Chocolate Mousse

Mousse au Chocolat

Preparation info

  • Difficulty


  • Serves


Appears in

My Paris Market Cookbook

My Paris Market Cookbook

By Emily Dilling

Published 2015

  • About

Spring is a season of chocolate in Paris. Throughout the month of April, window fronts of bakeries and chocolate shops fill up with iconic spring symbols transformed into chocolate. Easter eggs are ubiquitous and chocolate fish, representing the poisson d’avril—an April Fools’ Day joke that involves sticking a paper fish on the back of your friends and teachers—tempt shoppers with a sweet tooth. Well-known chocolatiers take this time of year as a sort of challenge, creating extravagent displays of their expertly crafted chocolate creations, but you can celebrate the chocolate season at home with this simple mousse recipe.


  • tablespoons (50 grams) unsalted butter
  • ¾ cup (250 grams / 9 ounces) semisweet chocolate
  • 6 medium eggs
  • ¼ cup (50 grams) + 1 tablespoon granulated sugar



Bring a large pot of water to boil. In a smaller saucepan, create a bain mairie and melt butter and chocolate together, stirring regularly. Set aside chocolate and butter to cool to room temperature. Separate the eggs, keeping 4 egg yolks and 6 egg whites. In a large bowl, whisk egg whites until they start to thicken, add 1 tablespoon sugar, and beat until they form peaks. Stir egg yolks into room temperature chocolate mixture, and continue to stir until egg yolks are fully incorporated and mixture has a thin, liquid consistency. Slowly fold half of egg white mixture into chocolate. Pour the chocolate mixture into the bowl of beaten egg whites. Fold mixture together until fully incorporated; be sure to mix well while keeping the mousse fluffy. Cover bowl with plastic wrap and refrigerate for at least one hour before serving. Mousse can be prepared for individual servings by preparing separate parfait dishes or cups before refrigerating, or it can be served directly from the bowl.