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Photo by José Picayo

It is the week to enjoy chocolate, after all isn’t that what you do when Valentine’s Day comes? I came across a recipe for Dorie Greenspan’s Chocolate Mousse and it looked so easy to make I could hardly believe I could get so lucky!  The recipe only had four ingredients!  I had to make it! Move over 5 Ingredient Fix, this was Four Ingredient Fix!

What memories chocolate mousse brought back to me!  It was one of my favorite desserts growing up and I owe that to the restaurant Chez Jean in Cambridge who to me made the best chocolate mousse I had ever and it ruined me for any other chocolate mousse.  Going to Chez Jean, now home to Chez Henri on Shepard Street was a special treat and every meal ended with me getting chocolate mousse truly the best chocolate mousse ever!

I have not made chocolate mousse in many years for some reason I thought it had a whipped cream base but the recipe with only four ingredients from Dorie Greenspan was egg based. This was worth trying.  Maybe it would bring back the memories I have from my childhood.

This chocolate mousse recipe was easy to make and as delicious to eat.  The mousse was so smooth and silky, the consistency was perfection. The recipe said it could serve 4, but it could easily serve one who loves chocolate mousse.  A small little serving was a tease not a serving. Served with a little whipped cream on top I was in chocolate mousse heaven.

There is no mousse left in the house.  I will not admit or deny how much of it I ate but I can’t wait to make it again.

Chocolate Mousse

  • PREP: 25 minutes
  • TOTAL: 4 hours 25 minutes (includes chilling time)

Recipe by Dorie Greenspan


  • 3 1/2 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
  • 3 large eggs (preferably organic), separated, room temperature
  • Pinch of salt
  • 2 1/2 teaspoons sugar, divided
  • 3/4 cup chilled heavy whipping cream
  • Food Safety Note

Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella infection, use pasteurized egg yolk.


  • Place chocolate in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate is melted and smooth. Remove bowl from over water. Add egg yolks to melted chocolate and whisk until smooth. Using electric mixer, beat egg whites and pinch of salt in another medium bowl until soft peaks form. Gradually add 1 1/2 teaspoons sugar, beating constantly until whites are glossy and medium-firm peaks form. Using silicone or rubber spatula, fold 1/4 of beaten whites into chocolate mixture to lighten. Gently fold remaining whites into chocolate mixture just until incorporated (do not overmix or mixture may deflate).
  • Divide mousse among 4 bowls. Cover and chill until set, about 4 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.
  • Beat cream and 1 teaspoon sugar in another medium bowl until peaks form. Spoon whipped cream atop mousse.


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