4 Ingredient Super Simple Classic Chocolate Mousse

Whip up this authentic French mousse au chocolate in just minutes. It’s rich, it’s decadent, and it’s so, so easy!

Super Easy Chocolate Mousse

Almost 10 years ago now, I worked at La Ferme des Bisons in Belgium. It’s this really cool American West themed park with a hotel, museum, domesticated buffalo, and, you guessed it, a restaurant. My favorite job a the restaurant was to make the week’s mousse. It was easy: I had a written recipe so my tenuous grasp on the language wasn’t a problem, and it meant I didn’t have to cut hundreds of radishes into the shape of flowers (my least favorite job!). 

When I came back to America, I looked for a good recipe. I was surprised to find that most recipes called for heavy whipping cream or only used part of the egg. The recipe I used in Belgium didn’t do either of those things. I experimented, trying to turn the restaurant-sized recipe into a family-sized one. 

It wasn’t until I was flipping through a cookbook called  French Classics Made Easy by Richard Grausman that I saw something that looked familiar. A few tweaks to make it match my memories, and here it is: one extremely simple chocolate mousse recipe that is authentically French (or Belgian, I guess). 

How do you know this homemade chocolate mousse is authentic? There is no heavy cream and you use the whole egg. The lightness comes from whipping the egg whites, while the richness comes from the combination of egg yolks and melted chocolate. It’s a perfectly delicious, as well as pretty darn easy, way to create a gourmet and decadent dessert!

What do I need for traditional chocolate mousse?

This recipe uses simple ingredients to create that airy texture and rich chocolate flavor you love: \

Ingredients for chocolate mousse
  • Baking Chocolate: This is the secret to intense chocolate flavor — you’ll want to choose good quality chocolate. You can actually make this easy mousse recipe with any kind of baking chocolate. My preference is for semisweet chocolate, but bittersweet chocolate, dark chocolate,  milk chocolate, and even white chocolate will work in this recipe. If you can melt it in a saucepan, you can use it! 
  • Eggs: For this recipe, you’ll need 4 large eggs. You will be separating them, using the egg whites to create structure, while the yolks will combine with the chocolate to create a rich base. 
  • Butter: Butter rounds out the flavor here. I recommend unsalted butter for this recipe. 
  • Cream of Tartar: This helps create those stiff peaks that form the airiness that makes such a fluffy chocolate mousse!

How do I make French-style chocolate mousse? 

Step 1 | Separate the Eggs

Start by separating the eggs into whites and yolks. The whites need to go into a mixing bowl — you’ll be whipping them in a minute. The yolks can go into a small bowl.

separating eggs

Step 2 | Melt the Chocolate

Start by melting the chocolate in a saucepan or heatproof bowl. Break your baking chocolate bar into pieces, then place them and the butter in the small saucepan or bowl. If you’re using the stovetop, heat the chocolate and butter on low heat until you get a glossy melted chocolate mixture. In the microwave, microwave your chocolate and butter in 30 second bursts, stirring in between, until both chocolate and butter are melted completely.

Remove your chocolate from the heat, and immediately stir in the yolks. Then, set the pan/bowl to the side to let it cool.

melting chocolate

Step 3 | Beat the Whites

Using an electric hand mixer or a stand mixer, beat the egg whites and cream of tartar until they form stiff peaks. You can tell the peaks are stiff when the whites stand up after you’ve removed the beater from the bowl. Here’s a photo of what you’re shooting for: 

stiff peaks

Step 4 | Fold and Portion

Now, fold the egg whites into the chocolate mixture using a rubber spatula. Folding means that you put the lighter mixture (in this case, egg whites) into the heavier mixture (chocolate) in such a way that you don’t lose that airiness you worked so hard to created. The technique has you scrap the bottom of the bowl, continuing up the side, and then scooping over the top. This video is super helpful —  you can see the technique in action!

Once you’ve completely folded your egg whites in, you can spoon your mousse mixture into dessert bowls or small glasses.

finished mousse

Step 5 | Set and Enjoy!

