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Chocolate Mousse

Chocolate Mousse

A classic rich chocolate mousse, lightened up a bit by using whole milk instead of cream.
Prep Time30 minutes
Cook Time5 minutes
Chill45 minutes
Total Time1 hour 20 minutes
Course: Dessert
Keyword: Chocolate, Eggs
Servings: 4
Author: Edwin Voskamp


  • Double boiler / bain-marie


  • 6 oz chocolate (high quality, 60-70% cacao is ideal)
  • β…“ cup whole milk (you can use cream to enrich it)
  • 2 tbsp whole milk (you can use cream to enrich it)
  • 1 tbsp instant espresso powder
  • 1 ea egg yolk
  • 4 ea egg whites
  • 1 pinch cream of tartar
  • 2 tbsp powdered sugar (a.k.a. castor sugar or confectioner's sugar)
  • ΒΌ tsp salt


  • Chop chocolate into small pieces and place in a bowl large enough to contain all of the ingredients and accommodate the folding process.
    Place the bowl over a bain-marie or a simmering water bath.
    Make sure the bowl is not touching the water and the water is kept to a simmer.
    Take off the heat when the chocolate is melted.
  • Gently bring the milk to a boil and whisk in the espresso powder until it is completely dissolved.
  • Pour the milk over the melted chocolate and slowly whisk.
    Add the egg yolk and whisk until fully incorporated.
  • Combine egg whites, salt, and cream of tartar in a large mixing bowl or bowl of a stand mixer.
    Whip on medium speed until they reach medium peak stage.
    Increase speed to high and gradually add sugar in a slow, steady stream, and whip until egg whites are firm and glossy.
    Note: You can also add an orange liqueur and/or orange juice.
  • Using a large rubber spatula, add β…“ of whites to the chocolate mixture and gently whisk to combine and lighten.
    Gently fold in the remaining β…” egg whites until there are no streaks.
    Note: You can also whip cream and fold that in.
  • Portion into individual servings or a large bowl.
  • Chill for 45 minutes before serving for peak texture, or up to two days.
  • Serve with a dollop of whipped cream, a mint leaf, a red berry.

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