Decadent Salted Chocolate Mousse Recipe in Just 4 Steps

Oh my goodness, let me tell you about my absolute favorite dessert – this salted chocolate mousse! It’s like biting into a cloud made of dark chocolate, if that cloud had the perfect little crunch of sea salt to balance all that richness. I first fell in love with this recipe during a trip to Paris years ago, and after countless experiments (and happy taste-testers), I’ve perfected my version.

The magic happens when that deep, dark chocolate meets just the right amount of salt – it’s sweet but not cloying, rich but somehow light. What I love most is how simple it is to make something that feels so fancy. Just a few good ingredients, some patient folding, and voila – you’ve got a dessert that’ll make everyone think you trained at a French patisserie!

Why You’ll Love This Salted Chocolate Mousse

This mousse isn’t just dessert – it’s an experience! Here’s why it’ll become your new go-to:

• That perfect sweet-savory balance: The sea salt cuts through the rich chocolate in the most addictive way
• Foolproof elegance: Looks fancy but comes together with just a bowl and whisk
• No oven required: Perfect for hot summer days when baking sounds miserable
• Velvety texture: Silky smooth with the lightest, airiest bite you can imagine
• Make-ahead magic: Actually tastes better after chilling, so no last-minute stress

Ingredients for Salted Chocolate Mousse

Okay, let’s talk ingredients – and trust me, quality matters here! This isn’t the time to skimp. Here’s exactly what you’ll need to make magic happen:

• 200g dark chocolate (70% cocoa): Chop it roughly so it melts evenly – I like to use a serrated knife for this
• 3 large eggs, separated: Room temperature eggs whip up so much better!
• 50g granulated sugar: Divided – half for the yolks, half for the whites
• 200ml heavy cream: The higher the fat content, the richer your mousse will be
• 1 tsp vanilla extract: Pure vanilla makes all the difference
• 1/2 tsp sea salt: Flaky Maldon salt is my favorite for that perfect salty crunch

Pro tip: Measure everything before you start – once you begin whipping and folding, you’ll want everything ready to go!

Equipment You’ll Need

Now, let’s gather our tools – nothing too fancy, I promise! Here’s what you’ll want within arm’s reach:

• Heatproof mixing bowl: For melting that gorgeous chocolate (I use my trusty glass one)
• Whisk and rubber spatula: Your folding and mixing BFFs
• Electric mixer: A hand mixer works perfectly fine – no need for a stand mixer
• 3 mixing bowls: One for yolks, one for whites, one for cream (medium size works great)
• Saucepan: For creating your double boiler setup

That’s it! See? Told you it wasn’t complicated. Now let’s get to the fun part…

How to Make Salted Chocolate Mousse

Okay, let’s dive into the fun part – making this dreamy salted chocolate mousse! Don’t let the fancy name intimidate you. I’ll walk you through each step so you get that perfect airy texture every time. Just remember – patience is key here. Rushing means risking a sad, flat mousse, and we don’t want that!

Step 1: Melt the Chocolate

First things first – let’s melt that gorgeous chocolate. I always use a double boiler (just a heatproof bowl over simmering water) because it’s gentler than a microwave. Keep the water just barely simmering – you don’t want steam getting into your chocolate! Stir occasionally with a rubber spatula until it’s completely smooth and glossy.

Here’s my big tip: let the chocolate cool for about 5 minutes before adding it to the eggs. Too hot and you’ll end up with chocolate scrambled eggs (yuck!). I test it by touching a dab to my lip – it should feel warm, not hot.

Step 2: Whisk Egg Yolks and Sugar

While the chocolate cools, grab those room-temperature egg yolks and half your sugar. Whisk them together vigorously until they turn pale yellow and thick enough to leave ribbons when you lift the whisk. This usually takes me about 2-3 minutes of good old-fashioned arm workout!

Why so thick? Those ribbons mean you’ve incorporated air, which helps give the mousse its light texture later. If your arm gets tired, no shame in switching to a hand mixer for this step!

Step 3: Fold in Chocolate

Now for the magic moment – combining the chocolate and yolks! Add the cooled chocolate to the egg mixture a little at a time, gently folding with a rubber spatula. I use a figure-eight motion, scraping from the bottom to make sure everything gets evenly mixed.

The key word here is GENTLE. We’re not making scrambled eggs! You want to maintain all that lovely air you worked so hard to incorporate. The mixture should look smooth and glossy when you’re done.

Step 4: Whip Cream and Vanilla

In a separate bowl (make sure it’s cold!), whip the heavy cream and vanilla until soft peaks form. What’s a soft peak? When you lift the whisk, the peak should gently fold over on itself – think “dairy clouds” rather than “stiff mountains.”

Don’t overwhip! If the cream gets grainy, you’ve gone too far. Better to under-whip slightly since we’ll be folding it in.

