The Ultimate Easy Dark Chocolate Mousse Recipe for Beginners

Much like many other desserts, before they were actually a thing, mousse was created to be used in savory dishes. We’re talking chicken, fish, meat, seafood and vegetable stews and other preparations. It took a while for the chocolate and sugar to reach food and also Europe, after the Medieval period ended that is.

The French Connection

Something that appears so simple yet has a smooth and luxurious taste, can only be French, given that chocolate is involved. While you might think that it originated in some pastry chefs’ kitchen it did not! It was in fact popularized by one of the famed French post-Impressionist painters, Henri Toulouse-Lautrec.

While he might be a painter, he was also a chef on the side and loved to experiment and come up with his own signature dishes. Chocolate mousse was one of them. Before him, a cookbook called La Science du Maître d’Hôtel Confiseur meant for pastry chefs, by Menon, in 1750, mentioned the rich chocolate mousse, but back then chocolate was not so popular. On the other hand, the painter created this delicious dessert in the late 19th century, when chocolate was enjoying quite the popularity.

Where did France Get its Chocolate?

Some cultures love gatekeeping and that’s exactly what the Spanish did when they discovered chocolate in Mexico and brought it back to Spain in 1529. Some years down the line, almost a century later, France and Spain entered into an alliance where the secret of the cocoa beans crossed borders.

It was not just any alliance, it was the royal betrothal of Princess Anne of Austria to Louis Xlll of France in 1615. To celebrate the occasion with the newly gained knowledge of chocolate, the riyal chefs created a foamy concoction that had the texture of mousse with the flavor of chocolate. It’s no wonder that it boomed in popularity when Henri Toulouse-Lautrec reintroduced it with a proper name to French society several years later at the height of sugar and chocolate consumption.

Now, that you know how the mousse came to be, Here are two classic easy dark chocolate mousse recipes, that aren’t as sweet as their milk chocolate counterparts. We have the regular, original, egg-included recipe as well as a second eggless recipe that is perfect for vegetarian folks.

1. Dark Chocolate Mousse(Serves 4-6)

Ingredients

• 150 gm Cadbury Bournville 70 % Dark Chocolate, coarsely chopped
• 400 gm heavy cream, chilled
• 3 large egg whites
• 30 gm sugar
• For garnish (optional): Sweetened whipped cream, shaved Cadbury Bournville dark chocolate

Instructions

1. Add the chopped dark chocolate to a large microwave-safe bowl. Put it into the microwave for 2-3 minutes. Use a rubber spatula to stir every 30 seconds. Keep microwaving until the chocolate is almost melted.
2. If you don't have a microwave, add the chocolate to a heatproof bowl, then place it over a small saucepan with an inch or two of simmering water. Make sure the water doesn't touch the bowl. Stir with a spoon or spatula and once melted, remove from heat. Set aside to cool.
3. Add the chilled heavy cream into a bowl and beat until soft peaks form. Set aside.
4. In another bowl, whip egg whites to soft peaks. Add sugar and whip until stiff peaks form
5. Fold the egg whites into the warm chocolate bowl using a whisk. Once fully incorporated, fold in the whipped cream.
6. Cover the mousse with a lid or cling film and refrigerate for a few hours to set.
7. Serve the mousse in bowls or small cups topped with whipped cream and shaved chocolate.

2. Eggless Dark Chocolate Mousse(Serves 6)

Ingredients

• 200 gm Cadbury Bournville 70 % Dark Chocolate, chopped
• 240 ml heavy cream
• 1 tsp instant coffee
• 45 ml honey
• 1 tsp vanilla extract

Instructions

1. Using the same method for the chocolate as the previous recipe, melt it. Use either the bain-marie or micrave method.
2. Once the chocolate is melted, add the honey, stir to mix, and set aside to cool.
3. Take a big mixing bowl, add the heavy cream, vanilla extract, and instant coffee, and beat until soft peaks form.
4. Fold the cool to warm chocolate into the whipped cream bowl and mix until combined.
5. Transfer this mixture into a piping bag or use a spoon to add it to the serving cups.
6. Cover the surface of the mousses with cling film and chill for 1 hour or more to set.
7. Grate a chocolate bar over each mousse before serving and enjoy.