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Swiss Chris's chocolate mousse recipe

Swiss Chris's chocolate mousse recipe

  • Recipes
  • Dish type
  • Dessert
  • Mousse
  • Chocolate mousse

My Captain taught me this recipe, not to satisfy the guests, but because he likes to lick the bowl! Luckily for me, this dessert is always a winner and can be vamped up with a dollop of crème fraiche or a strawberry flower as you see here.

Provence-Alpes-Côte d'Azur, France

5 people made this

IngredientsServes: 8

  • 200g dessert chocolate 52%
  • 200g butter
  • 4 eggs, separated

MethodPrep:15min ›Extra time:1hr chilling › Ready in:1hr15min

  1. Break up the chocolate into small pieces, add the butter and melt, stirring frequently, in a double boiler. Remove from the heat.
  2. Once cooled mix in each of the 4 egg yolks, one at a time, into the chocolate mixture.
  3. In a separate bowl, whisk the egg whites until frothy and then fold into the chocolate until you get a smooth consistency.
  4. Pour the mousse into your dessert bowls and freeze for half an hour, then take out the freezer and put in the fridge until half an hour before serving.

See it on my blog

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Swiss Chris's chocolate mousse recipe - Recipes

Switzerland has been producing chocolate since the 17th century, with the biggest boom of new chocolate companies opening in the late 19th and early 20th century. Although some of the smaller companies have now been bought up by huge conglomerates like Nestlé and Kraft, today there are many independent Swiss chocolate factories that have been around for more than a century.

Switzerland revolutionized chocolate production in two ways. In the 1870s Daniel Peter made milk chocolate using powdered milk. Perhaps most importantly, in 1879 Rodolphe Lindt invented the conching process. The chocolate of that time was gritty and not smooth, but Lindt used a machine to press and grind the chocolate together into the smooth mass that we are used to today. He also was the first to add the cocoa butter from the cocoa bean back into the chocolate, refining it even more.

Today the chocolate industry in Switzerland is still booming, with the Swiss themselves consuming the highest proportion of chocolate worldwide. In 2014 each citizen ate an average of nine kilograms of chocolate.

I surely did. And one of my favorite ways to consume Swiss chocolate is in mousse form. Here is a simple recipe to help you up your chocolate consumption too. Because you know, chocolate could help you win a Nobel prize.

Swiss Chris's chocolate mousse recipe - Recipes

I havent prepared swiss rolls since a long, we guys love it so much, after a long hesitation i prepared our favourite chocolate mousse instead for cream or for jam usually used for making swiss roll also i went for a chocolate swiss roll sponge cake instead of a vanilla sponge cake..Eventhough this cake and chocolate mousse goes for simple ingredients, the preparation time and assembling process was quite a bit long when compared to other cakes and bakes i usually goes for, anyhow its definitely a worthy dessert to try and enjoy..I prepared the chocolate mousse a day before and yesterday i prepared this chocolate swiss roll sponge cake, once the cake get cooled, i spread the already prepared chocolate mousse and arranged them fridge for six hours before serving..This chocolate mousse swiss roll tastes excellent when served as dessert after a lunch or for snacks with a scoop of vanilla icecream. Needless to say this vanished within few minutes, my teddies loved it that much..

For chocolate mousse:
I prepared my usual chocolate mousse and kept overnite..

For Chocolate Swiss roll Sponge Cake:
4nos Egg whites
4nos Egg yolks
1/2cup Flour
1/2cup Sugar
1tbsp Butter (melted)
1/4cup Chocolate powder

Preheat the oven to 350F..Beat the egg yolks, sugar until they turns smooth and plate,add the flour,butter and chocolate powder to them, mix everything well and keep aside..Now whisk the egg whites with a pinch of salt until soft peeks forms..fold the whipped egg whites to the already prepared chocolate batter, mix gently until they get well mixed..Line a baking sheet over a swiss roll pan or a baking tray,spread this batter and bake for 12minutes,until the top turns firm..remove the baking sheet carefully..

Keep aside and let the sponge cake gets cooled..Now spread the already prepared chocolate mousse..roll them, arrange them in fridge for few hours and enjoy them.

What goes in chocolate mousse

Just FIVE ingredients, all good stuff we like: chocolate, cream, sugar, eggs and butter.


Make sure you use chocolate purchased from the baking aisle of grocery stores, not the confectionary aisle (ie eating chocolate). Chocolate intended for cooking is made especially so it melts smoothly and properly (unlike eating chocolate).

All types of chocolate can be used for chocolate mousse but I like using 70% cocoa dark chocolate (which is a bittersweet dark chocolate) because it has a good intense chocolate flavour, it’s not as sweet as milk chocolate and I don’t need to hunt down a gourmet store to find it because it’s sold at supermarkets.