Step 5: Beat Egg Whites

Now for the egg whites – this is where many people get nervous, but don’t be! Just make sure your bowl and beaters are squeaky clean (any grease will prevent proper whipping). Start beating on low, then gradually add the remaining sugar as you increase speed.

Stop when you get stiff peaks – the whites should hold their shape when you lift the beater straight up. Pro tip: if you’re unsure, tilt the bowl. If the whites slide, keep beating. If they stay put, you’re golden!

Step 6: Combine and Chill

Time for the final assembly! First, fold the whipped cream into the chocolate mixture until just combined. Then, gently fold in the egg whites in two batches – this keeps the mixture light and airy. I like to use a big metal spoon and “cut” through the middle, then fold over the top.

Divide the mixture into serving glasses, sprinkle each with a pinch of that beautiful sea salt, and refrigerate for at least 4 hours (overnight is even better!). The wait is torture, but trust me – it’s worth it for that perfect set texture.

Tips for Perfect Salted Chocolate Mousse

After making this mousse more times than I can count, here are my hard-won secrets for absolute perfection:

• Chocolate matters most: Splurge on good-quality 70% cocoa – it makes ALL the difference in flavor
• Room temp eggs whip better: Take them out 30 minutes before starting for maximum volume
• Fold like you mean it: Use a light hand and stop as soon as ingredients are combined
• Don’t rush the chill: That 4-hour wait lets flavors meld and texture set properly
• Salt right before serving: An extra sprinkle just before eating makes that salty-sweet pop

My biggest tip? Taste as you go – adjust salt levels to your preference. That’s the joy of homemade!

Ingredient Substitutions and Notes

Life happens – here’s how to adapt when you’re missing something or need to tweak the recipe:

• Milk chocolate fans: Swap half the dark chocolate for milk chocolate if you prefer less bitterness
• Dairy-free option: Coconut cream works beautifully instead of heavy cream (chill the can first!)
• Egg-free: Try aquafaba (chickpea liquid) whipped like egg whites – it works surprisingly well!
• Salt variations: Smoked salt adds amazing depth, or try fleur de sel for extra luxury

Remember – substitutions change texture slightly, but the results will still be delicious!

Serving Suggestions for Salted Chocolate Mousse

Now for the best part – eating this dreamy mousse! I love serving it in pretty glasses with a dollop of barely-sweetened whipped cream on top and a few raspberries for color. That extra sprinkle of flaky sea salt right before serving? *Chef’s kiss*! It’s heavenly with an espresso after dinner or – my secret indulgence – a glass of ruby port. The fruitiness cuts through the chocolate richness perfectly. For special occasions, I’ll drizzle with salted caramel or shave some chocolate curls over the top. Honestly though? It’s stunning all on its own in its simple elegance.

Storage and Reheating

This mousse keeps beautifully in the fridge for up to 3 days – just cover tightly with plastic wrap. Whatever you do, don’t freeze it! The texture turns grainy and loses that magical silkiness we worked so hard for.

Salted Chocolate Mousse Nutritional Information

Here’s the nutritional breakdown per serving (based on 4 servings): about 320 calories, 22g fat (13g saturated), 25g carbs (3g fiber, 18g sugar), and 5g protein. But let’s be real – this is dessert, not health food! These numbers can vary based on your exact ingredients, especially the chocolate and cream you choose. The sea salt adds negligible sodium, but oh, what a flavor punch it delivers!

Frequently Asked Questions

I get asked about this salted chocolate mousse ALL the time – here are the questions that pop up most often in my kitchen (and my honest answers!):

Can I use milk chocolate instead of dark?
Absolutely! Swap half the dark chocolate for milk chocolate if you prefer something sweeter. Just know the flavor won’t be as deep, and you might want to reduce the sugar slightly. My grandma actually preferred it this way!

Why did my mousse not set properly?
Oh honey, I’ve been there! Usually it’s one of three things: not enough chilling time (patience is key!), overmixed egg whites (they deflate), or chocolate that was too hot when added (scrambled eggs = sad mousse).

Can I make this ahead for a dinner party?
Yes! In fact, it’s better made a day ahead. The flavors develop beautifully overnight. Just add that final sprinkle of sea salt right before serving for maximum impact.

Is there a substitute for raw eggs?
For safety concerns, you can pasteurize the eggs first (heat to 160°F/71°C). Or try whipped aquafaba (chickpea liquid) – it works surprisingly well for the egg whites! For more information on food safety practices like pasteurization, check out resources from the U.S. Food and Drug Administration.

Share Your Salted Chocolate Mousse Experience

Did you make this dreamy mousse? I’d love to hear how it turned out! Drop me a note about your experience – what worked, what you tweaked, or just how many people begged for seconds. Your stories make my day!

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