This old school chocolate mousse is equal parts decadent and light and fluffy, and is finished off with fresh whipped cream and a raspberry compote!


How to Make Perfect Dark Chocolate Mousse

With this recipe comes a distinction. Actually, a few distinctions.

First, I’ve now formally developed a recipe that includes dairy on a predominately Paleo-friendly blog. Whoa! I know this largely distinguishes me from the squeaky-clean Paleo crowd and I make no apologies. There’s room in this world for all of us! Why the slight redirection? Maybe I became a closet pasture-raised full-fat dairy lover after I healed my gut. Maybe my tireless food science research has drawn me to the conclusion that excluding dairy isn’t necessarily the perfect nutrition approach for everyone. Or maybe I’ve just been so inspired by The Ancestral Table’s new book and his brave coloring outside the arguably outdated lines.

My second distinction is brought to life by this recipe! It symbolizes the balance that I believe is so important in life. Make improvements where possible but don’t get so lost in dietary dogma that you lose sight of what you enjoy. For example, I enjoy good food. Like, really good food. Food that is prepared and served with a story brings me so much joy! I also enjoy good health, nutrition science, and knowing that I’m providing my body with optimal fuel. Combine those loves and you’re left with a healthful, thoughtful, soul-soothing and balanced approach to life. …a lot like the balance found in a heavy cream chocolate mousse that’s made with pastured dairy, honey, and whole eggs!


My last distinction is that this recipe is a mark of how MUCH you mean to me. This is the kind of dessert {like a soufflé} that you only make for someone you really love. It takes time, numerous bowls, and the best ingredients. Gus and I were home alone when we put this big shoot together – there was no dinner party or girls’ weekend I was preparing for. It was just for you …well, and the two three servings for me + the spoonful of whipped cream for my big fluffy boy. We take quality control very seriously.

Okay, enough about all that. Let’s talk about how YOU can make this masterpiece come to life in your own kitchen! All the steps, bowls, and ingredients aside, I’m here to say that {unlike a soufflé} this chocolate mousse is difficult to mess up.

The way to a fluffy, decedent chocolate mousse is by working in very individual steps. We’ll prepare each component separately then combine just at the end.

Step 1: Melt the Chocolate

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To start, we’re going to make our chocolate mousse-ready. We’ll need 1 cup of chocolate chips {or chunks}. I like the Enjoy Life brand because of their thoughtful ingredients. Melting the chocolate over your stove is easier than it seems, here’s how to do it:

  1. Add the chips to a glass bowl.
  2. Set a few inches of water to a slight simmer in a medium/small pot.
  3. Put the glass bowl of chocolate over top and start stirring!
  4. Keep stirring until it’s smooth and lovely.

That’s it! Remove the chocolate from the heat so that it will slowly cool. We’re going to add eggs later and don’t want them to cook in the chocolate.

Step 2: Make the Whipped Cream


Next up is whipped cream! To make the whipped cream, just follow a few easy steps:

  1. Grab a chilled pint  of heavy cream – I recommend you go with a pasture-raised brand. We’re going to use this to make the first of our two batches of homemade whipped cream.
  2. Pour the entire contents into a bowl that will fit either your stand mixer your hand mixer.
  3. Start whipping on high speed until the cream starts to thicken. This will take a few minutes and you’ll want to watch it carefully to make sure you don’t over-whip your cream or it will take on a butter-like consistency and make your mousse more dense. You’ll know that your whipped cream is ready when it is thick enough that it sticks to your mixer when you lift it out forms a soft peak.
  4. Spoon all the contents out into a bowl and set it in the refrigerator. We’ll come back to it a little later.

Step 3: Whip the Egg Whites


The other main component of a good chocolate mousse is whipped egg whites, these help make the mousse super light and fluffy and helps cut the richness just a bit. All you’ll need for this component is three large eggs, honey, and a bit of patience!

  1. In two bowls, separate the egg whites from the egg yolks. While a traditional mousse is made with only the egg whites, I developed my recipe to also include the yolks – making it more of a whole food. Again, make improvements where possible. Hat tip to Liz Wolf …#eattheyolks {anther book I highly recommend}.
  2. With the eggs set aside, measure out 1/3 of a cup of honey. Local is best!
  3. Find another bowl that is mixer-ready and add your egg whites – if you’re reusing the same bowl that you made the whipped cream in, make sure to clean it out first!
  4. Next, start mixing. We’re going to keep these whisks running at high speed until we have soft peaks. What on earth is a soft peak? Look at photo #2 above for reference! When you lift the mixer out of the bowl, it will make a dull, slightly floppy point. Now our egg whites are ready for our honey.
  5. Plop those whisks back in the whites, turn them on, and then slowly drizzle in the honey until it’s all combined. After all the honey has been added, you may notice some splatter on the side of the bowl, just use a rubber spatula to scrape down the sides then run the whisk a few more times to incorporate.
  6. The ideal consistency of these honey egg whites will show a glossy sheen. Isn’t that so neat? Cooking is so much fun.

Step 4: Fold all of the Ingredients Together


OK, now you’ve got all of your main components ready and it is time to make the chocolate mousse! You’ll mix it all together following these steps:

  1. Make sure the chocolate is cooled to room temperature, then add the egg yolks and whisk to combine. You’ll probably notice that the texture of the chocolate will change – don’t panic. This is normal.
  2. Next, we’re going to add our fresh whipped egg whites! Plop all of them down into the bowl.
  3. Gently fold the chocolate into the egg whites. This is what I mean by fold, by the way. Keep bringing the ingredients on the bottom over the top. This helps keep the mousse flight and airy.
  4. Next, we’re going to add that incredible whipped cream! I like to add in a few spoonfuls, mix, and then add the rest. It will probably look a little chunky while you’re folding it in. Again, don’t panic. This is normal. Keep folding and resist the urge to aggressively stir. It will all eventually come together.
  5. Cover your almost set mousse with plastic wrap and place in the refrigerator for at least 2 hours. This will allow the texture to firm up a bit so you get a fluffy mousse that doesn’t fold in on itself.