Milk chocolate is more milky but you still get a great chocolate flavour. The higher the cocoa % (dark chocolate), the more chocolatey and less sweet it will be.

High quality bittersweet dark chocolate is what good restaurants typically use – not the stock standard. The quality of chocolate used by restaurants is not sold at grocery stores, you need to go to speciality stores and expect to pay upwards of $20/kg ($10/lb).


Raw eggs are key for real chocolate mousse, the classic way to make it the way its served at fine dining restaurants. You will not achieve a result as good using a recipe that doesn’t use raw eggs, no matter what they promise. It’s just not possible to replicate the fluffy-yet-creamy texture with anything other than eggs whipped into a foam. Those “no egg” recipes will either be too dense, taste like whipped cream, or have a weird jelly-like texture.

Looking for more chocolate dessert recipes? Check out these:

    – These cookies taste great with a cup of coffee!
  • Chocolate Mousse Cake– This cake is always a hit at parties! – Dessert for breakfast
  • Dark Chocolate Red Wine Cake – Red wine cake is one of my favorites

Tools/Ingredients I used to make this dark chocolate mousse recipe:

Semisweet Chocolate: This is my favorite chocolate to use for this recipe!
Glasses: These are the glasses that I used.

Chocolate mousse recipes

Use dark, milk or white chocolate to make a silky smooth, light mousse. Our recipes include dinner party desserts and easy versions.

Chocolate mousse

Bear Grylls' chocolatey dessert is so quick to make. If you have unexpected guests, it's sure to be a winner!

The ultimate makeover: Chocolate mousse

This sophisticated dessert is great for a dinner party, or for a lighter family pud use ordinary dark chocolate with less cocoa solids

Chocolate & berry mousse pots

Dessert doesn't have to be devilish as this good-for-you pud proves

Chocolate & pistachio mousses

This elegant chocolate dessert, from Gordon Ramsay, is heaven for chocoholics

Easy chocolate mousse

Make this classic chocolate dessert in minutes with just a few ingredients – light yet delicious. Perfect for fuss-free entertaining to end a rich meal

Chrissy Teigen’s 3-Ingredient Chocolate Mousse

We love Chrissy Teigen&rsquos second cookbook, Cravings: Hungry for More, because it&rsquos filled with indulgent recipes that take basically zero effort to whip up&mdashlike this three-ingredient chocolate mousse.

In Teigen&rsquos own words: &ldquoPretty much anyone can make it, and you can stash it in the fridge and top it with whipped cream and basically be the champion of the sweet things&hellip Bonus points if you load it into pretty glasses, though it tastes just as good in a Dixie cup. And you can make the crispy cereal candy toys that go on the top in ten minutes flat and they are insaaaaaanely good.&rdquo

So basically, she&rsquos really excited about this recipe (we are too).

Three-Ingredient Chocolate Mousse

1 cup good dark chocolate chips (6 ounces)

Salty Rice Krispies Hazelnut Crackle (Optional)

4 teaspoons light corn syrup

¼ teaspoon kosher salt, plus more for sprinkling

1 cup Rice Krispies cereal

⅓ cup chopped toasted hazelnuts

Whipped Cream (Optional)

1. Make the Three-Ingredient Chocolate Mousse: In a large microwave-safe bowl, combine the chocolate chips and milk. Microwave on high for 1 minute 15 seconds. Remove and stir the mixture until melted and smooth let it cool for 15 minutes.

2. Once the chocolate is cooled, whip the cream with a whisk or electric mixer until stiff peaks form, 2 to 3 minutes. Gently fold the cream into the cooled chocolate until uniform, making sure not to stir too hard or the mousse will deflate. Divide evenly among four smallish glasses, like juice glasses or martini glasses (use them for something else for a change). Chill in the refrigerator for at least 2 hours or up to 24.

3. Make the Salty Rice Krispies Hazelnut Crackle: Line a baking sheet with parchment paper and grease lightly with oil. In a small (2-quart) saucepan, combine the sugar, corn syrup and 2 tablespoons water. Bring to a boil over medium heat and let it bubble, swirling it occasionally, until the mixture turns toasty, the color of nice caramel, about 5 minutes from when it starts to bubble. Remove the pot from the heat and stir in the salt and baking soda, then the Rice Krispies and hazelnuts. Working fast (the stuff hardens), spread the mixture onto the parchment and sprinkle with more salt. Let it cool and harden, then break into pieces.

