Chocolate Mousse Recipe | Bon Appétit

Chocolate mousse recipes can feel intimidating. The beating. The folding. The fear of ending up with a puddle of chocolate pudding instead of an airy mousse. But this recipe is easy to follow, lusciously chocolaty, and ideal when you want a make-ahead dessert.

A word on chocolate: Good-quality chocolate bars are essential. Choose a nice one you can chop up, rather than chocolate chips, which contain emulsifiers that can turn the mousse stodgy. Avoid bittersweet chocolate (dark chocolate with about 70% cacao); bars with around 60%–64% cacao yield the best texture. Espresso perfectly highlights the chocolate, but if you don’t have an espresso machine and don’t feel like running to a coffee shop, dissolve 1 tsp. instant espresso powder in ¼ cup hot water as an easy substitute. For an even creamier and less intense chocolate flavor, swap up to half the semisweet chocolate with milk chocolate.

Mousse is all about texture. A stand mixer helps whip egg whites and cream to lofty, stiff peaks, but an electric hand mixer with beaters also works. A simple dollop of whipped cream to garnish is all that’s needed, but if you want to dress it up for Valentine’s Day or a dinner party, consider adding some chocolate shavings or raspberries.