I’m not kidding around when I say that this is the best chocolate mousse recipe you’ll ever taste! It’s decadent, indulgent, rich, chocolatey, and the perfect balance of fluffy and creamy. And the best part is… it’s made with nourishing ingredients like cacao, eggs, heavy cream, butter, and maple syrup. 

I developed this recipe years ago when my partner requested that I surprise him with a chocolatey dessert for his birthday. After scouring the internet for ideas, I landed on chocolate mousse. But I couldn’t seem to find a mousse recipe that was made from healthier ingredients, yet still tasted top-tier. So naturally, I made my own! 

This recipe has become a ritual for me and my partner. I make it every single year for his birthday, and every spoonful sends us into a chocolatey heaven. The flavor and texture is mouth-wateringly delicious, and since it’s made from nourishing ingredients and unrefined sugar, you’ll still feel amazing after eating it. This chocolate mousse is truly a guilt-free indulgence.

Chocolate Mousse Ingredients

• Cacao Butter- Cacao butter is the fat derived from cacao beans. It’s rich in antioxidants and has a delightful chocolatey aroma and flavor. For this recipe, opt for cacao butter wafers. They’re easy to use, and you can typically find them at your local health food store.

• Cacao Powder- Cacao powder is different from cocoa. It’s made from raw cacao beans, and is packed with minerals, antioxidants, and flavonoids that boost heart health, support the immune system, reduce inflammation, and so much more. Plus, its rich dark chocolatey flavor is unmatched! However, you can substitute with cocoa powder if that’s all you have on hand.

• Eggs- Eggs are a great source of vitamins, minerals, and healthy fats. I always recommend using organic, pasture-raised eggs for the best quality and flavor. 

• Maple Syrup- Maple syrup is an unrefined sugar loaded with minerals and antioxidants. Its sweetness works perfectly in this recipe and you wouldn’t be able to tell that its in there if you didn’t know!

• Butter- Always opt for grass-fed butter, as it is more nutrient-dense, containing higher amounts of omega-3’s, conjugated linoleic acid (CLA), and vitamins A and K2. 

• Heavy Cream- Rich in calcium and vitamins, heavy cream is whipped and folded into the mousse to contribute to its airy texture. You can also whip up additional heavy cream to top off your mousse! Make sure you choose a high-quality cream with no additives.

• Vanilla Extract- Pure Madagascar vanilla extract adds an extra subtle layer of flavor.

• Salt- Adding a little salt helps to bring out the sweet chocolatey flavor. I recommend using high-quality sea salt for flavor and minerals.

How to Make Chocolate Mousse

1. Melt cacao butter and butter in a double boiler over medium-low heat. Once melted, whisk in cacao powder and ½ cup maple syrup. Remove from heat and set aside to cool down.

2. Separate egg yolks from egg whites into two separate mixing bowls.

3. Add 1 tbsp maple syrup, vanilla extract, and salt to the egg yolks and whisk vigorously until the yolks thicken and lighten in color.

4. Slowly pour the chocolate mixture into the yolks, whisking while pouring to thoroughly combine. Set aside.

5. With an electric mixer, beat the egg whites until foamy. Once foamy, slowly begin to drizzle in 3 tbsp of maple syrup while beating on high. Beat the whites until stiff peaks form.

6. Fold the egg whites into the chocolate mixture in 3 parts using a rubber spatula until just combined. Make sure not to overmix.

7. Pour heavy cream into a separate mixing bowl and whip with a hand mixer until fluffy. 

8. Fold heavy cream into chocolate mixture until just combined. Once again, do not overmix.

9. Place in the fridge for at least 3 hours or overnight. Top off with homemade whipped cream and fresh raspberries. Store for up to 5 days in an airtight container in the fridge.

Tips for Success

• Gently melt the chocolate. You don’t want to burn the chocolate by melting it directly in a saucepan or on high heat. Make sure use a double boiler on medium-low heat. You can set up a double boiler by placing a heat-safe bowl over a saucepan filled with 1-2 inches of water. 

• Cool down the chocolate until warm. Allow the chocolate to cool down before adding it to the egg yolks. You want it to be warm to the touch. Not too hot, and not too cold. Too hot will cook the egg yolks, and too cold will cause the chocolate to sieze.

• Use clean equipment when whipping the egg whites. Any residual fat left on the hand mixer or in the mixing bowl will prevent the egg whites from whipping properly. You’ll also need to be extra careful not to get any bits of egg yolk in the whites when separating them.

• Don’t overmix. Fold the whipped egg whites and whipped cream into the chocolate mixture using a rubber spatula until just combined. This will ensure that you don’t deflate the air bubbles in the whites and cream that contribute to a light, fluffy mousse.