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Ultra-Light Chocolate Mousse

Ultra-Light Chocolate Mousse

Adapted by Rose HattabaughJanuary 28, 2026

  • Makes
    20 minutes plus cooling

Le Bon Georges, a Parisian bistro that serves excellent renditions of all the classics, offers an ethereal chocolate mousse for dessert. The chocolate base is lightened with a generous amount of whipped egg whites instead of with the typical whipped cream, resulting in an unusually light and airy texture as well as pure and direct chocolate flavor. At Le Bon Georges, the mousse, covered in chocolate shavings, is brought to the table in a small casserole for family-style serving. For ease you can do the same, or feel free to divide it among ramekins or individual bowls before refrigerating. The mousse is best served within 12 hours of making, as the egg whites gradually break down and turn a little weepy. Note: the eggs in this recipe are not cooked.

Tip

Don’t overwhip the egg whites. When it comes to egg whites, it is almost always best to err on the side of underwhipping than overwhipping, but it is especially true for this mousse, as stiff egg whites are extremely difficult to incorporate into the base. Make sure to whip the whites on medium the entire time. This reduces the risk of overwhipping and results in a more stable foam with more uniform bubbles.

Ingredients
  • 6

    ounces bittersweet chocolate (60 to 65 percent cocoa solids), finely chopped

  • ⅔

    cup half-and-half

  • 4

    tablespoons salted butter, cut into several pieces

  • Pinch of table salt

  • 2

    large egg yolks, plus 5 large egg whites, reserved separately

  • 2

    tablespoons packed light or dark brown sugar

  • ½

    teaspoon cream of tartar

  • Milk, semisweet or bittersweet chocolate in bar form, for shaving

Step 1

Place the chocolate in a heatproof large bowl. In a small saucepan over medium, bring the half-and-half, butter and salt to a simmer, occasionally swirling the pan. When the butter has fully melted, immediately pour the mixture over the chocolate. Let stand for 2 to 3 minutes to allow the chocolate to soften.

Step 2

Whisk until the mixture is completely smooth. It should now be warm to the touch, not hot. If it is still hot, allow it to cool until warm, whisking occasionally. Add the egg yolks and whisk until incorporated. Cool to room temperature.

Step 3

In the clean bowl of a stand mixer or in a clean large bowl if using a hand mixer, combine the egg whites, sugar and cream of tartar. Using the whisk attachment or a hand mixer, whip on medium until the whites are voluminous and hold slightly droopy peaks, 3 to 4 minutes.

Step 4

Scoop about one-third of the whipped whites onto the chocolate mixture and, using a silicone spatula, fold until a few white streaks remain to lighten and loosen the base. Add the remaining whipped whites. Now using a whisk, gently fold until no streaks remain. The mousse will be soft and pourable and resemble melted ice cream.

Step 5

Transfer the mousse to a serving dish. Cover and refrigerate until chilled and set, at least 4 hours or up to 12 hours.

Step 6

Using a vegetable peeler, shave chocolate from the bar (begin shaving at an edge) over the mousse, allowing the curls and shavings to fall onto the surface, until covered to your liking. Serve or re-cover and refrigerate until ready to serve.