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Thierry's Chocolate Mousse

This classic chocolate mousse recipe is courtesy of Clare Vivier and her French journalist husband, Thierry.

  • Prep:
  • Total Time:
  • Servings: 12

Source: Martha Stewart Living, June 2016


  • 1 pound semisweet chocolate (61 percent cacao), finely chopped (2 1/4 cups)
  • 6 tablespoons unsalted butter, cut into pieces
  • 8 large egg yolks, room temperature
  • 12 large egg whites, room temperature
  • Coarse salt
  • 1/2 cup sugar
  • Lightly sweetened whipped cream and fruit, such as apricots, for serving


  1. Melt chocolate and butter in a large heatproof bowl set over (not in) a pot of simmering water, stirring occasionally, until completely smooth. Remove from heat and let cool 5 minutes. Add yolks, one at a time, stirring until fully incorporated.

  2. Beat egg whites and a pinch of salt on medium speed in a mixer fitted with the whisk attachment until frothy, 1 minute. Increase speed to medium-high and continue beating whites until soft peaks form. Add sugar, 1 tablespoon at a time, until mixture is thick and glossy and stiff peaks form, 3 minutes.

  3. Gently stir one-third of egg whites into chocolate mixture to incorporate. Fold in remaining egg whites in two additions, being careful not to overmix. Transfer mousse to a large serving bowl; refrigerate at least 4 hours and up to 1 day. Serve, with whipped cream and fruit.

Cook's Notes

Food-safety note: The eggs in this recipe are not cooked.

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