Chocolate Mousse with Berries

Name: Chocolate Mousse with Berries
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 200g dark chocolate, chopped; 3 large eggs, separated; 75g granulated sugar; 1 teaspoon vanilla extract; 300ml heavy cream; Pinch of salt; Fresh berries (strawberries, raspberries, blueberries); Mint leaves (optional); Chocolate shavings (optional)

Highlighted under: Oven Cooking

I adore making Chocolate Mousse with Berries because it perfectly balances rich chocolate with the freshness of berries. This recipe is an all-time favorite, and I find it incredibly rewarding to whip the cream until it forms soft peaks, folding it gently into the chocolate mixture. The result is an airy, decadent mousse that’s as delightful to eat as it is to prepare. It’s a showstopper for any occasion, and my friends can never resist asking for seconds!

Created by

Xanthe Beaumont

Last updated on 2026-01-07T10:25:34.944Z

Creating this Chocolate Mousse with Berries has become one of my favorite kitchen activities, especially when fresh berries are in season. I find that the key to achieving a light and airy texture is to ensure the chocolate isn't too hot when combining it with the whipped cream. This way, the cream retains its fluffy structure, making every bite an indulgent experience that feels lighter than it actually is.

I've experimented with various berries, but I always gravitate back to raspberries and strawberries for their perfect tanginess. Just a sprinkle of zest from a lemon or orange on top enhances the flavors beautifully, creating a delightful contrast that keeps everyone coming back for more!

        Why You Will Love This Recipe
        Rich chocolate flavor paired with fresh berries
Decadent yet surprisingly light texture
Quick to prepare, making it perfect for spontaneous celebrations

      

The Importance of Temperature

When melting the chocolate, it's essential to use a gentle heat source like simmering water. This method prevents the chocolate from burning, which can ruin the flavor and texture of your mousse. Keep an eye on the chocolate and remove it from the heat as soon as it’s melted and glossy; this typically takes around 5-7 minutes. If you find your chocolate has seized or become grainy, a small splash of warm cream can help restore its smooth consistency.

While whipping your cream, aim for soft peaks—this will yield a light and airy mousse. If you go too far and overwhip, the cream will break and become grainy, which can affect your final dessert. Use a cold bowl and beaters to achieve optimal frothiness. I recommend chilling your mixing bowl in the freezer for about 10 minutes before whipping; this simple tip can make a big difference in the cream’s volume.

Making It Your Own

Don't hesitate to experiment with the type of chocolate you use. Dark chocolate gives a rich flavor, but if you prefer a milder taste, you can use milk chocolate or even a mix of both. If you're feeling adventurous, try adding a tablespoon of espresso powder to the chocolate mixture for an enhanced depth of flavor. Just be mindful that this will intensify the chocolate taste, so adjust accordingly based on your preference.

For a seasonal twist, consider incorporating different fruits alongside your berries. Sliced bananas or poached pears can add interesting textures and flavors. If you want a touch of acidity to balance the sweetness, a sprinkle of fresh lemon juice on the berries right before serving can elevate the dish and add a refreshing zing.

Ingredients

For the Mousse

200g dark chocolate, chopped
3 large eggs, separated
75g granulated sugar
1 teaspoon vanilla extract
300ml heavy cream
Pinch of salt

For Serving

Fresh berries (strawberries, raspberries, blueberries)
Mint leaves (optional)
Chocolate shavings (optional)

Instructions

Melt the Chocolate

In a heatproof bowl, melt the dark chocolate over a pot of simmering water, stirring gently until smooth. Remove from heat and let it cool slightly.

Whip the Egg Yolks

In another bowl, whisk the egg yolks with granulated sugar and vanilla extract until pale and creamy. Gradually pour the melted chocolate into the egg mixture, stirring gently to combine.

Whip the Cream

In a separate bowl, whip the heavy cream until it forms soft peaks. Be careful not to overwhip, or it will become grainy.

Combine Mixtures

Gently fold the whipped cream into the chocolate-egg mixture, taking care to maintain the airy texture.

Whip the Egg Whites

In another clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Carefully fold the egg whites into the mousse mixture until just combined.

Chill and Serve

Spoon the mousse into serving dishes and refrigerate for at least 2 hours. Before serving, top with fresh berries and garnish with mint leaves or chocolate shavings if desired.

Tips

Pro Tips

For a chocolate mousse that’s even richer, try using a higher percentage of chocolate (70% or above). Be sure to let the eggs come to room temperature for easier whipping. If you want to make this dessert ahead of time, it can be stored in the refrigerator for up to two days before serving.

Storing and Serving Tips

Once prepared, the mousse can be stored in the refrigerator for up to 3 days, making it a great make-ahead dessert. However, the berries should ideally be added just before serving to prevent them from becoming mushy and releasing juice into the mousse. For a more elegant presentation, consider serving the mousse in individual glass jars or cups—this also allows for easy portion control and adds visual appeal.

If you have leftover mousse, consider using it as a filling for cakes or pastries. Simply layer it between cake sheets or use it as a filling for chocolate éclairs for an indulgent treat. The mousse can also be used to top off pancakes or waffles, adding a luxurious touch to your breakfast or brunch.

Troubleshooting Common Issues

If your mousse doesn’t set properly, it may be due to inadequate whipping of the egg whites or cream. Ensure your equipment is 100% clean and that there’s no grease, which can prevent the egg whites from achieving their full volume. If you find your mousse is too thick, you can gently fold in a bit more whipped cream to lighten it up, just be careful not to deflate the mixture.

In some cases, the chocolate may cause the mousse to become too firm or oily if overheated. If you notice this happening, you can attempt to salvage it by gently warming it and slowly stirring in a little warm cream, which may help to achieve that desired silky texture. Always remember to let the mixture cool slightly before folding in creams or the egg whites to maintain proper aeration.

Questions About Recipes

→ Can I make chocolate mousse in advance?

Yes, chocolate mousse can be made a day in advance and stored in the refrigerator until ready to serve.

→ Can I use other types of chocolate?

Absolutely! You can use milk or white chocolate for a sweeter version, but keep in mind that the texture and flavor will change.

→ Is it safe to use raw eggs in this recipe?

Yes, if you’re using fresh, high-quality eggs, they are generally safe for consumption. However, you can use pasteurized eggs for added safety.

→ What can I substitute for heavy cream?

You can use coconut cream or Greek yogurt, but this will alter the flavor and texture of the mousse.