Classic Chocolate Mousse

Classic Chocolate Mousse
From the kitchen of Chef Tse

Serves 6


  • 6 ounces good quality semisweet chocolate, chopped
  • 4 tablespoons unsalted butter, cut into 1 tablespoons pieces
  • 4 large eggs, separated and whites at room temperature
  • 2 tablespoons sugar
  • 1/2 cup cold whipping cream


  • Place chocolate in a medium stainless steel bowl and set over a pan of gently simmering water.
  • Stir once or twice until chocolate has melted.
  • Remove bowl from water and whisk in butter 1 tablespoon at a time, waiting until each piece has melted before adding the next.
  • Whisk in egg yolks one at a time and finally add sugar.
  • In a medium bowl whip egg whites to soft peaks.
  • Fold in 1/3rd of whites into chocolate until well incorporated.
  • Add remaining whites and fold gently until only a few white streaks remain.
  • In a small bowl, whip cream to soft peaks.
  • Fold in 1/3rd of cream into chocolate until well incorporated.
  • Add remaining cream and fold gently until no white streaks remain.
  • Divide among dessert glasses, cover with plastic wrap and chill at least 2 hours.
  • Serve with additional whipped cream, fresh berries and chocolate shavings if desired.


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