Chef John's Dark Chocolate Mousse Recipe -
Chef John's Dark Chocolate Mousse  Recipe
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Dark Chocolate Mousse
Make your own homemade chocolate mousse—with a secret surprise. See more
  • READY IN 4+ hrs

Chef John's Dark Chocolate Mousse

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    5 mins

    4 hrs 25 mins


  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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Reviews More Reviews

Mar 14, 2014

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 person, but I like mousse, trifles, pudding etc. I received a couple good quality chocolate bars (Lindt) for xmas. The first time I made this I used the dark chocolate one. I did use less chili because I'm sensitive to hot spice, but it didn't bother me. It was killer good. The second time I used the milk chocolate bar because it was all I had. Equally good in a different way... softer, fluffier, more subtle. I used the full amount of chili powder. 2 more times with the dark chocolate. Every time is excellent. I'm now going to look for good quality sugar free chocolate so I can experiment with a diabetic friendly version for my husband. This recipe rivals chocolate mousse that I have eaten in any high quality restaurant. Thank you Chef John!

Jan 27, 2014

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 Chef John!


18 Ratings

Feb 08, 2015

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 stabilize the whipped cream and to balance the bitterness of the chocolate. Very happy with the results. Another great recipe from Chef John!

Feb 16, 2014

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.

Jan 04, 2015

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 mousse. You definitely don't need a big portion of this though.

Nov 20, 2014

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 to me piping it into individual dessert cups. My fiancé found it to not be sweet enough so maybe next time I'll add sugar to my heavy cream before whipping it. I on the other hand thought it was just right. I used Lindt 70% cocoa, smooth dark chocolate.

Jul 29, 2015

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.

May 23, 2015

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.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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