Bonus: Make the (optional) Chocolate Mousse Toppings

Chocolate mousse is amazing on its own, but you can take it to the next level with more whipped cream and a fresh raspberry compote! For the whipped cream, simply follow the same steps as above, but add honey to the cream. Since this is a topping, you’ll want it slightly sweetened. Then, refrigerate the whipped cream and proceed to making the raspberry compote!


Compote sounds fancy, but really we are just going to cook down the berries with a bit of lemon, honey, and whiskey (if desired) – easy peasy!

  1. First, grab yourself a heaping cup of raspberries.
  2. Pour them into a small saucepan and squeeze in the juice of 1/2 a lemon.
  3. Add 2 tablespoons of your favorite brandy, whiskey, or other booze. If you want a no-booze option, you can add another tablespoon of lemon juice, but I promise it’s not overly-boozy and really helps bring out the flavor of the berries!
  4. Add in 1 tablespoon of honey for just a touch of sweetness.
  5. Now it’s time for the patience part again – set the mixture on the stove over medium-low heat and let it cook until the berries are totally broken down and the liquid has mostly evaporated.
  6. Because smooth and fluffy is the name of this game {the mousse game, that is}, we’re going to strain all those raspberry seeds out. Pour your compote over a strainer and use a spoon to swirl the liquid through and into a bowl. Done!

Absolutely divine.


To plate, spoon some chocolate mousse into a cup, top that with your sweetened whipped cream, then top that with a little of the berry compote {a little goes a long way}.


Garnish with a fresh raspberry and ENJOY! So delicious.

You, and any lucky duck you choose to share with, are going to adore this chocolate mousse.

Classic Dark Chocolate Mousse

5 from 1 vote
By Cassy Garcia
Prep: 45 minutes
Cook: 3 hours
Total: 3 hours 45 minutes
Servings: 6 servings
This dark chocolate mousse is topped with whipped cream and a fresh raspberry compote for a decadent dessert that you will love!


Chocolate Mousse

  • 1 cup chocolate
  • 1 pint {16 oz.} pasture-raised heavy cream chilled
  • 3 eggs separated
  • 1/3 cup honey

Honey Sweetened Whipped Cream

  • 1 pint {16 oz.} pasture-raised heavy cream chilled
  • 1/3 cup honey

Raspberry Compote

  • 1 cup fresh raspberries
  • juice of 1/2 lemon
  • 2 tablespoons brandy whiskey, or other spirit
  • 1 tablespoon honey


For the Chocolate Mousse

  • Melt the chocolate over a double boiler until smooth. When melted, remove from heat and set aside.
  • Using either a stand or hand mixer, beat the heavy cream with the honey and vanilla until soft peaks form. Set aside.
  • Whip the egg whites until they form soft peaks. With the mixer running, slowly drizzle in the honey. Continue running until glossy peaks form.
  • When the chocolate has cooled some, whisk in the egg yolks. Gently fold in the sweetened egg whites and then gently fold in the whipped cream.
  • Cover and refrigerate for at least 2 hours for the mousse to set.

For the Whipped Cream

  • Pour the heavy cream and honey into a mixing bowl. Beat with an electric mixer until it stiffens into a whipped cream.
  • Cover and refrigerate until ready to serve.

For the Raspberry Compote

  • Combine all ingredients into a small saucepan over medium heat. Simmer and stir until the berries are completely broken down.
  • Strain the seeds out and refrigerate until ready to use.
  • To plate, spoon mousse into a glass jar, top with whipped cream, and top with the raspberry compote. Garnish with a fresh raspberry and enjoy!


Calories: 841kcal | Carbohydrates: 58g | Protein: 9g | Fat: 67g | Saturated Fat: 41g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 253mg | Sodium: 79mg | Potassium: 310mg | Fiber: 3g | Sugar: 54g | Vitamin A: 2348IU | Vitamin C: 6mg | Calcium: 127mg | Iron: 2mg

Additional Info

Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 841
Keyword: classic mousse, dark chocolate mousse

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About the Author

Cassy Joy Garcia, NC

Cassy Joy Garcia, a New York Times best-selling author, of Cook Once Dinner Fix, Cook Once Eat All Week, and Fed and Fit as well as the creative force behind the popular food blog Fed & Fit.

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  1. This looks AMAZING! I love chocolate mousse and with raspberry purée this will be heaven! Cannot wait to make it! Thank you Cassy! Love your podcast!

  2. Thank you for posting this recipe! In fact, I love your approach to Paleo. I’ve been wanting to do it but I don’t want to be super strict, so thanks! I’m following you now and looking forward to more delicious recipes!

  3. This looks amazing!! Raspberries tend to be a little too tangy for me, would strawberries, blueberries, or bananas work?

    1. I say yes to strawberries and blueberries (because I’ve done those before) and a cautious “maybe” to the bananas. Hope that helps! 🙂

  4. I stumbled upon your blog after paleomg posted something on Instagram about you. Your blog is awesome, one of the best I’ve seen. Your pictures are great and your recipes look so good and easy to follow. Definitely my new favorite blog!! Thank you 🙂