Five elegant verrines of airy mousses: dark chocolate, creamy milk, delicate white, caramelized blond Dulcey, and fruity Strawberry Inspiration

5 shades of chocolate mousse

Published on September 9, 2025

Level :

Easy

Prep Time :

30min

Cook Time :

Servings :

Makes approx. 10 mousses each

An Original Recipe by Valrhona

Utensils:

Stand mixer
Spatula
Thermometer

Made with the products below :

1. Dark chocolate mousse

Ingredients:

2.64 oz / 75 g Heavy cream 36%
5.291 oz / 150 g GUANAJA 70% or 5.64 oz / 160 g CARAÏBE 66% or 5.64 oz / 160 g MANJARI 64% or 5.99 oz / 170 g ÉQUATORIALE NOIRE 55%
1.058 oz / 30 g Egg yolks
3.5 oz / 99 g Egg whites
0.88 oz / 25 g Sugar

2. Milk chocolate mousse

Ingredients:

2.64 oz / 75 g Heavy cream 36%
0.070 oz / 2 g Gelatin
6.87 oz / 195 g JIVARA 40% or 7.407 oz / 210 g CARAMÉLIA 36% or 7.58 oz / 215 g ÉQUATORIALE LACTÉE 35%
1.05 oz / 30 g Egg yolks
3.52 oz / 100 g Egg whites
0.8818 oz / 25 g Sugar

3. Blond dulcey 32% chocolate mousse

Ingredients:

2.645 oz / 75 g Heavy cream 36%
0.070 oz / 2 g Gelatin
6.87 oz / 195 g DULCEY 32%
1.058 oz / 30 g Egg yolks
3.5 oz / 99 g Egg whites
0.881 oz / 25 g Sugar

4. White chocolate mousse

Ingredients:

2.64 oz / 75 g Heavy cream 36%
0.105 oz / 3 g Gelatin
6.87 oz / 195 g IVOIRE 35%
1.058 oz / 30 g Egg yolks
3.52 oz / 100 g Egg whites
0.881 oz / 25 g Sugar

Steps:

Heat up the cream and, if necessary, add in the rehydrated gelatin.
Make a ganache by gradually combining the hot cream with the melted chocolate. Make sure that the ganache is at 105-115°F(40-45°C) and completely emulsified before adding the egg yolks.
At the same time, beat the egg whites and sugar until they form soft peaks.
Add one-quarter of the beaten egg whites to the ganache, mix and finish off your chocolate mousse by delicately adding the remaining whites.

5. Strawberry Inspiration mousse

Ingredients:

9.171 oz / 260 g Strawberry purée
0.211 oz / 6 g Gelatin
5.99 oz / 170 g STRAWBERRY INSPIRATION
10.93 oz / 310 g Heavy cream 36%

Steps:

Slowly combine the hot purée with the melted STRAWBERRY INSPIRATION. Mix using an immersion blender to form a perfect emulsion.
Once the mixture is at 95-105°F (35-40°C), combine with the cream.
Store in the refrigerator for 12 hours before use.

Why is my chocolate mousse runny?

If the ganache is too warm the chocolate mousse won’t set. Make sure the mixture is at the right temperature (105–115°F).

Can I make chocolate mousse without eggs?

Yes, it exists a lot of chocolate mousse recipes with whipped cream or aquafaba (whipped chickpea water) instead of eggs. Our dark chocolate plant-based mousses is a good vegan-friendly option for example.

How do I keep chocolate mousse light and fluffy?

Fold in the whipped egg whites very gently to avoid deflating the mixture. Don’t overmix it. Start by adding only 1/4 of them first to "break the texture" before adding the 3/4 remaining gently.

How long should my chocolate mousse set in the fridge before degustation?

At least 3-4 hours, but overnight is perfect too.

What cream works best for chocolate mousse?

Always use heavy cream with at least 30–36% fat. Light creams are too fluid.

Can I flavor my chocolate mousse?

Definitely. Add coffee extract, citrus zest, liqueurs like Grand Marnier or spices for custom flavors. A pinch of sea salt on top of your chocolate mousses also makes the difference!