Here is my CLASSIC CHOCOLATE MOUSSE recipe. Because February is for love, birthdays… and lots of chocolate.

If there’s one thing my family doesn’t mess around with, it’s chocolate. We’re full-blown chocoholics over here. And if the chocolate stash runs dry? No worries—we’ll devour anything sweet within reach. Cookies, candies, frosting off the cupcakes—don’t judge.

Naturally, February is our favorite month. Not just because of Valentine’s Day, but because both my husband and I celebrate our birthdays this month—just 10 days apart! It’s the perfect excuse to indulge in a little extra pampering, a few romantic dinners, and of course… decadent, velvety desserts.

That’s where this Orgasmic Classic Chocolate Mousse comes in. I tested it early this year (because why wait?), and let me tell you—it passed my husband’s chocoholic test with flying colors. And yes, he’s that kind of chocolate critic, so his thumbs up are 100% legit.

Chocolate Mousse, Two Ways – Because Life Calls for Options

Whether you’re in the mood to whip something fancy or just want dessert in five minutes flat, I’ve got you. This mousse comes in two glorious versions:

• The Lazy Genius: Quick, easy, no eggs. (Your little secret.)
• The Classic Indulgence: Homemade from scratch and absolutely divine.

Lazy Genius Chocolate Mousse (5-Minute Fix)

Perfect for busy days and last-minute guests

Ingredients:

• 1 box instant chocolate pudding (the kind that uses cold milk)
• 2 cups cold milk
• 1 cup whipped cream or Cool Whip

Optional: chocolate shavings, berries, or extra whipped cream for topping

Directions:

1. Whisk pudding mix and cold milk until thick (about 2–3 minutes).
2. Gently fold in whipped cream.
3. Spoon into serving glasses or jars.
4. Chill for at least 30 minutes.
5. Top with anything your heart desires.

Shortcut Tip: Nobody needs to know this came from a box. Just serve it in pretty glasses and act like it took hours. I won’t tell if you don’t.

Classic French-Style Chocolate Mousse

Rich, creamy, and totally worth the effort

Ingredients:

• 3 pasteurized eggs (yolks and whites separated)
• ⅓ cup granulated sugar (66g)
• 2¼ cups heavy whipping cream, divided (540mL)
• 1 teaspoon vanilla extract
• 8 oz semi-sweet chocolate, finely chopped

Optional toppings: Whipped cream, chocolate shavings, fresh berries

Directions:

1. In a large bowl, whisk egg yolks and sugar for about 1 minute until pale and velvety.
2. Heat 1¼ cups of cream in a small saucepan over medium heat until steaming (do not boil).
3. Remove from heat and stir in chopped chocolate until melted and smooth. Now is the time to add any flavoring. I used vanilla extract, but you can add mint, espresso, or orange liquor, etc. 
4. Gradually whisk the chocolate mixture into the egg yolks. Set aside to cool, stirring occasionally, until just warm to the touch (about 30 minutes).
5. In another bowl, beat egg whites until stiff peaks form. Fold in ⅓ of the whites to lighten the mixture, then fold in the rest.
6. Beat the remaining 1 cup of cream to stiff peaks and fold it into the mousse.
7. Spoon into small glasses or ramekins. Chill at least 4 hours or up to 2 days. (Loosely cover if chilling overnight.)
8. Top with whipped cream, chocolate curls, or fruit just before serving.

How to Pasteurize Eggs at Home (Quick DIY)

If you’re using raw eggs and want to be safe:

1. Heat water to 135°F–140°F.
2. Remove from heat, and gently place eggs in the water.
3. Let sit for 2–3 minutes, then remove and dry.

Done! Your eggs are now pasteurized and safe to use in recipes like mousse or tiramisu.

Topping Ideas & Flavor Boosts

• Fresh raspberries, cherries, or mixed berries
• Crushed cookies, brownie bits, or graham cracker crumbs
• Chocolate curls or cocoa nibs
• A splash of espresso or a drizzle of hazelnut liqueur
• Dairy-free whipped topping for a non-dairy option

Whether you’re going all-out with the classic mousse or taking the shortcut (because life is busy!), this dessert is a total showstopper. It’s rich, creamy, and absolutely swoon-worthy. Perfect for birthdays, Valentine’s, anniversaries—or a random Tuesday night when you need something sweet.

Let me know in the comments—are you Team Classic or Team Lazy Genius

Recipe you might like:

Pumpkin Choux Pastry with Chocolate and Vanilla

No Bake Carlota de Limon Cheesecake

Hey, if you decide to make my easy and delicious Classic Chocolate Mousse, please let me know in the comments. And share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.

I am also creating a list on Amazon for cooking essentials, so stay tuned.

Yield: 6 Servings

Classic Chocolate Mousse

Print

Rich, creamy, and totally worth the effort

Prep Time 40 minutes

Chill Time 4 hours

Total Time 4 hours 40 minutes

Ingredients

• 3 pasteurized eggs, yolks and whites separated
• ⅓ cup (66g) sugar
• 2¼ cups (540mL) heavy whipping cream, divided
• 1 teaspoon vanilla extract
• 8 oz semi-sweet chocolate, finely chopped, about bar and a half
• Optional toppings: Whipped cream, chocolate shavings, fresh berries

Instructions

1. Heat 1¼ cups of cream in a small saucepan over medium-high heat until steaming (do not boil).
2. Remove warm cream from heat and stir in chopped chocolate until melted and smooth, and add any flavor. I used vanilla extract.
3. In another bowl, whisk egg yolks and sugar for about one minute or until pale and velvety.
4. Gradually whisk the chocolate mixture into the egg yolks. Set aside to cool, stirring occasionally, until just warm to the touch, about 10 to 15 minutes.
5. In another bowl, beat egg whites until stiff peaks form. You can use your stand mixer. Fold in ⅓ of the whites to the creamy chocolate mixture just to lighten it up, then fold in the rest of it.
6. Using your mixer or stand mixer, beat the remaining 1 cup of heavy cream into whipped cream. Stop when you see stiff peaks, then fold it into the mousse.
7. Gently spoon or pour into small glasses or ramekins. Chill at least 4 hours or up to 2 days. I like covering it loosely with plastic wrap and leaving it overnight in the fridge.
8. Top with whipped cream, chocolate curls, or fruit just before serving.
   
   

How to Pasteurize Eggs at Home (Quick DIY)

1. If you’re using raw eggs and want to be safe:
2. Heat water to 135°F–140°F.
3. Remove from heat, and gently place eggs in the water.
4. Let sit for 2–3 minutes, then remove and dry.
5. Your eggs are now pasteurized and safe to use in recipes like mousse.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 286Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 137mgSodium: 45mgCarbohydrates: 28gFiber: 3gSugar: 23gProtein: 6g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

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