The creamiest homemade chocolate mousse recipe! Classic Belgian chocolate mousse from scratch topped with raspberry sauce and whipped cream.
As an Amazon Associate, we earn from qualifying purchases.
Hi, Rhubarbarians! Can you imagine dipping your spoon into decadent and creamy dark chocolate mousse? Rich and luxurious with a bit of raspberry sauce and whipped cream. Oh man, delightful right?
This chocolate mousse recipe is everything you want in a chocolate dessert. No hacks or shortcuts here, this is the real deal classic Belgian chocolate mousse.
It's topped with a raspberry lambic sauce. Absolute perfection.
Jump to:
More sweet recipes for you:
Why you'll love this
If you love chocolate and you love raspberry, you will absolutely love the combination of the two flavors together. Dark chocolate and raspberry are a classic flavor pairing for a reason!
Beyond the flavor, the chocolate mousse itself is silky smooth. It's decadent, but also light and airy.
Homemade chocolate mousse from scratch may seem like a difficult task, but it's easier than it seems! Just take your time, turn on some tunes, and enjoy the process.
Ingredients and equipment
Here's everything you need to make this Belgian chocolate mousse recipe at home! Full ingredient amounts with instructions are listed in the recipe card at the bottom of this article
Ingredients:
- Heavy cream
- Belgian dark cooking chocolate (be sure to get cooking or baking chocolate and not eating chocolate) You can read about the difference here.
- Egg yolks and egg whites
- Cream of tartar
- Sugar
- Fresh or frozen raspberries
- Raspberry lambic beer (can be subbed for pomegranate juice for alcohol free). I like Lindeman's framboise and POM Wonderful.
- Whipped cream, fresh raspberries, and chocolate shavings for topping (optional but really.... a must)
Equipment:
- Heat safe glass bowl and medium sized sauce pan (or double boiler)
- Measuring spoons
- Measuring cups
- Stirring utensil. I use my silicone spoonula for everything!
- Containers for separating the egg yolks and whites
- Large bowl and electric beaters
- Wide mouth glasses or ramekins. These chocolate mousse glasses are perfect!
- Medium sauce pan (can use the same pan you used for the chocolate)
- Plastic wrap
- Spoons
Step by step instructions
Here's a step by step guide to making perfect homemade chocolate mousse at home. Full instructions with ingredient amounts are listed in the recipe card at the bottom of this article
- Start by getting everything prepped. Separate the egg yolks from the whites and get out all of your equipment.
- I recommend reading through the recipe before you start as well.
- Make the creamy chocolate mixture, stir in the egg yolks, and then set aside.
- Beat the egg whites, then add cream of tartar and sugar. Beat until stiff peaks form.
- Slowly and carefully fold the egg white mixture into the chocolate mixture.
- Pour the mixture into your serving glasses or ramekins and refrigerate.
- Make the raspberry sauce and let cool. Refrigerate until ready to serve.
- Serve the chocolate mousse in your glasses or ramekins topped with the raspberry sauce, whipped cream, fresh raspberries, and chocolate shavings.
Serving suggestions
My favorite way to serve chocolate mousse is in individual servings. Letting the mousse set in ramekins or clear glasses makes the presentation much cleaner than serving from a larger container.
Individual servings of chocolate mousse are perfect for parties, potlucks, holidays, or just a delicious dessert all to yourself! Be sure to refrigerate the uneaten chocolate mousse quickly after serving so that it doesn't spoil.
Along with the raspberry sauce, top the chocolate mousse with whipped cream, fresh raspberries, and chocolate shavings when serving. So gorgeous.
What to serve with chocolate mousse:
- Vanilla ice cream
- Fresh berries and other fruits
- Espresso shots
- Crumbled cookies or a cookie for dipping
- Red wine or a glass of the lambic beer
Recipe tips and substitutions
- For an alcohol free option, swap the lambic beer for pomegranate juice.
- Add a couple of teaspoons of instant coffee to your mousse to enhance the dark chocolate flavor.
- Be sure to use cooking or baking chocolate rather than eating chocolate.
Storing and freezing
Storing: store any unserved or leftover chocolate mousse covered in the refrigerator. Because of the eggs and dairy, I recommend eating within a couple of days.
