This luscious French Chocolate Mousse Recipe from Dorie Greenspan is rich, silky, and a dream dessert for every chocoholic!

This recipe for a Simple Chocolate Mousse is the perfect dessert share avec des framboises. My dear FFwD friends were the first to tease me about my tendency to garnish every dessert with raspberries (some even suggesting I place them with mathematical precision using tweezers).

Top Secret Chocolate Mousse in martini glasses on a white ceramic tray.

Why You Must Make

  • This was THE go-to mousse recipe for French housewives. It was on the wrapper of a popular chocolate bar.
  • It’s made with six simple ingredients.
  • It will thrill any chocoholic you know!!!

Ingredient Notes

  • Kitchen Staples – Sugar, Salt
  • Semisweet Chocolate – I use a Ghirardelli bar
  • Eggs – Large, pasteurized preferred, but they’re hard to find. Separate them when cold as there is less chance of the yolk breaking. Have the whites at room temperature for the best volume when whipping.
  • Vanilla Extract – Make sure it’s real vanilla extract, not artificially flavored. I use the Nielsen-Massey brand.
  • Coffee Extract – This will help intensify the chocolate flavor. If not using, up the vanilla to 1 teaspoon.

Top Secret Chocolate Mousse garnished with cream, a raspberry and mint

Recipe Tips

  • Note that many chocolate mousse recipes contain raw eggs. This is key to providing the rich, silky texture of a classic mousse. But, there is always the chance of a foodborne illness, especially salmonella, from eating raw eggs.
  • Due to the chance of salmonella, do not serve this dessert to the very young, elderly, or immuno-suppressed unless you use pasteurized eggs.
  • Use high-quality chocolate for the best results. I used Ghirardelli bars, but Sharffenberger is even better.
  • PRO-Tip: Eggs separate best when cold. There is less of a chance that the yolks will break.
  • PRO-Tip: Egg whites will have more volume when whipped if done when they’re at room temperature.

French Chocolate Mousse AKA Top Secret Chocolate Mousse

Dorie revealed that nearly every chocolate mousse she was served at a Parisian dinner party seemed to be from the same unknown source. Turns out the “top secret” chocolate mousse recipe was on the back of a bar of Nestlé Dessert Chocolate. So I joined the ranks of French hostesses and made this terrific mousse once again.

Nick had been hounding me for strawberry shortcake for weeks and there were the makings for one last berry dessert in the fridge. When he saw the mousse, he reminded me that mousse trumps all–even strawberry shortcake.

And one last quote from Bill, “No curry in it; it’s great.” along with “Do not quote me on the blog.” After nearly 30 years of wedded bliss, he knows I’m not exactly an obedient wife! This is one fabulous mousse, rich and dreamy. All those Parisian hostesses were on to something! Plus it looks fab with a dollop of sweetened whipped cream and a berry or two. Natch! If you’re looking for a speedier version for quick craving relief, try this 4 ingredient Easy Chocolate Mousse.

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Dorie and me at the IFBC

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Top Secret Chocolate Mousse - Dorie Greenspan's exquisite French chocolate mousse!

Top Secret Chocolate Mousse

Prep Time 20 minutes
Cook Time 2 minutes
Total Time 22 minutes
Yield 4 servings

Dorie Greenspan's French chocolate mousse with a few subtle tweaks.


  • 3 ½ ounces semisweet chocolate, chopped
  • 3 large eggs (pasteurized preferred, I used Safest Choice brand), separated, room temperature
  • Pinch of salt
  • ½ teaspoon vanilla extract
  • ¼ teaspoon coffee extract (if not using, up the vanilla to 1 teaspoon)
  • 1 ½ teaspoons sugar
  • Fresh raspberries, mint and sweetened whipped cream to garnish, optional


  1. Place chocolate in a microwave-safe bowl and microwave at 50%, stopping and stirring frequently till the chocolate is almost melted. Let sit a minute, then stir till smooth.
  2. Add egg yolks, one at a time, to warm melted chocolate and whisk until smooth. Stir in extracts.
  3. Using a hand or stand mixer, beat egg whites and pinch of salt in another medium bowl until soft peaks form.
  4. Gradually add 1 ½ teaspoons sugar, beating constantly until whites are glossy and firm peaks form.
  5. Using a spatula, fold ¼ of the beaten whites into the chocolate mixture to lighten it. Gently fold the remaining whites into the chocolate just until incorporated.
  6. Divide mousse among 4 bowls. Cover and chill for about 4 hours. Garnish with a dollop of whipped cream, berries, and mint to serve.


The flavor of coffee or espresso accentuates the flavor of chocolate. There's not enough extract in this recipe to have an obvious coffee flavor, but you can omit it if desired.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 186Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 141mgSodium: 89mgCarbohydrates: 19gFiber: 1gSugar: 16gProtein: 6g


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Besides expanding my cooking horizons more than I’d ever imagined (as a dessert aficionado, I never expected to have so many seafood recipes on my blog!), this FFwD experience introduced me to incredible foodies from across the globe. These friendships were cemented by visiting each other’s blogs week after week.

My Dorista friends could predict when the picky hubby would revolt—though there were a few surprises. After 4+ years (no, make that 4 years, 7 months, and 21 days), stories beyond the making of the dish of the week were shared. For this unexpected benefit, I’m most grateful. I know I’ll continue to visit my friends’ blogs; our bonds cannot be easily broken. This French chocolate mousse is the perfect grande finale!

The recipe can be found in Dorie Greenspan’s magnificent cookbook, Around My French Table. If you’d like to see what the other “Doristas” shared on their last ever FFwD post, check out the LYL section for Le Fin/Grand Finale on the French Fridays website.