Cover your cups with plastic wrap and place them in the refrigerator to set up. They’ll be ready to serve in about 30 minutes. These are pefect served with whipped cream (here’s a delicious recipe for homemade whipped cream), chocolate shavings, mini chocolate chips, a pinch of sea salt, or chocolate curls. You can even dust the finished mousse with cocoa powder, powdered sugar, or espresso powder!

Chocolate Mousse | Homan at Home


  • Avoid overfilling your dessert bowls or cups. The mousse will expand as it sets, so make sure to leave enough room!
  • Using the whisk attachment for a stand mixer makes whipping those egg whites a breeze!

Other Serving Ideas

While you can certainly serve this like a chocolate pudding, mousse is actually very versatile! Here are some other options if you want to change things up:

  • Chocolate Mousse Pie:  You can level this dessert up by putting it into a premade pie or tart shell, then topping it with whipped cream and fresh berries to create the easiest recipe for chocolate mousse pie!
  • Flourless Mousse Cake: Believe it or not, you can simply toss this mixture into a greased and floured 8″ cake or pie pan and bake it for 30 minutes at 325°. This makes a decadent flourless chocolate cake that is a perfect gluten-free option. Dust it with powdered sugar and top with fresh berries to make a gorgeous and easy dessert. 
  • Chocolate Mousse Cups: You can make edible chocolate cups using this tutorial from The Spruce Eats. Then, fill your cups with the mousse and serve!
  • Chocolate Mousse Popsicles: My kids love this one! Just spoon your mousse into a popsicle mold and freeze. When you need a quick chocolate fix, pop one out and enjoy!


Are there any alternatives to cream of tartar that I can use?

The cream of tartar is there to stabilize the egg whites. Lemon juice or white vinegar can be used as substitutes for cream of tartar. You can also omit the cream of tartar, but it might take you longer to get those stiff peaks

Can I use pasteurized eggs for this recipe?

Yes, pasteurized eggs can be used to reduce the risk of salmonella when consuming raw or undercooked eggs.

Can I make the mousse ahead of time and store it in the refrigerator?

Yes, you can make the mousse ahead of time and store it in the refrigerator for several hours or overnight. Just make sure to cover it with plastic wrap to prevent a skin from forming.

Can I freeze the mousse for later use?

While it’s possible to freeze the mousse, the texture may change upon thawing, becoming denser. It’s best to consume the mousse fresh for optimal flavor and texture.

More delicious mousse recipes

Chocolate Mousse | Homan at Home
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4-Ingredient Classic Chocolate Mousse

Whip up this authentic French mousse au chocolate in just minutes!
Prep Time 20 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 356kcal
Cost $5.00


  • 4 oz baking chocolate
  • 4 eggs separated
  • 4 Tbsp butter
  • tsp cream of tartar


  • Melt baking chocolate and butter over the stovetop.
  • Remove from heat and immediately stir in egg yolks.
  • Pour chocolate mixture into large mixing bowl and allow to cool.
  • Beat egg whites and cream of tartar together until stiff peaks form.
  • Fold egg whites into chocolate mixture.
  • Pour into serving cups and chill for 1-2 hours.
Tried this recipe?Mention @homanathome or tag #homanathome


Calories: 356kcal | Carbohydrates: 8.5g | Protein: 10.5g | Fat: 31.1g | Saturated Fat: 18g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 9.4g | Cholesterol: 217.1mg | Sodium: 169.2mg | Potassium: 32.3mg | Fiber: 4.7g | Sugar: 0.5g
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  1. I just discovered this post, not sure when you wrote it. I’m happy that my recipe helped you get back the mousse you made in Belgium.

    At Home With The French Classics is now FRENCH CLASSICS MADE EASY. I tell my readers that if they ever have a problem, they can email me or text a photo of their problem and I can solve it for them by return mail.

    You might find the work I do at C-CAP, http://www.ccapinc.org of interest.

    Thanks for crediting my book and recipe!!

    Kindest regards,
    Richard Grausman
    [email protected]

    1. Wow! Thank you so much for your awesome recipe, and all the tips and tricks in your book. I absolutely love it 🙂
      I’ll update the links above to the new title to make sure everyone can find your book, and I’ll definitely take a look at C-CAP.

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