Freezing: Yes, you can freeze chocolate mousse! Be sure that your containers are freezer safe and sealed very well. Freeze for 1-2 months, depending on how well your container seals.
Defrost the chocolate mousse in the refrigerator until thawed and serve. Do not heat.
FAQs
Egg yolks, egg whites, cream, and flavor component.
Not exactly! Pudding is usually thickened while mousse is aerated with whipped egg whites or whipped cream.
Nope! Classically, yes. But there are lots of great recipes out there for egg free chocolate mousse.
More chocolate recipes you'll love:
Did you make this recipe? Leave us a review and star rating in the comments below! We read every single review and appreciate your feedback.
Recipe
Homemade chocolate mousse with raspberry sauce
Ingredients
- 2 Tablespoons heavy cream
- ½ cup Belgian dark cooking chocolate
- 4 large egg yolks
- 6 large egg whites
- ½ teaspoon cream of tartar
- 1 Tablespoon baker's sugar
- 2 cups fresh or frozen raspberries
- ¼ cup sugar
- 1 cup raspberry lambic beer I used Lindeman's framboise
- Whipped cream and fresh raspberries for serving
Instructions
- Heat a heat safe glass bowl over a pot of simmering water. Add cream and chocolate, and stir constantly until chocolate is just melted. Do not burn. Remove bowl from heat.2 Tablespoons heavy cream, ½ cup Belgian dark cooking chocolate
- Stir the egg yolks into the chocolate mixture until well combined. Set aside.4 large egg yolks
- Beat the egg whites until almost firm. Add cream of tartar and baker's sugar and beat until stiff peaks form.6 large egg whites, ½ teaspoon cream of tartar, 1 Tablespoon baker's sugar
- Carefully whisk in ¼ of the egg white mixture into the chocolate mixture. When combined, fold in remaining egg whites. Do not over mix.
- Pour mixture into 6 medium sized wide mouth glasses or bowls. Cover with plastic wrap and refrigerate 6 hours or overnight.
- Combine raspberry and sugar in a medium saucepan and stir until sugar dissolves. Heat until sauce just starts to simmer.2 cups fresh or frozen raspberries, ¼ cup sugar
- Add lambic beer. Bring to a simmer.1 cup raspberry lambic beer
- Reduce heat and simmer 10 minutes, stirring about every 30 seconds.
- Remove from heat and let cool. Refrigerate until ready serve.
- When ready to serve, remove plastic from glasses of mousse. Evenly distribute raspberry sauce. Top with whipped cream and fresh raspberriesWhipped cream and fresh raspberries for serving
Notes
- For an alcohol free option, swap the lambic beer for pomegranate juice.
- Add a couple of teaspoons of instant coffee to your mousse to enhance the dark chocolate flavor.
- Be sure to use cooking or baking chocolate rather than eating chocolate.
Nutrition
If you make this recipe, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us on Instagram with #Rhubarbarians
LIKE WHAT YOU SEE? GET FREE WEEKLY RECIPES DELIVERED TO YOUR INBOX! SIGN UP HERE!
Sarah
Love your Global Feasts posts! I'm not sure I can keep a raspberry lambic in the house without drinking it, but this is good motivation to try.
Patricia Bozeman
There's a TON leftover in the bottle! Delicious stuff!
megbollenback
Well, hello, gorgeous photos! Seriously, this (and all your other photos from what I can tell) looks absolutely incredible. I love the Belgian theme of your feast, too. Nicely done and an excellent way to finish out the series!
Patricia Bozeman
Wow thanks so much Meg! I'm working on a Colombian feast this month!
sweetgreenkitchen
Oh yum, this looks amazing! Chocolate mousse is my all time favorite dessert and of coursing pairing raspberries with chocolate is always perfect... but raspberry beer, that's a new one to me, will definitely need to seek some out for this. I have a chocolate ganache raspberry tart made using cashew cream if you want to check it out here http://sweetgreenkitchen.com/2014/07/12/chocolate-ganache-raspberry-tart/. Enjoy and thanks for the great inspiration!
Patricia Bozeman
Thanks so much! I'll check it out.
genevieve y
Trish, this chocolate mousse is gorgeous! I am a chocolate fiend and that sauce just sounds like pure deliciousness.
Patricia Bozeman
Hey thanks girl! It was definitely one of the best parts of the feast!