Simplest Chocolate Mousse (Made for Real Life)

Chocolate mousse is one of those desserts that carries a sense of occasion. It’s quiet and elegant. Rich but not overdone. And when the texture is just right:  smooth, airy, and chocolate-forward, it feels like something worth savouring slowly.

This recipe is about finding that balance without overcomplicating things. No separating eggs. No rinsing beaters between steps. No big batch you’ll never finish. Everything is gently combined into one cohesive process, with just enough technique to get the result you want.

And while it’s simple to make, this is not a sweet or overly rich version, it’s one for true chocolate lovers. The dark chocolate and brewed tea bring depth and a subtle bitterness that cut through the cream and keep the mousse balanced.

One of the most helpful steps is beating the cream with the sugar, a technique inspired by pastry chef Stella Parks. It makes the whipped cream more stable and forgiving, which means you can set some aside for garnish hours ahead without worrying it will split or deflate in the fridge. The eggs are gently tempered with hot tea and warm chocolate—not enough to fully cook them, but enough to bring everything together smoothly. 

The final mixture, before chilling, should be somewhere between spoonable and pourable. After a few hours in the fridge, it sets into a mousse that’s rich, structured, and ready to serve with a little reserved cream on top.

Good chocolate makes all the difference. We use Callebaut dark chocolate here for its  balanced depth—it brings structure and flavour without any harshness. The callets are especially handy: they don’t need chopping and melt quickly and evenly, unlike chocolate chips, which are designed to hold their shape and don’t perform the same way in recipes like this.

And just as importantly, we’re proud to offer Callebaut in quantites that make sense for home bakers. You shouldn’t have to buy a ten-pound bag to get access to professional-quality chocolate. Being able to source small amounts of the good stuff has always felt important—and it makes desserts like this that much more doable.

Simplest Chocolate Mousse

Serves 4

Ingredients
1 cup whipping cream
1/4 cup sugar
170 g Callebaut dark chocolate callets (or finely chopped chocolate)
1/3 cup hot brewed tea
2 large eggs (cold, straight from the fridge)
1/4 tsp Diamond Crystal Kosher salt

Method

1. Place whipping cream and sugar in a medium mixing bowl and beat with an electric mixer on low for 1 minute to dissolve the sugar. Turn speed to medium and beat for 2 minutes more, until it holds its shape with just slightly drooping peaks. Scoop out 1/2 cup of whipped cream, cover, and refrigerate to use as garnish later. Set the remaining whipped cream aside.

2. Place chocolate in a medium heat-safe bowl and microwave in 30-second bursts, stirring between each until fully melted.

3. Brew a strong cup of black tea. A rich, malty blend works beautifully, though Earl Grey or a spiced tea can offer a subtle twist.

4. Crack eggs into a small bowl and whisk until uniform. While whisking, slowly pour 1/3 cup of the hot tea into the eggs until fully combined.

5. Slowly add the egg mixture to the melted chocolate while beating on low with an electric mixer. Mix until fully incorporated, then add salt. Turn the mixer to medium and beat for 1 minute longer, until the mixture is slightly bubbly and cooled to room temperature.

6. Working with about a third of the chocolate mixture at a time, gently fold it into the whipped cream using a rubber spatula. Fold just until no streaks remain.

7. Divide between 4 small bowls or glasses and refrigerate for at least 2 hours, or until firm. When ready to serve, top with the reserved whipped cream and a few chocolate shavings, if you like.

We’re always stocked with the chocolate we use ourselves: Callebaut blocks and callets for baking, excellent cocoa powder, and small-batch Centre & Main bars for the pure enjoyment of eating chocolate done right.

Shop our chocolate collection →

Let us know if you make it—we always love seeing how our recipes show up in your kitchens.