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Fall back into childhood with this authentic dark chocolate mousse, as delicious as it is light. Super-simple to make, this great classic of French cuisine contains just 2 ingredients and is a pure pleasure to enjoy!
💙 Why you'll love it
- It's ultra-easy to make, even for beginners.
- I'll give you all the tips you need to make sure you never miss it again!
- It's ready in just 10 minutes.
- It's gluten-free and dairy-free (check that your chocolate doesn't contain milk).
You'll need the following ingredients. You can find the quantities in the recipe card below.
- Dark chocolate: choose one with at least 70% cocoa. This is as important for the texture of the mousse as for its taste. Fairtrade if possible. Discover the Eco Tips I wrote about chocolate!
- Eggs - room temperature and ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
- Salt: a pinch to stiffen the egg whites. And to enhance the taste of the chocolate, you can add a little fleur de sel just before serving your mousse.
🥰 Chef's tips
- Your chocolate should not be too hot when you add the egg yolks and then the egg whites. Otherwise, it will coagulate and you'll either have to throw it out and start again, or your mousse will be ultra-compact when it comes out of the fridge, and not at all melt-in-your-mouth.
- Don't neglect the resting time of the mousse in the fridge: this is what will enable it to set properly and be as creamy as possible.
- Don't hesitate to add a little fleur de sel on top of your mousse, it will bring out the taste of the chocolate and it's really delicious!
💡 Frequently Asked Questions
It's very simple: what hardens the chocolate mousse is the egg whites beaten until stiff. If your mousse is too liquid, add more. And if you feel you're diluting the taste of the chocolate, add a little unsweetened cocoa powder.
Red berries, whipped cream, a scoop of vanilla ice cream, cookies for crunch (like Spéculoos, etc...).
There may be several reasons for this (even I've had to pay the price):
- the egg whites have been overbeaten, so they don't melt into the chocolate.
- the chocolate was too hot when you added the egg yolks and whites. So everything cooked together and coagulated...
- your chocolate was of poor quality: good chocolate contains cocoa butter. In a bad dish, it is often replaced by fat.
That's because it's too liquid. I therefore recommend adding egg whites beaten until stiff.
The chocolate mousse is made with raw eggs, so you won't be able to keep it for more than 24 hours. Place in an airtight container covered with plastic film and put it the fridge.
😋 Other cold snacks
If you make this 3-ingredient chocolate mousse, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
3-ingredient chocolate mousse
- 7 ounces dark chocolate at least 70% cocoa
- 4 large eggs fresh
- 1 pinch salt
- Melt the dark chocolate in a bain-marie, then set aside to cool. Be careful not to let it get too cold and congeal.
- Break your eggs, separating the whites from the yolks, then beat the whites until stiff with a pinch of salt, mixing well.
- Add the yolks to the pan once the chocolate is lukewarm. Fold the egg whites into the chocolate mixture, spoon by spoon, gently lifting the mixture.
- Pour the mousse into ramekins or a large bowl, and refrigerate for 2 hours before enjoying.