Chocolate Mousse

Okay, admit it. You like dessert just as much as the next person. But sometimes, we try to shy away from the charms of exquisite desserts in the hopes of keeping off a few pounds.

But do you ever just get a craving for a light dessert? Something that can give you your sweet fix without making you feel like Bruce Bogtrotter, the gluttonous kid who ate the whole chocolate cake in the movie Matilda.

As the saying goes, ask and you shall receive:

Here’s a dessert that tastes just as airy as you would imagine clouds taste, that is, if they were made of chocolate – chocolate mousse!

The history of Mousse

Although not much is known about the exact origins of the dessert, this much is uncontested: mousse originated in France. The word mousse is actually derived from a French word meaning foam.

It is believed by some that the famous French artist Toulouse-Lautrec was the first to make a dessert mouse when he mixed chocolate into the standard airy mousse.

This dessert then made its way to the United States, where the first written record of chocolate mousse was at the Food Exposition held at Madison Square Garden in New York City in 1892. Then, in 1897, A “Housekeeper’s Column” in the Boston Daily Globe published one of the first recipes for chocolate mousse. The recipe produced a chocolate pudding-type dish, instead of today’s fluffy mousse.

Over the years, mousse became very airy with the introduction of egg whites. Electric beaters made the foaming process much, much easier and thus, the foamy mousse became the standard version of this popular dessert.

The main ingredients in chocolate mousse are chocolate, egg whites, and sugar. In order to make a dessert which stands out from the rest, chefs have added a number of different toppings and flavorings to mousse. Some people even add cream or egg yolks to the recipe to make the dessert creamier. While there are some extreme-chocolatiers who prefer the taste of the chocolate shining through their mousse, the addition of certain liqueurs to the recipe yields an absolutely divine result.

A recipe for French chocolate mousse

Chocolate mousse is a relatively simple dessert which requires few ingredients. Therefore, it is very important that the ingredients that you put into the dessert are of the very best quality.


  • 600 grams of good quality dark chocolate, coarsely chopped
  • 6 eggs
  • ½ cup caster sugar
  • 60 ml of heavy cream
  • 2 tablespoons high quality cocoa powder


  1. Melt the chocolate in a double boiled. Once melted, set aside to cool.
  2. Place the eggs and caster sugar in a bowl and beat with an electric mixer for roughly 3-5 minutes. The mixture should have doubled in volume and it must be thick.
  3. Gently fold the chocolate and cocoa powder into the egg and sugar mixture until well combined.
  4. In a separate bowl, beat the cream until it has thickened taking care not to overbeat.
  5. Fold in the cream into the chocolate mixture gently.
  6. Scoop the chocolate mixture into serving dishes and place in the refrigerator to cool for at least 1 hour and preferably for 24 hours.

How to decorate

Since chocolate mousse is a pretty simple dessert, part of its charm is in the way that it is decorated. Here are a few tips on how you can dress up this delicious dessert:

  • Scoop a dollop of whipped cream on top
  • Shower the tops of the mousse cups with chocolate gratings
  • Mint leaves
  • Berries – strawberry slices, raspberries, or blueberries

If you’re looking for a dessert to satisfy your chocolate fix, look no further than the unbeatable chocolate mousse. This dessert delivers in all departments: it tastes phenomenal, it has chocolate, it is a visual treat and its texture is oh so creamy and airy. And, did we mention that it has chocolate?