4. Make the Whipped Cream: With a whisk or electric mixer, whip the cream and the sugar to soft peaks.

5. Top each glass of mousse with some of the whipped cream and the broken crackle.

Swiss Chris's chocolate mousse recipe - Recipes

I buy this mix in pre-measured bags from my local cake decorating store. She measures it out in sandwich baggies and charges a premium. I use so much of it I would like to buy it in larger quantities. I have searched online and can't find it, can anyone help PLEASE!

Found this while looking for above:

Alba cheesecake and mousse bases:

Pina Colada cake recipe using SCWCM:

Same cake using Jello whip 'n chill mousse mix:
(available through Gordon Food Service)

Pina Colada Cream Cake
Recipe Number: 10531
Yield: One 18 x 26-inch Sheet Cake

Ingredients Measure Weight
Cool Water, first (70°-75°F.) 2 Cups 1 lb.
PILLSBURY® Deluxe Yellow Cake Mix 1 Box 5 lb.
Cool Water, second (70°-75°F.) 4 1/2 Cups 2 lb. 4 oz.
Almond Extract 1 Tbsp.
`Mousse `Filling:
Ice Water (40°F.) 3 Cups 1 lb. 8 oz.
Rum Extract 1 Tbsp.
JELL-O® Whip 'N Chill® Deluxe Mousse Mix,
vanilla flavor 1 Bag 15 oz.
Canned Crushed Pineapple, with liquid 2 Cups 1 lb. 4 oz.
Shredded Coconut 2 Cups 10 oz.
Whipped Topping 1 Qt.
Maraschino Cherry Half 64 each
Canned Pineapple Chunks 64 each

Pour 2 Cups (1 lb.) first coolwater (70°-75°F) into mixer bowl add cake mix.
Mix in medium speed using a paddle for 1 minute.
Add 4 1/2 Cups (2 lb. 4 oz.) second cool water (70°-75°F) and almond extract gradually over 1 minute while mixing in low speed.
+ Mix in low speed for 2 minutes.
Spread batter on greased and floured, parchment lined 18 x 26-inch sheet pan.
Bake at 300°F Convection (350°F Standard) oven for 20-25 minutes.
+ Cool.
Flip cooled cake onto sugared parchment sheet.
+ Peel off baking parchment.
Mousse Filling Preparation
Blend together 3 Cups (1 lb. 8 oz.) ice water (40°F), rum extract and mousse.
+ Mix on low speed until mixture is evenly moistened.
Whip at high speed until light and fluffy, about 5-8 minutes.
Fold in pineapple.
+ Chill.
Spread mousse on top of cake.
Garnish Preparation
Sprinkle coconut on top of cake.
Pipe rosette of whipped topping on each portion with star tip.
+ Place piece of maraschino cherry on rosette.

Swiss Chocolate Cake A new holiday favorite

An easy recipe that looks anything but basic. Fluffy, creamy and chocolatey — bring this beauty to your next holiday gathering.


  • 1 box Swiss chocolate cake mix*
  • 1 small box instant vanilla pudding
  • 3 eggs
  • 1½ cups milk
  • ¾ cup oil
  • Baking spray with flour
  • 1 (8-ounce) package cream cheese
  • 1 cup sugar
  • 1 (12-ounce) container Cool Whip
  • 2 large Hershey bars, grated
  • 1 cup pecans, finely chopped


Preheat oven to 300 degrees.

Spray three 9-inch round cake pans with baking spray with flour. Mix ingredients together well and pour into cake pans. Bake for 20–25 minutes or until toothpick comes out clean.

For frosting: Mix cream cheese and sugar together. Add Cool Whip to this mixture and then the Hershey bars and pecans. Spread over and between layers of cooled cake.

Chocolate recipes

Chocolate: we all love it, even those of us who pretend to hate it. From chocolate fudge to savoury chocolate dishes, this collection contains some fantastic inspiration for cooking with chocolate.

For many, the starter and main course merely act as a warm up for the most important part of the evening – pudding. Happily, this collection contains plenty of chocolate desserts suitable for satisfying even the most sweet-toothed of guests. Try Pierre Koffman’s Chocolate mousse recipe, playfully disguised as an after-dinner coffee, or Tom Aikens’ easy Chocolate fondant with an irresistibly gooey centre.

There are plenty of wonderful baking ideas to be had, too. For a brownie recipe you’ll come back to again and again Nathan Outlaw’s Chocolate, fudge and Cornish sea salt brownies are difficult to top, while Madeleine Shaw’s Raw chocolate brownie recipe offers a clever gluten- and dairy-free alternative. If you are baking with special diets in mind, Victoria Glass’ Gluten-free chocolate fudge cake is a wonderfully easy cake recipe. Using rice flour instead of normal self-raising flour, this squidgy chocolate cake is a great bake for birthdays and special occasions.