Chef John's Dark Chocolate Mousse
Featured in Allrecipes Magazine

Chef John's Dark Chocolate Mousse

Made  times
Chef John 23733

"This has a pinch of chile pepper as the secret ingredient. It's firm yet unbelievably light and airy. The little bit of chile pepper is in there just to bring out the flavor of the chocolate and add a tiny bit of delicious heat. Garnish each serving with a dollop of whipped cream and a sprinkle of shaved chocolate."
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4 h 25 m servings 297 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 156 mg
  • 52%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Bring a saucepan of water to a simmer over low heat. Place chocolate, butter, 2 tablespoons water, ground chipotle pepper, and salt in a heatproof bowl; set bowl over the simmering water. When the butter melts, whisk the chocolate mixture gently until smooth and shiny. Set aside to cool for a few minutes.
  2. Whisk egg yolks, 2 tablespoons water, and sugar in another heatproof bowl over the same pan of simmering water until egg yolk mixture is foamy and hot to the touch, about 3 minutes. Pour hot egg mixture into warm chocolate mixture, whisk until smooth, and set over a bowl of ice to chill. Whisk constantly until mixture has cooled to room temperature or slightly cooler.
  3. Pour 1/2 cup and 1 tablespoon cold cream into a chilled metal bowl; whisk until cream holds soft peaks. Place about half the whipped cream into the cooled chocolate mixture; gently fold the cream into the chocolate. Repeat with remaining half of whipped cream, folding gently until nearly all the streaks have disappeared. Divide mousse into 4 6-ounce ramekins.
  4. Cover each ramekin with plastic wrap and refrigerate at least 4 hours (up to overnight) before serving.


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Outstanding, simply outstanding! This recipe is the reason that Chef John is the first person I've added to my "chefs I follow". I've made it 4 times now in less than 3 weeks. I'm not a dessert ...

This is the best recipe for chocolate Mousse I have found! It so rich, and simple to make. I did not add as much pepper as it said though. Would rate it ten stars if I could! :) Thumbs up for Ch...

Delicious! And OH, SO EASY! Very elegant and romantic dessert. I'd make it again. Used a dark chocolate candy bar with 77 Percent Cocoa. Also, added a couple of teaspoons of powdered sugar to st...

This recipe is delicious and very easy. My husband loves mint so I used half dark chocolate and half mint dark chocolate. Turned out really nice. Will certainly do this one again.

Very good and pretty easy to make. I did think the amount/portions were a bit off. I doubled it and if I did really want to serve 8 people, I don't think there would have been quite enough mouss...

Love it! I'm a huge fan of dark chocolate and this recipe is fantastic. This was my first attempt at making mousse and I found the video and instructions easy to follow. The mousse held up well ...

I made it with Andes mints. Making this was more time consuming than I was used to but the results were fantastic. Jack and Marie loved it! It really does only make 4 dessert cups, though.

I've made this a few times now and it is delicious!!! I even subbed dark mint chocolate for half the chocolate and that was great too! I will be making this more in the future.

I looked and looked at recipes because I wanted to make something for National Chocolate Mousse Day (April 3) and decided on this one and WOW, it did not disappoint. I added the pepper but only ...

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