Mousse Au Chocolat
Inside: A classic mousse au chocolat with a quiet twist that deepens the chocolate flavor without stealing the spotlight.
Dark chocolate mousse is a classic French dessert for a reason. This dish isn’t about shortcuts; it’s made in the classic French method and is the kind of dessert that feels special the moment you begin the assembly and even more so when you take the first spoonful. Mousse au chocolat is rich, silky and impossibly light, with a cloud-like texture and deep chocolate flavor. Decadence on a spoon.
Traditional chocolate mousse (or, as the French would say, mousse au chocolat) isn’t a complicated affair, but it does have several steps (which I’ll walk you through, so don’t fret).
It’s not a five-minute dessert — but none of the steps are difficult, and the payoff is absolutely worth it. Each element adds structure, lift, and lightness for a luxurious mouthfeel that defines a true French chocolate mousse.
My twist is a small splash of amaretto in the mousse — and again in the whipped cream garnish — it rounds out the chocolate with a subtle almond note without overpowering it. You can easily skip it or swap in another liqueur, but it’s a lovely finishing touch if you want to lean into something a little extra.
Be sure to start with good-quality dark chocolate. Aim for 70% cocoa to give your amaretto chocolate mousse a rich, well-balanced flavor without being too sweet or cloying.
And if deeply indulgent chocolate desserts are your thing, this dark chocolate mousse is just the beginning — you’ll also want to try this Death By Chocolate Fudge Tart and my grandmother’s Hot Fudge Sauce to spoon over vanilla ice cream.
Why this recipe works:
- Classic French Techniques– for an impossibly light texture.
- Despite multiple steps, it’s usually ready for the refrigerator within 30 minutes.
- Make-ahead marvel–the dark chocolate mousse needs several hours or overnight to set, which makes it a great make-ahead dessert.
- Good Dark Chocolate–brands like Lindt, Scharfenberger or Ghirardelli ensure a deep chocolate flavor that’s never bitter, but only slightly sweet, giving the mousse a rich intensity that takes it up a notch.
- A subtle amaretto boost–Just a splash enhances the chocolate with a touch of nutty liqueur.
- Restaurant Quality–Tastes like dessert from a fine French bistro–without the plane ticket.
- Special Occasion Worthy–Ideal for date nights, holidays and certainly Valentine’s Day or Christmas.
- Make it for a crowd or individually–Divide the mousse into pretty dessert coupes or glasses or serve in a single bowl for a more casual, family-style dessert.
Ingredients:
- Heavy Whipping Cream – make sure the cream is well chilled.
- Good Quality Dark Chocolate – such as Valrhona, Lindt or Ghirardelli
- Butter – I use unsalted butter and add salt at the end to control the amount better.
- Eggs – you’ll use the yolks and whites separately for this recipe.
- Sugar – plain granulated sugar, do not substitute brown sugar.
- Amaretto Liqueur – or you can use other flavored liqueurs.
- Salt – to balance the chocolate mousse flavors and add depth.
Step-by-step directions:
- Melt the chocolate and butter together, either over a bowl of simmering water or in the microwave (see note below). Set aside to cool to room temperature.
2. In a heatproof glass bowl (that will fit comfortably over a small saucepan without touching the bottom of the pan), combine the egg yolks, sugar and amaretto.
3. Bring a cup of water to a simmer, not a boil, in a small saucepan. Rest the bowl on the saucepan, ensuring the bottom does not touch the water (this method is known as a bain marie). Whisk constantly over gently simmering water until the yolks turn thick and pale, coating the back of a spoon — if you draw a line with your finger through the egg and it holds without spreading, they’re ready (an instant-read thermometer should read about 160°F).
4. Pour the cooled, melted chocolate to the egg yolk mixture and use a rubber spatula begin folding them together.
6. Once the chocolate and eggs are blended, set it aside.
6. Use a hand mixer with a whip attachment to beat the egg whites until light and foamy, then add 1½ teaspoons of sugar and beat to stiff peaks. In a separate bowl, using clean beaters, whip a half cup of whipping cream with 1 tablespoon of sugar and 1 tablespoon of amaretto until you have stiff peaks; refrigerate.
7. Spoon about half a cup of egg whites into the chocolate mixture and gently fold them together. This will lighten the chocolate-egg mixture enough to fold it into the remaining egg whites without deflating the egg whites.
8. Then pour the chocolate into the remaining egg whites and fold the chocolate into the whites until there are no streaks left and the mixture is combined.
9. Fold the whipped cream mixture into the chocolate until it’s smooth and well blended.
10. Portion the mousse into a serving bowl, individual ramekins or glassware. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
11. Before serving, beat the remaining quarter cup of heavy cream with two teaspoons of amaretto and one teaspoon of sugar. Whip to soft peaks.
12. Garnish the mousse with the flavored whipped cream, chocolate shavings and toasted almonds (optional)
Pro-Tips:
- Melting chocolate in the microwave is my preferred method: break the bar into small pieces, put them in a microwaveable bowl, add the butter, and microwave in 20-second bursts, stirring after each. It usually takes 3-4 times before the chocolate is thoroughly melted.
- To melt chocolate on the stove: Combine chocolate and butter in a heatproof bowl set over a pot of gently simmering (not boiling) water, stirring constantly and keeping the bowl completely dry — even a drop of water or steam can cause the chocolate to seize.
