Easy Chocolate Mousse

A decadent chocolate mousse made with bittersweet chocolate, enriched with egg whites and flavored with sweet liqueur. This elegant dessert is lightened with a meringue folded into the chocolate base for a perfectly smooth and airy texture.

6 servings

4 hr 55 min

Published October 4, 2025

Ingredients

•1 envelope envelope unflavored gelatin
•¼ cup sweet liqueur, such as Chambord or Triple Sec
•1 cup fat-free milk
•¾ cup sugar, divided
•2 large large eggs
•4 ounces bittersweet (not unsweetened) chocolate, cut into 1/4-inch pieces
•4 large large egg whites
•1 pinch salt
•6 pieces stemmed glasses or ramekins for serving the mousse

Cooking Instructions

1.
1 Sprinkle the gelatin on the liqueur in a small bowl and set aside.
2 min
2.
2 Combine the milk and 1/4 cup of the sugar in a small saucepan and whisk to mix. Place over medium heat and bring to a simmer.
5 min
3.
3 Meanwhile, whisk the eggs in a small bowl. When the milk boils, whisk about a third of the milk into the eggs. Return the remaining milk to a boil over low heat then whisk in the egg mixture. Continue whisking until the mixture thickens slightly. Don't let it boil or the eggs will scramble. Remove from the heat and quickly whisk in the gelatin mixture.
8 min
4.
4 Whisk in the chocolate and continue whisking until the chocolate is melted and the mixture is smooth. Scrape it into a medium bowl and cool it to room temperature.
15 min
5.
5 To make the meringue, half-fill a medium saucepan with water and bring it to a boil over medium heat. Regulate the heat so that the water simmers gently but isn't boiling violently. Combine the egg whites, salt, and the remaining 1/2 cup sugar in the heatproof bowl of an electric mixer, whisking by hand just to mix. Place the bowl over the pan of water and whisk gently until the egg whites are hot (140 degrees on an instant-read thermometer) and the sugar is dissolved. Place the bowl on the mixer with the whisk attachment and whip on medium speed until the meringue is cooled (it doesn't have to come all the way down to room temperature) and increased in volume.
20 min
6.
6 Fold the meringue into the chocolate mixture.
5 min
7.
7 Divide the mousse among the prepared glasses and refrigerate until set, 3 to 4 hours.
240 min

Ingredients

•1 envelope envelope unflavored gelatin

•¼ cup sweet liqueur, such as Chambord or Triple Sec

•1 cup fat-free milk

•¾ cup sugar, divided

•2 large large eggs

•4 ounces bittersweet (not unsweetened) chocolate, cut into 1/4-inch pieces

•4 large large egg whites

•1 pinch salt

•6 pieces stemmed glasses or ramekins for serving the mousse

Cooking Instructions

1 Sprinkle the gelatin on the liqueur in a small bowl and set aside.

2 min

2 Combine the milk and 1/4 cup of the sugar in a small saucepan and whisk to mix. Place over medium heat and bring to a simmer.

5 min

3 Meanwhile, whisk the eggs in a small bowl. When the milk boils, whisk about a third of the milk into the eggs. Return the remaining milk to a boil over low heat then whisk in the egg mixture. Continue whisking until the mixture thickens slightly. Don't let it boil or the eggs will scramble. Remove from the heat and quickly whisk in the gelatin mixture.

8 min

4 Whisk in the chocolate and continue whisking until the chocolate is melted and the mixture is smooth. Scrape it into a medium bowl and cool it to room temperature.

15 min

5 To make the meringue, half-fill a medium saucepan with water and bring it to a boil over medium heat. Regulate the heat so that the water simmers gently but isn't boiling violently. Combine the egg whites, salt, and the remaining 1/2 cup sugar in the heatproof bowl of an electric mixer, whisking by hand just to mix. Place the bowl over the pan of water and whisk gently until the egg whites are hot (140 degrees on an instant-read thermometer) and the sugar is dissolved. Place the bowl on the mixer with the whisk attachment and whip on medium speed until the meringue is cooled (it doesn't have to come all the way down to room temperature) and increased in volume.

20 min

6 Fold the meringue into the chocolate mixture.

5 min

7 Divide the mousse among the prepared glasses and refrigerate until set, 3 to 4 hours.

240 min