of the heavy cream until it just starts to steam.
  2. In a bowl, mix the egg yolks, sugar, and vanilla until the mixture is smooth.
  3. In a slow and steady stream, pour the hot cream into the egg mixture, whisking constantly.
  4. Pour the hot cream-egg mixture back into the pan and cook it over low-medium heat, constantly whisking, for 4mins or until a thermometer reads 160 F.
  5. Remove the pan from the heat, pour the custard through a fine-mesh sieve, and set it aside to slightly cool.
  6. In separate bowls, one for each chocolate, melt the chocolates over a double boiler or a microwave in 15sec intervals.
  7. Whisk one-third of the custard into each melted chocolate and allow the mixture to cool completely.
  8. Beat the remaining chilled cream on high speed until peaks form.
  9. Stir 2 tbs of the whipped cream into each chocolate custard, and then evenly divide the remaining whipped cream amongst the custards and very gently fold it into a mousse.
  10. Layer the white chocolate mousse, milk chocolate mousse, and dark chocolate mousse into serving cups and chill them in the fridge for several hours before serving.
  11. Serve it garnished with chocolate shavings, if desired.

For more information on buying the right thermometer for you, we recommend you review the following:
Best Thermometers

To find out more about other Chocolate recipes, you can read BellyBelly’s article:
Chocolate muffins Recipes



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