- Don’t curdle the egg yolks–whisking them over a pot of simmering, but not boiling water (that doesn’t touch the bottom of the bowl) and constant whisking is the key to getting a thick, airy sabayon without turning the yellow yolks into grainy curds.
Swaps and Variations
- Swap dark chocolate for milk chocolate for a softer, (more kid-friendly) mousse.
- Instead of amaretto, try Grand Marnier or Cointreau for an orange flavor.
- For a berry flavor, swap Cassis or Chambord for the almond liqueur.
- Cognac, Armagnac or brandy are also good options for flavorings.
- Garnishes should emphasize the flavors: If using amaretto, toasted almonds provide visual cues that you’ve used the liqueur. If it’s orange-flavored, garnish with a bit of curled peel or a quarter of an orange slice. For Chambord, fresh raspberries work.
- Extra dark chocolate shavings: Use a vegetable peeler to shave dark chocolate into curls or sprinkles for a decadent finish.
FAQs
Mousse au chocolat is pronounced moose oh shoh-koh-lah.
Yes, the t is silent.
Eggs (both yolks and whites, but they are prepared separately and differently, whipping cream and chocolate. Other flavorings are optional.
Make ahead:
- It’s best to assemble mousse au chocolat a day ahead to give it time to firm up in the fridge.
- Make the whipped cream garnish up to an hour before serving.
Storage:
- Store dark chocolate mousse, covered with plastic wrap, in the fridge for up to 3 days after making (you could stretch it to 5 days, but the texture is best sooner rather than later).
Freezing:
- Do not freeze this dessert.
More Decadent Chocolate Desserts:
- Death By Chocolate Fudge Tart
- Chocolate Cheesecake Brownies
- Bittersweet Kahlua Pots De Creme
- Pots De Crème
- Dark Chocolate Truffles
- Peanut Butter Balls with Rice Krispies and Dark Chocolate
- Chocolate Mint Meringue Kisses
Mousse Au Chocolat
SPECIAL EQUIPMENT:
- hand mixer
- whisk
INGREDIENTS:
- ½ cup heavy whipping cream divided
- 4.5 ounces good quality dark chocolate Valrhona, Lindt, Ghirardelli
- 2 teaspoons butter
- 3 large eggs
- 3 tablespoons + 1½ teaspoons sugar divided
- 2 tablespoons amaretto I used DiSorrono; or other flavored liqueur
- pinch salt
OPTIONAL GARNISH:
- ¼ cup heavy cream
- 2 teaspoons Amaretto or other liqueur
- 1 teaspoon sugar
- 2 tablespoons dark chocolate shavings or curls
- 2 tablespoons toasted almonds
DIRECTIONS:
- Break up 4.5 ounces good quality dark chocolate and transfer to a medium microwaveable bowl. Add 2 teaspoons butter and microwave in 20-second bursts, stirring after each until the chocolate has melted. Set aside to cool.
- In a medium bowl whip together ½ cup heavy whipping cream, 1 tablespoon sugar and 1 tablespoon amaretto until stiff peaks form. Cover and refrigerate.
- Separate 3 large eggs with the egg yolks going into a small, heatproof glass bowl and the egg whites going into a large bowl.
- Bring one cup of water to a simmer (don't boil) in a small saucepan. Add 2 tablespoons sugar, 2 tablespoons amaretto and a pinch salt to the egg yolks. Place the bowl over the simmering water (so that the bowl doesn't touch the water) and whisk until the mixture is lightened, thick and fluffy, and an instant-read thermometer registers about 160°. Set aside.
- Add the cooled chocolate to the egg yolks and fold the chocolate into the eggs to combine. Set aside.
- With a hand mixer (and clean beaters) beat the egg whites until light and foamy. Add remaining 1½ teaspoons sugar and beat until stiff peaks are formed.
- Spoon about ½ cup of egg whites into the chocolate mixture and stir carefully to lighten the chocolate. Pour the chocolate mixture into the remaining egg whites and fold the chocolate and egg whites together until combined.
- Fold in the whipped cream/amaretto mixture, just until combined.
- Transfer the chocolate mousse to ramekins or serving dishes. Cover with plastic wrap and refrigerate for 4 hours or overnight.
- Just before serving beat ¼ cup heavy cream with2 teaspoons Amaretto and 1 teaspoon sugar. Whip until soft peaks form. Garnish the mousse with whipped cream and top with 2 tablespoons dark chocolate shavings or curls and 2 tablespoons toasted almonds if desired.
NUTRITION:
Pin “Luscious Amaretto Chocolate Mousse” For Later!
This recipe doesn’t tell when to add the 1/2 cup whipped cream that you whip at the beginning. I am assuming it’s after the egg whites are incorporated.
Hi Natalie. Sorry about that — it was included in the summary overview, but not the recipe. Fixed now and yes, add the whipped cream after the egg whites.
This mousse looks luscious indeed, love the addition of Amaretto, sounds like an amazing flavor combo. Thanks for sharing! 🙂
Hm I’m not a big amaretto fan but this looks like it might just win me over anyway!
You could substitute grand marnier, frangelico, cassis… whatever you like!
Perfect chocolate and liquor combination! Would love to have these for Valentine’s
Wow, this Amaretto Chocolate Mousse looks like heaven…Definitely, a must try and soon.
This looks sooooo creamy and delicious! I can’t wait to try it!
Wow this amaretto chocolate mousse sounds amazing! So rich and creamy and the I think the amaretto just takes the mousse to a whole new level.
I love chocolate mousse, can not wait to try this!